Tabletting candy containing edible mushroom extract and preparation method thereof

Abstract

The invention belongs to the field of tablet candy preparation, and particularly relates to an edible mushroom extract-containing tablet candy and a preparation method thereof. The preparation method comprises the following steps: mixing polyvinyl alcohol and distarch phosphate to form distarch phosphate gel, performing frozen nano spray drying, and fully adsorbing the caries-preventing mixture, so that the prepared caries-preventing and blood sugar-reducing colloid particles have the effects of preventing caries and reducing blood sugar; a porous enzymolysis product obtained through enzymolysis is mixed with polyglycerol fatty acid ester and a plant extracting solution, and the prepared composition capable of accelerating disintegration and maintaining activity can rapidly absorb saliva and expand and disintegrate; the surface of the candy tablet is sprayed with an anti-oxidation anti-cracking solution, the tabletted candy containing the edible mushroom extract after film formation does not cause caries after being eaten for a long time, the disintegration speed is not affected after long-time storage, and tablet cracking is avoided.

Description

Technical Field

[0001] The invention belongs to the field of tablet candy preparation, and specifically relates to a tablet candy containing edible fungus extract and a preparation method thereof. Background Art

[0002] Compressed candy is a kind of candy made by the tableting process. It is usually made by mixing powdered sugar, syrup, juice or other sweeteners with various flavor and color additives, and then pressed into thin sheets by a machine. Its characteristics include easy to carry, quick dissolution, easy storage and diverse flavors. Compressed candy has various shapes, which can be simple flat shapes or complex three-dimensional shapes. Due to the particularity of its production process, compressed candy has a unique taste and flavor, generally has a higher hardness, and can feel a distinct granularity or texture when chewing in the mouth.

[0003] The main raw material of compressed candy is sugar, so its nutritional value is mainly reflected in providing energy. In addition, depending on different additives, compressed candy can also provide nutrients such as vitamins and minerals. With the increasing attention to health and nutrition, the development trend of compressed candy may pay more attention to low-sugar, sugar-free or natural sweetener products.

[0004] At present, the existing compressed candy preparation technology has the following problems: first, long-term and large-scale consumption of compressed candy may cause dental caries, obesity, and increased blood sugar, affecting health, and the food additives contained in it cause disorder to the intestinal flora; second, the existing compressed candy preparation uses improper selection of hygroscopic agents and adhesives, which affects the disintegration rate of the compressed candy and causes cracking during long-term storage; third, the existing compressed candy is easily affected by moisture during storage, and the effective components are easily lost. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a compressed candy containing edible fungus extract and a preparation method thereof. In order to solve the problems of existing compressed candies causing dental caries, obesity, increased blood sugar, cracking during long-term storage, and effective components easily losing their effects, the present invention uses anti-caries and hypoglycemic colloid particles, accelerated disintegration and maintenance active composition, and flavor correction mixture to mix and then spray antioxidant and anti-cracking solution. The prepared compressed candy containing edible fungus extract will not cause dental caries and increased blood sugar after long-term consumption, the disintegration rate will not be affected after long-term storage, no cracking will occur, and the efficacy is maintained for a long time.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention proposes a compressed candy containing edible fungus extract, and the raw materials for preparing the compressed candy containing edible fungus extract specifically include the following components in parts by weight: 20-30 parts of anti-caries and hypoglycemic colloid particles, 18-22 parts of accelerated disintegration and active maintenance composition, 18-24 parts of isomaltulose, 16-23 parts of erythritol, 4-5 parts of methyl anthranilate, 2-3 parts of tartaric acid, 2-4 parts of bergamot oil, 3-5 parts of olives, 4-6 parts of pomegranates, 3-4 parts of white willow bark, and 7-11 parts of grape seed oil.

[0007] Preferably, the raw materials for preparing the anti-caries and hypoglycemic colloid particles include the following components in parts by weight: 4-7 parts of Lactarius pine, 3-8 parts of Pleurotus ostreatus, 4-6 parts of Pleurotus eryngii, 3-5 parts of Chaga, 0.8-1.2 parts of Lactobacillus brevis, 1.1-1.4 parts of Lactobacillus casei, 7-12 parts of polyvinyl alcohol, and 8-15 parts of distarch phosphate; the raw materials for preparing the accelerated disintegration and maintaining active composition include the following components in parts by weight: 3-7 parts of Rehmannia glutinosa, 2-5 parts of Capsicum annuum, 1-4 parts of Herba Lycopodii, 4-8 parts of amyloglucosidase, 12-14 parts of mung bean starch, and 3.5-4.5 parts of polyglycerol fatty acid ester.

[0008] Preferably, the method for preparing the anti-caries and hypoglycemic colloid particles comprises the following steps: S1. Put Lactarius pine, Pleurotus ostreatus, Pleurotus eryngii and Chaga into a grinder with a power of 1.7-2.2 kW, the grinding temperature is 25-30°C, the grinding time is 12-18 min, the grinding speed is 1000-1400 r / min, and after grinding, put them into an ultrasonic extractor with a power of 1.3-1.6 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40-45°C, the extraction time is 8-13 min, and the edible fungus extract is obtained; S2, inoculating Lactobacillus brevis and Lactobacillus casei into 5% sterile glucose solution, placing in a constant temperature shaking incubator with a power of 2.2-2.4 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 220-240 r / min, and the constant temperature shaking culture is performed to obtain a mixed probiotic bacterial solution; S3, putting the edible fungus extract prepared by S1 and the mixed probiotic solution prepared by S2 into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 20-28° C., a stirring speed of 110-130 r / min, and a stirring time of 18-24 min, stirring and mixing to obtain an anti-caries mixture; S4, placing polyvinyl alcohol and ultrapure water in a constant temperature stirring tank with a power of 2.2-2.6 kW, the constant temperature stirring temperature is 85-100°C, the constant temperature stirring time is 25-30 min, the constant temperature stirring speed is 120-140 r / min, after stirring, place at 25-28°C for 2-2.5 hours, add phosphate distarch, the stirring temperature is 95-120°C, the stirring speed is 150-180r / min, the stirring time is 40-60 min, after stirring and mixing, place at 4°C for 12 hours, place at -18°C for freezing for 6 hours, and after freezing, thaw at 25°C for 12 hours to obtain phosphate distarch gel; S5, placing the phosphate distarch gel prepared in step S4 into a vacuum freeze-nano spray dryer with a power of 2.3-2.8 kW, the vacuum degree is -0.05 MPa, the freeze-nano spray drying temperature is -40°C, the freeze-nano spray drying particle size is 100 nm, the freeze-nano spray drying time is 2.5-3 h, and freeze-nano spray drying is performed to obtain nano gel particles; S6. Place the nanogel particles prepared in S5 and the anti-caries mixture prepared in S3 into a stirring tank with a power of 1.5-1.8 kW, with a stirring temperature of 20-28°C, a stirring speed of 110-120 r / min, and a stirring time of 1.2-1.5 h. Stir for sufficient adsorption to obtain anti-caries and blood sugar-lowering colloid particles.

[0009] Furthermore, in step S1, the weight ratio of the ultrapure water to the Lactarius pine is 1:1.2-1.4; in step S2, the inoculation amount of the Lactobacillus brevis in the 5% sterile glucose solution is 1%; in step S4, the mass fraction of the polyvinyl alcohol in the ultrapure water is 3-5%.

[0010] Furthermore, in step S2, the Lactobacillus brevis was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.2028, and the Lactobacillus casei was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.580.

[0011] Preferably, the method for preparing the accelerated disintegration-maintaining active composition specifically comprises the following steps: L1. Put Rehmannia root, Oxhorn pepper and Moonflower into a grinder with a power of 1.5-1.8 kW, the grinding temperature is 23-28°C, the grinding time is 15-20 min, the grinding speed is 3500-4500 r / min, and after grinding, put them into a juicer with a power of 1.2-1.4 kW, the juice extraction speed is 15000 r / min, the juice extraction time is 18-23 min, and the plant extract is obtained after juicing; L2, put amyloglucosidase, ultrapure water, and mung bean starch into an enzymolysis tank with a power of 2.2-2.6 kW, the enzymolysis speed is 110-140 r / min, the enzymolysis temperature is 50°C, the enzymolysis time is 6 h, and the enzymolysis is stirred to obtain a porous enzymolysis product; L3, put the polyglycerol fatty acid ester, the porous enzymatic hydrolysate prepared in L2 and the plant extract prepared in L1 into a stirring tank with a power of 1.5-1.8 kW, the stirring temperature is 20-28°C, the stirring speed is 120-140 r / min, the stirring time is 15-20 min, and mix them evenly to obtain an accelerated disintegration and active maintenance composition.

[0012] Furthermore, in step L2, the mass fraction of the amyloglucosidase in ultrapure water is 10%.

[0013] The present invention also provides a method for preparing a tablet candy containing an edible fungus extract, which specifically comprises the following steps: Step 1, putting isomaltulose, erythritol, methyl anthranilate, tartaric acid, and bergamot oil into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 20-28° C., a stirring speed of 130-160 r / min, and a stirring time of 13-18 min to obtain a flavoring mixture; Step 2: Put olives, pomegranates, and white willow bark into a grinder with a power of 1.5-1.8 kW, the grinding temperature is 23-28°C, the grinding time is 15-20 min, the grinding speed is 3500-4500 r / min, and after grinding, put them and grape seed oil into an ultrasonic extractor with a power of 1.3-1.6 kW, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40-45°C, the extraction time is 8-13 min, and extract to obtain an antioxidant and anti-cracking solution; Step 3: Add the anti-caries and hypoglycemic colloid particles and the accelerated disintegration and maintenance active composition into the flavor correction mixture prepared in step 1, with a stirring temperature of 20-28° C., a stirring speed of 130-160 r / min, and a stirring time of 25-35 min. After mixing evenly, put the mixture into a candy tablet press with a power of 1.8-2.2 kW, with a tableting temperature of 20-25° C., a tableting time of 18-22 min, and a tableting diameter of 16-20 mm to obtain candy tablets; Step 4: Use a sprayer with a power of 1.6-2.3 kW to spray the antioxidant and anti-cracking solution prepared in step 2 evenly on the surface of the candy tablets prepared in step 3 at a temperature of 25-30°C for 13-18 min, place the tablets at a temperature of 25-28°C for 2-2.5 h, and air-dry to obtain compressed candy containing edible fungus extract.

[0014] The beneficial effects achieved by the present invention are as follows: The present invention uses pine lactarius, tiger milk mushroom, nameko mushroom and white birch to grind and then use ultrapure water to extract. The obtained edible fungus extract contains pine lactarius polysaccharide, tiger milk mushroom polysaccharide, nameko mushroom polysaccharide and white birch polysaccharide, which have the effects of lowering blood sugar and regulating blood lipids. The polysaccharide in the edible fungus extract can reduce the intestinal absorption of fat and sugar after digestion. Lactobacillus brevis and Lactobacillus casei are inoculated into a 5% sterile glucose solution for cultivation. The obtained mixed probiotic bacterial liquid can adhere to the oral mucosa or the surface of teeth, secrete bacteriocins and organic acids, inhibit the growth of cariogenic bacteria, and reduce the cariogenic toxicity of cariogenic bacteria. The mixed probiotic bacterial liquid can regulate the health of intestinal flora. After polyvinyl alcohol is mixed with ultrapure water and phosphate distarch, the hydroxyl groups in the phosphate distarch molecules can form hydrogen bonds with the hydroxyl groups in the polyvinyl alcohol molecules to construct a stable three-dimensional network structure. The nanogel particles obtained by freeze-nano spray drying contain multiple pores and a high specific surface area. After fully adsorbing the anti-caries mixture, the prepared anti-caries and hypoglycemic colloid particles can retain moisture. It also has the functions of preventing tooth decay and lowering blood sugar. Rehmannia root, oxhorn pepper and moonwort are crushed and juiced. The plant extract contains algin, catalpol, flavonoid glycosides, mannitol and other ingredients that cooperate with the anti-tooth decay and hypoglycemic colloid particles to reduce blood sugar and blood lipids, and maintain the activity of the effective components in the anti-tooth decay and hypoglycemic colloid particles for a long time. Mung bean starch is enzymatically hydrolyzed by amyloglucosidase to obtain a porous enzymatic hydrolysis product, which is mixed with polyglycerol fatty acid ester and plant extract. The prepared accelerated disintegration and active maintenance composition can quickly absorb saliva and expand and disintegrate to reduce the difficulty of chewing. The antioxidant and anti-cracking solution containing hydroxytyrosol and pomegranate polyphenols obtained by crushing olives, pomegranates and white willow barks and extracting them with grape seed oil is sprayed on the surface of candy tablets containing anti-caries and hypoglycemic colloid particles, accelerated disintegration and maintenance active compositions, and flavor correction mixtures. After forming a film, the migration and exchange of water in the candy tablets can be inhibited. The prepared compressed candies containing edible fungus extracts will not cause caries and increased blood sugar after long-term consumption. The disintegration rate of the compressed candies will not be affected after long-term storage, and cracking will not occur, and the efficacy will be maintained for a long time. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0016] Figure 1 This is a graph showing the antibacterial effect results described in Experimental Example 1 of the present invention; Figure 2 This is a graph showing the blood sugar level of rats after feeding as described in Experimental Example 1 of the present invention; Figure 3 This is a graph showing the weight gain of rats after feeding as described in Experimental Example 1 of the present invention. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0018] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0019] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0020] Example 1: This example provides a tablet candy containing edible fungus extract and a preparation method thereof. The tablet candy containing edible fungus extract comprises the following components in parts by weight: 20 parts of anti-caries and hypoglycemic colloid particles, 18 parts of accelerated disintegration and maintaining active composition, 18 parts of isomaltulose, 16 parts of erythritol, 4 parts of methyl anthranilate, 2 parts of tartaric acid, 2 parts of bergamot oil, 3 parts of olives, 4 parts of pomegranates, 3 parts of white willow bark, and 7 parts of grape seed oil.

[0021] The raw materials for preparing the anti-caries and hypoglycemic colloid particles include the following components in parts by weight: 4 parts of Lactarius pine, 3 parts of Pleurotus ostreatus, 4 parts of Pleurotus eryngii, 3 parts of Chaga, 0.8 parts of Lactobacillus brevis, 1.1 parts of Lactobacillus casei, 7 parts of polyvinyl alcohol, and 8 parts of distarch phosphate; the raw materials for preparing the accelerated disintegration and maintaining active composition include the following components in parts by weight: 3 parts of Rehmannia glutinosa, 2 parts of Capsicum annuum, 1 part of Herba Lycopodii, 4 parts of amyloglucosidase, 12 parts of mung bean starch, and 3.5 parts of polyglycerol fatty acid esters.

[0022] The method for preparing the anti-caries and hypoglycemic colloid particles specifically comprises the following steps: S1. Put Lactarius pine, Pleurotus ostreatus, Pleurotus eryngii and Chaga into a pulverizer with a power of 1.7 kW, the pulverization temperature is 25°C, the pulverization time is 12 min, the pulverization speed is 1000 r / min, and after pulverization, put them into an ultrasonic extractor with a power of 1.3 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40°C, the extraction time is 8 min, and the edible fungus extract is obtained; S2, inoculating Lactobacillus brevis and Lactobacillus casei into 5% sterile glucose solution, placing in a constant temperature shaking incubator with a power of 2.2 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 220 r / min, and the constant temperature shaking culture is performed to obtain a mixed probiotic bacterial solution; S3, putting the edible fungus extract prepared by S1 and the mixed probiotic solution prepared by S2 into a stirring tank with a power of 1.5 kW, stirring at a temperature of 20° C., a stirring speed of 110 r / min, and a stirring time of 18 min, stirring and mixing to obtain an anti-caries mixture; S4, put polyvinyl alcohol and ultrapure water into a constant temperature stirring tank with a power of 2.2 kW, the constant temperature stirring temperature is 85℃, the constant temperature stirring time is 25 min, the constant temperature stirring speed is 120 r / min, after stirring, place at 25℃ for 2 h, add phosphate distarch, the stirring temperature is 95℃, the stirring speed is 150 r / min, the stirring time is 40 min, after stirring and mixing, place at 4℃ for 12 h, freeze at -18℃ for 6 h, and thaw at 25℃ for 12 h to obtain phosphate distarch gel; S5, placing the phosphate distarch gel prepared in step S4 into a vacuum freeze-nano spray dryer with a power of 2.3 kW, a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 2.5 h, and performing freeze-nano spray drying to obtain nanogel particles; S6. Place the nanogel particles prepared in S5 and the anti-caries mixture prepared in S3 into a stirring tank with a power of 1.5 kW. The stirring temperature is 20°C, the stirring speed is 110 r / min, and the stirring time is 1.2 h. Stir for sufficient adsorption to obtain anti-caries and blood sugar-lowering colloid particles.

[0023] In step S1, the weight ratio of the ultrapure water to the lactarius is 1:1.2; in step S2, the inoculation amount of the Lactobacillus brevis in the 5% sterile glucose solution is 1%; in step S4, the mass fraction of the polyvinyl alcohol in the ultrapure water is 3%.

[0024] In step S2, the Lactobacillus brevis was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.2028, and the Lactobacillus casei was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.580.

[0025] The method for preparing the accelerated disintegration and maintenance active composition specifically comprises the following steps: L1. Put Rehmannia root, Oxhorn pepper and Moonflower into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, put them into a 1.2 kW juicer, the juice speed is 15000 r / min, the juice extraction time is 18 min, and the plant extract is obtained after juicing; L2, put amyloglucosidase, ultrapure water, and mung bean starch into an enzymolysis tank with a power of 2.2 kW, the enzymolysis speed is 110 r / min, the enzymolysis temperature is 50°C, the enzymolysis time is 6 h, and the enzymolysis is stirred to obtain a porous enzymolysis product; L3, put the polyglycerol fatty acid ester, the porous enzymatic hydrolysate prepared by L2 and the plant extract prepared by L1 into a stirring tank with a power of 1.5 kW, the stirring temperature is 20°C, the stirring speed is 120 r / min, the stirring time is 15 min, and mix them evenly to obtain an accelerated disintegration and active maintenance composition.

[0026] In step L2, the mass fraction of the amyloglucosidase in ultrapure water is 10%.

[0027] This embodiment also provides a method for preparing a compressed candy containing an edible fungus extract, which specifically comprises the following steps: Step 1, putting isomaltulose, erythritol, methyl anthranilate, tartaric acid, and bergamot oil into a stirring tank with a power of 1.5 kW, stirring at a temperature of 20° C., a stirring speed of 130 r / min, and a stirring time of 13 min to obtain a flavoring mixture; Step 2: Put the olives, pomegranates, and white willow bark into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, put them into an ultrasonic extractor with a power of 1.3 kW with grape seed oil, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40°C, the extraction time is 8 min, and extract to obtain an antioxidant and anti-cracking solution; Step 3: Add the anti-caries and hypoglycemic colloid particles and the accelerated disintegration and maintenance active composition into the flavor correction mixture prepared in step 1, with a stirring temperature of 20° C., a stirring speed of 130 r / min, and a stirring time of 25 min. After mixing evenly, put the mixture into a candy tablet press with a power of 1.8 kW, a tablet pressing temperature of 20° C., a tablet pressing time of 18 min, and a tablet pressing diameter of 16 mm to obtain candy tablets; Step 4: Use a 1.6 kW sprayer to evenly spray the antioxidant and anti-cracking solution prepared in step 2 on the surface of the candy tablets prepared in step 3 for 13 min at a spraying temperature of 25°C, then place at 25°C for 2 h and air-dry to obtain a compressed candy containing edible fungus extract.

[0028] Example 2: This example provides a tablet candy containing edible fungus extract and a preparation method thereof. The tablet candy containing edible fungus extract comprises the following components in parts by weight: 25 parts of anti-caries and hypoglycemic colloid particles, 20 parts of accelerated disintegration and maintaining active composition, 21 parts of isomaltulose, 19 parts of erythritol, 4.5 parts of methyl anthranilate, 2.5 parts of tartaric acid, 3 parts of bergamot oil, 4 parts of olives, 5 parts of pomegranates, 3.5 parts of white willow bark, and 9 parts of grape seed oil.

[0029] The raw materials for preparing the anti-caries and hypoglycemic colloid particles include the following components in parts by weight: 5 parts of Lactarius pine, 6 parts of Pleurotus ostreatus, 5 parts of Pleurotus eryngii, 4 parts of Chaga, 1.1 parts of Lactobacillus brevis, 1.2 parts of Lactobacillus casei, 9 parts of polyvinyl alcohol, and 12 parts of distarch phosphate; the raw materials for preparing the accelerated disintegration and maintaining active composition include the following components in parts by weight: 5 parts of Rehmannia glutinosa, 3 parts of Capsicum annuum, 2 parts of Herba Lycopodii, 7 parts of amyloglucosidase, 13 parts of mung bean starch, and 4 parts of polyglycerol fatty acid ester.

[0030] The method for preparing the anti-caries and hypoglycemic colloid particles specifically comprises the following steps: S1. Put Lactarius pine, Pleurotus ostreatus, Pleurotus eryngii and Chaga into a pulverizer with a power of 2.1 kW, the pulverization temperature is 28°C, the pulverization time is 15 min, the pulverization speed is 1200 r / min, and after pulverization, put them into an ultrasonic extractor with a power of 1.5 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 43°C, the extraction time is 11 min, and extract to obtain edible fungus extract; S2, inoculating Lactobacillus brevis and Lactobacillus casei into 5% sterile glucose solution, placing in a constant temperature shaking incubator with a power of 2.3 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 230 r / min, and the constant temperature shaking culture is performed to obtain a mixed probiotic bacterial solution; S3, putting the edible fungus extract prepared by S1 and the mixed probiotic solution prepared by S2 into a stirring tank with a power of 1.6 kW, stirring at a temperature of 24° C., a stirring speed of 120 r / min, and a stirring time of 22 min, stirring and mixing to obtain an anti-caries mixture; S4, put polyvinyl alcohol and ultrapure water into a constant temperature stirring tank with a power of 2.4 kW, the constant temperature stirring temperature is 95°C, the constant temperature stirring time is 28 min, the constant temperature stirring speed is 130 r / min, after stirring, place at 26°C for 2.3 h, add phosphate distarch, the stirring temperature is 110°C, the stirring speed is 160 r / min, the stirring time is 50 min, after stirring and mixing, place at 4°C for 12 h, place at -18°C for freezing for 6 h, and after freezing, thaw at 25°C for 12 h to obtain phosphate distarch gel; S5, placing the phosphate distarch gel prepared in step S4 into a vacuum freeze-nano spray dryer with a power of 2.6 kW, a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 2.8 h, and performing freeze-nano spray drying to obtain nanogel particles; S6. Place the nanogel particles prepared in S5 and the anti-caries mixture prepared in S3 into a stirring tank with a power of 1.6 kW. The stirring temperature is 24°C, the stirring speed is 110 r / min, and the stirring time is 1.3 h. Stir for sufficient adsorption to obtain anti-caries and blood sugar-lowering colloid particles.

[0031] In step S1, the weight ratio of the ultrapure water to the lactarius is 1:1.3; in step S2, the inoculation amount of the Lactobacillus brevis in the 5% sterile glucose solution is 1%; in step S4, the mass fraction of the polyvinyl alcohol in the ultrapure water is 4%.

[0032] In step S2, the Lactobacillus brevis was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.2028, and the Lactobacillus casei was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.580.

[0033] The method for preparing the accelerated disintegration and maintenance active composition specifically comprises the following steps: L1. Put Rehmannia root, Oxhorn pepper and Moonflower into a 1.6 kW grinder, the grinding temperature is 25°C, the grinding time is 18 min, the grinding speed is 4000 r / min, and after grinding, put them into a 1.3 kW juicer, the juicing speed is 15000 r / min, the juicing time is 21 min, and the plant extract is obtained after juicing; L2, put amyloglucosidase, ultrapure water, and mung bean starch into an enzymolysis tank with a power of 2.4 kW, the enzymolysis speed is 130 r / min, the enzymolysis temperature is 50°C, the enzymolysis time is 6 h, and the enzymolysis is stirred to obtain a porous enzymolysis product; L3, put the polyglycerol fatty acid ester, the porous enzymatic hydrolysate prepared by L2 and the plant extract prepared by L1 into a stirring tank with a power of 1.7 kW, the stirring temperature is 24°C, the stirring speed is 130 r / min, the stirring time is 18 min, and mix them evenly to obtain an accelerated disintegration and active maintenance composition.

[0034] In step L2, the mass fraction of the amyloglucosidase in ultrapure water is 10%.

[0035] This embodiment also provides a method for preparing a compressed candy containing an edible fungus extract, which specifically comprises the following steps: Step 1, putting isomaltulose, erythritol, methyl anthranilate, tartaric acid, and bergamot oil into a stirring tank with a power of 1.7 kW, stirring at a temperature of 25° C., a stirring speed of 150 r / min, and a stirring time of 16 min to obtain a flavoring mixture; Step 2: Put the olives, pomegranates, and white willow bark into a 1.6 kW grinder, the grinding temperature is 27°C, the grinding time is 18 min, the grinding speed is 4000 r / min, and after grinding, put them and grape seed oil into an ultrasonic extractor with a power of 1.5 kW, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 43°C, the extraction time is 11 min, and extract to obtain an antioxidant and anti-cracking solution; Step 3: Add the anti-caries and hypoglycemic colloid particles and the accelerated disintegration and maintenance active composition into the flavor correction mixture prepared in step 1, with the stirring temperature at 24°C, the stirring speed at 140 r / min, and the stirring time at 30 min. After mixing evenly, put the mixture into a candy tablet press with a power of 2.1 kW, the tablet pressing temperature at 23°C, the tablet pressing time at 20 min, and the tablet pressing diameter at 19 mm to obtain candy tablets. Step 4: Use a 2.1 kW sprayer to evenly spray the antioxidant and anti-cracking solution prepared in step 2 on the surface of the candy tablets prepared in step 3 for 16 min at a spraying temperature of 28°C, then place at 26°C for 2.3 h and air-dry to obtain compressed candy containing edible fungus extract.

[0036] Example 3: This example provides a tablet candy containing edible fungus extract and a preparation method thereof. The tablet candy containing edible fungus extract comprises the following components in parts by weight: 30 parts of anti-caries and hypoglycemic colloid particles, 22 parts of accelerated disintegration and active maintenance composition, 24 parts of isomaltulose, 23 parts of erythritol, 5 parts of methyl anthranilate, 3 parts of tartaric acid, 4 parts of bergamot oil, 5 parts of olives, 6 parts of pomegranates, 4 parts of white willow bark, and 11 parts of grape seed oil.

[0037] The raw materials for preparing the anti-caries and hypoglycemic colloid particles include the following components in parts by weight: 7 parts of Lactarius pine, 8 parts of Pleurotus ostreatus, 6 parts of Pleurotus eryngii, 5 parts of Chaga, 1.2 parts of Lactobacillus brevis, 1.4 parts of Lactobacillus casei, 12 parts of polyvinyl alcohol, and 15 parts of distarch phosphate; the raw materials for preparing the accelerated disintegration and maintaining active composition include the following components in parts by weight: 7 parts of Rehmannia glutinosa, 5 parts of Capsicum annuum, 4 parts of Herba Lycopodii, 8 parts of amyloglucosidase, 14 parts of mung bean starch, and 4.5 parts of polyglycerol fatty acid ester.

[0038] The method for preparing the anti-caries and hypoglycemic colloid particles specifically comprises the following steps: S1. Put Lactarius pine, Pleurotus ostreatus, Pleurotus eryngii and Chaga into a pulverizer with a power of 2.2 kW, the pulverization temperature is 30°C, the pulverization time is 18 min, the pulverization speed is 1400 r / min, and after pulverization, put them into an ultrasonic extractor with a power of 1.6 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extract to obtain edible fungus extract; S2, inoculating Lactobacillus brevis and Lactobacillus casei into 5% sterile glucose solution, placing in a constant temperature shaking incubator with a power of 2.4 kW, the constant temperature shaking culture temperature is 35°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 240 r / min, and the constant temperature shaking culture is performed to obtain a mixed probiotic bacterial solution; S3, putting the edible fungus extract prepared by S1 and the mixed probiotic solution prepared by S2 into a stirring tank with a power of 1.8 kW, stirring at a temperature of 28° C., a stirring speed of 130 r / min, and a stirring time of 24 min, stirring and mixing to obtain an anti-caries mixture; S4, put polyvinyl alcohol and ultrapure water into a constant temperature stirring tank with a power of 2.6 kW, the constant temperature stirring temperature is 100°C, the constant temperature stirring time is 30 min, the constant temperature stirring speed is 140 r / min, after stirring, place at 28°C for 2.5 h, add phosphate distarch, the stirring temperature is 120°C, the stirring speed is 180 r / min, the stirring time is 60 min, after stirring and mixing, place at 4°C for 12 h, place at -18°C for freezing for 6 h, and after freezing, thaw at 25°C for 12 h to obtain phosphate distarch gel; S5, placing the phosphate distarch gel prepared in step S4 into a vacuum freeze-nano spray dryer with a power of 2.8 kW, a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 3 h, and performing freeze-nano spray drying to obtain nanogel particles; S6. Place the nanogel particles prepared in S5 and the anti-caries mixture prepared in S3 into a stirring tank with a power of 1.8 kW. The stirring temperature is 28°C, the stirring speed is 120 r / min, and the stirring time is 1.5 h. Stir for sufficient adsorption to obtain anti-caries and blood sugar-lowering colloid particles.

[0039] In step S1, the weight ratio of the ultrapure water to the lactarius is 1:1.4; in step S2, the inoculation amount of the Lactobacillus brevis in the 5% sterile glucose solution is 1%; in step S4, the mass fraction of the polyvinyl alcohol in the ultrapure water is 5%.

[0040] In step S2, the Lactobacillus brevis was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.2028, and the Lactobacillus casei was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.580.

[0041] The method for preparing the accelerated disintegration and maintenance active composition specifically comprises the following steps: L1. Put Rehmannia root, Oxhorn pepper and Moonflower into a 1.8 kW grinder, the grinding temperature is 28°C, the grinding time is 20 min, the grinding speed is 4500 r / min, and after grinding, put them into a 1.4 kW juicer, the juice speed is 15000 r / min, the juice extraction time is 23 min, and the plant extract is obtained after juicing; L2, put amyloglucosidase, ultrapure water, and mung bean starch into an enzymolysis tank with a power of 2.6 kW, the enzymolysis speed is 140 r / min, the enzymolysis temperature is 50°C, the enzymolysis time is 6 h, and the enzymolysis is stirred to obtain a porous enzymolysis product; L3, put the polyglycerol fatty acid ester, the porous enzymatic hydrolysate prepared in L2 and the plant extract prepared in L1 into a stirring tank with a power of 1.8 kW, the stirring temperature is 28°C, the stirring speed is 140 r / min, the stirring time is 20 min, and mix them evenly to obtain an accelerated disintegration and active maintenance composition.

[0042] In step L2, the mass fraction of the amyloglucosidase in ultrapure water is 10%.

[0043] This embodiment also provides a method for preparing a compressed candy containing an edible fungus extract, which specifically comprises the following steps: Step 1, putting isomaltulose, erythritol, methyl anthranilate, tartaric acid, and bergamot oil into a stirring tank with a power of 1.8 kW, stirring at a temperature of 28° C., a stirring speed of 160 r / min, and a stirring time of 18 min to obtain a flavoring mixture; Step 2: Put the olives, pomegranates, and white willow bark into a 1.8 kW grinder, the grinding temperature is 28°C, the grinding time is 20 min, the grinding speed is 4500 r / min, and after grinding, put them and grape seed oil into an ultrasonic extractor with a power of 1.6 kW, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extract to obtain an antioxidant and anti-cracking solution; Step 3: Add the anti-caries and hypoglycemic colloid particles and the accelerated disintegration and maintenance active composition into the flavor correction mixture prepared in step 1, with the stirring temperature at 28°C, the stirring speed at 160 r / min, and the stirring time at 35 min. After mixing evenly, put the mixture into a candy tablet press with a power of 2.2 kW, the tablet pressing temperature at 25°C, the tablet pressing time at 22 min, and the tablet pressing diameter at 20 mm to obtain candy tablets. Step 4: Use a 2.3 kW sprayer to evenly spray the antioxidant and anti-cracking solution prepared in step 2 on the surface of the candy tablets prepared in step 3 for 18 min at a spraying temperature of 30°C, then place at 28°C for 2.5 h and air-dry to obtain a compressed candy containing edible fungus extract.

[0044] Comparative Example 1: This comparative example provides a compressed candy and a preparation method thereof, which is different from Example 1 only in that the added anti-caries and hypoglycemic colloid particles do not contain edible fungus extract, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0045] Comparative Example 2: This comparative example provides a compressed candy and a preparation method thereof, which is different from Example 1 only in that the added accelerated disintegration and maintenance active composition does not contain a porous enzymatic hydrolysis product, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0046] Experimental Example 1: Test for the effect of preventing tooth decay, lowering blood sugar and body weight on rats.

[0047] The test steps for measuring the effects of the compressed candies containing edible fungus extract prepared in Examples 1-3 of the present invention on preventing dental caries, lowering blood sugar and on the body weight of rats are as follows: (1) Weigh 2.0 g of the compressed candies containing edible fungus extract prepared in Examples 1-3, grind them into powder, mix them with tryptone soy broth culture medium, and prepare a suspension with a solid-liquid ratio of 0.1 g / mL as samples of Example 1-3 groups; weigh 2.0 g of the compressed candies prepared in Comparative Examples 1-2, grind them into powder, mix them with tryptone soy broth culture medium, and prepare a suspension with a solid-liquid ratio of 0.1 g / mL as samples of Comparative Examples 1-2 groups; weigh 2.0 g of the commercially available ordinary compressed candies (purchased from Shandong Yinuokang Health Industry Co., Ltd.) in the control group, grind them into powder, mix them with tryptone soy broth culture medium, and prepare a suspension with a solid-liquid ratio of 0.1 g / mL as samples of the control group; take 6 parallel samples for each group; (2) Inoculate mutans Streptococcus and Porphyromonas gingivalis into tryptone soy broth medium respectively and culture them under appropriate conditions until the bacterial solution concentration is 10 7 cfu / mL, adjust the bacterial solution concentration to 10 6 cfu / mL, take 100 mL and spread it on the surface of soybean casein blood plate culture medium, after the surface is dry, place Oxford cups at equal intervals, add 100 mL of samples from Example 1-3, Comparative Example 1-2, and Control group samples to Oxford cups respectively, use tryptone soy broth culture medium as negative control, and amoxicillin as positive control. After culturing at 37°C for 36 h, use a vernier caliper to measure the diameter of the inhibition zone of each group, calculate the average value, and record it; (3) 60 SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into 6 groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (4) After 10 days of feeding, the rats in Example 1-3 groups were fed 2.0 g of the compressed candies containing edible fungi extract prepared in Example 1-3, the rats in Comparative Example 1-2 groups were fed 2.0 g of the compressed candies prepared in Comparative Example 1-2, and the rats in the control group were fed 2.0 g of commercially available ordinary compressed candies (purchased from Shandong Yinuokang Health Industry Co., Ltd.) by gavage, twice a day; (5) After 45 days of feeding, blood was collected from the tail vein of each group of rats after fasting for 5 hours. The blood glucose content in the blood of each group of rats was measured using a blood glucose meter. The body weight of each group of rats after feeding was weighed and the weight gain of the rats was calculated according to the formula: weight gain of rats (g) = weight of rats after feeding - initial weight of rats. The results were recorded. (6) Take the compressed candies containing edible fungus extract prepared in Example 1-3, the compressed candies prepared in Comparative Example 1-2, and the commercially available ordinary compressed candies in the control group (purchased from Shandong Yinuokang Health Industry Co., Ltd.), store them at 20°C in the dark. After 160 days of storage, take out the samples from each group and let them stand for 10 min. Repeat the experimental steps of steps (1) to (5), and record the results.

[0048] Result analysis: Figure 1The antibacterial effect result diagram of Experimental Example 1 of the present invention is shown in the figure. The compressed candies containing edible fungus extracts prepared in Examples 1-3 are mixed with tryptone soy broth medium and prepared into a suspension with a solid-liquid ratio of 0.1 g / mL. The diameters of the inhibition zones for Streptococcus mutans are 30.83 mm, 32.04 mm, and 33.76 mm, respectively. The diameters of the inhibition zones for Porphyromonas gingivalis are 30.72 mm, 32.03 mm, and 33.93 mm, respectively. After 160 days of storage, the diameters of the inhibition zones for Streptococcus mutans are 30.75 mm, 31.79 mm, and 33.47 mm, respectively. After 160 days of storage, the diameters of the inhibition zones for Porphyromonas gingivalis are 30.63 mm, 31.7 mm, and 33.73 mm, respectively. The compressed candies prepared in Comparative Example 1 are mixed with tryptone soy broth medium and prepared into a suspension with a solid-liquid ratio of 0.1 g / mL suspension, the diameter of the inhibition zone for Streptococcus mutans was 30.05 mm, the diameter of the inhibition zone for Porphyromonas gingivalis was 30.39 mm, the diameter of the inhibition zone for Streptococcus mutans after 160 days of storage was 29.68 mm, and the diameter of the inhibition zone for Porphyromonas gingivalis after 160 days of storage was 29.62 mm. The tablet candy prepared in Comparative Example 2 was mixed with tryptone soy broth medium and prepared into a suspension with a solid-liquid ratio of 0.1 g / mL, the diameter of the inhibition zone for Streptococcus mutans was 30.74 mm, the diameter of the inhibition zone for Porphyromonas gingivalis was 30.58 mm, the diameter of the inhibition zone for Streptococcus mutans after 160 days of storage was 30.57 mm, and the diameter of the inhibition zone for Porphyromonas gingivalis after 160 days of storage was 30.28 mm, the control group was a mixture of commercially available compressed candy and tryptone soy broth medium, and the suspension was prepared with a solid-liquid ratio of 0.1 g / mL. The diameter of the inhibition zone against Streptococcus mutans was 7.03 mm, and the diameter of the inhibition zone against Porphyromonas gingivalis was 8.01 mm. After 160 days of storage, the diameter of the inhibition zone against Streptococcus mutans was 3.56 mm, and the diameter of the inhibition zone against Porphyromonas gingivalis was 4.32 mm after 160 days of storage. Figure 2The result graph of the blood glucose level of the rats after feeding described in Experimental Example 1 of the present invention is shown in the figure. As shown in the figure, the rats in Example 1-3 groups were fed 2.0 g of the compressed candy containing edible fungus extract prepared in Example 1-3, twice a day. After feeding for 45 days, the blood glucose levels of the rats in Example 1-3 groups were 7.3 mmol / L, 6.92 mmol / L, and 6.61 mmol / L, respectively. The compressed candy containing edible fungus extract prepared in Example 1-3 was stored for 160 days and then fed to the rats in Example 1-3 groups, 2.0 g each time, twice a day. After feeding for 45 days, the blood glucose levels of the rats in Example 1-3 groups were 7.34 mmol / L, 6.93 mmol / L, and 6.67 mmol / L, respectively. The rats in Comparative Example 1 group were fed 2.0 g of the compressed candy prepared in Comparative Example 1, twice a day. After feeding for 45 days, the blood glucose levels of the rats in Comparative Example 1 group were 12.98 mmol / L, the compressed candy prepared in comparative example 1 was stored for 160 days and then fed to rats in comparative example 1 group, 2.0 g each time, twice a day. After 45 days of feeding, the blood glucose level of rats in comparative example 1 group was 13.3 mmol / L, the rats in comparative example 2 group were fed 2.0 g of the compressed candy prepared in comparative example 2, twice a day. After 45 days of feeding, the blood glucose level of rats in comparative example 2 group was 7.36 mmol / L, the compressed candy prepared in comparative example 2 was stored for 160 days and then fed to rats in comparative example 2 group, 2.0 g each time, twice a day. After 45 days of feeding, the blood glucose level of rats in comparative example 2 group was 7.37 mmol / L, the rats in the control group were fed 2.0 g of commercially available ordinary compressed candy, twice a day. After 45 days of feeding, the blood glucose level of rats in the control group was 17.25 mmol / L, the control group of commercially available ordinary tablet candy was stored for 160 days, and then fed to the control group of rats, 2.0 g each time, twice a day. After feeding for 45 days, the blood glucose level of the control group of rats was 18.44 mmol / L, Figure 3The graph is a result of the weight gain of rats after feeding described in Experimental Example 1 of the present invention. As shown in the figure, the rats in Example 1-3 groups were fed 2.0 g of the compressed candy containing edible fungi extract prepared in Example 1-3, twice a day. After feeding for 45 days, the weight gain of the rats in Example 1-3 groups was 66.33 g, 64.5 g, and 61.47 g, respectively. The compressed candy containing edible fungi extract prepared in Example 1-3 was stored for 160 days, and then fed to the rats in Example 1-3 groups, 2.0 g each time, twice a day. After feeding for 45 days, the weight gain of the rats in Example 1-3 groups was 66.3 g, 64.63 g, and 61.9 g, respectively. The rats in Comparative Example 1 group were fed 2.0 g of the compressed candy prepared in Comparative Example 1, twice a day. After feeding for 45 days, the weight gain of the rats in Comparative Example 1 group was 89.9 g. The compressed candy prepared in Comparative Example 1 was stored for 160 days. d later, the rats in group 1 of comparative example were fed with 2.0 g each time and twice a day. After 45 d of feeding, the weight gain of the rats in group 1 of comparative example was 91.77 g. The rats in group 2 of comparative example were fed with 2.0 g of the compressed candy prepared in comparative example 2 and fed twice a day. After 45 d of feeding, the weight gain of the rats in group 2 of comparative example was 67.77 g. The compressed candy prepared in comparative example 2 was stored for 160 d, and then the rats in group 2 of comparative example were fed with 2.0 g each time and fed twice a day. After 45 d of feeding, the weight gain of the rats in group 2 of comparative example was 67.8 g. The rats in the control group were fed with 2.0 g of the commercially available ordinary compressed candy and fed twice a day. After 45 d of feeding, the weight gain of the rats in the control group was 116.27 g. The commercially available ordinary compressed candy in the control group was stored for 160 d, and then the rats in the control group were fed with 2.0 g each time and fed twice a day. g, fed twice a day, after feeding for 45 days, the weight gain of the rats in the control group was 118.33 g, indicating that the compressed candy containing edible fungus extract prepared by the present invention will not cause dental caries and increased blood sugar after long-term consumption, will not cause obesity, and the efficacy is maintained for a long time.

[0049] Experimental Example 2: Disintegration time and fragment number determination test.

[0050] The disintegration time and the number of cracks of the compressed candies containing edible fungus extract prepared in Examples 1-3 of the present invention are determined by the following test steps: (1) Take 6 pieces of compressed candies containing edible fungus extract prepared in Examples 1-3 as candy samples of Example 1-3, take 6 pieces of compressed candies prepared in Comparative Examples 1-2 as candy samples of Comparative Examples 1-2, and take 6 pieces of ordinary compressed candies (purchased from Shandong Yinuokang Health Industry Co., Ltd.) as candy samples of the control group. Take 3 parallel samples from each group. (2) Place each group of candy samples in step (1) into a beaker filled with ultrapure water at a temperature of 37°C, use a stirring rod to evenly disperse each group of candy samples in the beaker, start a timer when stirring begins, and stop the timer when the candy samples in the beaker are completely disintegrated, and record the time required for disintegration.

[0051] (4) Take 6 pieces of the compressed candies containing edible fungus extract prepared in Examples 1-3 as candy samples of Groups 1-3, take 6 pieces of the compressed candies prepared in Groups 1-2 of Comparative Examples as candy samples of Groups 1-2 of Comparative Examples, and take 6 pieces of ordinary compressed candies (purchased from Shandong Yinuokang Health Industry Co., Ltd.) as candy samples of the control group. Take 3 parallel samples from each group. (5) Store each group of candy samples at 20°C in the dark. On the 60th, 80th, 100th, 120th, 140th and 160th days of storage, take out each group of samples and place them for 10 min. Record the number of cracks in each group of candy samples, calculate the average value and record it. On the 160th day of storage, perform the test according to step (2) and record the disintegration time of each group of candy samples after 160 days of storage.

[0052] Table 1. Candy sample disintegration time determination table

[0053] Table 2. Determination of the number of cracks in candy samples

[0054] Result analysis: As shown in Table 1 and Table 2, the average disintegration time of the compressed candies containing edible fungi extract prepared in Examples 1-3 is significantly faster than that of the compressed candies prepared in Comparative Example 2 and the commercially available ordinary compressed candies in the control group, and the average disintegration time of the compressed candies containing edible fungi extract prepared in Examples 1-3 does not change significantly after being stored for 160 days. On the 60th, 80th, 100th, 120th, 140th and 160th days of storage, the compressed candies containing edible fungi extract prepared in Examples 1-3 and the compressed candies prepared in Comparative Examples 1-2 do not have any cracking phenomenon, while the commercially available ordinary compressed candies in the control group all crack on the 140th day of storage, indicating that the disintegration speed of the compressed candies containing edible fungi extract prepared in the present invention is not affected after long-term storage, and the taste is good without cracking.

[0055] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0056] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A tablet candy containing edible fungus extract, characterized in that: The raw materials for preparing the edible fungus extract tablet candy specifically include the following components in parts by weight: 20-30 parts of anti-caries hypoglycemic colloid particles, 18-22 parts of accelerated disintegration and maintenance active composition, 18-24 parts of isomaltulose, 16-23 parts of erythritol, 4-5 parts of methyl anthranilate, 2-3 parts of tartaric acid, 2-4 parts of bergamot oil, 3-5 parts of olives, 4-6 parts of pomegranates, 3-4 parts of white willow bark, and 7-11 parts of grape seed oil; The raw materials for preparing the anti-caries and hypoglycemic colloid particles include the following components in parts by weight: 4-7 parts of Lactarius pine, 3-8 parts of Pleurotus ostreatus, 4-6 parts of Pleurotus eryngii, 3-5 parts of Chaga, 0.8-1.2 parts of Lactobacillus brevis, 1.1-1.4 parts of Lactobacillus casei, 7-12 parts of polyvinyl alcohol, and 8-15 parts of distarch phosphate; The raw materials for preparing the accelerated disintegration and maintaining activity composition include the following components in parts by weight: 3-7 parts of Rehmannia root, 2-5 parts of Capsicum annuum, 1-4 parts of Herba Lycopodiellae, 4-8 parts of amyloglucosidase, 12-14 parts of mung bean starch, and 3.5-4.5 parts of polyglycerol fatty acid ester.

2. The compressed candy containing edible fungus extract according to claim 1, characterized in that: The method for preparing the anti-caries and hypoglycemic colloid particles specifically comprises the following steps: S1, grinding Lactarius pine, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus eryngii and Chaga, and extracting with ultrapure water to obtain an edible fungus extract; S2, inoculating Lactobacillus brevis and Lactobacillus casei into 5% sterile glucose solution, culturing at constant temperature with shaking, to obtain a mixed probiotic bacterial solution; S3, stirring and mixing the edible fungus extract prepared in S1 and the mixed probiotic solution prepared in S2 to obtain an anti-dental caries mixture; S4, after constant temperature stirring of polyvinyl alcohol and ultrapure water, place at 25-28°C for 2-2.5 hours, add distarch phosphate, continue stirring and mixing, place at 4°C for 12 hours, then freeze at -18°C for 6 hours, and thaw at 25°C for 12 hours to obtain distarch phosphate gel; S5, subjecting the phosphate distarch gel prepared in S4 to freeze-nano spray drying to obtain nanogel particles; S6. Stir and mix the nanogel particles prepared in S5 and the anti-caries mixture prepared in S3 to fully adsorb them, thereby obtaining anti-caries and hypoglycemic colloid particles.

3. The compressed candy containing edible fungus extract according to claim 2, characterized in that: In step S1, the weight ratio of the ultrapure water to the Lactarius pine is 1:1.2-1.

4.

4. The compressed candy containing edible fungus extract according to claim 3, characterized in that: In step S2, the inoculation amount of the Lactobacillus brevis in the 5% sterile glucose solution is 1%.

5. The compressed candy containing edible fungus extract according to claim 4, characterized in that: In step S4, the mass fraction of the polyvinyl alcohol in ultrapure water is 3-5%.

6. The compressed candy containing edible fungus extract according to claim 5, characterized in that: The method for preparing the accelerated disintegration-maintaining active composition specifically comprises the following steps: L1. Grind and squeeze the juice of Rehmannia root, Oxhorn pepper and Moonflower herb to obtain a plant extract; L2, stirring amyloglucosidase, ultrapure water, and mung bean starch for enzymolysis to obtain a porous enzymolysis product; L3, the polyglycerol fatty acid ester, the porous enzymatic hydrolysate prepared in L2 and the plant extract prepared in L1 are mixed uniformly to obtain a composition for accelerating disintegration and maintaining activity.

7. The compressed candy containing edible fungus extract according to claim 6, characterized in that: In step L2, the mass fraction of the amyloglucosidase in ultrapure water is 10%.

8. A method for preparing a compressed candy containing edible fungus extract according to any one of claims 1 to 7, characterized in that: The specific steps include: Step 1, isomaltulose, erythritol, methyl anthranilate, tartaric acid and bergamot oil are uniformly mixed to obtain a flavoring mixture; Step 2: crushing olives, pomegranates and white willow bark and mixing them with grape seed oil, and extracting them to obtain an antioxidant and anti-cracking solution; Step 3, adding the anti-caries and hypoglycemic colloid particles and the accelerated disintegration and maintenance active composition into the flavor correction mixture prepared in step 1, mixing evenly and then tableting to obtain candy tablets; Step 4: evenly spray the antioxidant and anti-cracking solution prepared in step 2 onto the surface of the candy tablets prepared in step 3, and place the tablets at a temperature of 25-28° C. for 2-2.5 hours to obtain compressed candy tablets containing edible fungus extracts.

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