Ligusticum wallichii stem and leaf soft sweets and preparation method thereof

Abstract

The embodiment of the invention discloses Ligusticum wallichii stem and leaf soft sweets and a preparation method thereof. The Ligusticum wallichii stem and leaf soft sweets comprise the following raw materials in percentage by weight: 0.1-0.5% of Ligusticum wallichii freeze-dried powder, 1-3% of ascorbic acid, 0.05-0.2% of calcium chloride, 8-16% of a matrix, 25-35% of a sweetening agent and the balance of purified water. The Ligusticum wallichii stem and leaf soft sweets provided by the invention are prepared from Ligusticum wallichii, ascorbic acid, gelatin, agar, xylitol, white granulated sugar and calcium chloride as raw materials according to a specific ratio, and the prepared mixed gel soft sweets have an excellent antioxidant effect, are excellent in quality, rich in nutrition and good in stability, and have a good market application prospect.

Description

Technical Field

[0001] The embodiments of the present invention relate to the technical field of functional gummies, and more particularly to a chuanxiong stem and leaf gummy and a preparation method thereof, and more specifically to a miwu VC gummy with antioxidant efficacy mainly composed of chuanxiong stem and leaf (miwu) and ascorbic acid. Background Art

[0002] Chuanxiong is a commonly used traditional Chinese medicine. There are various traditional Chinese patent medicines with chuanxiong as the main raw material or its contained components as the main active ingredients, including chuanxiong tea regulating pills, chuanxiong tea regulating granules, chuanxiong tea regulating sachet infusions, etc. Modern pharmaceutical preparations such as ligustrazine phosphate sustained-release pellets and ligustrazine phosphate injection. Mohamed A.M et al. synthesized a series of monoesin derivatives with antitumor activity and less toxicity starting from ligustrazine derivatives. Miao William Gang et al. identified potential chemical probes for Parkinson's disease in chuanxiong by cytological methods. Miwu is the stem and leaf of the umbelliferous plant Ligusticum chuanxiong Hort., and is mainly used to treat wind dizziness, infantile convulsions, and headache due to wind pathogen. Miwu has been proven to be highly safe, has the activity of regulating cardiovascular function, and has also shown a long history of edible use, with great development value and promising research prospects. For many years, a large amount of research work has been carried out on chuanxiong, but the non-medicinal parts such as chuanxiong stem and leaf, which account for 70% of the whole plant, have not been effectively developed and have been discarded, resulting in a great waste of resources. "Supplementary Records of Famous Physicians" records: "Miwu is the seedling of chuanxiong, and it is mainly used to treat chronic wind in the body, chronic wind in the head, and wind dizziness...". At present, there is also a habit of eating young chuanxiong leaves in the main production areas of chuanxiong, such as Dujiangyan and Pengzhou in Sichuan, to relieve dizziness and headache. In recent years, studies have shown that chuanxiong leaves are rich in vitamins, dietary fiber, iron, zinc and other beneficial nutrients for the human body, and have high edible value. In addition, young chuanxiong leaves are also widely used in other regions of Asia, such as Japan and South Korea, and are commonly used as edible materials for salads, frying and cooking, etc., and have a certain relieving effect on dizziness. Existing studies have proven through the maximum tolerated dose determination method in mice that the above-ground part of chuanxiong has no medicinal toxicity and is highly safe. The long history of edible precedent and high safety both indicate that the development and utilization of chuanxiong stem and leaf resources have high value.

[0003] At present, some researchers have preliminarily studied the non-medicinal parts of chuanxiong from the aspects of chemical composition and pharmacodynamics, laying the foundation for the research on the non-medicinal parts of chuanxiong. The previous research of the research group found that the phthalide components in chuanxiong stem and leaf have vasodilatory effects, and it has also been confirmed that the methanol extract components in chuanxiong stem and leaf have anticoagulant, vasodilatory, antioxidant and other active effects, which play an important role in assisting the regulation of the cardiovascular system.

[0004] Soft candies have the advantages of soft texture, delicate texture, smooth taste, and long shelf life, and have always been favored by consumers. They are a new type of health food. Currently, common health foods on the market are usually made into forms such as capsules and tablets. Compared with these common forms of health foods, soft candies have the advantage of good compliance. Making traditional Chinese medicine into soft candies as a functional ingredient also has the advantage of less unpleasant odor compared with traditional medicinal dosage forms. Therefore, it is necessary to conduct in-depth research on the technology of making soft candies with the stems and leaves of Ligusticum chuanxiong as raw materials. Summary of the Invention

[0005] To this end, the present invention uses Asarum sieboldii (stems and leaves of Ligusticum chuanxiong) and ascorbic acid as the main components, supplemented with components such as xylitol, granulated sugar, agar, gelatin, calcium chloride, etc., to prepare a kind of Asarum sieboldii VC soft candy with antioxidant effect.

[0006] In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:

[0007] According to the first aspect of the embodiments of the present invention, the present invention provides a soft candy made from the stems and leaves of Ligusticum chuanxiong, and the soft candy made from the stems and leaves of Ligusticum chuanxiong comprises the following raw materials in weight percentage: 0.1-0.5% of freeze-dried powder of Asarum sieboldii, 1-3% of ascorbic acid, 0.05-0.2% of calcium chloride, 8-16% of matrix, 25-35% of sweetener, and the balance is purified water.

[0008] Further, the matrix is composed of gelatin and agar in a mass ratio of 30-50:1.

[0009] Further, the sweetener is composed of xylitol and granulated sugar in a mass ratio of 1-3:1.

[0010] Further, the soft candy made from the stems and leaves of Ligusticum chuanxiong comprises the following raw materials in weight percentage: 0.4% of freeze-dried powder of Asarum sieboldii, 2.5% of ascorbic acid, 0.13% of calcium chloride, 14.06% of matrix, 30% of sweetener, and the balance is purified water.

[0011] Further, the matrix is composed of gelatin and agar in a mass ratio of 40:1, and the sweetener is composed of xylitol and granulated sugar in a mass ratio of 1.98:1.

[0012] Further, the preparation method of the freeze-dried powder of Asarum sieboldii is as follows: Mix fresh Asarum sieboldii with distilled water in a mass-to-volume ratio of 240:350 and beat into a pulp. Based on the mass of fresh Asarum sieboldii, add 7% of maltodextrin and 7% of xylitol by mass, stir evenly, and successively carry out pre-freezing and vacuum freeze-drying to obtain the freeze-dried powder of Asarum sieboldii.

[0013] According to the second aspect of the embodiments of the present invention, the present invention provides a preparation method of the soft candy made from the stems and leaves of Ligusticum chuanxiong as described in any one of the above, and the method comprises the following steps:

[0014] (1) Mix gelatin with part of purified water, swell, add sweeteners, and heat to obtain a gelatin sugar gum solution, which is placed in a water bath at 35 - 45 °C for standby.

[0015] (2) Mix agar, calcium chloride with the remaining purified water, heat until agar and calcium chloride are completely melted to obtain an agar gum solution, which is placed in a water bath at 65 - 75 °C for standby.

[0016] (3) Mix the gelatin sugar gum solution, agar gum solution, dry powder of Heracleum dissectum and ascorbic acid to obtain a gummy candy gum solution.

[0017] (4) Inject the gummy candy gum solution into a mold, refrigerate, take out and demold to obtain the Heracleum dissectum and stem soft candy.

[0018] Further, in step (1), the mass ratio of the part of purified water to gelatin is 1.8 - 2.5:1, and the heating conditions are: 70 - 80 °C, 20 - 40 min.

[0019] Further, in step (4), the refrigeration conditions are: 0 - 4 °C, 12 - 15 h.

[0020] The embodiments of the present invention have the following advantages:

[0021] The present invention first uses single - factor experiments and response surface experimental methods. By establishing a sensory evaluation standard for Heracleum dissectum VC gummy candies, combined with the measurement data of hardness, adhesiveness, elasticity, chewiness, cohesiveness, gumminess and resilience, the raw material composition of Heracleum dissectum VC gummy candies is explored and optimized. Subsequently, the nutritional component content of Heracleum dissectum VC gummy candies is determined with reference to the detection methods of national food safety standards and some enterprise standards. Finally, the antioxidant capacity of Heracleum dissectum VC gummy candies is evaluated by ABTS method and DPPH method.

[0022] The Heracleum dissectum and stem soft candy provided by the present invention is prepared from Heracleum dissectum, ascorbic acid, gelatin, agar, xylitol, granulated sugar, and calcium chloride with a specific ratio relationship. The prepared mixed - type gel soft candy has excellent antioxidant effects. At the same time, it has good quality, rich nutrition, good stability, and has good market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only exemplary, and for those of ordinary skill in the art, without creative efforts, other implementation drawings can be obtained according to the provided drawings.

[0024] Figure 1A process flow chart provided by the present invention;

[0025] Figure 2 The results of the substrate dosage provided by the present invention;

[0026] Figure 3 The matrix ratio result provided by the present invention;

[0027] Figure 4 The dosage results of the sweetener provided by the present invention;

[0028] Figure 5 The sweetener ratio result provided by the present invention;

[0029] Figure 6 The dosage results of the lyophilized powder of Miwu provided by the present invention;

[0030] Figure 7 The VC dosage results provided by the present invention;

[0031] Figure 8 The calcium chloride dosage result provided by the present invention;

[0032] Figure 9 Comparison of the correlation of each factor to the standardized score provided by the present invention;

[0033] Figure 10 A response surface diagram of the effect of the interaction of two factors on the sensory score of Miwu VC soft candy provided by the present invention;

[0034] Figure 11 The stability test results at 35° C. provided by the present invention (the samples in the figure are Wangzai QQ sugar gel candy, Kululu peach flavor soft candy, peeled green grape flavor soft candy, and Miwu VC soft candy from left to right);

[0035] Figure 12 The stability test results at 40° C. provided by the present invention (the samples in the figure are Wangzai QQ sugar gel candy, Kululu peach flavor soft candy, peeled green grape flavor soft candy, and Miwu VC soft candy from left to right);

[0036] Figure 13 The scavenging ability of the Miwu VC soft candy and VC provided by the present invention on ABTS free radicals;

[0037] Figure 14 The invention discloses the scavenging ability of the Miwu VC soft candy and VC on DPPH free radicals. DETAILED DESCRIPTION

[0038] The following is a description of the implementation of the present invention by specific embodiments. People familiar with the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] 1. Instruments and Reagents

[0040] 1.1 Reagents

[0041] Table 1 Reagents

[0042]

[0043] 1.2 Instruments

[0044] Table 2 Instruments

[0045]

[0046] 2. Test methods

[0047] 2.1 Process flow

[0048] (1) Preparation of gelatin slurry: gelatin and an equal amount of purified water were added to a container, and after swelling for 30 min, sweeteners (xylitol + white sugar) were added to the container. The solution was heated in a 75°C water bath for 30 min to obtain gelatin slurry, which was then stored in a 40°C water bath for later use.

[0049] (2) Preparation of agar gel solution: Add agar, calcium chloride and the remaining amount of purified water in the recipe into a container, heat with an electric heating mantle until the agar and calcium chloride are completely melted to obtain agar gel solution, and place in a 70°C water bath for later use.

[0050] (3) Mix the prepared gelatin jelly solution with agar jelly solution, then add the lyophilized powder of Miwu and VC, stir them thoroughly and mix them evenly to obtain soft candy jelly solution. The preparation method of lyophilized powder of Miwu is as follows: add 240g of fresh Miwu to 350mL of distilled water to prepare slurry (100r / min, 3min), add freeze drying protective agent (7% maltodextrin and 7% xylitol based on the weight of fresh Miwu), stir evenly (100r / min, 2min), perform pre-freezing treatment at -60℃ for 5h, and then perform vacuum freeze drying. The conditions of vacuum freeze drying are: vacuum degree ≤10Pa, time 28h, and after completion, grind with a pulverizer to obtain lyophilized powder of Miwu.

[0051] (4) The soft candy glue liquid is injected into the mold and placed in a refrigerator for overnight (4°C, 12 h). The soft candy is taken out and demolded the next day to obtain the final product, Miwu VC soft candy.

[0052] 2.2 Process Investigation of Mosla chinensis Turcz. VC Gummies

[0053] 2.2.1 Matrix Dosage and Ratio

[0054] (1) Select matrix dosages of 8%, 10%, 12%, 14%, and 16%, with other process conditions remaining unchanged, to explore the optimal matrix dosage of Mosla chinensis Turcz. VC gummies.

[0055] (2) Select matrix ratios (gelatin: agar) of 50:1, 45:1, 40:1, 35:1, and 30:1, with other process conditions remaining unchanged, to explore the optimal matrix ratio of Mosla chinensis Turcz. VC gummies.

[0056] 2.2.2 Sweetener Dosage and Ratio

[0057] (1) Select sweetener dosages of 25%, 27.5%, 30%, 32.5%, and 35%, with other process conditions remaining unchanged, to explore the optimal sweetener dosage of Mosla chinensis Turcz. VC gummies.

[0058] (2) Select sweetener ratios (xylitol: granulated sugar) of 1:1, 1.5:1, 2:1, 2.5:1, and 3:1, with other process conditions remaining unchanged, to explore the optimal sweetener ratio of Mosla chinensis Turcz. VC gummies.

[0059] 2.2.3 Dosage of Mosla chinensis Turcz. Freeze-dried Powder

[0060] Select dosages of Mosla chinensis Turcz. freeze-dried powder of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, with other process conditions remaining unchanged, to explore the optimal dosage of Mosla chinensis Turcz. freeze-dried powder for Mosla chinensis Turcz. VC gummies.

[0061] 2.2.4 Dosage of Ascorbic Acid

[0062] Select dosages of ascorbic acid of 1%, 1.5%, 2%, 2.5%, and 3%, with other process conditions remaining unchanged, to explore the optimal dosage of ascorbic acid for Mosla chinensis Turcz. VC gummies.

[0063] 2.2.5 Dosage of Calcium Chloride

[0064] Select dosages of calcium chloride of 0, 0.05%, 0.1%, 0.15%, and 0.2%, with other process conditions remaining unchanged, to explore the optimal dosage of calcium chloride for Mosla chinensis Turcz. VC gummies.

[0065] 2.2.6 Process Optimization of Mosla chinensis Turcz. VC Gummies

[0066] According to the results of single-factor experiments, three factors with the greatest impact on the VC soft candies with wild angelica root were selected as experimental factors. Response surface Box-Behnken was used for experimental design, and Design-Expert was used for analysis. With the sensory score as the response value, a three-factor and three-level experimental design was carried out to optimize the best process of the VC soft candies with wild angelica root.

[0067] Table 3 Response surface test factors and levels

[0068]

[0069] 2.2.7 Evaluation indicators and data processing

[0070] (1) Texture analyzer measurement: Use a food texture analyzer to measure the hardness, adhesiveness, elasticity, chewiness, cohesiveness, gumminess, and resilience of the VC soft candies with wild angelica root (Table 4).

[0071] (2) Sensory evaluation: Organize 6 fixed and trained personnel to conduct sensory scoring on the products obtained from single-factor and response surface experiments for the VC soft candies with wild angelica root according to color, taste, texture, shape, and impurities (Table 5).

[0072] Data processing: The data of hardness, adhesiveness, elasticity, chewiness, cohesiveness, gumminess, resilience in the texture analyzer measurement results and the sensory score data in the sensory evaluation are normalized by the range method. Then, with a weight of 0.3 for the sensory score and a weight of 0.1 for the remaining items (negative value for hardness), they are added together to obtain the normalized score. The formula is as follows:

[0073] X = 0.1×(-S1 + S2 + S3 + S4 + S5 + S6 + S7) + 0.3×S8

[0074] In the formula:

[0075] X - The normalized score of the VC soft candies with wild angelica root;

[0076] S1 - The normalized score of the hardness range of the VC soft candies with wild angelica root;

[0077] S2 - The normalized score of the adhesiveness range of the VC soft candies with wild angelica root; S3 - The normalized score of the elasticity range of the VC soft candies with wild angelica root;

[0078] S4 - The normalized score of the chewiness range of the VC soft candies with wild angelica root; S5 - The normalized score of the cohesiveness range of the VC soft candies with wild angelica root; S6 - The normalized score of the gumminess range of the VC soft candies with wild angelica root; S7 - The normalized score of the resilience range of the VC soft candies with wild angelica root; S8 - The normalized score of the sensory evaluation range of the VC soft candies with wild angelica root.

[0079] Table 4 Interpretation of texture analyzer measurement data

[0080]

[0081] Table 5 Sensory Evaluation Criteria

[0082]

[0083]

[0084] 2.3 Study on the Stability of Apium graveolens L. var. rapaceum VC Gummies

[0085] Accelerated test: Heat Apium graveolens L. var. rapaceum VC gummies and three other common gummy products on the market at 35°C and 40°C for 3 hours respectively, and observe and record the melting degree of the products at 1 hour, 2 hours, and 3 hours to investigate the thermal stability of the products.

[0086] 2.4 Study on the Nutritional Components of Apium graveolens L. var. rapaceum VC Gummies

[0087] (1) Loss on drying (moisture content)

[0088] Refer to the loss on drying test method in the domestic trade industry standard SB / T 10021—2017 of the People's Republic of China.

[0089] (2) Protein content

[0090] Refer to the first method in the national food safety standard GB 5009.5-2016 "Determination of Protein in Foods": Kjeldahl method.

[0091] (3) Fat content

[0092] Refer to the first method in the national food safety standard GB 5009.6-2016 "Determination of Fat in Foods": Soxhlet extraction method.

[0093] (4) Carbohydrate content

[0094] Refer to the national food safety standard GB 28050-2011, "General Rules for Nutrition Labeling of Prepackaged Foods". The specified calculation formula is: M 总碳水化合物量 (g) = M 食品总质量 - M 蛋白质 - M 脂肪 - M 水分 - M 灰分 .

[0095] 2.5 Study on the Antioxidant Capacity of Apium graveolens L. var. rapaceum VC Gummies

[0096] Preparation of ABTS solution: Weigh ABTS and potassium persulfate powders, dissolve them in absolute ethanol, and prepare solutions with concentrations of 7.0 mmol / L and 2.45 mmol / L respectively. Mix the two solutions in equal volumes, react in the dark for 16 h, adjust the absorbance of the reaction solution to about 0.7 with absolute ethanol, and store it at 4 °C for later use.

[0097] Preparation of DPPH solution: Weigh DPPH powder, dissolve it in absolute ethanol to prepare a solution with a concentration of 0.1 mmol / L, and store it at -20 °C for later use.

[0098] Preparation of sample solution: Take 1.0 g of the sample, weigh it precisely, place it in a 50 mL centrifuge tube, add 25 mL of methanol, shake well, ultrasonically extract for 30 min at room temperature, centrifuge at 12000 rpm for 10 min, and take the supernatant to obtain the sample solution.

[0099] DPPH radical scavenging ability: Take 50 μL of sample solutions with different concentrations and mix them with 250 μL of DPPH solution respectively, and incubate in the dark at room temperature for 30 min. After the reaction, use a microplate reader to detect the absorbance of the reaction solution at 517 nm. Use methanol instead of the sample solution as the negative control, and absolute ethanol instead of the DPPH solution as the sample background. Ascorbic acid is used as the positive control. Each sample is measured in parallel three times. The scavenging activity is expressed as IC 50 and IC 50 is calculated based on the sample concentration required to scavenge 50% of DPPH radicals.

[0100] ABTS radical scavenging ability: Take 50 μL of sample solutions with different concentrations and mix them with 250 μL of ABTS solution respectively, and react in the dark at room temperature for 6 min. After the reaction, use a microplate reader to detect the absorbance of the reaction solution at 734 nm. Ascorbic acid is used as the positive control. The settings of the negative control and the sample background are the same as those in the determination of DPPH radical scavenging activity. Each sample is measured in parallel three times. Draw a standard curve and calculate the sample concentration (IC 50 ) required to scavenge 50% of ABTS radicals. The calculation formula for the scavenging rate of DPPH and ABTS radicals is: Scavenging rate of DPPH / ABTS (%) = [1 - (Ae - As) / Ac] × 100%.

[0101] In the formula:

[0102] Ae——Absorbance of the reaction solution;

[0103] Ac——Absorbance of the negative control;

[0104] As——Absorbance of the sample background.

[0105] 3. Results and Discussion

[0106] 3.1 Results of the amount and ratio of the matrix

[0107] The commonly used matrix types for jelly gummies currently include: gelatin, agar, carrageenan, gum arabic, pectin, etc. In the preliminary experiment, the inventors found that jelly gummies prepared by compounding two or more matrices had a better taste or could effectively make up for the defects of single-colloid gummies. Gelatin contains almost no nutrients such as sugars, fats, and inorganic salts, contains 18 kinds of amino acids, and is extremely easy to be absorbed by the human body. Due to its special properties, it has functional characteristics that cannot be replaced by other edible gums. Therefore, the present invention first selects gelatin as one of the compounding matrices. When selecting the compounding matrix with gelatin, the commonly used gelatin, carrageenan, and gum arabic were selected. The inventors further found that the product obtained by compounding carrageenan and gelatin had poor thermal stability, the product obtained by compounding gum arabic and gelatin had more bubbles, while the product obtained by compounding agar and gelatin had better thermal stability and fewer bubbles. Therefore, agar and gelatin were selected for compounding.

[0108] (1) Results of the amount of the matrix

[0109] Under the ratio of 0.3% of asarum freeze-dried powder, 2% of ascorbic acid, 0.1% of calcium chloride, matrix: the mass ratio of gelatin to agar is 40:1, 30% of sweetener (the mass ratio of xylitol to granulated sugar is 2:1), and the balance is purified water, according to the technological process in 2.1, the influence of the amount of the matrix on the performance of asarum VC gummies was investigated.

[0110] The results of the amount of the matrix are shown in Table 6 and Figure 2 . Analyzing Table 6 and Figure 2 , when the amount of the matrix is 14%, the standardized score of asarum VC gummies is the highest. Under this condition, the adhesiveness of asarum VC gummies is slightly large and the resilience is poor, but at the same time, the hardness of asarum VC gummies is low, and the elasticity, chewiness, gumminess, and cohesiveness are all good, and the sensory score is high. Therefore, 14% is determined as the optimal amount of the matrix for asarum VC gummies.

[0111] Table 6 Results of the amount of the matrix

[0112]

[0113] (2) Results of the matrix ratio

[0114] Under the ratio of 0.3% of asarum freeze-dried powder, 2% of ascorbic acid, 0.1% of calcium chloride, 14% of the matrix, 30% of sweetener (the mass ratio of xylitol to granulated sugar is 2:1), and the balance is purified water, according to the technological process in 2.1, the influence of the matrix composition on the performance of asarum VC gummies was investigated.

[0115] The results of the matrix ratio are shown in Table 7 and Figure 3 . Analyzing Table 7 and Figure 3, when the matrix ratio, i.e., the mass ratio of gelatin to agar, is 40:1, the standardized score of the Heracleum violaceum VC gummy is the highest. Under this condition, the adhesiveness of the Heracleum violaceum VC gummy is slightly large, the gumminess and cohesiveness are slightly poor, but at the same time, the hardness of the Heracleum violaceum VC gummy is the lowest, the elasticity and sensory score are the best, and the chewiness and resilience are both good. Therefore, 40:1 is determined as the optimal matrix ratio of the Heracleum violaceum VC gummy.

[0116] Table 7 Results of matrix ratio

[0117]

[0118] 3.2 Results of sweetener dosage and ratio

[0119] The commonly used sweeteners for gel gummies currently include traditional sweeteners such as white granulated sugar, glucose, and fructose, as well as sugar alcohol sweeteners including: xylitol, sorbitol, maltitol, erythritol, and isomaltulose. They have a high sugar content and glycemic index, and scientific research has shown that a high-sugar diet is prone to problems such as dental caries, obesity, and fatty liver, and is likely to cause diabetes, damage memory, and even have a risk of cancer. Compared with traditional sweeteners such as sucrose and white granulated sugar, they basically do not contain polysaccharides and have little impact on human blood sugar after consumption, making them suitable for diabetics. The present invention selects xylitol as the main sweetener, but the sweetness provided by single xylitol as a sweetener is relatively low. Therefore, white granulated sugar and xylitol are selected for compounding to provide an appropriate sweetness for the Heracleum violaceum VC gummy.

[0120] (1) Results of sweetener dosage

[0121] Under the formulation of 0.3% Heracleum violaceum freeze-dried powder, 2% ascorbic acid, 0.1% calcium chloride, 14% matrix (mass ratio of gelatin to agar is 40:1), sweetener: mass ratio of xylitol to white granulated sugar is 2:1, and the balance is purified water, according to the technological process in 2.1, the influence of sweetener dosage on the performance of the Heracleum violaceum VC gummy was investigated.

[0122] The results of sweetener dosage are shown in Table 8 and Figure 4 . Analyzing Table 8 and Figure 4 , when the sweetener dosage is 30%, the standardized score of the Heracleum violaceum VC gummy is the highest. Under this condition, the adhesiveness of the Heracleum violaceum VC gummy is relatively large, the chewiness is relatively low, but at the same time, the hardness of the Heracleum violaceum VC gummy is relatively low, the elasticity and sensory score are the best, and the gumminess, cohesiveness, and resilience are good. Therefore, 30% is determined as the optimal sweetener dosage of the Heracleum violaceum VC gummy.

[0123] Table 8 Results of sweetener dosage

[0124]

[0125] (2) Results of sweetener ratio

[0126] Under the ratio of 0.3% of levisticum officinale freeze-dried powder, 2% of ascorbic acid, 0.1% of calcium chloride, 14% of matrix (the mass ratio of gelatin to agar is 40:1), 30% of sweetener, and the balance being purified water, according to the technological process in 2.1, the influence of the composition of sweetener on the properties of levisticum officinale VC soft candy was investigated.

[0127] The results of the sweetener ratio are shown in Table 9 and Figure 5 . Analyzing Table 9 and Figure 5 , when the mass ratio of xylitol to white granulated sugar in the sweetener ratio is 2:1, the standardized score of levisticum officinale VC soft candy is the highest. Under this condition, the elasticity, chewiness, and adhesiveness of levisticum officinale VC soft candy are slightly poor, but at the same time, the cohesiveness and sensory score of levisticum officinale VC soft candy are the best, the hardness and adhesiveness are relatively low, and the resilience is relatively high. Therefore, 2:1 is selected as the optimal sweetener ratio for levisticum officinale VC soft candy.

[0128] Table 9 Results of Sweetener Ratio

[0129]

[0130] 3.3 Results of the Dosage of Levisticum Officinale Freeze-Dried Powder

[0131] Under the ratio of 2% of ascorbic acid, 0.1% of calcium chloride, 14% of matrix (the mass ratio of gelatin to agar is 40:1), 30% of sweetener (the mass ratio of xylitol to white granulated sugar is 2:1), and the balance being purified water, according to the technological process in 2.1, the influence of the dosage of levisticum officinale freeze-dried powder on the properties of levisticum officinale VC soft candy was investigated.

[0132] The results of the dosage of levisticum officinale freeze-dried powder are shown in Table 10 and Figure 6 . Analyzing Table 10 and Figure 6 , when the dosage of levisticum officinale freeze-dried powder is 0.4%, the standardized score of levisticum officinale VC soft candy is the highest. Under this condition, the hardness of levisticum officinale VC soft candy is slightly higher, the chewiness and adhesiveness are slightly poor, but at the same time, the adhesiveness of levisticum officinale VC soft candy is relatively low, and the elasticity, cohesiveness, and sensory score are the best, and the resilience is better. Therefore, 0.4% is determined as the optimal dosage of levisticum officinale freeze-dried powder for levisticum officinale VC soft candy.

[0133] Table 10 Results of the Dosage of Levisticum Officinale Freeze-Dried Powder

[0134]

[0135] 3.4 Results of the Dosage of Ascorbic Acid

[0136] Under the ratio of 0.4% of levisticum officinale freeze-dried powder, 0.1% of calcium chloride, 14% of matrix (the mass ratio of gelatin to agar is 40:1), 30% of sweetener (the mass ratio of xylitol to white granulated sugar is 2:1), and the balance being purified water, according to the technological process in 2.1, the influence of the dosage of ascorbic acid on the properties of levisticum officinale VC soft candy was investigated.

[0137] The results of the ascorbic acid dosage are shown in Table 11 and Figure 7 . Analyzing Table 11 and Figure 7 , when the ascorbic acid dosage is 2.5%, the standardized score of the Heracleum violaceum VC gummy candy is the highest. Under this condition, the Heracleum violaceum VC gummy candy has a relatively high hardness, slightly poor chewiness and adhesiveness, but at the same time, the Heracleum violaceum VC gummy candy has a relatively low adhesiveness, and the elasticity, resilience and sensory score are optimal, and the cohesiveness is good. Therefore, 2.5% is determined as the optimal ascorbic acid dosage for the Heracleum violaceum VC gummy candy.

[0138] Table 11 Results of VC Dosage

[0139]

[0140] 3.5 Results of Calcium Chloride Dosage

[0141] Under the ratio of 0.4% Heracleum violaceum freeze-dried powder, 2.5% ascorbic acid, 14% matrix (mass ratio of gelatin to agar is 40:1), 30% sweetener (mass ratio of xylitol to granulated sugar is 2:1), and the balance being purified water, according to the technological process in 2.1, the effect of calcium chloride dosage on the performance of Heracleum violaceum VC gummy candy was investigated.

[0142] The results of calcium chloride dosage are shown in Table 12 and Figure 8 . When the calcium chloride dosage is 0.1%, the standardized score of the Heracleum violaceum VC gummy candy is the highest. Under this condition, the Heracleum violaceum VC gummy candy has slightly poor adhesiveness, but at the same time, the Heracleum violaceum VC gummy candy has relatively low hardness and adhesiveness, and the elasticity, resilience and sensory score are optimal, and the chewiness and cohesiveness are good. Therefore, 0.1% is determined as the optimal calcium chloride dosage for the Heracleum violaceum VC gummy candy.

[0143] Table 12 Results of Calcium Chloride Dosage

[0144]

[0145] 3.6 Results of Process Optimization of Heracleum violaceum VC Gummy Candy

[0146] According to the analysis of the single-factor test results, calculate the range of the standardized scores of each factor, and measure the correlation of each factor with the standardized scores by comparing the range sizes ( Figure 9 ), select the three factors with the strongest correlation, and use the Box-Behnken response surface optimization method to design a 3-factor and 3-level test to optimize factor A calcium chloride dosage, factor B matrix dosage, and factor C sweetener ratio. The results of the response surface test are shown in Table 13, Table 14 and Figure 10 .

[0147] Table 13 Response Surface Test Design and Results

[0148]

[0149] Design Expert 10.0.8 was used for experimental design, and 17 groups of experiments were optimized. Through regression fitting, the quadratic multiple regression equation for the sensory score of Conioselinum chinense VC gummies was obtained as follows:

[0150] Sensory score = +84.87 + 0.31*A + 0.35*B + 0.17*C + 0.042*AB - 1.00*AC + 0.83*BC - 7.54*A 2 - 5.95*B 2 - 6.41*C 2 .

[0151] Analyzing the quadratic multiple regression equation, the order of the absolute values of the linear term coefficients is: B > A > C. It can be concluded that the order of the factors affecting the sensory score of Conioselinum chinense VC gummies is B matrix dosage > A calcium chloride dosage > C sweetener ratio; the values of the quadratic term coefficients are -7.54, -5.95, and -6.41 respectively, indicating that this quadratic multiple regression equation has a maximum point. Therefore, this model is effective for the optimization analysis of various factor combinations affecting the sensory score of Conioselinum chinense VC gummies.

[0152] Table 14 Significance test and variance analysis of the model

[0153]

[0154] As can be seen from Table 14, the model P < 0.0001, which is highly significant, indicating that the selected model is meaningful. The lack-of-fit term P = 0.1118 > 0.05, indicating that there is no significant difference in the lack-of-fit term of the model; the regression coefficient R 2 = 0.9907, R 2 Adj = 0.9788, indicating that this equation fits the experiment well and the experimental error is relatively small, indicating that the model of Conioselinum chinense VC gummies established by the software is reliable, and this model can be used to predict the influence of different ingredient addition amounts on the sensory score of Conioselinum chinense VC gummies.

[0155] According to the established mathematical model, parameter optimization analysis was carried out, and the optimal technological conditions for making Conioselinum chinense VC gummies were obtained as follows: score = 82.4699, A calcium chloride dosage = 0.00129321, B matrix dosage = 0.140606, C sweetener ratio = 1.9845. That is, when adding 0.13% calcium chloride, 14.06% matrix, and the ratio of xylitol to white granulated sugar is 1.98:1, the predicted score can reach a maximum of 82.47.

[0156] Prepare the Chuanxiong stem and leaf soft candy under the following proportion conditions: 0.4% of the freeze-dried powder of Heracleum scabridum, 2.5% of ascorbic acid, 0.13% of calcium chloride, 14.06% of the matrix (the mass ratio of gelatin to agar is 40:1), 30% of the sweetener (the mass ratio of xylitol to granulated sugar is 1.98:1), and the balance is purified water.

[0157] Verified by the verification test (Table 15), the sensory score obtained under these conditions is 83.33, which is close to the predicted value of the model.

[0158] Table 15 Results of the verification test

[0159]

[0160]

[0161] 3.7 Stability results

[0162] The stability results are shown in Figure 11 and Figure 12 (In the figure, the samples from left to right are Wangzai QQ sugar gel candy, Cool Lu Lu peach-flavored soft candy, peeled green grape-flavored soft candy, and Heracleum scabridum VC soft candy), analyze Figure 11 and Figure 12 , heat the product at 35 °C and 40 °C for 3 h. The Heracleum scabridum VC soft candy does not show obvious melting phenomenon like other products on the market, indicating that the Heracleum scabridum VC soft candy has good thermal stability at room temperature and can be stored at room temperature.

[0163] 3.8 Determination results of the nutritional components of Heracleum scabridum VC soft candy

[0164] The determination results of the physical and chemical components of Heracleum scabridum VC soft candy are shown in Table 16. Among them, the determination result of the moisture content is 19.19 g / 100 g. According to SB / T 10021-2017, Heracleum scabridum VC soft candy belongs to the mixed gum type gel soft candy, and the moisture content should be less than 35.0 g / 100 g. Therefore, the moisture content of Heracleum scabridum VC soft candy is qualified; the determination result of the protein content is 0.94 g / 100 g); the determination result of the fat content is 0.64 g / 100 g; the determination result of the ash content is 0.33 g / 100 g.

[0165] Total carbohydrates (%) = 100% - moisture (%) - fat (%) - protein (%) - ash (%), so the total carbohydrates are 78.90%, that is, 78.90 g / 100 g

[0166] Table 16 Nutritional component table of Heracleum scabridum VC soft candy

[0167]

[0168] 3.9 Antioxidant activity results of Heracleum scabridum VC soft candy

[0169] (1) The scavenging ability of the Dictamnus VC gummy bears on ·ABTS free radicals is shown in Figure 13 . Within the selected concentration range, the scavenging ability of the Dictamnus VC gummy bears on ABTS free radicals is positively correlated with its concentration, that is, it increases with the increase of concentration. When the concentration reaches 2.34375 mg / mL, the scavenging rates of the Dictamnus VC gummy bears and VC on ABTS are almost close. Using IBM SPSS to statistically analyze the data, the IC 50 of the Dictamnus VC gummy bears on ABTS is 0.724 mg / mL.

[0170] (2) The scavenging ability of the Dictamnus VC gummy bears on DPPH free radicals is shown in Figure 14 . Within the selected concentration range, the scavenging ability of the Dictamnus VC gummy bears on ABTS free radicals is positively correlated with its concentration, that is, it increases with the increase of concentration. When the concentration reaches 2.34375 mg / mL, the scavenging rates of the Dictamnus VC gummy bears and VC on ABTS are almost close. Using IBM SPSS to statistically analyze the data, the IC 50 of the Dictamnus VC gummy bears on DPPH is 1.017 mg / mL.

[0171] The Dictamnus VC gummy bears have good scavenging abilities on both ABTS and DPPH. This is because the product itself contains VC and the active substances in Dictamnus have an elimination effect on ABTS and DPPH.

[0172] Although the present invention has been described in detail with general descriptions and specific embodiments above, based on the present invention, some modifications or improvements can be made, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection required by the present invention.

Claims

1. A chuanxiong stem and leaf soft candy, characterized in that: The Chuanxiong stem and leaf soft candy comprises the following raw materials in percentage by weight: 0.1-0.5% of lyophilized powder of Ligusticum chuanxiong, 1-3% of ascorbic acid, 0.05-0.2% of calcium chloride, 8-16% of base, 25-35% of sweetener, and the balance is purified water.

2. The Chuanxiong stem and leaf soft candy according to claim 1, characterized in that: The matrix consists of gelatin and agar in a mass ratio of 30-50:

1.

3. The Chuanxiong stem and leaf soft candy according to claim 1, characterized in that: The sweetener consists of xylitol and white sugar in a mass ratio of 1-3:

1.

4. The Chuanxiong stem and leaf soft candy according to claim 1, characterized in that: The Chuanxiong stem and leaf soft candy comprises the following raw materials in percentage by weight: 0.4% of lyophilized powder of Ligusticum chuanxiong, 2.5% of ascorbic acid, 0.13% of calcium chloride, 14.06% of base, 30% of sweetener, and the balance is purified water.

5. The Chuanxiong stem and leaf soft candy according to claim 1, characterized in that: The matrix consists of gelatin and agar in a mass ratio of 40:1, and the sweetener consists of xylitol and white sugar in a mass ratio of 1.98:

1.

6. The Chuanxiong stem and leaf soft candy according to claim 1, characterized in that: The preparation method of the lyophilized powder of Rhizoma Cibotii is as follows: Fresh mugwort and distilled water in a mass volume ratio of 240:350 are mixed and beaten, and 7% of maltodextrin and 7% of xylitol are added based on the mass of the fresh mugwort, and stirred evenly, and pre-frozen and vacuum freeze-dried in sequence to obtain the mugwort freeze-dried powder.

7. The method for preparing the Chuanxiong stem and leaf soft candy according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: (1) After gelatin and part of purified water are mixed and swollen, a sweetener is added, and the mixture is heated to obtain a gelatin slurry, which is then placed in a water bath at 35-45° C. for later use; (2) Mix agar, calcium chloride and the remaining purified water, heat until the agar and calcium chloride are completely melted to obtain an agar gel solution, and place it in a 65-75°C water bath for later use; (3) mixing the gelatin jelly solution, agar jelly solution, lyophilized powder of Radix Codonopsis pilosulae and ascorbic acid to obtain a soft candy jelly solution; (4) injecting the soft candy glue into a mold, refrigerating, taking out and demoulding, thereby obtaining the Chuanxiong stem and leaf soft candy.

8. The method for preparing the Chuanxiong stem and leaf soft candy according to claim 7, characterized in that: In step (1), the mass ratio of the partially purified water to gelatin is 1.8-2.5:1, and the heating conditions are: 70-80°C, 20-40min.

9. The method for preparing the Chuanxiong stem and leaf soft candy according to claim 7, characterized in that: In step (4), the refrigeration conditions are: 0-4°C, 12-15h.

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