Paeonia suffruticosa androdioecious seed oil gel candy and preparation method thereof

Abstract

The present application provides a kind of peony seed oil gel candy and its preparation method, it is related to food processing technical field.The present application adds natural antioxidant component honeysuckle extract in rubber skin, solve the problem of rubber skin hardening and oil leakage of peony seed oil gel candy during long-term storage, also be beneficial to protect alpha-linolenic acid in peony seed oil, improve its antioxidant capacity, protect the stability of its effective component.Further, the present application prepares peony seed oil content by low-temperature cold pressing combined with molecular distillation refining method, compared with ordinary pressing preparation technology, it is easy to destroy effective component alpha-linolenic acid and taste, the flaxseed oil obtained by the present application has pleasant nutty aroma, lighter color, and high alpha-linolenic acid content, which gives peony seed oil gel candy better taste and higher nutritional value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a peony seed oil gel candy and its preparation method. Background Technology

[0002] Peony seeds are the essence of the peony plant, inheriting all the characteristics of the peony itself: promoting blood circulation, beautifying the skin, clearing heat and improving eyesight, moisturizing the intestines and calming the mind, strengthening the body, and prolonging life. In addition, they possess unique medicinal and nutritional components. Peony seeds are nuts protected by a double layer of shell and seed coat, possessing a natural "longevity" gene. Peony seed oil contains over 90% unsaturated fatty acids, and remarkably, its content of polyunsaturated fatty acids—alpha-linolenic acid (belonging to the ω-3 series)—exceeds 40%, 140 times that of olive oil. Alpha-linolenic acid is one of the essential nutrients for humans, an ω-3 essential fatty acid, also known as ω-3 fatty acid. Insufficient alpha-linolenic acid intake is one of the causes of accelerated aging and a high incidence of various diseases (especially cardiovascular and cerebrovascular diseases and various chronic diseases).

[0003] Peony seed oil received approval as a new resource food on March 22, 2011. Currently, peony seed oil products face many problems. For example, due to the high phospholipid content, high viscosity, and easy water absorption of peony seed oil, peony seed oil gel candies are prone to water loss during storage, causing the outer shell to harden or stick together, leading to deformation and oil leakage. Furthermore, the α-linolenic acid in peony seed oil is easily oxidized, resulting in a poorer taste for peony seed oil gel candies. Summary of the Invention

[0004] The purpose of this invention is to provide a peony seed oil gel candy and its preparation method. The peony seed oil gel candy provided by this invention will not experience problems such as hardening of the outer layer, oil leakage, or oxidation of the active ingredients during long-term storage.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0006] This invention provides a peony seed oil gel candy, comprising a gelatin shell and contents; by weight, the gelatin shell comprises 30-60 parts gelatin, 0.5-11 parts honeysuckle extract, 5-11 parts glycerin, and 10-30 parts erythritol; the contents comprise 40-60 parts peony seed oil;

[0007] The preparation method of the honeysuckle extract includes the following steps: subjecting honeysuckle to steam explosion treatment, and then subjecting it to water extraction to obtain honeysuckle water extract;

[0008] The honeysuckle aqueous extract was mixed with β-cyclodextrin, heated and concentrated under vacuum, and then dried to obtain the honeysuckle extract.

[0009] Preferably, the α-linolenic acid content in the peony seed oil is ≥40% by mass.

[0010] Preferably, the method for preparing the peony seed oil includes the following steps:

[0011] After removing impurities, grading and dehulling the peony seeds, they are cold-pressed at low temperature to obtain crude peony seed oil; the crude peony seed oil is then subjected to molecular distillation to obtain peony seed oil.

[0012] Preferably, the temperature of the low-temperature cold pressing is below 40°C;

[0013] The conditions for molecular distillation include: distillation temperature of 70–110°C, feed temperature of 50–60°C, feed rate of 90–100 mL / h, reaction pressure of 0.3–0.4 Pa, and scraper rotor speed of 130–150 r / min.

[0014] Preferably, when preparing honeysuckle extract, the steam explosion pressure is 0.3-0.7 MPa and the time is 50-90 s.

[0015] Preferably, when preparing honeysuckle extract, the water extraction temperature is 40-60°C, the time is 1.5-2.0 h, and the material-to-liquid ratio is 1:30-40.

[0016] Preferably, when preparing honeysuckle extract, the mass ratio of honeysuckle aqueous extract to β-cyclodextrin is 5:1.

[0017] This invention provides a method for preparing the peony seed oil gel candy described above, comprising the following steps:

[0018] Gelatin, honeysuckle extract, glycerin, erythritol and water are mixed and heated to dissolve, resulting in a gel solution; peony seed oil is mixed with the gel solution, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0019] Preferably, the mass ratio of the adhesive solution to peony seed oil is 2.5 to 3:1.

[0020] Preferably, the heating and melting temperature is 40–50°C.

[0021] This invention provides a peony seed oil gel candy, comprising a gelatin shell and contents; by weight, the gelatin shell comprises 30-60 parts gelatin, 0.5-11 parts honeysuckle extract, 5-11 parts glycerin, and 10-30 parts erythritol; the contents comprise 40-60 parts peony seed oil; the method for preparing the honeysuckle extract comprises the following steps: subjecting honeysuckle to steam explosion treatment, followed by water extraction to obtain a honeysuckle aqueous extract; mixing the honeysuckle aqueous extract with β-cyclodextrin, heating and vacuum concentrating, and drying to obtain the honeysuckle extract.

[0022] This invention solves the problem of hardening and oil leakage of peony seed oil gel candies during long-term storage by adding honeysuckle extract, a natural antioxidant, to the gel shell. At the same time, it also helps to protect the α-linolenic acid in peony seed oil, improve its antioxidant capacity, and protect the stability of its active ingredients.

[0023] Furthermore, this invention uses a low-temperature cold pressing combined with molecular distillation refining method to prepare the contents of peony seed oil. Compared with ordinary pressing techniques, which easily destroy the effective ingredient α-linolenic acid and taste, the flaxseed oil obtained by this invention has a pleasant nutty aroma, a lighter color, and a high content of α-linolenic acid, giving the peony seed oil gel fructose a better taste and higher nutritional value.

[0024] In addition, the peony seed oil gel candy prepared by this invention has good stability, which is more conducive to market transportation and storage. Detailed Implementation

[0025] This invention provides a peony seed oil gel candy, comprising a gelatin shell and contents; by weight, the gelatin shell comprises 30-60 parts gelatin, 0.5-11 parts honeysuckle extract, 5-11 parts glycerin, and 10-30 parts erythritol; the contents comprise 40-60 parts peony seed oil.

[0026] The following is an explanation of honeysuckle extract.

[0027] In this invention, the preparation method of the honeysuckle extract includes the following steps:

[0028] Honeysuckle is subjected to steam explosion treatment, followed by water extraction to obtain honeysuckle water extract;

[0029] The honeysuckle aqueous extract was mixed with β-cyclodextrin, heated and concentrated under vacuum, and then dried to obtain the honeysuckle extract.

[0030] This invention involves steam explosion treatment of honeysuckle followed by water extraction to obtain honeysuckle aqueous extract.

[0031] In this invention, the pressure of the steam explosion treatment is preferably 0.3–0.7 MPa, more preferably 0.4–0.6 MPa; the time of the steam explosion treatment is preferably 50–90 s, more preferably 60–80 s. This invention, through steam explosion treatment, allows the effective components in honeysuckle raw materials to be fully released, thereby enhancing their functional effects and improving extraction efficiency.

[0032] In this invention, the water extraction temperature is preferably 40–60°C, more preferably 45–55°C; the water extraction time is preferably 1.5–2 hours. In this invention, the material-to-liquid ratio for water extraction is preferably 1:30–40, more preferably 1:33–37.

[0033] After obtaining the honeysuckle aqueous extract, the present invention mixes the honeysuckle aqueous extract with β-cyclodextrin, heats and concentrates it under vacuum, and then sprays and dries it to obtain honeysuckle extract.

[0034] In this invention, the preferred mass ratio of honeysuckle aqueous extract to β-cyclodextrin is 5:1. The purpose of adding β-cyclodextrin in this invention is to encapsulate the effective components of honeysuckle and achieve stabilization of these components.

[0035] In this invention, the preferred temperature for the heating and vacuum concentration is 50–60°C.

[0036] In this invention, the drying is preferably spray drying.

[0037] The following is an explanation of the outer shell of peony seed oil gel candy.

[0038] In this invention, the rubber sheet comprises 30 to 60 parts by weight, preferably 33 to 55 parts, and more preferably 40 to 50 parts by weight.

[0039] Based on the weight parts of the gelatin, the gelatin shell includes 0.5 to 11 parts of honeysuckle extract, preferably 1 to 8 parts, and more preferably 4 to 6 parts. This invention solves the problem of hardening and oil leakage of peony seed oil gel candies during long-term storage by adding honeysuckle extract, a natural antioxidant. It also helps protect the α-linolenic acid in peony seed oil, improving its antioxidant capacity and protecting the stability of its active ingredients.

[0040] Based on the weight parts of the gelatin, the gelatin sheet includes 5 to 11 parts of glycerin, preferably 6 to 10 parts, and more preferably 8 parts. In this invention, the glycerin functions as a shaping agent.

[0041] Based on the weight parts of the gelatin, the gelatin sheet includes 10-30 parts of erythritol, preferably 12-25 parts, and more preferably 15-20 parts. In this invention, the erythritol functions as a flavoring agent.

[0042] The contents of the peony seed oil gel candy are described below.

[0043] In this invention, based on the weight parts of the gelatin, the contents include 40 to 60 parts of peony seed oil, preferably 45 to 58 parts, and more preferably 50 to 55 parts.

[0044] In this invention, the α-linolenic acid content in the peony seed oil is preferably ≥40%.

[0045] In this invention, the method for preparing peony seed oil preferably includes the following steps:

[0046] After removing impurities, grading and dehulling the peony seeds, they are cold-pressed at low temperature to obtain crude peony seed oil; the crude peony seed oil is then subjected to molecular distillation to obtain peony seed oil.

[0047] The present invention does not have any special requirements for the impurity removal and grading process; any impurity removal and grading process well known in the art can be used.

[0048] In this invention, the temperature of the low-temperature cold pressing is preferably below 40°C, and more preferably 30-40°C.

[0049] The flaxseed oil obtained by cold pressing according to this invention has a pleasant nutty aroma and a light, transparent golden color.

[0050] After obtaining crude peony seed oil, the present invention performs molecular distillation on the crude peony seed oil to obtain peony seed oil.

[0051] In this invention, the conditions for molecular distillation include: a distillation temperature preferably of 70–110°C, more preferably of 80–100°C; a feed temperature preferably of 40–50°C; a feed rate preferably of 90–100 mL / h, more preferably of 93–97 mL / h; a reaction pressure preferably of 0.3–0.4 Pa; and a scraper rotor speed preferably of 130–150 r / min.

[0052] This invention utilizes molecular distillation to separate different molecular components in peony seed oil, which is beneficial for increasing its α-linolenic acid content.

[0053] This invention uses a low-temperature cold pressing combined with molecular distillation to prepare the contents of peony seed oil. Compared with ordinary pressing techniques, which easily destroy the effective ingredient α-linolenic acid and the taste, the flaxseed oil obtained by this invention has a pleasant nutty aroma, a lighter color, and a high content of α-linolenic acid, giving the peony seed oil gel fructose a better taste and higher nutritional value.

[0054] This invention provides a method for preparing the peony seed oil gel candy described above, comprising the following steps:

[0055] Gelatin, honeysuckle extract, glycerin, erythritol and water are mixed and heated to dissolve, resulting in a gel solution; peony seed oil is mixed with the gel solution, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0056] In this invention, the heating and dissolving temperature is preferably 40–50°C, more preferably 43–48°C. In this invention, the amount of water used is preferably such that it completely dissolves the gelatin, honeysuckle extract, glycerin, and erythritol, and the mass ratio of the gelatin solution to peony seed oil is 2.5–3:1.

[0057] After the heating and dissolving process is completed, the present invention preferably further includes removing air bubbles and filtering the resulting solution.

[0058] The present invention does not have special requirements for the conditions of mixing, pressing, shaping and drying; conditions well known in the art can be used.

[0059] The following detailed description of the peony seed oil gel candy and its preparation method provided by the present invention, with reference to the embodiments, should not be construed as limiting the scope of protection of the present invention.

[0060] Example 1

[0061] A peony seed oil gel candy with high alpha-linolenic acid content, consisting of a shell and a filling: the shell is composed of gelatin, glycerin, honeysuckle extract and erythritol; the filling is peony seed oil with high alpha-linolenic acid content.

[0062] The gelatin, by weight, consists of: 30 parts gelatin, 0.5 parts honeysuckle extract, 5 parts glycerin, and 10 parts erythritol.

[0063] The contents are 40 parts by weight of peony seed oil with a high α-linolenic acid content of ≥40%.

[0064] The honeysuckle extract was prepared using the following method:

[0065] (1) Honeysuckle was subjected to steam explosion treatment with a steam explosion pressure of 0.3 MPa and a steam explosion time of 50 s; then it was subjected to low-temperature water extraction at 40℃ for 1.5 h with a material-to-liquid ratio of 1:30 to obtain honeysuckle water extract.

[0066] (2) Add 20% β-cyclodextrin to the obtained honeysuckle water extract, heat and concentrate under vacuum, and then spray dry to obtain honeysuckle extract.

[0067] The peony seed oil with high α-linolenic acid content was prepared using the following method:

[0068] Peony seeds were cleaned, graded, and dehulled, then cold-pressed at 40℃, followed by molecular distillation at 70℃, feed temperature 50℃, feed rate 90mL / h, and reaction pressure 0.3Pa. A scraper rotor speed of 130r / min was used to obtain peony seed oil.

[0069] The preparation method of the peony seed oil gel candy with high α-linolenic acid content is as follows:

[0070] Mix the prescribed amounts of gelatin, honeysuckle extract, glycerin, erythritol, and water, heat to 40°C to dissolve, remove bubbles, filter, and obtain the gel solution.

[0071] Peony seed oil and adhesive (mass ratio of peony seed oil to adhesive is 3.0:1) are mixed, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0072] Example 2

[0073] A peony seed oil gel candy with high alpha-linolenic acid content, consisting of a shell and a filling: the shell is composed of gelatin, glycerin, honeysuckle extract and erythritol; the filling is peony seed oil with high alpha-linolenic acid content.

[0074] By weight, the gelatin consists of: 55 parts gelatin, 8 parts honeysuckle extract, 10 parts glycerin, and 15 parts erythritol.

[0075] The contents, by weight, are 50 parts of peony seed oil with high α-linolenic acid content.

[0076] The preparation of the honeysuckle extract is the same as in Example 1;

[0077] The preparation of the peony seed oil with high α-linolenic acid content is the same as in Example 1;

[0078] The preparation method of the peony seed oil gel candy with high α-linolenic acid content is as follows:

[0079] Mix the prescribed amounts of gelatin, honeysuckle extract, glycerin, erythritol, and water, heat to 40°C to dissolve, remove bubbles, filter, and obtain the gel solution.

[0080] Peony seed oil and adhesive (mass ratio of peony seed oil to adhesive is 3.0:1) are mixed, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0081] Example 3

[0082] A peony seed oil gelatin candy with high alpha-linolenic acid content, consisting of a shell and a filling: the shell is composed of gelatin, glycerin, honeysuckle extract, and erythritol; the filling is peony seed oil with high alpha-linolenic acid content.

[0083] The adhesive, by weight, comprises 45 parts gelatin, 6 parts honeysuckle extract, 8 parts glycerin, and 20 parts erythritol.

[0084] The contents, by weight, include 55 parts of peony seed oil with a high α-linolenic acid content of ≥40%.

[0085] The preparation method of the honeysuckle extract is as follows:

[0086] (1) Honeysuckle was subjected to steam explosion (steam explosion pressure 0.7MPa, steam explosion time 90s) treatment, and then extracted at low temperature 40℃ for 2 hours with a material-to-liquid ratio of 1:30 to obtain honeysuckle water extract.

[0087] (2) Add β-cyclodextrin to the obtained honeysuckle water extract, heat and concentrate under vacuum, and spray dry to obtain honeysuckle extract.

[0088] The preparation method of the peony seed oil with high α-linolenic acid content is as follows:

[0089] Peony seeds were cleaned, graded, and dehulled, then cold-pressed at 40℃, followed by molecular distillation at 90℃, feed temperature 50℃, feed rate 95mL / h, and reaction pressure 0.3Pa. A scraper rotor speed of 130r / min was used to obtain peony seed oil.

[0090] The preparation method of the peony seed oil gel candy with high α-linolenic acid content is as follows:

[0091] Mix the prescribed amounts of gelatin, honeysuckle extract, glycerin, erythritol, and water, heat to 50°C to dissolve, remove bubbles, filter, and obtain the gel solution.

[0092] Peony seed oil and adhesive (mass ratio of peony seed oil to adhesive is 3.0:1) are mixed, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0093] Example 4

[0094] A peony seed oil gel candy with high alpha-linolenic acid content, consisting of a shell and a filling: the shell is composed of gelatin, glycerin, honeysuckle extract and erythritol; the filling is peony seed oil with high alpha-linolenic acid content.

[0095] The adhesive, by weight, comprises 45 parts gelatin, 6 parts honeysuckle extract, 8 parts glycerin, and 20 parts erythritol.

[0096] The contents, by weight, include 55 parts of peony seed oil with a high α-linolenic acid content of ≥40%.

[0097] The preparation method of the honeysuckle extract is as follows:

[0098] (1) Honeysuckle was subjected to steam explosion (steam explosion pressure 0.5MPa, steam explosion time 60s) treatment, and then extracted at low temperature 50℃ for 1.5h with a material-to-liquid ratio of 1:40 to obtain honeysuckle water extract.

[0099] (2) Add β-cyclodextrin to the obtained honeysuckle water extract, heat and concentrate under vacuum, and spray dry to obtain honeysuckle extract.

[0100] The preparation method of the peony seed oil with high α-linolenic acid content is the same as in Example 3.

[0101] The preparation method of the peony seed oil gel candy with high α-linolenic acid content includes the following steps:

[0102] Mix the prescribed amounts of gelatin, honeysuckle extract, glycerin, erythritol, and water, heat to 50°C to dissolve, remove bubbles, filter, and obtain the gel solution.

[0103] Peony seed oil and adhesive (mass ratio of peony seed oil to adhesive is 3.0:1) are mixed, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0104] Example 5

[0105] A peony seed oil gel candy with high alpha-linolenic acid content, consisting of a shell and a filling: the shell is composed of gelatin, glycerin, honeysuckle extract and erythritol; the filling is peony seed oil with high alpha-linolenic acid content.

[0106] The adhesive, by weight, comprises 40 parts gelatin, 8 parts honeysuckle extract, 8 parts glycerin, and 20 parts erythritol.

[0107] The contents, by weight, include 50 parts of peony seed oil with a high α-linolenic acid content of ≥40%.

[0108] The preparation method of the honeysuckle extract is as follows:

[0109] (1) Honeysuckle was subjected to steam explosion (steam explosion pressure 0.4MPa, steam explosion time 60s) treatment, and then extracted at low temperature 40℃ for 2 hours with a material-to-liquid ratio of 1:40 to obtain honeysuckle water extract.

[0110] (2) Add β-cyclodextrin to the obtained honeysuckle water extract, heat and concentrate under vacuum to obtain honeysuckle extract.

[0111] The preparation method of the peony seed oil with high α-linolenic acid content is as follows:

[0112] Peony seeds were cleaned, graded, and dehulled, then cold-pressed at 40℃, followed by molecular distillation at 80℃, feed temperature 50℃, feed rate 95mL / h, and reaction pressure 0.3Pa. A scraper rotor speed of 130r / min was used to obtain peony seed oil.

[0113] The preparation method of the peony seed oil gel candy with high α-linolenic acid content is as follows:

[0114] Mix the prescribed amounts of gelatin, honeysuckle extract, glycerin, erythritol, and water, heat to 45°C to dissolve, remove bubbles, filter, and obtain the gel solution.

[0115] Peony seed oil and adhesive (mass ratio of peony seed oil to adhesive is 3.0:1) are mixed, pressed, shaped, and dried to obtain the peony seed oil gel candy.

[0116] Comparative Example 1

[0117] The difference between this comparative example and Example 5 is that the rubber sheet does not contain honeysuckle extract, resulting in peony seed oil gel candy.

[0118] Comparative Example 2

[0119] The difference between this comparative example and Example 5 is that the peony seed oil described is simply peony seed oil pressed using a regular press at a pressing temperature of 80°C, resulting in peony seed oil gel candy.

[0120] Comparative Example 3

[0121] The difference between this comparative example and Example 5 is that the honeysuckle extract described herein is not subjected to steam explosion and β-cyclodextrin is not added, resulting in peony seed oil gel candy.

[0122] Comparative Example 4

[0123] The difference between this comparative example and Example 5 is that the peony seed oil used in this example is obtained by using only low-temperature cold pressing technology without molecular distillation technology to obtain peony seed oil gel candy.

[0124] I. Sensory Evaluation

[0125] Ten experienced sensory evaluators were selected to evaluate the products. Some of the products were placed under high temperature and high humidity (37-45℃, 75% humidity) conditions for 30 days to observe their overall condition. The sensory scoring indicators are shown in Table 1. The total sensory score is 100 points.

[0126] Table 1 Sensory Evaluation Criteria

[0127]

[0128] The sensory evaluation results of the products prepared in Examples 1-5 and Comparative Examples 1-4 are shown in Tables 2-3.

[0129] Table 2 Sensory rating results of products obtained in Examples 1-5

[0130]

[0131]

[0132] Table 3 shows the sensory evaluation results of the products obtained from Comparative Examples 1-4.

[0133] Comparative group Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 taste 15 17 15 15 Color 17 15 19 19 rubber condition 10 16 15 16 odor 14 13 14 14 Overall Product Status 6 6 8 6 Total Score 62 67 71 70

[0134] As can be seen from Tables 2-3, among Examples 1-5, Example 5 has the best state, color, and taste, and is the most acceptable and recognized.

[0135] It is evident from Tables 2 (Examples 1-5) that increasing the proportion of honeysuckle improves the gelatin's texture, resulting in a better overall sensory experience. Furthermore, the results of Comparative Example 1 and Example 5 demonstrate that adding honeysuckle extract to the gelatin improves the taste, color, gelatin's texture, aroma, and overall product condition. The results of Comparative Example 3 and Example 5 indicate that the honeysuckle extract, after steam explosion, further enhances the overall sensory experience of the product.

[0136] Furthermore, the results of Comparative Examples 2, 4, and 5 indicate that the jelly candies obtained after low-temperature cold pressing and molecular distillation of peony seed oil have better sensory qualities.

[0137] II. Product Stability Evaluation

[0138] Determination of α-linolenic acid content

[0139] The α-linolenic acid content in the products of Examples 1-5 and Comparative Examples 1-4 was detected by high performance liquid chromatography. Then, a high temperature and high humidity experiment was conducted to determine the α-linolenic acid content. The results are shown in Table 4.

[0140] Table 4. Percentage of α-linolenic acid in the gel candies of the examples and comparative examples before and after the high temperature and high humidity experiment.

[0141]

[0142] Note: In Table 4, "-" indicates that it was not tested.

[0143] As can be seen from Table 4, the high temperature and high humidity experiments were conducted on both the examples and the comparative examples. Among the examples 1 to 5, the gel candy of example 5 had the highest content of α-linolenic acid. The high temperature and high humidity experiment showed that example 5 had the highest content and the best stability.

[0144] The rubber sheet of Comparative Example 1 did not contain honeysuckle extract, and α-linolenic acid was easily oxidized. After high temperature and high humidity test, the α-linolenic acid content was significantly reduced compared to Example 5. The honeysuckle in Comparative Example 3 was not steam-exploded and no β-cyclodextrin was added, resulting in a low content of effective components of honeysuckle extract and easy oxidation of α-linolenic acid. Therefore, compared to Example 5, the α-linolenic acid content in Comparative Example 3 was significantly reduced after high temperature and high humidity test.

[0145] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A peony seed oil gel candy, characterized in that, It includes a gelatinous body and contents; by weight, the gelatinous body is made of the following components: 40-55 parts gelatin, 6-8 parts honeysuckle extract, 8-10 parts glycerin and 15-20 parts erythritol; the contents include 50-55 parts peony seed oil; The preparation method of the honeysuckle extract includes the following steps: subjecting honeysuckle to steam explosion treatment, and then subjecting it to water extraction to obtain honeysuckle water extract; The honeysuckle aqueous extract was mixed with β-cyclodextrin, heated and concentrated under vacuum, and then dried to obtain honeysuckle extract. When preparing honeysuckle extract, the steam explosion pressure is 0.3~0.7MPa and the time is 50~90s; the water extraction temperature is 40~60℃ and the time is 1.5~2.0 h, the material-to-liquid ratio is 1:30~40; the mass ratio of honeysuckle water extract to β-cyclodextrin is 5:

1. The α-linolenic acid content in the peony seed oil is ≥40% by mass. The method for preparing peony seed oil includes the following steps: After removing impurities, grading and dehulling the peony seeds, they are cold-pressed at low temperature to obtain crude peony seed oil; the crude peony seed oil is then subjected to molecular distillation to obtain peony seed oil.

2. The peony seed oil gel candy according to claim 1, characterized in that, The temperature of the low-temperature cold pressing is below 40°C; The conditions for molecular distillation include: distillation temperature of 70~110℃, feed temperature of 50~60℃, feed rate of 90~100mL / h, reaction pressure of 0.3~0.4Pa, and scraper rotor speed of 130~150 r / min.

3. A method for preparing the peony seed oil gel candy according to any one of claims 1 to 2, comprising the following steps: Gelatin, honeysuckle extract, glycerin, erythritol and water are mixed and heated to dissolve, resulting in a gel solution; peony seed oil is mixed with the gel solution, pressed, shaped, and dried to obtain the peony seed oil gel candy.

4. The preparation method according to claim 3, characterized in that, The mass ratio of the adhesive solution to peony seed oil is 2.5~3:

1.

5. The preparation method according to claim 3, characterized in that, The heating and melting temperature is 40~50℃.

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