Gel candy capable of strengthening brain and improving eyesight and preparation method of gel candy

Abstract

The invention relates to the technical field of gel candies, and discloses a brain strengthening and eyesight improving type gel candy and a preparation method thereof.The gel candy comprises shell rubber and filler wrapped in the shell rubber, and the shell rubber is prepared from, by mass, 35-40% of gelatin, 15-20% of glycerinum, 1-10% of erythritol and 2-5% of microcrystalline cellulose; and the balance of purified water. The filler is prepared from the following raw materials in parts by weight: 150 to 250 parts of algal oil, 20 to 40 parts of cis-15-tetracosenoic acid, 10 to 50 parts of lutein ester powder, 20 to 25 parts of walnut oil, 50 to 100 parts of phosphatidylserine, 5 to 12.5 parts of sweet orange oil, 57.5 to 215 parts of linseed oil, 5 to 10 parts of soybean lecithin and 5 to 10 parts of monoglyceride. The gel candy provided by the invention is rich in content components, uniform and stable, good in taste, low in fishy smell and non-sticky after being placed for a long time.

Description

Technical Field

[0001] The invention belongs to the technical field of gel candies, and in particular relates to a brain-boosting and eyesight-improving gel candy and a preparation method thereof. Background Art

[0002] Candy is an indispensable and popular food in people's lives. Most of the people who eat it are children, who are in the stage of growing up and learning knowledge. Therefore, developing a candy that can improve brain function, intelligence and eyesight will be of great social significance and market value.

[0003] Gel candy is an elastic and chewy product made of edible gum (or starch), white sugar and starch syrup (or other sugars) as the main ingredients. According to the different production materials and their organizations, gel candy is divided into the following categories: plant gum gel candy (gel candy made of plant gum), animal gum gel candy (gel candy made of animal gum), starch gel candy (gel candy made of starch), mixed gum gel candy (gel candy made of two or more different types of edible gum (or starch)), sandwich gel candy (gel candy with fillings in the candy body), coated, coated and polished gel candy (gel candy with coating on the surface of the candy body, polished or not). At present, most of the brain-boosting gel candies on the market are sandwich gel candies, and their contents are mainly fish oil and algae oil. There are problems such as single ingredients, obvious fishy smell, and bad taste. In addition, the stability of the rubber is poor, and it is easy to produce adhesion during storage, which can easily cause the peroxide value of the oil in the filling of the gel candy to increase rapidly. Summary of the invention

[0004] In view of this, the present invention provides a brain-boosting and eyesight-improving gel candy and a preparation method thereof, wherein the contents are uniform and stable, the bioavailability is high, and the candy is not easily affected by moisture and adhered during storage.

[0005] To achieve the above object, the present invention provides the following technical solutions.

[0006] In a first aspect, the present invention provides a brain-boosting and eyesight-improving gel candy, which comprises an outer shell rubber and a filler wrapped in the outer shell rubber, wherein the outer shell rubber comprises the following raw material compositions in percentage by mass: 35-40% gelatin, 15-20% glycerol, 1-10% erythritol, 2-5% microcrystalline cellulose, and the remainder is purified water; the filler comprises the following raw material compositions in parts by weight: 150-250 parts of oil, 20-40 parts of cis-15-tetracosenoic acid, 10-50 parts of lutein ester powder, 20-25 parts of walnut oil, 50-100 parts of phosphatidylserine, 5-12.5 parts of sweet orange oil, 57.5-215 parts of linseed oil, 5-10 parts of soybean lecithin, and 5-10 parts of monoglyceride.

[0007] Furthermore, the outer shell rubber also includes the following raw material compositions in percentage by mass: 0.1-0.5% edible flavor and 0.01-0.1% colorant.

[0008] Furthermore, the filler comprises the following raw materials in parts by weight: 150 parts of algae oil, 40 parts of cis-15-tetracosenoic acid, 10 parts of lutein ester powder, 20 parts of walnut oil, 50 parts of phosphatidylserine, 5 parts of sweet orange oil, 215 parts of linseed oil, 10 parts of soybean lecithin, and 5 parts of monoglyceride.

[0009] Furthermore, the filler comprises the following raw materials in parts by weight: 150 parts of algae oil, 40 parts of cis-15-tetracosenoic acid, 12.5 parts of lutein ester powder, 25 parts of walnut oil, 75 parts of phosphatidylserine, 12.5 parts of sweet orange oil, 175 parts of linseed oil, 10 parts of soybean lecithin, and 5 parts of monoglyceride.

[0010] The shell rubber formula provided in the brain-boosting and eyesight-improving gel candy of the present invention has microcrystalline cellulose added to the formula, thereby ensuring that the gel candy does not stick together during storage and improving the stability of the product; the filler formula provided is rich in ingredients and comprehensive in nutrition, and the added algae oil, walnut oil, and linseed oil are rich in unsaturated fatty acids, DHA, and ARA, and phosphatidylserine and cis-15-tetracosenoic acid are also added, thereby achieving the effects of increasing brain nerve activity and improving brain memory; lutein ester is added to have eye protection effect; monoglyceride and soybean lecithin are added to make the product taste softer and more coordinated, and at the same time improve the uniformity and stability of the content.

[0011] In the present invention, the functions of the raw materials in the filler are as follows:

[0012] 1. Algae oil and flaxseed oil: Algae oil is rich in DHA, and flaxseed oil is rich in ARA. DHA (docosahexaenoic acid) and ARA (arachidonic acid) are two important nutrients that play an important role in brain development. DHA is an important component of the brain and retina. It can promote the development of nerve cells and improve human memory function. It is commonly known as "brain gold". It is very important for improving the brain's memory and thinking ability, and can prevent brain cell degeneration and delay brain aging. DHA is an important structural component of the central nervous system and is highly concentrated in the brain tissue of infants. The dry weight of the human brain (dry weight in biology refers to the weight of cells after all free water is removed.) is mainly lipids (accounting for 50% of brain tissue), and half of the lipid content is composed of LCPUFA (long-chain unsaturated fatty acids), and the most important LCPUFA are DHA and ARA. DHA accounts for 20% of the total fat content in the brain, and ARA accounts for 40-50%. Therefore, DHA is an important component of the brain and retina, which has the effect of promoting the development of nerve cells and improving human memory function. ARA is an essential nutrient for the baby's physical development. For babies who are in the growth and development period, taking a certain amount of ARA in food will be more conducive to their intellectual and physical development.

[0013] 2. Cis-15-tetracosenoic acid: Nervonic acid is a ω-9 long-chain monounsaturated fatty acid, and its chemical name is cis-15-tetracosenoic acid. Nervonic acid was first discovered in the white matter of mammalian brains, and then was isolated from shark brain tissue, so it is also called shark acid. Studies have shown that nervonic acid can repair damaged nerves and promote their regeneration, increase brain nerve activity, and prevent brain nerve aging. It also plays a key role in the treatment of cardiovascular and cerebrovascular diseases, improving immunity, and anti-tumor treatment.

[0014] 3. Phosphatidylserine: Phosphatidylserine is an important membrane phospholipid present in bacteria, yeast, plants, and mammalian cells. Phosphatidylserine is also known as compound neuraminic acid. It is referred to as PS and is extracted from the residue of natural soybean oil. It is an active substance in the cell membrane, especially in brain cells. Its main function is to improve the function of nerve cells, regulate the conduction of nerve impulses, and enhance the memory function of the brain. Due to its strong lipophilicity, it can quickly pass through the blood-brain barrier into the brain after absorption, soothing vascular smooth muscle cells and increasing blood supply to the brain.

[0015] 4. Walnut oil: Walnuts are rich in unsaturated fatty acids, which can reduce cholesterol levels, so eating walnuts is good for the heart. In addition, walnuts are also rich in vitamins B and E, which can prevent cell aging, increase memory and delay aging, so walnuts are known as "longevity seeds" and "longevity fruits".

[0016] 5. Lutein ester: Lutein ester is a carotenoid fatty acid oil. Its main component is lutein dipalmitate, which exists in an all-trans molecular configuration. After entering the human body, it will be hydrolyzed into lutein and play the same eye protection function as lutein.

[0017] 6. Sweet orange oil: extracted from orange peel, it has the function of encapsulating and masking fishy smell.

[0018] 7. Monoglyceride: It is a non-ionic surfactant with excellent properties such as emulsification, lubrication, softening and wetting. It is non-toxic and widely used as an emulsifier in food processing and cosmetics. Monoglyceride is considered to be the safest food additive.

[0019] 8. Soybean lecithin: It is the main component of biological membranes. It can emulsify neutral fat and cholesterol deposited in blood vessels into harmless particles, dissolve in water and be excreted from the body. At the same time, it prevents excess fat from depositing on the blood vessel wall and relieves the pressure on the cardiovascular wall. In the food industry, phospholipids are often used as emulsifiers to make oils soluble in water. When used together with other emulsifiers, it can promote the absorption and utilization of other fat-soluble substances.

[0020] In a second aspect, the present invention provides a method for preparing the above-mentioned brain-boosting and eye-improving gel candy, which comprises the following steps:

[0021] Step 1, preparing a filler solution: weighing a formula amount of cis-15-tetradecenoic acid, lutein ester powder, soybean lecithin and monoglyceride, mixing them evenly, and grinding them in a ball mill to prepare a mixed powder; taking a formula amount of algae oil, walnut oil, sweet orange oil and linseed oil, putting them into a liquid preparation tank and mixing them evenly, adding the mixed powder and a formula amount of phosphatidylserine, mixing them evenly, and obtaining the filler solution after homogenization;

[0022] Step 2, preparing the shell rubber solution: weigh a formula amount of glycerol and put it into a batching tank, add a formula amount of purified water to dissolve evenly, heat to 60-65° C., add a formula amount of gelatin and cook at 80-85° C. until the gelatin is dissolved, cool to 60° C., add a formula amount of erythritol and microcrystalline cellulose to prepare the shell rubber solution;

[0023] Step 3: Put the prepared filling solution and shell rubber solution into a capsule machine to prepare a sandwich gel candy, and the sandwich gel candy is dried and shaped to obtain the brain-boosting and eyesight-improving gel candy.

[0024] Furthermore, the grinding fineness of the ball mill in step 1 is ≥80 mesh.

[0025] Furthermore, in step 1, the homogenization is performed by a colloid mill for 20 minutes.

[0026] Furthermore, step 2 also includes a degassing and defoaming process. After the gelatin is cooked, the batching tank is sealed, stirring and vacuuming are started for 30-60 minutes, and then stirring is turned off and vacuuming is continued for 30-40 minutes.

[0027] Furthermore, the thickness of the outer shell of the core-filled gel candy is greater than 0.7 mm.

[0028] Since lutein esters and neuraminic acid are water-insoluble substances, they are easily precipitated in the liquid suspension after long-term storage. The present invention reduces their particle size through ball mill grinding, and at the same time forms eutectics to a certain extent to improve solubility. Combined with the effect of colloid mill, the distribution stability of lutein esters and neuraminic acid in the liquid suspension is improved, the absorption and utilization of the human body is enhanced, and the bioavailability is improved.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] 1. The gel candy provided by the present invention is seasoned with naturally extracted fruit oil (orange oil), which makes the taste more refreshing. Meanwhile, monoglyceride and phospholipid are added, which has the effects of synergy and embedding, making the taste softer and more coordinated, with less algae smell and better taste.

[0031] 2. The algae oil, walnut oil and linseed oil added to the content of the present invention contain multiple unsaturated fatty acids (DHA+ARA+ALA), and the unsaturated fatty acid content is high. In particular, phosphatidylserine and cis-15-tetracosenoic acid (neuroacid) are added, and the intelligence-enhancing effect is more prominent; at the same time, lutein ester components are added, which has the effect of improving eyesight, and the combination of ingredients is more comprehensive and reasonable.

[0032] 3. The powder raw materials of cis-15-tetradecenoic acid, lutein ester powder, lecithin and monoglyceride are pre-milled using a ball mill to make their particle size smaller and the mixture more uniform. At the same time, a certain degree of eutectic can be formed, which can improve the solubility of cis-15-tetradecenoic acid and lutein ester powder to a certain extent, making it easier to be absorbed by the human body and improving its bioavailability.

[0033] 4. The product of the present invention is in the form of a gel candy, and microcrystalline cellulose is specially added to the gel skin to prevent adhesion and protect the stability of the content, thereby reducing the risk of product storage and extending the shelf life of the product.

[0034] In summary, the brain-boosting and eyesight-improving gel candy provided by the present invention has rich ingredients, reasonable collocation, high bioavailability, and has the effects of promoting brain development, improving memory, protecting eyesight, and promoting children's growth. It has good taste, low fishy smell, uniform and stable contents, and is easy to eat. At the same time, the rubber has stable properties, does not stick after long-term placement, and is easy to store and transport. DETAILED DESCRIPTION

[0035] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the scheme of the present invention will be further described below in conjunction with specific embodiments. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

[0036] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention can also be implemented in other ways different from those described herein; it is obvious that the embodiments in the specification are only part of the embodiments of the present invention, not all of them. Unless otherwise specified, the raw materials used in the following embodiments can be purchased from the market.

[0037] Embodiment 1:

[0038] A sandwich gel candy comprises an outer shell rubber skin (wrapping layer) and a filler (sandwich layer) wrapped in the outer shell rubber skin. The formula (mass percentage) of the wrapping layer is: 40% gelatin, 15% glycerol, 5% erythritol, and the balance purified water.

[0039] The formula of the sandwich layer is: 200 mg / grain of algae oil, 20 mg / grain of cis-15-tetracosenoic acid, 20 mg / grain of lutein ester powder, 20 mg / grain of walnut oil, 100 mg / grain of phosphatidylserine, and 140 mg / grain of linseed oil (a total of 500 mg / grain of the sandwich layer).

[0040] The production process of the above-mentioned sandwich gel candy is carried out according to the following steps:

[0041] (1) Preparation of sandwich layer solution:

[0042] Weigh the formula amount of cis-15-tetradecenoic acid and lutein ester powder, mix them evenly, put them into QM-2SP40 ball mill for grinding, set the frequency to 40HZ, rotate forward and reverse for 20min each, with an interval of 10min, for a total of 2h. After the material is cooled, take it out, crush it with a crusher and pass it through an 80-mesh screen for standby use.

[0043] Weigh the formulated amount of algae oil, walnut oil and linseed oil and mix them to make a solution; pour the crushed lutein ester powder to be used into a liquid preparation tank and mix evenly, add phosphatidylserine in batches and mix for 20 minutes; connect the colloid mill and grind for 20 minutes.

[0044] (2) Preparation of coating solution: weigh a formula amount of glycerol in a mixing tank, add a formula amount of purified water to dissolve evenly, heat to 60-65°C, add gelatin, start stirring, heat to 80-85°C, after boiling, close the air valves at all parts of the tank cover, open the vacuum valve and vacuum pump to degas and remove bubbles; when vacuuming, the material liquid level should be controlled below the discharge port, start stirring to vacuum for 30-60 minutes, turn off stirring and continue vacuuming for 30-40 minutes; after debubbling, cool to 60 degrees, add the formula amount of erythritol and set aside.

[0045] (3) Molding: Use the capsule machine HSR-100 to prepare the sandwich gel candy, pour the sandwich layer solution of the formula amount into the liquid preparation tank; and install the material conveying pipeline between the glue tank and the glue box, the sandwich liquid conveying pipeline of the liquid preparation tank and the liquid pump, and the compressed air pipeline between the molding host and the glue tank; after installation, open the compressed air valve and the host power supply, heat the glue box and the material conveying pipe, set the glue box temperature to 60°C, wait for the temperature of the glue box and the material conveying pipe to reach 60°C, open the flow regulating valve, and adjust the coating layer thickness (>0.70mm); after the coating layer thickness is qualified, put down the spray body, adjust to the appropriate spray body height, inject the sandwich, and cast the mold, and pass the prepared sandwich gel candy into the rotating cage through the conveyor belt for cooling and shaping.

[0046] (4) Drying: The shaped sandwich gel candies are spread out on a tray and continued to dry in a drying room, with the moisture content of the coating layer controlled at 8%-12%.

[0047] Embodiment 2:

[0048] A sandwich gel candy comprises an outer shell rubber skin (wrapping layer) and a filler (sandwich layer) wrapped in the outer shell rubber skin. The formula (mass percentage) of the wrapping layer is: 40% gelatin, 15% glycerol, 5% erythritol, 2% microcrystalline cellulose, and the balance purified water.

[0049] The formula of the sandwich layer is: 200 mg / grain of algae oil, 20 mg / grain of cis-15-tetracosenoic acid, 20 mg / grain of lutein ester powder, 20 mg / grain of walnut oil, 100 mg / grain of phosphatidylserine, 120 mg / grain of linseed oil, 5 mg / grain of sweet orange oil, 5 mg / grain of soybean lecithin, and 10 mg / grain of monoglyceride (total sandwich layer 500 mg / grain).

[0050] The production process of the above-mentioned sandwich gel candy is carried out according to the following steps:

[0051] (1) Preparation of sandwich layer solution:

[0052] Weigh the formula amount of cis-15-tetradecenoic acid, lutein ester powder, lecithin, and monoglyceride, mix them evenly, put them into a QM-2SP40 ball mill for grinding, set the frequency to 40HZ, rotate forward and reverse for 20 minutes each, with an interval of 10 minutes, for a total of 2 hours. After the material is cooled, take it out, crush it with a grinder through an 80-mesh screen, and set it aside.

[0053] Weigh the formulated amount of algae oil, walnut oil, sweet orange oil, and linseed oil and mix them to make a solution; pour the crushed lutein ester powder to be used into a liquid preparation tank and mix evenly, add phosphatidylserine in batches and mix for 20 minutes; connect to a colloid mill and grind for 20 minutes.

[0054] (2) Preparation of coating solution: weigh a formulated amount of glycerol in a mixing tank, add a formulated amount of purified water to dissolve evenly, heat to 60-65°C, add gelatin, start stirring, heat to 80-85°C, and after boiling, close the air valves at all locations on the tank cover, and start the vacuum valve and vacuum pump to degas and remove bubbles; when vacuuming, the material liquid level should be controlled below the discharge port, start stirring to vacuum for 30-60 minutes, and then stop stirring and continue vacuuming for 30-40 minutes; after debubbling, cool to 60 degrees, add the formulated amount of erythritol and microcrystalline cellulose for standby use.

[0055] (3) Molding: Use the capsule machine HSR-100 to prepare the sandwich gel candy, pour the sandwich layer solution of the formula amount into the liquid preparation tank; and install the material conveying pipeline between the glue tank and the glue box, the sandwich liquid conveying pipeline of the liquid preparation tank and the liquid pump, and the compressed air pipeline between the molding host and the glue tank; after installation, open the compressed air valve and the host power supply, heat the glue box and the material conveying pipe, set the glue box temperature to 60°C, wait for the temperature of the glue box and the material conveying pipe to reach 60°C, open the flow regulating valve, and adjust the coating layer thickness (>0.70mm); after the coating layer thickness is qualified, put down the spray body, adjust to the appropriate spray body height, inject the sandwich, and cast the mold, and pass the prepared sandwich gel candy into the rotating cage through the conveyor belt for cooling and shaping.

[0056] (4) Drying: The shaped sandwich gel candies are spread out on a tray and continued to dry in a drying room, with the moisture content of the coating layer controlled at 8%-12%.

[0057] Embodiment 3:

[0058] A sandwich gel candy comprises an outer shell rubber skin (wrapping layer) and a filler (sandwich layer) wrapped in the outer shell rubber skin. The formula (mass percentage) of the wrapping layer is: 40% gelatin, 15% glycerol, 5% erythritol, 2% microcrystalline cellulose, and the balance purified water.

[0059] The formula of the sandwich layer is: 150 mg / grain of algae oil, 40 mg / grain of cis-15-tetracosenoic acid, 10 mg / grain of lutein ester powder, 20 mg / grain of walnut oil, 50 mg / grain of phosphatidylserine, 215 mg / grain of linseed oil, 5 mg / grain of sweet orange oil, 10 mg / grain of soybean lecithin, and 5 mg / grain of monoglyceride (a total of 500 mg / grain of the sandwich layer).

[0060] The production process of the above-mentioned sandwich gel candy is the same as that of Example 2.

[0061] Embodiment 4:

[0062] A sandwich gel candy comprises an outer shell rubber skin (wrapping layer) and a filler (sandwich layer) wrapped in the outer shell rubber skin. The formula (mass percentage) of the wrapping layer is: 35% gelatin, 20% glycerol, 5% erythritol, 5% microcrystalline cellulose, and the balance purified water.

[0063] The formula of the sandwich layer is: 100 mg / grain of algae oil, 10 mg / grain of cis-15-tetracosenoic acid, 20 mg / grain of lutein ester powder, 10 mg / grain of walnut oil, 30 mg / grain of phosphatidylserine, 23 mg / grain of linseed oil, 5 mg / grain of sweet orange oil, 2 mg / grain of soybean lecithin, and 4 mg / grain of monoglyceride (total sandwich layer 200 mg / grain).

[0064] The production process of the above-mentioned sandwich gel candy is the same as that of Example 2.

[0065] Embodiment 5:

[0066] A sandwich gel candy comprises an outer shell rubber skin (wrapping layer) and a filler (sandwich layer) wrapped in the outer shell rubber skin. The formula (mass percentage) of the wrapping layer is: 35% gelatin, 20% glycerol, 5% erythritol, 5% microcrystalline cellulose, and the balance purified water.

[0067] The formula of the sandwich layer is: 60 mg / grain of algae oil, 16 mg / grain of cis-15-tetracosenoic acid, 5 mg / grain of lutein ester powder, 10 mg / grain of walnut oil, 30 mg / grain of phosphatidylserine, 70 mg / grain of linseed oil, 5 mg / grain of sweet orange oil, 4 mg / grain of soybean lecithin, and 2 mg / grain of monoglyceride (a total of 200 mg / grain of the sandwich layer).

[0068] The production process of the above-mentioned sandwich gel candy is the same as that of Example 2.

[0069] The products of Examples 1 to 5 were stored in a cool and dry place, at room temperature of 25°C, and in a drying oven at 40°C with packaging, respectively. After six months, the moisture content and appearance of the rubber were tested, as well as the sensory evaluation was performed. The results are shown in Table 1 below.

[0070] Table 1. Test result evaluation table

[0071]

[0072]

[0073] From the sensory evaluation results in Table 1, it can be seen that the addition of sweet orange oil can reduce the fishy smell of the product and make the taste fresher. The addition of monoglyceride and lecithin can make the overall taste of the product softer and more coordinated, and the state of the suspension is more uniform and stable. From the moisture and adhesion results in Table 1, it can be seen that after adding a certain proportion of microcrystalline cellulose, the moisture content of the product can be kept stable for a certain period of time, and the product is not prone to adhesion.

[0074] The above are only preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be regarded as limiting the present invention, and the protection scope of the present invention should be based on the scope defined by the claims. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the spirit and scope of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A brain-boosting and eye-improving jelly candy, comprising a rubber shell and a filler wrapped in the rubber shell, characterized in that: The outer shell rubber comprises the following raw materials in percentage by mass: 35-40% gelatin, 15-20% glycerol, 1-10% erythritol, 2-5% microcrystalline cellulose, and the balance is purified water; The filler comprises the following raw materials in parts by weight: 150-250 parts of algae oil, 20-40 parts of cis-15-tetracosenoic acid, 10-50 parts of lutein ester powder, 20-25 parts of walnut oil, 50-100 parts of phosphatidylserine, 5-12.5 parts of sweet orange oil, 57.5-215 parts of linseed oil, 5-10 parts of soybean lecithin and 5-10 parts of monoglyceride.

2. The brain-boosting and eyesight-improving gel candy according to claim 1, characterized in that: The outer shell rubber also includes the following raw material compositions in percentage by mass: 0.1-0.5% of edible flavor and 0.01-0.1% of colorant.

3. The brain-boosting and eye-improving gel candy according to claim 1, characterized in that: The filler comprises the following raw materials in parts by weight: 150 parts of algae oil, 40 parts of cis-15-tetracosenoic acid, 10 parts of lutein ester powder, 20 parts of walnut oil, 50 parts of phosphatidylserine, 5 parts of sweet orange oil, 215 parts of linseed oil, 10 parts of soybean lecithin and 5 parts of monoglyceride.

4. The brain-boosting and eye-improving gel candy according to claim 1, characterized in that: The filler comprises the following raw materials in parts by weight: 150 parts of algae oil, 40 parts of cis-15-tetracosenoic acid, 12.5 parts of lutein ester powder, 25 parts of walnut oil, 75 parts of phosphatidylserine, 12.5 parts of sweet orange oil, 175 parts of linseed oil, 10 parts of soybean lecithin and 5 parts of monoglyceride.

5. A method for preparing a brain-boosting and eye-improving gel candy according to any one of claims 1 to 4, characterized in that: The steps include: Step 1, preparing a filler solution: weighing a formula amount of cis-15-tetradecenoic acid, lutein ester powder, soybean lecithin and monoglyceride, mixing them evenly, and grinding them in a ball mill to prepare a mixed powder; taking a formula amount of algae oil, walnut oil, sweet orange oil and linseed oil, putting them into a liquid preparation tank and mixing them evenly, adding the mixed powder and a formula amount of phosphatidylserine, mixing them evenly, and obtaining the filler solution after homogenization; Step 2, preparing the shell rubber solution: weigh a formula amount of glycerol and put it into a batching tank, add a formula amount of purified water to dissolve evenly, heat to 60-65° C., add a formula amount of gelatin and cook at 80-85° C. until the gelatin is dissolved, cool to 60° C., add a formula amount of erythritol and microcrystalline cellulose to prepare the shell rubber solution; Step 3: Put the prepared filling solution and shell rubber solution into a capsule machine to prepare a sandwich gel candy, and the sandwich gel candy is dried and shaped to obtain the brain-boosting and eyesight-improving gel candy.

6. The preparation method according to claim 5, characterized in that: The grinding fineness of the ball mill in step 1 is ≥80 mesh.

7. The preparation method according to claim 5, characterized in that: In the step 1, the homogenization is performed by using a colloid mill for 20 minutes.

8. The preparation method according to claim 5, characterized in that: The step 2 also includes a degassing and defoaming process. After the gelatin is cooked, the batching tank is sealed, and the stirring is turned on to vacuumize for 30-60 minutes, and then the stirring is turned off and the vacuum is continued for 30-40 minutes.

9. The preparation method according to claim 5, characterized in that: The thickness of the outer shell of the sandwich gel candy is greater than 0.7 mm.

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