Chinese yam peel extract tabletted candy capable of assisting in reducing blood sugar and preparation method of Chinese yam peel extract tabletted candy

Abstract

The invention discloses Chinese yam peel extract tabletted candies assisting in reducing blood sugar and a preparation method thereof.The tabletted candies comprise, by weight, 20-40 parts of Chinese yam peel extract, 0.1-0.5 part of stevioside, 0.8-1.2 parts of citric acid, 0.5-2.5 parts of magnesium stearate, 30-50 parts of mannitol and 17.7-47.7 parts of microcrystalline cellulose.The tabletted candies have the effects of resisting oxidation and reducing blood sugar and are convenient to carry, and the tabletted candies are suitable for being eaten by people. The tabletting candies prepared from the Chinese yam peel extract freeze-dried powder reduce the bitter feeling of the Chinese yam peel extract, and the tabletting candies prepared from the Chinese yam peel extract freeze-dried powder are higher in taste and flavor score compared with tabletting candies prepared from spray-dried powder.

Description

Technical Field

[0001] The invention relates to a yam peel extract tablet candy for assisting in lowering blood sugar and a preparation method thereof, belonging to the field of candy food. Background Art

[0002] Chinese yam, also known as yam, yam, and yam, is a dried rhizome of the Dioscorea genus of the Dioscoreaceae family. Chinese yam is rich in starch, protein, vitamins, minerals and a variety of nutrients. It can be used as food or as a Chinese medicinal material. Chinese yam has good medicinal value and is often used as the main material for diet therapy and drug therapy. Chinese yam has a mild nature and is suitable for a wide range of people. It has the effects of nourishing the spleen and stomach. It is widely used to promote health and can treat diseases such as hypertension, diabetes, and inflammation. With the increasing number of diabetic patients, the currently available diabetic drugs have many limitations. Recently, the focus of diabetic supplement treatment has been on functional foods and bioactive compounds. At present, there are relatively few functional foods on the market for lowering blood sugar. Although there are many low-sugar or sucrose-free products, this is not conducive to the blood sugar health status and benign control of the disease for diabetic patients.

[0003] As a low-energy food, yam is usually processed into yam powder, rice crust, potato chips and various cakes. Currently, there is no functional food related to yam for lowering blood sugar and relieving diabetes on the market. During the yam processing, the yam skin is discarded as waste, resulting in a waste of resources. Therefore, it is of great significance to develop a product that can reuse the yam skin and relieve the blood sugar of diabetic patients. Summary of the invention

[0004] The present invention aims at the technical problems existing in the above-mentioned prior art and provides a yam peel extract tablet candy for assisting in lowering blood sugar and a preparation method thereof.

[0005] The objective of the present invention is achieved through the following technical solutions:

[0006] In a first aspect, the present invention provides a yam peel extract compressed candy for assisting in lowering blood sugar, which comprises, by weight: 20 to 40 parts of yam peel extract, 0.1 to 0.5 parts of stevioside, 0.8 to 1.2 parts of citric acid, 0.5 to 2.5 parts of magnesium stearate, 30 to 50 parts of mannitol, and 17.7 to 47.7 parts of microcrystalline cellulose.

[0007] Preferably, the weight ratio of the yam peel extract to the steviol glycoside is 1:0.012.

[0008] Preferably, the weight ratio of the yam peel extract to the citric acid is 1:0.036.

[0009] Preferably, the weight ratio of the yam peel extract to magnesium stearate is 1:0.06.

[0010] Preferably, the weight ratio of the yam peel extract to mannitol is 1:2.

[0011] Preferably, the weight ratio of the yam peel extract to microcrystalline cellulose is 1:0.892.

[0012] Preferably, the preparation method of the yam extract is as follows: mixing yam peel powder with water, extracting in a constant temperature water bath at 55°C for 3 hours, filtering to obtain a filtrate, and freeze-drying to obtain a yam extract, wherein the mass ratio of yam peel powder to water is 1:30.

[0013] Preferably, the freezing temperature is -20°C.

[0014] In a second aspect, the present invention provides a method for preparing the compressed candy, the method comprising: (1) mixing yam peel extract, steviol glycoside, citric acid, magnesium stearate, mannitol and microcrystalline cellulose to obtain a mixture; and (2) placing the mixture in a tablet press to obtain the compressed candy.

[0015] The compressed candy provided by the invention has the effects of anti-oxidation and lowering blood sugar.

[0016] The present invention has the following beneficial effects: (1) The raw material composition of the compressed candy with antioxidant and hypoglycemic activity provided by the present invention is relatively simple. The compressed candy provided by the present invention has the effects of lowering blood sugar and anti-oxidation, has a good flavor, can meet the sugar intake needs of diabetics without affecting their blood sugar changes, and is easy to carry.

[0017] (2) The method for preparing the compressed candy with antioxidant and hypoglycemic activity provided by the present invention is relatively simple and is conducive to industrial production. In addition, the compressed candy prepared from the lyophilized powder of yam peel extract in the present invention has higher scores in taste and flavor than the compressed candy prepared from the spray-dried powder. The compressed candy prepared from the lyophilized powder of yam peel extract reduces the bitterness of the yam peel extract and also improves the antioxidant activity. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a diagram showing the antioxidant effect of yam peel extract compressed candy. DETAILED DESCRIPTION

[0019] The detection method and results used in the present invention are described and explained below in conjunction with the examples. The examples are only part of the embodiments of the present invention, not all of them. Unless otherwise specified, the instruments or reagents used are commercially available through normal channels.

[0020] Example 1

[0021] (1) Buy Chinese yam (Dioscorea opposita) at the farmers' market, get the yam peel, wash it, dry it with hot air at 60°C, and take it out when it reaches constant weight. Cool the yam peel to room temperature, crush it into powder, and then pass the powder through a pharmacopoeia sieve (60 mesh), put it in a sealed bag for later use, and store it in a cool and ventilated place.

[0022] Weigh a certain amount of yam peel powder, mix it with distilled water at a mass ratio of 1:30, place it in a constant temperature water bath at 55°C, extract for 3 hours, cool it to room temperature, centrifuge it at 4000r / min for 10 minutes, filter it to obtain the supernatant, pre-freeze it in a -20°C refrigerator, and then freeze-dry it in a -52°C freeze dryer for 72 hours to obtain the yam peel extract freeze-dried powder.

[0023] (2) 20 parts of yam peel extract, 0.1 parts of stevioside, 0.8 parts of citric acid, 30 parts of mannitol, and 48.6 parts of microcrystalline cellulose were mixed to prepare a soft material, dried at 45° C., sieved, added with 0.5 parts of magnesium stearate, and mixed thoroughly to obtain a mixture.

[0024] (3) The mixture is placed in a hand-cranked tablet press with a mold diameter of 10 mm and a pressure of 4 KPa is applied to tablet the mixture to obtain the tablet candy. The specification of the tablet candy is 1.0 g / tablet.

[0025] Example 2

[0026] (1) Buy Chinese yam (Dioscorea opposita) at the farmers' market, get the yam peel, wash it, dry it with hot air at 60°C, and take it out when it reaches constant weight. Cool the yam peel to room temperature, crush it into powder, and then pass the powder through a pharmacopoeia sieve (60 mesh), put it in a sealed bag for later use, and store it in a cool and ventilated place.

[0027] Weigh a certain amount of yam peel powder, mix it with distilled water at a mass ratio of 1:30, place it in a constant temperature water bath at 55°C, extract for 3 hours, cool it to room temperature, centrifuge it at 4000r / min for 10 minutes, filter it to obtain the supernatant, pre-freeze it in a -20°C refrigerator, and then freeze-dry it in a -52°C freeze dryer for 72 hours to obtain the yam peel extract freeze-dried powder.

[0028] (2) 40 parts of yam peel extract, 0.5 parts of stevioside, 1.2 parts of citric acid, 50 parts of mannitol, and 5.8 parts of microcrystalline cellulose were mixed to prepare a soft material, dried at 45° C., sieved, added with 2.5 parts of magnesium stearate, and mixed thoroughly to obtain a mixture.

[0029] (3) The mixture is placed in a hand-cranked tablet press with a mold diameter of 10 mm and a pressure of 4 KPa is applied to tablet the mixture to obtain the tablet candy. The specification of the tablet candy is 1.0 g / tablet.

[0030] Example 3

[0031] (1) Buy Chinese yam (Dioscorea opposita) at the farmers' market, get the yam peel, wash it, dry it with hot air at 60°C, and take it out when it reaches constant weight. Cool the yam peel to room temperature, crush it into powder, and then pass the powder through a pharmacopoeia sieve (60 mesh), put it in a sealed bag for later use, and store it in a cool and ventilated place.

[0032] Weigh a certain amount of yam peel powder, mix it with distilled water at a mass ratio of 1:30, place it in a constant temperature water bath at 55°C, extract for 3 hours, cool it to room temperature, centrifuge it at 4000r / min for 10 minutes, filter it to obtain the supernatant, pre-freeze it in a -20°C refrigerator, and then freeze-dry it in a -52°C freeze dryer for 72 hours to obtain the yam peel extract freeze-dried powder.

[0033] (2) 25 parts of yam peel extract, 0.3 parts of stevioside, 0.9 parts of citric acid, 50 parts of mannitol, and 22.3 parts of microcrystalline cellulose were mixed to prepare a soft material, dried at 45° C., sieved, added with 1.5 parts of magnesium stearate, and mixed thoroughly to obtain a mixture.

[0034] (3) The mixture is placed in a hand-cranked tablet press with a mold diameter of 10 mm and a pressure of 4 KPa is applied to tablet the mixture to obtain the tablet candy. The specification of the tablet candy is 1.0 g / tablet.

[0035] Comparative Example 1

[0036] (1) Dioscorea opposita was purchased from the farmers' market. The same batch of raw materials as in Example 1-3 was used to obtain the yam peel, which was washed and dried by hot air at 60° C. until constant weight was taken out. The yam peel was cooled to room temperature and crushed into powder. The powder was then sieved through a pharmacopoeia sieve (60 mesh), put into a sealed bag for later use, and stored in a cool and ventilated place.

[0037] Weigh a certain amount of yam peel powder, mix it with distilled water at a mass ratio of 1:30, place it in a constant temperature water bath at 55°C, extract for 3 hours, cool it to room temperature, centrifuge it at 4000r / min for 10 minutes, filter it to obtain the supernatant, concentrate it to a certain volume, and spray dry it. The inlet air temperature of the spray drying is 180°C, the inlet air volume is 50%, and the feed rate is 10%. Finally, the yam peel extract spray-dried powder is obtained.

[0038] (2) 25 parts of yam peel extract, 0.3 parts of stevioside, 0.9 parts of citric acid, 50 parts of mannitol, and 22.3 parts of microcrystalline cellulose were mixed to prepare a soft material, dried at 45° C., sieved, added with 1.5 parts of magnesium stearate, and mixed thoroughly to obtain a mixture.

[0039] (3) The mixture is placed in a hand-cranked tablet press with a mold diameter of 10 mm and a pressure of 4 KPa is applied to tablet the mixture to obtain the tablet candy. The specification of the tablet candy is 1.0 g / tablet.

[0040] Experimental Example 1: Determination of active substance content in compressed candy

[0041] 1. Determination of polyphenol content

[0042] Prepare standard solution: pipette 0, 0.2, 0.4, 0.8, 1.2, 1.6 mL of gallic acid standard solution (0.1 mg / mL) into a 10 mL colorimetric tube, add 0.4 mL of folin phenol solution and shake well, then add 0.8 mL of Na2CO3 (mass fraction is 15%), add distilled water to make up to 10 mL, mix well, and react in the dark for 1 hour, and measure the absorbance at 760 nm. Prepare sample solution: accurately weigh 1.0 g of compressed candy powder, add distilled water to prepare a 1 mg / mL solution. Set up a blank control group and measure its absorbance at a wavelength of 760 nm.

[0043] The regression equation obtained by fitting the standard curve is: Y = 0.1128X + 0.1253, R 2 =0.9957. The polyphenol content in the sample solution can be calculated by the gallic acid standard curve regression equation.

[0044] 2. Determination of flavonoid content

[0045] Prepare standard solution: take 0, 0.5, 1.0, 2.0, 3.0, 4.0 mL of rutin standard solution (0.1 mg / mL) into a 10 mL brown colorimetric tube, add 0.3 mL of NaNO2 (mass fraction 5%), react in the dark for 6 min, add 0.3 mL of Al(NO3)3 (mass fraction 10%), react in the dark for 6 min, add 4 mL of NaOH (mass fraction 4%), add distilled water to make up to 10 mL, let stand for 15 min, and measure the absorbance at 510 nm. Prepare sample solution: accurately weigh 1.0 g of compressed candy powder, add distilled water to prepare a 10 mg / mL solution. Set up a blank control group and measure its absorbance at a wavelength of 510 nm.

[0046] The regression equation obtained by fitting the standard curve is: Y = 5.5257X + 0.0017, R 2=0.9999. The flavonoid content in the sample solution can be calculated through the regression equation of the rutin standard curve.

[0047] 3. Determination of polysaccharide content

[0048] Accurately pipette 0.0, 0.10, 0.20, 0.30, 0.40, 0.50, 0.60, 0.70, and 0.80 mL of 0.1 mg / mL glucose standard solution into 9 colorimetric tubes of the same specifications, make up to 2.0 mL with water, vortex and oscillate to mix, and prepare a series of glucose solutions (mg / mL) of different concentrations. Add 1.0 mL of 5% phenol and oscillate to mix, then add 5.0 mL of concentrated sulfuric acid to the solution system, vortex and oscillate to mix, place the mixed solution at room temperature, let it stand for 30 min to react, and measure the absorbance of the solution at 490 nm after the reaction.

[0049] After recording the measurement data, fitting was performed using OriginPro 2024 software, with glucose concentration as the horizontal axis, absorbance value as the vertical axis, and 0.0 mL of reaction solution as the blank control group to obtain the standard curve and regression equation.

[0050] When determining the sample concentration, accurately weigh 0.1 g of compressed candy powder, add distilled water to prepare a 1 mg / mL solution, carefully pipette 2.0 mL of the sample solution, and follow the same conditions as above.

[0051] The regression equation obtained by fitting the standard curve is: Y = 0.0647x-0.0048, R 2 =0.9996. The polysaccharide content in the sample solution can be calculated through the regression equation of the glucose standard curve.

[0052] The results of the determination of the active substance content of the compressed candy are shown in Table 1.

[0053] Table 1 Tablet candy ingredients

[0054]

[0055]

[0056] As can be seen from Table 1, the raw material quality of Example 3 and Comparative Example 1 is the same, but the processes used are different. It can be clearly seen that the contents of polysaccharides, polyphenols and flavonoids measured in the compressed candy prepared in Example 3 are higher than those in the compressed candy prepared in Comparative Example 1, indicating that the freeze-dried yam peel extract powder can retain more active ingredients than the spray-dried yam peel extract powder.

[0057] Experimental Example 2: Effect of the Drying Method of Chinese Yam Peel Extract on the Product Sensory

[0058] The appearance scores, taste scores, flavor scores, and color scores of the compressed candies in Examples 1-3 and Comparative Example 1 were added together to obtain a comprehensive sensory score formula for ranking the test products as follows:

[0059] Sensory score = appearance score + taste score + flavor score + color score

[0060] The sensory evaluation results of the yam peel extract drying method are shown in Table 1 and Table 2.

[0061] Table 2 Flavor score table

[0062]

[0063] Table 3 Sensory score table

[0064] serial number Appearance Rating Taste score Flavor Rating Color rating Sensory score Example 1 18.33 20.33 20.33 17.33 76.32 Example 2 17.67 18.33 19.67 17.67 73.34 Example 3 19.67 21.33 23.67 17.67 82.34 Comparative Example 1 20.33 15.67 17.33 17.33 70.66

[0065] It can be seen from Tables 2 and 3 that, under the same formula, the freeze-dried powder of yam peel extract scored higher in taste and flavor than the spray-dried powder, and the freeze-drying method reduced the bitterness of the yam peel extract.

[0066] Experimental Example 3: Experiment on hypoglycemic activity of candy tablets containing yam peel extract

[0067] 1. Reagents and materials: Tablet candy, α-glucosidase (250u, Shanghai Yuanye Biological), anhydrous sodium carbonate, p-nitrophenyl-α-D-pyranoglucoside, sodium dihydrogen phosphate dihydrate, disodium hydrogen phosphate dodecahydrate

[0068] 2. Preparation of some homemade solutions:

[0069] (1) Sample solution: Dissolve the compressed candy prepared in Example 3 in deionized water, dissolve with ultrasound to prepare solutions with concentrations of 12 mg / mL, 14 mg / mL, 16 mg / mL, 18 mg / mL, and 20 mg / mL for later use. (2) 0.2 mol / L PBS buffer: Accurately weigh sodium dihydrogen phosphate dihydrate and sodium hydrogen phosphate dodecahydrate, dissolve them in deionized water, fix the volume, and finally mix them in a certain volume ratio. (3) 1.0 mol / L Na2CO3 solution: Accurately weigh 105.99 g of anhydrous sodium carbonate, dissolve them in deionized water, fix the volume, and finally mix them in a certain volume ratio. (4) 5.0 mmol / L PNPG solution: Accurately weigh 0.0753 g of p-nitrophenyl-α-D-pyranoglucoside, fix the volume, and mix them in a certain volume ratio. (5) 0.1 U α-glucosidase solution: Take 100 μL of the mother solution and add 10 mL of the prepared PBS buffer to mix.

[0070] (2) Experimental methods:

[0071] Add 0.8 mL of PBS buffer solution to a colorimetric tube, then add 0.8 mL of yam peel pressed candy sample solution and 0.8 mL of α-glucosidase solution respectively, react in a 37°C water bath for 10 min, then add 0.8 mL of PNPG solution, mix well, and react in a 37°C water bath for 30 min, finally add 4.0 mL of 1.0 mol / L Na2CO3 solution to terminate the reaction, mix well, and let stand.

[0072] Prepare each group of samples, set up a blank control group, measure the absorbance of each group of samples under ultraviolet light with a wavelength of 405nm by spectrophotometer, and record the data.

[0073]

[0074] A i : Absorbance value of sample solution group

[0075] A j : Absorbance value of α-glucosidase solution replaced with PBS buffer

[0076] A c : Absorbance value when sample solution is replaced with PBS buffer

[0077] A d : The absorbance value of the sample solution and α-glucosidase solution were replaced with PBS buffer

[0078] The results of the inhibition of α-glucosidase by compressed candy are shown in Table 4.

[0079] Table 4 Table of α-glucosidase inhibitory activity of compressed candies

[0080]

[0081]

[0082] As shown in Table 4, the compressed candy prepared in Example 3 has a good inhibitory activity on α-glucosidase as the concentration increases. And through calculation, it can be seen that the half-maximal inhibitory concentration of the sample compressed candy on α-glucosidase is 13.29 mg / mL.

[0083] Experimental Example 4: Antioxidant Activity Experiment of Yam Peel Extract Tablet Candy

[0084] Determination of ABTS free radical scavenging rate

[0085] 1. Reagents and materials: ABTS, potassium persulfate

[0086] 2. Solution preparation: (1) ABTS solution: Dissolve 19.45 mg of ABTS in 5 mL of distilled water and 7.58 mg of potassium persulfate in 5 mL of distilled water, respectively, and mix them in a ratio of 1:1 at 4°C in the dark for 16 h, then dilute to an absorbance of 0.700 ± 0.020 at 734 nm. (2) Sample solution: Grind the compressed candy prepared in Example 3 and dissolve it in distilled water to prepare sample solutions of 1, 2, 3, 4, and 5 mg / mL.

[0087] 3. Experimental method: Take 2 mL of sample solution and 2 mL of ABTS in colorimetric tubes respectively, mix them and react in the dark for 20 minutes, and measure the absorbance at 734 nm.

[0088]

[0089] A i : Absorbance value of sample solution group

[0090] A c : Absorbance value when sample solution is replaced with distilled water

[0091] The scavenging effect of compressed candy on ABTS free radicals is shown in Table 5.

[0092] Table 5 Effect of compressed candy on scavenging ABTS free radicals

[0093]

[0094] Analysis of ABTS free radical scavenging rate results: As shown in Table 5, within the concentration range of 1-5 mg / mL, the scavenging rate of the extract on ABTS is comparable to that of Vc, and Example 3 obtained by the formula also has a good scavenging effect on ABTS within the concentration range of 1-5 mg / mL.

[0095] Determination of DPPH free radical scavenging rate

[0096] 1. Reagents and materials: anhydrous ethanol, DPPH

[0097] 2. Solution preparation: (1) Sample solution: Grind the compressed candy prepared in Example 3 and dissolve it in distilled water to prepare sample solutions of 1, 2, 3, 4, and 5 mg / mL. (2) 0.1 mmol / L DPPH-anhydrous ethanol solution: Dissolve a certain amount of DPPH in anhydrous ethanol to prepare a 1 mol / L DPPH solution, and then dilute it to a 0.1 mol / L DPPH solution.

[0098] 3. Experimental method: Pour 2.0 mL of sample solutions of different concentrations into color tubes, add 2 mL of 0.1 mmol / L DPPH-anhydrous ethanol solution, shake well, react at 37°C in the dark for 30 min, and measure the experimental absorbance of each tube by spectrophotometry at a wavelength of 517 nm.

[0099]

[0100] A1: Absorbance value of sample group, 2mL sample + 2mL DPPH mixed solution

[0101] A2: Blank group absorbance, 2mL sample + 2mL anhydrous ethanol

[0102] A0: absorbance of control group, 2mL distilled water + 2mL DPPH mixed solution

[0103] The scavenging effect of compressed candy on DPPH free radicals is shown in Table 6.

[0104] Table 6 Tablet candy scavenging effect on DPPH free radicals

[0105]

[0106] Analysis of DPPH free radical scavenging rate results: As shown in Table 6, the scavenging rate of the compressed candy of Example 3 obtained by the formula reaches 86.42% for DPPH at 5 mg / mL within the concentration range of 1-5 mg / mL as the concentration increases, while the scavenging rate of Comparative Example 1 using spray drying within the range of 1-4 mg / mL for DPPH is lower than that of Example 3 using freeze drying, indicating that freeze drying has a better retention effect on active substances than spray drying.

[0107] The compressed candy of the present invention can effectively inhibit α-glucosidase, has potential hypoglycemic activity, and has good scavenging effects on ABTS and DPPH, indicating that the compressed candy has strong antioxidant capacity.

[0108] The above description is only a preferred embodiment of the present invention, but is not intended to limit the present invention. Those skilled in the art may make possible changes and modifications to the present invention using the technical contents disclosed above without departing from the scope of the technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention shall fall within the protection scope of the technical solution of the present invention.

Claims

1. A candy containing yam peel extract for assisting in lowering blood sugar, characterized in that: The invention comprises, by weight: 20 to 40 parts of yam peel extract, 0.1 to 0.5 parts of stevioside, 0.8 to 1.2 parts of citric acid, 0.5 to 2.5 parts of magnesium stearate, 30 to 50 parts of mannitol and 17.7 to 47.7 parts of microcrystalline cellulose.

2. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 1, characterized in that: The weight ratio of the yam peel extract to the steviol glycoside is 1:0.

012.

3. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 1, characterized in that: The weight ratio of the yam peel extract to the citric acid is 1:0.

036.

4. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 1, characterized in that: The weight ratio of the yam peel extract to magnesium stearate is 1:0.

06.

5. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 1, characterized in that: The weight ratio of the yam peel extract to mannitol is 1:

2.

6. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 1, characterized in that: The weight ratio of the yam peel extract to microcrystalline cellulose is 1:0.

892.

7. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 1, characterized in that: The preparation method of the yam extract is as follows: mixing yam peel powder with water, extracting in a constant temperature water bath at 55°C for 3 hours, filtering to obtain a filtrate, pre-freezing it in a refrigerator, and then freeze-drying it in a freeze dryer, wherein the mass ratio of yam peel powder to water is 1:

30.

8. The yam peel extract tablet candy for assisting in lowering blood sugar according to claim 7, characterized in that: The pre-freezing temperature is -20°C, the freeze-drying temperature is -52°C, and the freeze-drying time is 72h.

9. The method for preparing the compressed candy according to any one of claims 1 to 8, characterized in that: The method comprises: (1) mixing yam peel extract, stevioside, citric acid, magnesium stearate, mannitol and microcrystalline cellulose to obtain a mixture; and (2) placing the mixture in a tablet press to obtain the tablet candy.

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