Anti-oxidation and anti-anxiety camellia oil composition gel soft sweets and preparation method thereof

Abstract

The invention discloses antioxidant and anxiety-resistant camellia oil composition gel soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The gel soft sweets comprise plant type gel skins and sandwich contents, and the sandwich contents comprise the following components in parts by weight: 60-80 parts of camellia seed oil, 10-15 parts of a traditional Chinese medicine composition, 0.1-0.3 part of vitamin E, 0.05-0.1 part of gamma-aminobutyric acid, 3-5 parts of camellia seed peptide, 2-3 parts of corn peptide, 1-2.5 parts of an emulsifier, 7-20 parts of a sweetening agent and 0.1-0.3 part of a flavoring agent. Through formula setting, the gel soft sweets have excellent oxidation resistance and anxiety resistance, and have good stability and palatability, and the medicinal and edible formula composition has high safety and great market potential.

Description

Technical Field

[0001] This application relates to an antioxidant and anti-anxiety camellia oil composition gel gummy and its preparation method, belonging to the field of food processing technology. Background Technology

[0002] With people paying increasing attention to health, the role of natural products in health care and disease prevention is receiving more and more attention.

[0003] Camellia oil, a traditional edible oil, has been the subject of research using genomics and metabolomics techniques. These studies have revealed its mechanisms of action in regulating oxidative stress and neurotransmitter pathways, making its potential antioxidant and anti-anxiety effects a hot research topic in recent years. Camellia oil is rich in polyphenols, vitamin E, and monounsaturated fatty acids, possessing antioxidant, anti-inflammatory, and neuroprotective properties, potentially offering a natural solution for alleviating oxidative stress and anxiety. Polyphenols and vitamin E in camellia oil effectively scavenge free radicals and reduce oxidative stress. Simultaneously, the combined action of polyphenols and monounsaturated fatty acids can alleviate anxiety by regulating neurotransmitters (such as 5-HT and γ-aminobutyric acid) and reducing inflammation. Animal experiments have shown that camellia oil can enhance the activity of antioxidant enzymes (such as SOD and GSH-Px), protect cells from oxidative damage, and significantly reduce anxiety behavior, which is related to the regulation of the HPA axis and the neuroendocrine system. Preliminary human trials have confirmed that long-term consumption of camellia oil can reduce the levels of oxidative stress markers.

[0004] Camellia oil is used not only as an edible oil but also in functional foods, health supplements, and cosmetics. In the field of anti-anxiety, research is underway on compound formulations of camellia oil with other natural ingredients (such as jujube seed and Ganoderma lucidum). Small-scale clinical trials have shown that camellia oil has a certain effect on improving oxidative stress and anxiety symptoms in middle-aged and elderly people. Research targeting specific populations (such as menopausal women and patients with chronic diseases) is gradually unfolding. Currently, the specific molecular mechanisms of camellia oil's antioxidant and anti-anxiety effects are not fully elucidated, especially the mechanism of its multi-component synergistic effect.

[0005] Currently, camellia oil has been processed into various dosage forms such as oral liquids, capsules, emulsions, drops, spray-dried powders, and some health foods such as energy bars, beverages, and yogurt. However, each dosage form has its limitations. The active ingredients in camellia oil, such as polyphenols and vitamin E, are easily degraded by light, heat, and oxygen, affecting the product's efficacy. The bioavailability of camellia oil varies significantly across different dosage forms. Some dosage forms may have their active ingredients destroyed during processing: the disintegration and dissolution rates of tablets may affect absorption efficiency; adding excipients may introduce unnecessary chemical components, and the process is complex and costly; powders are prone to hygroscopic clumping, affecting stability and taste; the high temperatures during spray drying may degrade the active ingredients; liquid dosage forms are easily oxidized and deteriorate, requiring strict storage conditions (protection from light and low temperatures), are inconvenient to carry, and precise dosage control is difficult; direct oral administration may affect consumer acceptance due to taste issues; the shell material of soft capsules (such as gelatin) may not be suitable for vegetarians or certain religious groups; the powdering process of camellia oil in hard capsules may destroy active ingredients; emulsions have poor emulsification stability, are prone to stratification or deterioration, requiring the addition of emulsifiers and stabilizers, affecting the product's natural properties, and have high requirements for storage and transportation conditions. Meanwhile, the quality and composition of camellia oil vary depending on the place of origin and processing method, and there is a lack of unified dosage form development standards.

[0006] Gummy candies, as a convenient, delicious, and nutritious food form, have seen rapid development in recent years. Combining camellia oil with gummies not only improves the taste of camellia oil but also enhances its portability and stability, presenting a broad market prospect. Traditional functional gummies often focus on a single function (such as anti-oxidation or mood soothing) and have a single source of active ingredients (such as relying solely on vitamin E or gamma-aminobutyric acid). The outer shell of gummies often relies on animal-derived gelatin, limiting its use by vegetarians; sweeteners often use artificial synthetic ingredients such as aspartame, posing potential health risks; the high oil content of the filling can easily lead to swelling and cracking of the gel shell; the use of traditional chemical preservatives (such as potassium sorbate) raises consumer concerns; high doses of gamma-aminobutyric acid may cause drowsiness or gastrointestinal discomfort; the off-flavor of traditional Chinese medicine extracts affects palatability, and the high hygroscopicity of these extracts affects product texture.

[0007] Therefore, there is a need to develop a camellia oil product that not only ensures the chemical stability of the product, but also has high bioavailability and consumer acceptance. Summary of the Invention

[0008] To address the aforementioned issues, an antioxidant and anti-anxiety camellia oil composition gel gummy and its preparation method are provided, which can improve the antioxidant properties of the gel gummy.

[0009] According to one aspect of this application, an antioxidant and anti-anxiety camellia oil composition gel gummy is provided, comprising a plant-based gel shell and a filling, wherein the filling comprises, by weight, the following components: 60-80 parts camellia seed oil, 10-15 parts traditional Chinese medicine composition, 0.1-0.3 parts vitamin E, 0.05-0.1 parts γ-aminobutyric acid, 3-5 parts camellia seed peptide, 2-3 parts corn peptide, 1-2.5 parts emulsifier, 7-20 parts sweetener, and 0.1-0.3 parts flavoring agent.

[0010] Plant-based gel skin is more in line with the trend of natural health and has low allergenicity and weather resistance.

[0011] The filling of the gel gummies proposed in this application uses camellia seed oil as the base oil phase, and adds vitamin E, the natural anti-anxiety component γ-aminobutyric acid (GABA), a traditional Chinese medicine composition, and peptides. On the one hand, it can form an antioxidant network: camellia seed oil is rich in oleic acid and tea polyphenols, which form a fat-soluble antioxidant network with vitamin E. Combined with corn peptides, which are precursors to glutathione, and soybean lecithin, which can protect cell membranes, it achieves a dual mechanism of free radical scavenging and cell repair. On the other hand, GABA directly inhibits nerve excitation; the traditional Chinese medicine compound has a synergistic effect of "nourishing the heart, strengthening the spleen, and calming the mind". Licorice has an anti-inflammatory effect, wheat can regulate 5-HT, cypress seed has a sedative effect, and schisandra can regulate the HPA axis, forming a multi-target regulation, which is faster and longer-lasting than single ingredients. In the compound, the combination of danshen and ganoderma can increase SOD activity by more than 30%, and the combination of schisandra and wolfberry can significantly reduce cortisol levels, achieving multi-pathway regulation of anti-anxiety.

[0012] Specifically, the sandwich contents also include 8 to 15 parts of grape seed extract, and the preparation method of the grape seed extract includes: P1. Washing and draining grape seeds, and crushing them to obtain 40-mesh grape seed powder;

[0013] P2. Disperse the grape seed powder thoroughly in water, adjust the pH to 5-5.5, add 2-3% of the dry weight of grape seed powder pectinase, and treat with pectin at 40-60℃ for 6-10 hours;

[0014] P3. Lactobacillus plantarum and Bacillus subtilis in a mass ratio of 1:(1-3) were cultured in MRS medium containing 2-3% (m / V) grape seed powder for 25-30 hours at 30-40℃ and 100 rpm to serve as inoculum.

[0015] P4. After sterilizing the pectin-treated grape seed powder, add 5-10 wt% of the dry weight of the grape seed powder as starter culture, and ferment in MRS medium at 30-40℃ and 150 rpm for 35-40 hours to obtain grape seed fermentation product.

[0016] P5. Add the grape seed ferment to a 70-75% ethanol aqueous solution at a ratio of 1:20 (m / V), extract by ultrasonication for 30 min, and centrifuge to obtain the supernatant.

[0017] P6. Adsorb the aqueous solution of grape seed extract onto LX-1600 resin, and desorb it with 65-75% ethanol to obtain a purified grape seed extract solution.

[0018] P7. The obtained refined grape seed extract solution was concentrated under reduced pressure at 0.02-0.08 MPa and 50-60°C, and then spray-dried at an inlet temperature of 185°C and an outlet temperature of 85°C.

[0019] The viable count of *Lactobacillus plantarum* is ≥5 × 10⁻⁶. 7 CFU / g, the Bacillus subtilis ≥2.5×10 7 CFU / g, wherein the number of active enzymes of the pectinase is ≥800 U / g.

[0020] Preferably, the traditional Chinese medicine composition is prepared from the following components by weight: 6-12 parts of licorice, 12-20 parts of wheat, 8-15 parts of jujube, 5-15 parts of salvia miltiorrhiza, 5-15 parts of ganoderma lucidum, 3-10 parts of poria cocos, 3-10 parts of tangerine peel, 5-12 parts of wolfberry, 5-12 parts of schisandra chinensis, 5-12 parts of arborvitae seed, 3-8 parts of alisma plantago-aquatica, 2-6 parts of amomum villosum, and 2-6 parts of acorus tatarinowii.

[0021] In this formula, the herbal composition uses licorice, wheat, and jujube as the principal ingredients, derived from the classic Chinese medicine formula Ganmai Dazao Tang in the *Synopsis of Prescriptions of the Golden Chamber*. This formula has the effects of nourishing the heart and calming the mind, harmonizing the middle jiao and relieving urgency. It can alleviate restlessness, insomnia, and excessive dreaming, soothe emotions, and reduce anxiety and depression. Combined with Poria cocos to promote diuresis and eliminate dampness, strengthen the spleen and calm the mind, while Salvia miltiorrhiza, wolfberry, and Schisandra chinensis can enhance antioxidant capacity. When used with Ganoderma lucidum and Platycladus orientalis seeds, it can improve insomnia and palpitations, especially suitable for anxiety syndrome of yin deficiency and fire excess. This invention adds Salvia miltiorrhiza to the original formula. The combination of ginseng and Ganoderma lucidum forms a "dual regulation of Qi and blood" structure, while the addition of Poria cocos and Citrus reticulata peel constitutes a "spleen-strengthening and dampness-removing" combination. Schisandra chinensis and Platycladus orientalis seeds form a "calming the mind and consolidating essence" formula, thus achieving the effects of nourishing the heart and calming the mind, replenishing Qi and blood, strengthening the spleen and removing dampness, promoting blood circulation and unblocking collaterals, and nourishing Yin and astringing sweat. Furthermore, the combination of high-dose licorice and Poria cocos can reduce the risk of water and sodium retention; Ganoderma lucidum polysaccharides and Lycium barbarum polysaccharides form a synergistic immune-regulating effect; Citrus reticulata peel volatile oil promotes the absorption of Tanshinone components; Amomum villosum is added to protect the stomach Qi; Alisma plantago-aquatica is added; and Acorus tatarinowii helps the medicinal effects ascend. This formula combines the above 13 herbs with mutual restraint and antagonism, achieving anti-anxiety effects through multiple bodily mechanisms. Moreover, most of the herbs used are food-grade, resulting in fewer side effects. By optimizing the compound formulation and preparation process, the combination of traditional Chinese medicine extracts and camellia oil achieves dual effects of anti-oxidation and anti-anxiety.

[0022] Specifically, the preparation method of the traditional Chinese medicine composition is as follows:

[0023] Q1. Soaking: After pretreatment, weigh the Chinese medicinal materials according to the proportion, crush them to 40 mesh, and soak them in purified water (1:10w / v) for 2 hours.

[0024] Q2. Segmented enzymatic hydrolysis: In the first stage, add 0.5% cellulase and hydrolyze at 45℃ for 1.5 hours, then inactivate at 80℃ for 5 minutes; in the second stage, add 0.3% pectinase and hydrolyze at 50℃ for 1 hour, then filter after inactivation.

[0025] Q3. Supercritical CO2 extraction: The filter residue is subjected to supercritical extraction at 45℃ and 25MPa with a CO2 flow rate of 20L / h to collect the fat-soluble active ingredients.

[0026] Q4. Concentration and Drying: Combine the aqueous extract obtained from the two enzymatic hydrolysis stages in Q2 with the supercritical extract, and spray dry with an inlet air temperature of 160℃ and an outlet air temperature of 80℃ to achieve a water content of ≤5% to obtain the traditional Chinese medicine composition.

[0027] The traditional Chinese medicine compound uses a combination of segmented enzymatic hydrolysis and supercritical CO2 extraction to retain heat-sensitive components to the maximum extent.

[0028] Specifically, the preparation method of the traditional Chinese medicine composition is as follows: after pretreatment, the medicinal materials are extracted according to the following methods:

[0029] a. Preparation of licorice extract powder by water extraction and alcohol precipitation: Add 10 times the amount of water and decoct for 1 hour. Decoction is repeated twice. The filtrates are combined and concentrated to a relative density of 1.10-1.15 (60℃). Then, ethanol is added to a concentration of 60% and allowed to stand for 24 hours. The supernatant is taken to recover the ethanol and obtain crude glycyrrhizic acid extract. The inlet air temperature is 180℃ and the outlet air temperature is 80℃. The powder is obtained by spray drying.

[0030] b. Enzymatic extraction of wheat: Add 8 times the amount of water, add α-amylase and enzymatically hydrolyze at 60℃ for 1 hour. After enzyme inactivation, filter, concentrate to 1:1 (g / mL), vacuum dry at 60℃, and pulverize through an 80-mesh sieve to obtain wheat extract.

[0031] c. Water extraction and ultrasound-assisted preparation of jujube polysaccharide powder: Add 12 times the amount of water, extract at 80℃ for 2 hours, ultrasound-assisted at 40kHz for 30 minutes, filter and concentrate, remove protein by Sevag method, dialysis to remove impurities for polysaccharide purification, and freeze-dry to obtain jujube powder.

[0032] d. Extraction of Salvia miltiorrhiza by alcohol extraction: 70% ethanol was refluxed for 1.5 hours, and the extraction was repeated twice. The filtrates were combined, the ethanol was recovered, and the concentrated liquid was diluted with water to a 20% alcohol content. The liquid was allowed to stand to remove fat-soluble impurities and then spray-dried.

[0033] e. Hot water extraction of Ganoderma lucidum: Add 15 times the amount of water, extract at 90℃ for 3 hours, centrifuge to remove residue, concentrate polysaccharide components by 10kDa membrane ultrafiltration, and spray dry at 160℃.

[0034] f. Microwave-assisted extraction of Poria cocos: Poria cocos was pre-treated by soaking in petroleum ether or n-hexane for defatting (1:10, w / v) for 12 hours. Microwave power was 300-600W, material-to-liquid ratio was 1:25, and intermittent treatment was performed with heating every 2 minutes and cooling for 1 minute, repeated 3-5 times. After centrifugation at 4000-8000 rpm for 15 minutes to remove insoluble residue, the mixture was rotary evaporated at 50-60℃, and 3-4 times the volume of anhydrous ethanol was added to bring the concentration to 70-80%. The mixture was allowed to stand at 4℃ for 12 hours, and the precipitate was collected by centrifugation and freeze-dried to obtain crude polysaccharide.

[0035] Proteins were removed from the crude polysaccharide using the Sevage method. A chloroform-n-butanol solution (4:1 volume ratio) was added to the crude extract at 1 / 5 volume, and the mixture was vigorously shaken for 30 minutes. The mixture was then centrifuged, and this process was repeated 3–5 times. β-glucan was separated using gel filtration chromatography (GFC) with a Sephadex G-100 or G-150 column. The β-glucan was eluted with 0.1M NaCl solution, and high-purity β-glucan was separated based on molecular weight.

[0036] g. Steam distillation extraction of volatile oil from tangerine peel: Add 8 times the amount of water, decoct for 1 hour, extract by steam distillation, then encapsulate with β-cyclodextrin, concentrate the aqueous extract to 1:2, spray dry the aqueous extract, and store the volatile oil inclusion complex separately.

[0037] h. Enzymatic hydrolysis-assisted extraction of wolfberry: Add 4% (by dry weight) of cellulase to wolfberry and hydrolyze at 50°C for 1 hour. After water extraction at 70°C for 2 hours, adsorb wolfberry polysaccharides onto AB-8 macroporous resin, elute with gradient ethanol, and then freeze-dry.

[0038] i. Ethanol percolation of Schisandra chinensis: Percolation with 70% ethanol at a flow rate of 2 mL / min, collection of percolate, concentration and vacuum recovery of ethanol until no alcohol odor is detected, and vacuum drying at 50 °C.

[0039] j. Supercritical CO2 extraction of cypress seed kernel: extract fatty oil at 25 MPa and 45℃, and extract the residue with water. Concentrate and spray dry the water extract, and combine it with fatty oil emulsified with lecithin.

[0040] k. Ultrasonic-assisted extraction of Alisma plantago-aquatica: 50% ethanol, 50℃, 300W ultrasonication for 30 minutes, followed by freeze-drying to obtain powder;

[0041] l. Supercritical CO2 extraction of Amomum villosum: pressure 25-30MPa, temperature 40-50℃, CO2 flow rate 20L / h, time 2 hours, water extract spray dried;

[0042] m. Extraction of Acorus calamus using a simultaneous steam distillation and extraction (SDE) apparatus: simultaneous steam distillation and n-hexane extraction for 4 hours, spray drying of the aqueous extract, and separate preservation of the volatile oil inclusion complex.

[0043] The above method obtains refined extracts from each Chinese herbal medicine through their respective extraction methods. It can set specific extraction conditions for each herb, effectively retain heat-sensitive components, avoid high-temperature loss, protect the activity of active ingredients, and improve the bioavailability of each herb.

[0044] Specifically, the preprocessing process includes:

[0045] Licorice root is selected and sliced, wheat is stir-fried until yellow, dried tangerine peel is shredded, and cardamom seeds and alisma are washed, dried at a low temperature below 40℃, and then pulverized to 40 mesh.

[0046] Pit and dice the jujubes, slice the wine-processed salvia miltiorrhiza thinly, remove the stems from the goji berries, and slice the rhizome of calamus into thin slices. Dry at a low temperature of 50℃.

[0047] Ganoderma lucidum was pulverized to 100 mesh using a cell wall breaking process.

[0048] Poria cocos slices or tubers are dried at 50-60℃ to constant weight and then pulverized to 60 mesh.

[0049] Remove the kernels from the shells of Schisandra chinensis and grind them into 30 mesh.

[0050] Stir-fry the cypress seeds until slightly fragrant, then grind them into 50 mesh.

[0051] After being crushed or sliced, the above-mentioned Chinese medicinal materials should be sealed and stored in a cool, dry place to avoid the loss of active ingredients due to light and moisture.

[0052] Preferably, the preparation method of the tea seed peptide includes:

[0053] Camellia seed meal that has been defatted, treated with a high-voltage pulsed electric field, and enzymatically hydrolyzed is used as a filling material to improve the bioactivity of peptides.

[0054] Specifically, the camellia seed meal is first treated with petroleum ether; then the camellia seed meal is dispersed in 15-20 times its weight of water and subjected to high-voltage pulse treatment for 300 μs at an electric field strength of 40-50 kV / cm; then the camellia seed meal is hydrolyzed with trypsin at pH 8 and 37℃ for 2-3 h and with papain at pH 6 and 55℃ for 2-3 h.

[0055] Preferably, the emulsifier comprises soybean lecithin and monoglyceride, in a ratio of 0.5 to 3.

[0056] The emulsification system of this application consists of soybean lecithin and monoglycerides, which improves the dispersion stability of fat-soluble components in water-based gels, stabilizes oil-water mixing, and prevents stratification or loss of activity. At the same time, it optimizes the emulsification performance of the oil in the capsule, making it easier to absorb.

[0057] Preferably, the sweetener is erythritol and / or mogroside, and the flavoring agent is natural citrus powder.

[0058] As natural flavoring agents, both mogrosides and erythritol are low in calories and high in sweetness, which can effectively mask the bitterness of traditional Chinese medicine. At the same time, erythritol, as a sweetener with low hygroscopicity, can reduce the risk of the gummies absorbing moisture. When combined with aluminum foil bags and desiccants for sealed packaging and stored in a cool, dry place (≤25℃, humidity ≤50%), the shelf life can be extended to more than 18 months.

[0059] Preferably, by weight, the plant-based gel skin comprises the following components: 50-65 parts sago starch, 33-35 parts pectin, 20-23 parts carrageenan, 5-10 parts xanthan gum, 20-25 parts glycerol, 1-3 parts β-glucan, 1-3 parts citric acid, and 10-20 parts purified water.

[0060] Specifically, the preparation method of the plant-based gel skin is as follows: sago starch, pectin, carrageenan and xanthan gum are first pre-swelled in purified water at 50°C for 30 minutes, then heated to 60°C and stirred to dissolve at a stirring speed of 200 rpm. Glycerin, β-glucan and citric acid are added, and the mixture is homogenized at 5000 rpm for 10 minutes. After cooling to 40°C, the pH is adjusted to 3.8 and set aside.

[0061] In this solution, sago starch, pectin, carrageenan, and xanthan gum are selected as the colloidal materials to replace traditional gelatin, which meets the requirements of plant-based materials and provides an elastic texture. The shaping agent glycerin can increase flexibility and moisture retention, while β-glucan improves the stability of the gel structure and the water retention of the gel, solves the defect of plant-based gums that are easy to dry and harden, extends the shelf life, and also has an immunomodulatory effect. Citric acid adjusts the pH of the gel to neutral and enhances stability.

[0062] According to another aspect of this application, a method for preparing an antioxidant and anti-anxiety camellia oil composition gel gummy is provided, comprising the following steps:

[0063] S1. A plant-type gel skin, tea seed peptide, and traditional Chinese medicine composition were prepared.

[0064] S2. Camellia seed oil is pre-emulsified with soybean lecithin and monoglycerides, then mixed with the traditional Chinese medicine composition and vitamin E, and purified water is added. The mixture is homogenized under high pressure at 50 MPa for three cycles to form a nanoemulsion with a particle size of <200 nm. Camellia seed peptide, corn peptide and γ-aminobutyric acid are added and mixed, and flavoring and sweeteners are added. The mixture is stirred evenly and stirred at low speed at ≤500 rpm for 10 min to obtain the sandwich contents.

[0065] S3. Inject the filling into the cavity of the pre-formed 0.8mm thick gel skin to make the filling amount 30%. Homogenize under 20MPa pressure to form a stable emulsion. Control the pH of the system to 4.5-5.0. Inject into a gummy candy forming machine to form, circulate cold air to set the shape, and dry after demolding to obtain a semi-finished gummy candy.

[0066] S4. After transferring the semi-finished gummy candy to a drying room for further drying, plant wax is sprayed onto the surface to obtain the antioxidant and anti-anxiety camellia oil composition gel gummy candy.

[0067] Camellia seed oil and traditional Chinese medicine extracts are homogenized under 50 MPa high pressure to form nanoemulsions with a particle size of <200 nm, reducing the oil phase migration rate and the gel skin swelling rate of <5%. Fluidized bed coating technology is used to first encapsulate easily oxidized components with soybean lecithin-monoglyceride to form liposomes, and then spray-dry to form microcapsules, so that the product water activity (Aw) is ≤0.4, which meets the storage requirements of tropical climates.

[0068] Specifically, the plant wax includes 0.5% carnauba wax.

[0069] Preferably, in step S2, the homogenization process is 4500-5000 rpm for 8-10 min; the low-speed stirring process is 300-500 rpm for 8-10 min.

[0070] Preferably, in step S3, the pressure of high-pressure homogenization is 18-20 MPa, the mold temperature is 5-15℃, the cold air circulation is used for shaping for 1-2 hours, and finally the water activity Aw is dried to ≤0.4.

[0071] Preferably, in step S4, the conditions of the drying chamber are 25-30% humidity, 25°C, and drying time of 20-24 hours, so that the moisture content is ≤15%.

[0072] The beneficial effects of this application include, but are not limited to:

[0073] 1. The antioxidant and anti-anxiety camellia oil composition gel gummy according to this application, wherein the main component of the gummy contents is camellia oil, which forms an antioxidant network through multi-component interaction and synergistic effect with vitamin E, γ-aminobutyric acid, camellia seed peptide and traditional Chinese medicine composition, scavenges free radicals and repairs oxidative damage, and achieves an anti-anxiety effect by regulating the nervous system through multiple pathways.

[0074] 2. The antioxidant and anti-anxiety camellia oil composition gel gummy of this application uses the basic formula of Ganmai Dazao Tang combined with Danshen and Lingzhi to enhance antioxidant properties, and is supplemented with Schisandra chinensis and Platycladus orientalis to regulate neurotransmitters. It combines with γ-aminobutyric acid to regulate the nervous system through multiple pathways. Camellia seed oil + polypeptide + vitamin E form an antioxidant network to achieve dual targeting of anti-anxiety and antioxidant properties.

[0075] 3. The camellia oil composition gel gummy according to this application uses sago starch as the plant-based gel shell, which has high transparency, high gel strength, and is green, environmentally friendly, and pollution-free. At the same time, the addition of phospholipids enhances stability and greatly optimizes the emulsification performance of the oil in the capsule, making it easier to absorb. The prepared camellia oil gel gummy has an exquisite appearance, good taste, and is easy to carry. It can be widely used by different groups of people, making up for the lack of single target groups of existing products on the market, and has high market potential. Detailed Implementation

[0076] The present application is described in detail below with reference to the embodiments, but the present application is not limited to these embodiments.

[0077] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art. The reagents and raw materials used in this invention are readily available through conventional means, and unless otherwise specified, they shall be used in accordance with conventional methods in the art or as per the product instructions. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to the methods of this invention. The preferred embodiments and materials described in this patent are for illustrative purposes only.

[0078] The present application is described in detail below with reference to the embodiments, but the present application is not limited to these embodiments.

[0079] The raw materials used in this plan were purchased through the following channels:

[0080] Vitamin E, Gamma-aminobutyric acid, Erythritol: Shandong Pingju Biotechnology Co., Ltd.;

[0081] Monk fruit glycosides, papain, trypsin: Shandong Yatu Biotechnology Co., Ltd.

[0082] Natural Citrus Powder: Baijia (Chengdu) Pharmaceutical Co., Ltd.

[0083] In the following examples, the viable count of *Lactobacillus plantarum* used is ≥5 × 10⁻⁶. 7 CFU / g, wherein the viable count of the Bacillus subtilis is ≥2.5 × 10⁻⁶. 7 CFU / g.

[0084] The basic information of the main active pharmaceutical ingredients in this plan is shown in Table 1 below:

[0085] Table 1

[0086]

[0087]

[0088] The preparation method of plant-based gel skin is as follows: Sago starch, pectin, carrageenan and xanthan gum are first pre-swelled in purified water at 50℃ for 30 minutes, then heated to 60℃ and stirred to dissolve at a stirring speed of 200 rpm. Glycerin, β-glucan and citric acid are added, and the mixture is homogenized at 5000 rpm for 10 minutes. After cooling to 40℃, the pH is adjusted to 3.8 and set aside.

[0089] The preparation methods of tea seed peptides include:

[0090] Camellia seed meal was first treated with petroleum ether; then, the camellia seed meal was dispersed in 15-20 times its weight of water and subjected to high-voltage pulse treatment for 300 μs under an electric field strength of 40-50 kV / cm; then, the camellia seed meal was hydrolyzed with trypsin at pH 8 and 37℃ for 2-3 h and with papain at pH 6 and 55℃ for 2-3 h.

[0091] There are two methods for preparing traditional Chinese medicine compositions:

[0092] Method 1:

[0093] Q1. Soaking: After pretreatment, weigh the Chinese medicinal materials according to the proportion, crush them to 40 mesh, and soak them in purified water (1:10w / v) for 2 hours.

[0094] Q2. Segmented enzymatic hydrolysis: In the first stage, add 0.5% cellulase and hydrolyze at 45℃ for 1.5 hours, then inactivate at 80℃ for 5 minutes; in the second stage, add 0.3% pectinase and hydrolyze at 50℃ for 1 hour, then filter after inactivation.

[0095] Q3. Supercritical CO2 extraction: The filter residue is subjected to supercritical extraction at 45℃ and 25MPa with a CO2 flow rate of 20L / h to collect the fat-soluble active ingredients.

[0096] Q4. Concentration and Drying: Combine the aqueous extract and the supercritical extract, set the inlet air temperature to 160℃ and the outlet air temperature to 80℃ for spray drying, so that the water content is ≤5%, to obtain the traditional Chinese medicine composition.

[0097] Method two: Process each medicinal herb separately:

[0098] a. Preparation of licorice extract powder by water extraction and alcohol precipitation: Add 10 times the amount of water and decoct for 1 hour. Decoction is repeated twice. The filtrates are combined and concentrated to a relative density of 1.10-1.15 (60℃). Then, ethanol is added to a concentration of 60% and allowed to stand for 24 hours. The supernatant is taken to recover the ethanol and obtain crude glycyrrhizic acid extract. The inlet air temperature is 180℃ and the outlet air temperature is 80℃. The powder is obtained by spray drying.

[0099] b. Enzymatic extraction of wheat: Add 8 times the amount of water, add α-amylase and enzymatically hydrolyze at 60℃ for 1 hour. After enzyme inactivation, filter, concentrate to 1:1 (g / mL), vacuum dry at 60℃, and pulverize through an 80-mesh sieve to obtain wheat extract.

[0100] c. Water extraction and ultrasound-assisted preparation of jujube polysaccharide powder: Add 12 times the amount of water, extract at 80℃ for 2 hours, ultrasound-assisted at 40kHz for 30 minutes, filter and concentrate, remove protein by Sevag method, dialysis to remove impurities for polysaccharide purification, and freeze-dry to obtain jujube powder.

[0101] d. Extraction of Salvia miltiorrhiza by alcohol extraction: 70% ethanol was refluxed for 1.5 hours, and the extraction was repeated twice. The filtrates were combined, the ethanol was recovered, and the concentrated liquid was diluted with water to a 20% alcohol content. The liquid was allowed to stand to remove fat-soluble impurities and then spray-dried.

[0102] e. Hot water extraction of Ganoderma lucidum: Add 15 times the amount of water, extract at 90℃ for 3 hours, centrifuge to remove residue, concentrate polysaccharide components by 10kDa membrane ultrafiltration, and spray dry at 160℃.

[0103] f. Microwave-assisted extraction of Poria cocos: Poria cocos was pre-treated by soaking in petroleum ether or n-hexane for defatting (1:10, w / v) for 12 hours. Microwave power was 400W, material-to-liquid ratio was 1:25, and intermittent treatment was performed with heating every 2 minutes and cooling for 1 minute, 3-5 times. After centrifugation at 6000 rpm for 15 minutes to remove insoluble residue, the mixture was rotary evaporated at 50-60℃, and 3-4 times the volume of anhydrous ethanol was added to bring the concentration to 75%. The mixture was allowed to stand at 4℃ for 12 hours, and the precipitate was collected by centrifugation and freeze-dried to obtain crude polysaccharide.

[0104] Proteins were removed from the crude polysaccharide using the Sevage method. A chloroform-n-butanol solution (4:1 volume ratio) was added to the crude extract at 1 / 5 volume, and the mixture was vigorously shaken for 30 minutes. The mixture was then centrifuged, and this process was repeated 3–5 times. β-glucan was separated using gel filtration chromatography (GFC) with a Sephadex G-100 or G-150 column. The β-glucan was eluted with 0.1M NaCl solution, and high-purity β-glucan was separated based on molecular weight.

[0105] g. Steam distillation extraction of volatile oil from tangerine peel: Add 8 times the amount of water, decoct for 1 hour, extract by steam distillation, then encapsulate with β-cyclodextrin, concentrate the aqueous extract to 1:2, spray dry the aqueous extract, and store the volatile oil inclusion complex separately.

[0106] h. Enzymatic hydrolysis-assisted extraction of wolfberry: Add 4% (by dry weight) of cellulase to wolfberry and hydrolyze at 50°C for 1 hour. After water extraction at 70°C for 2 hours, adsorb wolfberry polysaccharides onto AB-8 macroporous resin, elute with gradient ethanol, and then freeze-dry.

[0107] i. Ethanol percolation of Schisandra chinensis: Percolation with 70% ethanol at a flow rate of 2 mL / min, collection of percolate, concentration and vacuum recovery of ethanol until no alcohol odor is detected, and vacuum drying at 50 °C.

[0108] j. Supercritical CO2 extraction of cypress seed kernel: extract fatty oil at 25 MPa and 45℃, and extract the residue with water. Concentrate and spray dry the water extract, and combine it with fatty oil emulsified with lecithin.

[0109] k. Ultrasonic-assisted extraction of Alisma plantago-aquatica: 50% ethanol, 50℃, 300W ultrasonication for 30 minutes, followed by freeze-drying to obtain powder;

[0110] l. Supercritical CO2 extraction of Amomum villosum: pressure 25-30MPa, temperature 40-50℃, CO2 flow rate 20L / h, time 2 hours, water extract spray dried;

[0111] m. Extraction of Acorus calamus using a simultaneous steam distillation and extraction (SDE) apparatus: simultaneous steam distillation and n-hexane extraction for 4 hours, spray drying of the aqueous extract, and separate preservation of the volatile oil inclusion complex.

[0112] The pretreatment process of traditional Chinese medicine includes:

[0113] Licorice root is selected and sliced, wheat is stir-fried until yellow, dried tangerine peel is shredded, and cardamom seeds and alisma are washed, dried at a low temperature below 40℃, and then pulverized to 40 mesh.

[0114] Pit and dice the jujubes, slice the wine-processed salvia miltiorrhiza thinly, remove the stems from the goji berries, and slice the rhizome of calamus into thin slices. Dry at a low temperature of 50℃.

[0115] Ganoderma lucidum was pulverized to 100 mesh using a cell wall breaking process.

[0116] Poria cocos slices or tubers are dried at 50-60℃ to constant weight and then pulverized to 60 mesh.

[0117] Remove the kernels from the shells of Schisandra chinensis and grind them into 30 mesh.

[0118] Stir-fry the cypress seeds until slightly fragrant, then grind them into 50 mesh.

[0119] In this embodiment, the high-pressure homogenization pressure needs to be stabilized at 50±5MPa to avoid excessively large particle size leading to oil leakage.

[0120] Example 1

[0121] The preparation method of the gel gummies includes the following steps:

[0122] S1. Plant-type gel skin, tea seed peptide and traditional Chinese medicine composition were prepared. The preparation method of the traditional Chinese medicine composition adopts Method 1.

[0123] S2. Camellia seed oil is pre-emulsified with soybean lecithin and monoglycerides, then mixed with the traditional Chinese medicine composition and vitamin E, and purified water is added. The mixture is homogenized at 50 MPa and 4500 rpm for 10 min, and circulated 3 times to form a nanoemulsion. Camellia seed peptide, corn peptide and γ-aminobutyric acid are added and mixed, and flavoring and sweeteners are added. The mixture is stirred evenly and stirred at 300 rpm for 10 min to obtain the sandwich contents.

[0124] S3. Inject the filling into the cavity of the pre-formed 0.8mm thick gel skin to make the filling amount 30%. Homogenize under high pressure of 18MPa to form a stable emulsion. Control the pH of the system to 5.0. Inject into a gummy candy forming machine to form. The mold temperature is 5℃. Cold air circulation is used for shaping for 2 hours. After demolding, dry to obtain the gummy candy semi-finished product.

[0125] S4. After transferring the semi-finished gummy candy to a drying room for further drying for 20 hours, the moisture content is ≤15%. The surface is then coated with palm wax to obtain the antioxidant and anti-anxiety camellia oil composition gel gummy candy.

[0126] Plant-based gel skin includes the following components:

[0127] 50 parts sago starch, 33 parts pectin, 20 parts carrageenan, 5 parts xanthan gum, 20 parts glycerol, 1 part β-glucan, 1 part citric acid, and 10 parts purified water.

[0128] The filling consists of the following components: 60 parts camellia seed oil, 10 parts traditional Chinese medicine composition, 0.1 parts vitamin E, 0.05 parts γ-aminobutyric acid, 3 parts camellia seed peptide, 2 parts corn peptide, 1 part emulsifier (soy lecithin / monoglyceride = 3), 7 parts erythritol, and 0.1 parts natural citrus powder.

[0129] The traditional Chinese medicine composition includes the following components:

[0130] Licorice 6 parts, wheat 12 parts, jujube 8 parts, salvia miltiorrhiza 5 parts, ganoderma lucidum 5 parts, poria cocos 3 parts, tangerine peel 3 parts, wolfberry 5 parts, schisandra 5 parts, arborvitae seed 5 parts, alisma plantago-aquatica 3 parts, amomum villosum 2 parts, and acorus tatarinowii 2 parts.

[0131] Example 2

[0132] The preparation method of the gel gummies includes the following steps:

[0133] S1. Plant-type gel skin, tea seed peptide and traditional Chinese medicine composition were prepared. The preparation method of the traditional Chinese medicine composition adopts Method 1.

[0134] S2. Camellia seed oil is pre-emulsified with soybean lecithin and monoglycerides, then mixed with the traditional Chinese medicine composition and vitamin E, and purified water is added. The mixture is homogenized at 50 MPa and 5000 rpm for 8 minutes and circulated 3 times to form a nanoemulsion. Camellia seed peptide, corn peptide and γ-aminobutyric acid are added and mixed, and flavoring and sweeteners are added. The mixture is stirred evenly and stirred at low speed at 500 rpm for 8 minutes to obtain the sandwich contents.

[0135] S3. Inject the filling into the cavity of the pre-formed 0.8mm thick gel skin to make the filling amount 30%. Homogenize under 20MPa pressure to form a stable emulsion. Control the pH of the system to 4.5. Inject into a gummy candy molding machine to form. The mold temperature is 15℃. Cold air circulation is used for shaping for 1 hour. After demolding, dry to obtain the gummy candy semi-finished product.

[0136] S4. After transferring the semi-finished gummies to a drying room for further drying for 24 hours, the moisture content is ≤15%. The surface is then coated with palm wax to obtain the antioxidant and anti-anxiety camellia oil composition gel gummies.

[0137] The plant-based gel skin comprises the following components: 65 parts sago starch, 35 parts pectin, 23 parts carrageenan, 10 parts xanthan gum, 25 parts glycerin, 3 parts β-glucan, 3 parts citric acid, and 20 parts purified water.

[0138] The filling consists of the following components: 80 parts camellia seed oil, 15 parts traditional Chinese medicine composition, 0.3 parts vitamin E, 0.1 parts γ-aminobutyric acid, 5 parts camellia seed peptide, 3 parts corn peptide, 2.5 parts emulsifier (soy lecithin / monoglyceride = 0.5), 20 parts monk fruit glycoside, and 0.3 parts natural citrus powder.

[0139] The traditional Chinese medicine composition includes the following components:

[0140] Licorice 12 parts, wheat 20 parts, jujube 15 parts, salvia miltiorrhiza 15 parts, ganoderma lucidum 15 parts, poria cocos 10 parts, tangerine peel 10 parts, wolfberry 12 parts, schisandra chinensis 12 parts, arborvitae seed 12 parts, alisma plantago-aquatica 8 parts, amomum villosum 6 parts, and acorus tatarinowii 6 parts.

[0141] Example 3

[0142] The preparation method of the gel gummies includes the following steps, and the preparation method of the traditional Chinese medicine composition adopts Method 1:

[0143] S1. A plant-type gel skin, tea seed peptide, and traditional Chinese medicine composition were prepared.

[0144] S2. Camellia seed oil is pre-emulsified with soybean lecithin and monoglycerides, then mixed with the traditional Chinese medicine composition and vitamin E, and purified water is added. The mixture is homogenized at 50 MPa and 4700 rpm for 9 minutes and circulated 3 times to form a nanoemulsion. Camellia seed peptide, corn peptide and γ-aminobutyric acid are added and mixed, and flavoring and sweeteners are added. The mixture is stirred evenly and stirred at 400 rpm for 9 minutes to obtain the sandwich contents.

[0145] S3. Inject the filling into the cavity of the pre-formed 0.8mm thick gel skin to make the filling amount 30%. Homogenize under high pressure of 19MPa to form a stable emulsion. Control the pH of the system to 4.7. Inject into a gummy candy molding machine for molding. The mold temperature is 10℃. Cold air circulation is used for shaping for 1.5h. After demolding, dry to obtain the gummy candy semi-finished product.

[0146] S4. After transferring the semi-finished gummy candy to a drying room for further drying for 22 hours, the moisture content is ≤15%. The surface is then coated with palm wax to obtain the antioxidant and anti-anxiety camellia oil composition gel gummy candy.

[0147] The plant-based gel skin comprises the following components: 60 parts sago starch, 34 parts pectin, 21 parts carrageenan, 8 parts xanthan gum, 22 parts glycerin, 2 parts β-glucan, 2 parts citric acid, and 15 parts purified water.

[0148] The filling consists of the following components: 70 parts camellia seed oil, 12 parts traditional Chinese medicine composition, 0.2 parts vitamin E, 0.07 parts γ-aminobutyric acid, 4 parts camellia seed peptide, 2.5 parts corn peptide, 1.5 parts emulsifier (soy lecithin / monoglyceride = 1.5), 10 parts sweetener (erythritol / monogroside = 1), and 0.2 parts natural citrus powder.

[0149] The traditional Chinese medicine composition includes the following components:

[0150] Licorice 9 parts, wheat 16 parts, jujube 11 parts, salvia miltiorrhiza 10 parts, ganoderma lucidum 10 parts, poria cocos 7 parts, tangerine peel 6 parts, wolfberry 9 parts, schisandra chinensis 8 parts, arborvitae seed 8 parts, alisma plantago-aquatica 6 parts, amomum villosum 4 parts, and acorus tatarinowii 4 parts.

[0151] Example 4

[0152] The difference from Example 1 is that the preparation method of the traditional Chinese medicine composition adopts Method 2.

[0153] Example 5

[0154] The difference from Example 2 is that the preparation method of the traditional Chinese medicine composition adopts Method 2.

[0155] Example 6

[0156] The difference from Example 3 is that the preparation method of the traditional Chinese medicine composition adopts Method 2.

[0157] Example 7

[0158] The difference from Example 6 is that the traditional Chinese medicine composition does not contain cypress seed kernel.

[0159] Example 8

[0160] The difference from Example 6 is that the herbal composition does not contain wolfberry.

[0161] Example 9

[0162] The difference from Example 6 is that the herbal composition does not contain Acorus tatarinowii.

[0163] Example 10

[0164] The difference from Example 6 is that the camellia seed meal is treated with a high-voltage pulsed electric field and then hydrolyzed by neutral protease, alkaline protease and trypsin in sequence.

[0165] Example 11

[0166] The difference from Example 6 is that the capsule contents also include grape seed extract, which is prepared by:

[0167] P1. Wash the grape seeds, drain them, and crush them to obtain 40-mesh grape seed powder;

[0168] P2. Disperse the grape seed powder thoroughly in water, adjust the pH to 5, add 2% of the dry weight of grape seed powder pectinase, and treat with pectin at 40℃ for 10 hours;

[0169] P3. Lactobacillus plantarum and Bacillus subtilis in a mass ratio of 1:3 were cultured in MRS medium containing 2% (m / V) grape seed powder at 30°C and 100 rpm for 30 hours as inoculum.

[0170] P4. After sterilizing the pectin-treated grape seed powder, add 15wt% of the inoculum to the grape seed powder and ferment in MRS medium at 40℃ and 150rpm for 40 hours to obtain grape seed fermentation product.

[0171] P5. Add grape seed ferment to 70% ethanol aqueous solution at a ratio of 1:20 (m / V), extract by ultrasonication for 30 min, and centrifuge to obtain the supernatant.

[0172] P6. Adsorb the aqueous solution of grape seed extract onto LX-1600 resin, and desorb it with 65% ethanol to obtain a purified grape seed extract solution.

[0173] P7. The obtained refined grape seed extract solution was concentrated under reduced pressure at 0.02 MPa and 50°C, and then spray-dried at an inlet temperature of 185°C and an outlet temperature of 85°C.

[0174] Example 12

[0175] The difference from Example 6 is that the capsule contents also include grape seed extract, which is prepared by:

[0176] P1. Wash the grape seeds, drain them, and crush them to obtain 40-mesh grape seed powder;

[0177] P2. Disperse the grape seed powder thoroughly in water, adjust the pH to 5.5, add 3% of the dry weight of grape seed powder pectinase, and treat with pectin at 60℃ for 6 hours;

[0178] P3. Lactobacillus plantarum and Bacillus subtilis in a mass ratio of 1:1 were cultured in MRS medium containing 3% (m / V) grape seed powder at 30°C and 100 rpm for 30 hours as inoculum.

[0179] P4. After sterilizing the pectin-treated grape seed powder, add 20wt% of the inoculum to the grape seed powder and ferment in MRS medium at 30℃ and 150rpm for 35 hours to obtain grape seed fermentation product.

[0180] P5. Add the grape seed ferment to a 75% ethanol aqueous solution at a ratio of 1:20 (m / V), extract by ultrasonication for 30 min, and centrifuge to obtain the supernatant.

[0181] P6. Adsorb the aqueous solution of grape seed extract onto LX-1600 resin, and desorb it with 75% ethanol to obtain a purified grape seed extract solution.

[0182] P7. The obtained refined grape seed extract solution was concentrated under reduced pressure at 0.08 MPa and 60°C, and then spray-dried at an inlet temperature of 185°C and an outlet temperature of 85°C.

[0183] Example 13

[0184] The difference from Example 12 is that the grape seed powder is first fermented to obtain grape seed fermentation product, and then enzymatically hydrolyzed to obtain grape seed extract through subsequent processing.

[0185] Example 14

[0186] The difference from Example 12 is that Lactobacillus plantarum is replaced with yeast.

[0187] Comparative Example 1

[0188] The difference from Example 6 is that the number of parts of the traditional Chinese medicine composition is 20 parts.

[0189] Comparative Example 2

[0190] The difference from Example 6 is that the amount of camellia seed oil is 100 parts.

[0191] Comparative Example 3

[0192] The difference from Example 6 is that the amount of γ-aminobutyric acid is 1 part.

[0193] Comparative Example 4

[0194] The difference from Example 6 is that it does not contain corn peptides.

[0195] Experimental example

[0196] Experiment 1

[0197] 1 g of the filling contents of the gel gummies prepared in Examples 1-14 and Comparative Examples 1-4 were dissolved in 10 mL of ethanol, centrifuged, and the supernatant was collected for antioxidant activity testing; 2 mL of sample solution was mixed with 2 mL of DPPH ethanol solution (0.1 mM), and reacted in the dark for 30 min; the absorbance was measured at 517 nm.

[0198] Calculate DPPH radical scavenging rate:

[0199] Among them, A 对照 For the absorbance of only the DPPH solution, A 样品 A represents the absorbance of the DPPH and sample mixture. 空白 This represents the absorbance of only the sample solution.

[0200] The experimental results are detailed in Table 1.

[0201] γ-aminobutyric acid receptors were prepared from rat meninges using a Sigma kit. The contents of the gummy candy fillings prepared in Examples 1-14 and Comparative Examples 1-4 were incubated with 3H-γ-aminobutyric acid (radioactively labeled) at 37°C for 30 min. Unbound γ-aminobutyric acid was separated by filtration, and the radioactivity intensity was measured using a liquid scintillation counter to verify the anti-anxiety activity.

[0202] Calculate the binding rate of γ-aminobutyric acid receptors:

[0203] The experimental results are detailed in Table 1.

[0204] The gel gummies prepared in Examples 1-14 and Comparative Examples 1-4 were placed at 40°C and 75% humidity for accelerated stability testing over 3 months. Test indicators included: whether the gel skin swelled or cracked (appearance); HPLC determination of vitamin E and γ-aminobutyric acid (GABA) content (active ingredient retention rate); and changes in texture due to water migration (water activity Aw). Acceptance criteria: Vitamin E retention ≥90%, GABA retention ≥85%; Aw ≤0.45, no visible layering or mold growth.

[0205] Table 2

[0206]

[0207]

[0208] Experiment 2:

[0209] The gel gummies prepared in Examples 1-14 and Comparative Examples 1-4 were placed at room temperature to evaluate the sensory changes of the camellia oil composition gummies at different time points and the differences between different formulations. The following operations were performed, and the results are shown in Table 2.

[0210] Participant Recruitment: Sample size 50 (25 males / 25 females), age 18-65 years, no history of camellia oil allergy; non-professional sensory evaluation personnel, excluding patients with diabetes or taste disorders; signed informed consent form, privacy protected.

[0211] Repeated measures design: The same batch of gummies was evaluated on day 1, day 7, and day 30 after production; sample storage conditions (25℃, protected from light) and evaluation time were fixed; samples were marked with random three-digit codes, and the test subjects were unaware of the purpose of the test; the same batch of gummies was used for each evaluation, and the gummies were packaged into individual small packages (2-3g per package). The samples were placed in the evaluation environment 1 hour in advance.

[0212] Measures to prevent bias: Randomize the evaluation order, rinse mouth with water before each evaluation, and allow at least 5 minutes between evaluations; the duration of a single evaluation should be ≤30 minutes to avoid sensory fatigue.

[0213] Scoring criteria and standards (1-5 points, 1 = worst, 5 = best)

[0214] Texture: Smoothness, firmness, melting speed (overall rating);

[0215] Sweetness: Sweetness intensity (1 = too bland, 3 = moderate, 5 = too sweet);

[0216] Odor: Unpleasant smell / aftertaste (1 = strong odor, 5 = no odor);

[0217] Appearance: Color uniformity, shape integrity, gloss (overall score).

[0218] Table 3

[0219]

[0220]

[0221] The above experimental data show that the camellia oil composition gel candy of the present invention has positive effects of antioxidation and anti-anxiety. The combination of camellia oil, polypeptides, traditional Chinese medicine compound extracts, and grape seed extract results in a DPPH free radical scavenging rate of 95.4% and a γ-aminobutyric acid receptor binding rate of 79.2%, demonstrating excellent synergistic effects. Among them, Example 12 exhibits the best antioxidant performance and is suitable for people with high oxidative stress; Example 11 shows outstanding anti-anxiety activity and the best stability, making it suitable for adjunctive treatment of anxiety disorders; Examples 1-14 have balanced overall performance and are suitable for daily health care. Currently, the key points for industrialization implementation of this invention are: the shelf life at room temperature (25℃) is estimated to be ≥18 months based on accelerated testing. Through the above implementation methods and effect verification, the present invention has met the standards for industrial production in terms of functional realization, process controllability, and market adaptability.

[0222] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to interchangeably. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions in the method embodiments.

[0223] The above description is merely an embodiment of this application, and the scope of protection of this application is not limited to these specific embodiments, but is determined by the claims of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the technical concept and principles of this application should be included within the scope of protection of this application.

Claims

1. A camellia oil composition gel gummy with antioxidant and anti-anxiety properties, characterized in that, The product comprises a plant-based gel shell and a filling. By weight, the filling comprises the following components: 60-80 parts camellia seed oil, 10-15 parts traditional Chinese medicine composition, 0.1-0.3 parts vitamin E, 0.05-0.1 parts γ-aminobutyric acid, 3-5 parts camellia seed peptide, 2-3 parts corn peptide, 1-2.5 parts emulsifier, 7-20 parts sweetener, and 0.1-0.3 parts flavoring agent.

2. The camellia oil composition gel gummy according to claim 1, characterized in that, The traditional Chinese medicine composition comprises the following components by weight: 6-12 parts licorice, 12-20 parts wheat, 8-15 parts jujube, 5-15 parts salvia miltiorrhiza, 5-15 parts ganoderma lucidum, 3-10 parts poria cocos, 3-10 parts tangerine peel, 5-12 parts wolfberry, 5-12 parts schisandra chinensis, 5-12 parts arborvitae seed, 3-8 parts alisma plantago-aquatica, 2-6 parts amomum villosum, and 2-6 parts acorus tatarinowii.

3. The camellia oil composition gel gummy according to claim 2, characterized in that, The preparation method of the tea oil seed peptide includes: Camellia seed meal that has been defatted, treated with a high-voltage pulsed electric field, and enzymatically hydrolyzed is used as a filling material to improve the bioactivity of peptides.

4. The camellia oil composition gel gummy according to claim 1, characterized in that, The emulsifier includes soybean lecithin and monoglycerides, in a ratio of 0.5 to 3.

5. The camellia oil composition gel gummy according to claim 1, characterized in that, The sweetener is erythritol and / or mogroside, and the flavoring agent is natural citrus powder.

6. The camellia oil composition gel gummy according to claim 1, characterized in that, By weight, the plant-based gel skin comprises the following components: 50-65 parts sago starch, 33-35 parts pectin, 20-23 parts carrageenan, 5-10 parts xanthan gum, 20-25 parts glycerin, 1-3 parts β-glucan, 1-3 parts citric acid, and 10-20 parts purified water.

7. A method for preparing an antioxidant and anti-anxiety camellia oil composition gel gummy, characterized in that, Includes the following steps: S1. A plant-type gel skin, tea seed peptide, and traditional Chinese medicine composition were prepared. S2. Camellia seed oil is pre-emulsified with soybean lecithin and monoglycerides, then mixed with the traditional Chinese medicine composition and vitamin E, and purified water is added. The mixture is then subjected to high-pressure homogenization three times to form a nanoemulsion with a particle size of <200nm. Camellia seed peptide, corn peptide and γ-aminobutyric acid are added and mixed, along with flavoring and sweeteners. The mixture is stirred evenly and then stirred at a low speed of ≤500rpm for 10min to obtain the sandwich contents. S3. Inject the filling into the cavity of the pre-formed 0.8mm thick gel skin to make the filling amount 30%. Homogenize under 20MPa pressure to form a stable emulsion. Control the pH of the system to 4.5-5.

0. Inject into a gummy candy forming machine to form, circulate cold air to set the shape, and dry after demolding to obtain a semi-finished gummy candy. S4. After transferring the semi-finished gummy candy to a drying room for further drying, plant wax is sprayed onto the surface to obtain the antioxidant and anti-anxiety camellia oil composition gel gummy candy.

8. The method for preparing the antioxidant and anti-anxiety camellia oil composition gel gummy according to claim 7, characterized in that, In step S2, the homogenization process is performed at 50 MPa, 4500-5000 rpm for 8-10 min; the low-speed stirring process is performed at 300-500 rpm for 8-10 min.

9. The method for preparing the antioxidant and anti-anxiety camellia oil composition gel gummy according to claim 7, characterized in that, In step S3, the pressure of high-pressure homogenization is 18-20 MPa, the mold temperature is 5-15℃, cold air circulation is used for shaping for 1-2 hours, and finally drying is performed until the water activity Aw ≤ 0.

4.

10. The method for preparing the antioxidant and anti-anxiety camellia oil composition gel gummy according to claim 7, characterized in that, In step S4, the conditions of the drying chamber are 25-30% humidity, 25℃, and drying time of 20-24 hours, so that the moisture content is ≤15%.

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