Tabletting candy and preparation method thereof

Abstract

The invention discloses a tablet candy and a preparation method thereof. The tableted candy comprises the following raw materials in 100 parts by weight: 1-3 parts of a mangnolia officinalis extract, 5-8 parts of a pine bark extract, 1-2 parts of tea powder, 1-2 parts of probiotic powder, 4-7 parts of D-mannitol, 5-8 parts of maltodextrin, 0.5-1.5 parts of magnesium stearate, 0.5-1.5 parts of a sweetening agent and the balance of sorbitol. The mangnolia officinalis extract, the pine bark extract and the tea powder in a specific proportion are matched with one another, and the mangnolia officinalis extract, the pine bark extract and the tea powder are matched and mixed with additives D-mannitol, maltodextrin and a sweetening agent which are required by the tablet candy and a processing aid magnesium stearate in sorbitol to prepare the tablet candy. The tabletted candy prepared by the method can synergistically exert the effects of the cortex magnoliae officinalis extract, the pine bark extract and the tea powder, so that the oral mucosa repair treatment effect is obviously improved, and the effect is very remarkable.

Description

Technical Field

[0001] This invention relates to the field of confectionery preparation, specifically to a compressed confectionery and its preparation method. Background Technology

[0002] Due to current dietary habits and environmental influences, the oral cavity harbors a variety of bacteria and microorganisms. This imbalance in the oral flora can lead to oral hygiene problems and even oral diseases, such as periodontal disease, oral mucosal diseases, and tooth decay. Aside from specific dental issues, oral mucosal diseases often require external medication. Currently, most commercially available oral mucosal repair products are medicated patches, oral sprays, or lozenges. However, oral mucosal patches are inconvenient to use, prone to falling off, and can cause secondary contamination of the oral cavity. Sprays, due to their high liquid pressure, can easily cause secondary damage to the affected area and offer a poor user experience. Lozenges are mostly B vitamins and tend to have a sour or astringent taste.

[0003] Candy is a sweet food made primarily from sugar, syrup, or sweeteners. It is further classified based on sugar content, hardness, and product form, such as hard candy, crumbly candy, gel candy, milk candy, and aerated candy. However, regardless of the type, none of the currently available candy varieties effectively repair the oral mucosa. Adding conventional oral mucosa repair ingredients directly to candy does not result in satisfactory oral mucosa repair after use; furthermore, the addition of these ingredients leads to low firmness, easy breakage, and poor taste, thus affecting the quality of the candy product.

[0004] Therefore, it is essential to design a candy that is easy to use, has a suitable taste, stable quality, and good oral mucosal repair effect. Summary of the Invention

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the problem that conventional oral mucosal repair efficacy ingredients disclosed in the prior art cannot achieve good oral mucosal repair effects when added to candy, and to provide a compressed candy and its preparation method that can solve the above problem.

[0006] A type of compressed candy, by weight, comprises the following ingredients:

[0007] Magnolia officinalis extract 1-3 parts, sea buckthorn oil 0.5-2 parts, pine bark extract 5-8 parts, tea powder 1-2 parts, probiotic powder 1-2 parts, D-mannitol 4-7 parts, maltodextrin 5-8 parts, magnesium stearate 0.5-1.5 parts, sweetener 0.5-1.5 parts, with the remainder made up with sorbitol.

[0008] The sweetener includes one or more of glucose, erythritol, xylitol, isomaltooligosaccharide, polydextrose, and maltitol;

[0009] And / or, the tea powder includes at least one of green tea powder, black tea powder, white tea powder, and oolong tea powder;

[0010] And / or, the raw materials further include one or more of the following: 0.5-2 parts sea buckthorn oil, 2.5-3.5 parts citric acid, and 1.5-3 parts sodium bicarbonate;

[0011] And / or, the sorbitol in the raw materials is 65-74 parts.

[0012] The probiotic powder includes Bifidobacterium lactis HN019;

[0013] And / or, the pine bark extract contains ≥55% proanthocyanidins;

[0014] And / or, the magnolol content in the magnolol extract is 40-55%;

[0015] And / or, the tea powder is ultrafine pulverized tea powder, which refers to tea powder with a particle diameter of less than 50 μm.

[0016] The amount of Magnolia officinalis extract is 1.5-3 parts, the amount of sea buckthorn oil is 0.5-1.5 parts, the amount of pine bark extract is 5-7 parts, and the amount of probiotic powder is 1.5-2 parts.

[0017] The mass ratio of the Magnolia officinalis extract, pine bark extract and tea powder is (1-2):(2-3):1.

[0018] A method for preparing compressed candy, comprising:

[0019] Raw material acquisition and crushing: Acquire raw materials, and crush the maltodextrin, sorbitol, magnolia bark extract, pine bark extract and tea powder in the raw materials to a particle size of less than 200 mesh;

[0020] Mixing: Mix the remaining raw materials in proportion to obtain a mixture;

[0021] Tableting involves compressing the mixture to obtain tablets.

[0022] In the raw material acquisition step, the moisture content of the raw material is controlled to be below 7%.

[0023] And / or, the tableting process further includes an oil spraying step, which involves spraying sea buckthorn oil onto the tablets to prepare a compressed candy.

[0024] The mixing step is a vacuum mixing process;

[0025] And / or, the pressure of the tablet is 15-24 kN;

[0026] And / or, the thickness of the tablet is 2.5-3.5 mm.

[0027] The stirring time for the vacuum mixer is 10-20 minutes.

[0028] The oil spraying process is as follows: the tablets are placed in the drum, the drum speed is 20-60 r / min, and sea buckthorn oil is sprayed, with the oil output speed controlled at 1.5-3 ml / min.

[0029] The technical solution of this invention has the following advantages:

[0030] 1. This invention provides a compressed candy, comprising, by weight, 100 parts: 1-3 parts Magnolia officinalis extract, 5-8 parts pine bark extract, 1-2 parts tea powder, 1-2 parts probiotic powder, 4-7 parts D-mannitol, 5-8 parts maltodextrin, 0.5-1.5 parts magnesium stearate, 0.5-1.5 parts sweetener, with the remainder being sorbitol. This invention utilizes a specific ratio of Magnolia officinalis extract, pine bark extract, and tea powder, combined with the necessary additives (D-mannitol, maltodextrin, sweetener, and processing aid magnesium stearate) in sorbitol to prepare the compressed candy. The compressed candy prepared in this manner synergistically enhances the effects of Magnolia officinalis extract, pine bark extract, and tea powder, thereby significantly improving the therapeutic effect of oral mucosal repair, with remarkable efficacy.

[0031] 2. This invention provides a compressed candy, further comprising 2.5-3.5 parts citric acid and 1.5-3 parts sodium bicarbonate, for preparing effervescent compressed candy. Currently, conventional effervescent tablets are vitamin C effervescent tablets, which use ascorbic acid as the main ingredient, adding sweeteners or other acidity modifiers. They are produced through a series of processes including pulverization, sieving, granulation, drying, mixing, and tableting, using citric acid and sodium bicarbonate. This invention innovatively combines the effervescent effect of effervescent tablets with that of compressed candy. By controlling the content of citric acid and sodium bicarbonate, the effervescent effect is controlled, and these are combined with sweeteners and ingredients for oral mucosal repair in the candy, effectively improving the taste while ensuring therapeutic efficacy. Furthermore, this method can effectively improve the slow-release speed of the product in the oral cavity and enhance the effect of oral mucosal repair. Experimental results have verified that effervescent compressed candies with specific ingredients not only have a better taste and lower breakage rate, thus ensuring stable product quality, but also effectively improve the therapeutic effect, making the effect more significant.

[0032] 3. This invention further optimizes the raw material composition of a compressed candy, specifically by optimizing the dosage and ratio of Magnolia officinalis extract, sea buckthorn oil, pine bark extract, tea powder, and probiotic powder. Specifically, the Magnolia officinalis extract is controlled at 1.5-3 parts, the sea buckthorn oil at 0.5-1.5 parts, the pine bark extract at 5-7 parts, and the probiotic powder at 1.5-2 parts. The mass ratio of the Magnolia officinalis extract, pine bark extract, and tea powder is (1-2):(2-3):1. Through the optimization of the above components and ratios, it not only effectively ensures a significant improvement in the oral mucosa repair effect but also significantly improves sensory evaluation, demonstrating remarkable efficacy. Detailed Implementation

[0033] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0034] In the following examples and comparative examples, the pine bark extract was purchased from Lanzhou Waterles Biotechnology Co., Ltd., with a proanthocyanidin content of 55% and an alcohol extraction ratio of 10:1; the raw material was in powder form with a particle size ≥80 mesh and a moisture content ≤8%;

[0035] Magnolia officinalis extract was purchased from Hunan Langlin Bioresources Co., Ltd., containing 40-55% magnolol, extracted with alcohol; the raw material was in powder form, with a particle size ≥80 mesh and a moisture content ≤8%;

[0036] Seabuckthorn oil was purchased from Shanxi Wutaishan Seabuckthorn Products Co., Ltd.

[0037] The tea powder was purchased from Hangzhou Mingbao Biotechnology Co., Ltd. as ultrafine green tea powder;

[0038] The probiotic powder was purchased from IFF Bifidobacterium lactis HN019, with a water activity controlled at around 0.25.

[0039] For any experimental steps or conditions not specified in the embodiments of this invention, the procedures or conditions can be performed according to the conventional experimental steps or conditions described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0040] Each of the following examples and comparative examples represents 1 kg.

[0041] Example 1

[0042] A method for preparing effervescent compressed candy, comprising:

[0043] ① Raw material acquisition and crushing:

[0044] Raw material acquisition: 73.5 parts sorbitol, 3 parts magnolia bark extract, 5 parts pine bark extract, 2 parts tea powder, 0.5 parts sea buckthorn oil, 2 parts probiotic powder, 4 parts D-mannitol, 5 parts maltodextrin, 0.5 parts magnesium stearate, 2.5 parts citric acid, 1.5 parts sodium bicarbonate, and 0.5 parts sweetener; the sweetener is mogroside.

[0045] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 80℃.

[0046] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 3 minutes, then sieve through a 200-mesh sieve and set aside.

[0047] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 15 minutes;

[0048] ③ Tableting: Control the pressure of the tablet press at 20kN to compress tablets and obtain tablets with a thickness of 3mm.

[0049] ④ Oil spraying: Add the tablets into the roller, the roller speed is 45r / min, spray sea buckthorn oil, and control the oil output speed at 2ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0050] Example 2

[0051] A method for preparing effervescent compressed candy, comprising:

[0052] ① Raw material acquisition and crushing:

[0053] Raw material acquisition: 62.5 parts sorbitol, 1 part magnolia bark extract, 8 parts pine bark extract, 1 part tea powder, 2 parts sea buckthorn oil, 1 part probiotic powder, 7 parts D-mannitol, 8 parts maltodextrin, 1.5 parts magnesium stearate, 3.5 parts citric acid, 3 parts sodium bicarbonate, and 1.5 parts sweetener; the sweetener includes 0.2 parts sucralose, 0.3 parts steviol glycosides, and 1.0 part allulose;

[0054] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 80℃.

[0055] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 3 minutes, then sieve through a 200-mesh sieve and set aside.

[0056] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 15 minutes;

[0057] ③ Tableting: Control the pressure of the tablet press at 20kN to compress tablets and obtain tablets with a thickness of 3mm.

[0058] ④ Oil spraying: Add the tablets into the roller, the roller speed is 45r / min, spray sea buckthorn oil, and control the oil output speed at 2ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0059] Example 3

[0060] A method for preparing effervescent compressed candy, comprising:

[0061] ① Raw material acquisition and crushing:

[0062] Raw material acquisition: 69.3 parts sorbitol, 2 parts magnolia bark extract, 1 part sea buckthorn oil, 6 parts pine bark extract, 2 parts tea powder, 1.5 parts probiotic powder, 5 parts D-mannitol, 6 parts maltodextrin, 1.2 parts magnesium stearate, 3 parts citric acid, 2 parts sodium bicarbonate, and 1 part sweetener; the sweetener is 0.6 parts monk fruit glycoside and 0.4 parts steviol glycoside.

[0063] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 80℃.

[0064] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 3 minutes, then sieve through a 200-mesh sieve and set aside.

[0065] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 15 minutes;

[0066] ③ Tableting: Control the pressure of the tablet press at 20kN to compress tablets and obtain tablets with a thickness of 3mm.

[0067] ④ Oil spraying: Add the tablets into the roller, the roller speed is 45r / min, spray sea buckthorn oil, and control the oil output speed at 2ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0068] Example 4

[0069] A method for preparing effervescent compressed candy, comprising:

[0070] ① Raw material acquisition and crushing:

[0071] Raw material acquisition: 65 parts sorbitol, 2.5 parts magnolia bark extract, 7 parts pine bark extract, 0.5 parts tea powder, 1.5 parts sea buckthorn oil, 2 parts probiotic powder, 6 parts D-mannitol, 7 parts maltodextrin, 1 part magnesium stearate, 3.5 parts citric acid, 2.5 parts sodium bicarbonate, and 1.5 parts sweetener; the sweetener is 0.5 parts steviol glycoside, 0.5 parts acesulfame potassium, and 0.5 parts sucralose.

[0072] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 80℃.

[0073] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 3 minutes, then sieve through a 200-mesh sieve and set aside.

[0074] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 15 minutes;

[0075] ③ Tableting: Control the pressure of the tablet press at 20kN to compress tablets and obtain tablets with a thickness of 3mm.

[0076] ④ Oil spraying: Add the tablets into the roller, the roller speed is 45r / min, spray sea buckthorn oil, and control the oil output speed at 2ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0077] Example 5

[0078] A method for preparing effervescent compressed candy, comprising:

[0079] ① Raw material acquisition and crushing:

[0080] Raw material acquisition: 68.5 parts sorbitol, 1.5 parts magnolia bark extract, 7 parts pine bark extract, 1.5 parts tea powder, 1 part sea buckthorn oil, 1 part probiotic powder, 5 parts D-mannitol, 8 parts maltodextrin, 0.8 parts magnesium stearate, 3 parts citric acid, 2 parts sodium bicarbonate, and 1 part sweetener; the sweetener is 0.3 parts cyclamate and 0.7 parts acesulfame potassium.

[0081] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 80℃.

[0082] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 3 minutes, then sieve through a 200-mesh sieve and set aside.

[0083] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 15 minutes;

[0084] ③ Tableting: Control the pressure of the tablet press at 20kN to compress tablets and obtain tablets with a thickness of 3mm.

[0085] ④ Oil spraying: Add the tablets into the roller, the roller speed is 45r / min, spray sea buckthorn oil, and control the oil output speed at 2ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0086] Example 6

[0087] A method for preparing effervescent compressed candy, comprising:

[0088] ① Raw material acquisition and crushing:

[0089] Raw material acquisition: 69.3 parts sorbitol, 2 parts magnolia bark extract, 1 part sea buckthorn oil, 6 parts pine bark extract, 2 parts tea powder, 1.5 parts probiotic powder, 5 parts D-mannitol, 6 parts maltodextrin, 1.2 parts magnesium stearate, 3 parts citric acid, 2 parts sodium bicarbonate, and 1 part sweetener; the sweetener is 0.6 parts monk fruit glycoside and 0.4 parts steviol glycoside.

[0090] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 90℃.

[0091] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 2 minutes, then sieve through a 200-mesh sieve and set aside.

[0092] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 10 minutes;

[0093] ③ Tableting: Control the pressure of the tablet press at 15kN to compress tablets and obtain tablets with a thickness of 3.5mm.

[0094] ④ Oil spraying: Add the tablets into the roller, with a roller speed of 20 r / min, and spray sea buckthorn oil at a rate of 1.5 ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0095] Example 7

[0096] A method for preparing effervescent compressed candy, comprising:

[0097] ① Raw material acquisition and crushing:

[0098] Raw material acquisition: 69.3 parts sorbitol, 2 parts magnolia bark extract, 1 part sea buckthorn oil, 6 parts pine bark extract, 2 parts tea powder, 1.5 parts probiotic powder, 5 parts D-mannitol, 6 parts maltodextrin, 1.2 parts magnesium stearate, 3 parts citric acid, 2 parts sodium bicarbonate, and 1 part sweetener; the sweetener is 0.6 parts monk fruit glycoside and 0.4 parts steviol glycoside.

[0099] After the above raw materials are obtained, they are dried uniformly, with the moisture content controlled below 7% and the drying temperature at 75℃.

[0100] Grinding: Grind maltodextrin, sorbitol, and plant extracts separately in a crusher for 5 minutes, then sieve through a 200-mesh sieve and set aside.

[0101] ② Mixing: Mix all raw materials except sea buckthorn oil according to the proportions and stir in a vacuum mixer for 20 minutes;

[0102] ③ Tableting: Control the pressure of the tablet press to 24kN to compress tablets and obtain tablets with a thickness of 2.5mm.

[0103] ④ Oil spraying: Add the tablets into the roller, the roller speed is 60r / min, spray sea buckthorn oil, and control the oil output speed at 3ml / min; after spraying sea buckthorn oil in the proportion of raw materials, effervescent compressed candy is obtained.

[0104] Example 8

[0105] The difference from Example 3 is that the composition of the raw materials is different; it does not contain sea buckthorn oil or the subsequent oil spraying step in the preparation method. Otherwise, it is the same as Example 3. The raw materials in this example include:

[0106] Sorbitol 70.3 parts, Magnolia officinalis extract 2 parts, pine bark extract 6 parts, tea powder 2 parts, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, citric acid 3 parts, sodium bicarbonate 2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol glycoside 0.4 parts).

[0107] Example 9

[0108] The difference from Example 8 lies in the composition of the raw materials; it does not contain citric acid and sodium bicarbonate, and their amounts are supplemented with sorbitol to prepare a conventional compressed candy. Other conditions for the compressed candy in this example are the same as in Example 8. The raw materials for the compressed candy in this example include:

[0109] Sorbitol 75.3 parts, Magnolia officinalis extract 2 parts, pine bark extract 6 parts, tea powder 2 parts, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol 0.4 parts).

[0110] Comparative Example 1

[0111] The difference from Example 8 is that the composition of the raw materials is different; otherwise, it is the same as Example 8. The raw materials in this comparative example include:

[0112] Sorbitol 70.3 parts, Magnolia officinalis extract 0.5 parts, pine bark extract 4.5 parts, tea powder 5 parts, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, citric acid 3 parts, sodium bicarbonate 2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol glycoside 0.4 parts).

[0113] Comparative Example 2

[0114] The difference from Example 8 is that the composition of the raw materials is different; otherwise, it is the same as Example 8. The raw materials in this comparative example include:

[0115] Sorbitol 70.3 parts, pine bark extract 9 parts, tea powder 1 part, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, citric acid 3 parts, sodium bicarbonate 2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol glycoside 0.4 parts).

[0116] Comparative Example 3

[0117] The difference from Example 8 is that the composition of the raw materials is different; otherwise, it is the same as Example 8. The raw materials in this comparative example include:

[0118] Sorbitol 70.3 parts, Magnolia officinalis extract 5 parts, tea powder 5 parts, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, citric acid 3 parts, sodium bicarbonate 2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol glycoside 0.4 parts).

[0119] Comparative Example 4

[0120] The difference from Example 8 is that the composition of the raw materials is different; otherwise, it is the same as Example 8. The raw materials in this comparative example include:

[0121] Sorbitol 70.3 parts, Magnolia officinalis extract 6 parts, Pine bark extract 4 parts, Probiotic powder 1.5 parts, D-mannitol 5 parts, Maltodextrin 6 parts, Magnesium stearate 1.2 parts, Citric acid 3 parts, Sodium bicarbonate 2 parts, Sweetener 1 part (Monk fruit sweetener 0.6 parts, Stevioside 0.4 parts).

[0122] Comparative Example 5

[0123] The difference from Example 8 is that the composition of the raw materials is different; otherwise, it is the same as Example 8. The raw materials in this comparative example include:

[0124] Sorbitol 70.3 parts, pine bark extract 7.5 parts, tea powder 2.5 parts, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, citric acid 3 parts, sodium bicarbonate 2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol glycoside 0.4 parts).

[0125] Comparative Example 6

[0126] The difference from Example 8 is that the composition of the raw materials is different; otherwise, it is the same as Example 8. The raw materials in this comparative example include:

[0127] Sorbitol 70.3 parts, Magnolia officinalis extract 2.5 parts, pine bark extract 7.5 parts, probiotic powder 1.5 parts, D-mannitol 5 parts, maltodextrin 6 parts, magnesium stearate 1.2 parts, citric acid 3 parts, sodium bicarbonate 2 parts, sweetener 1 part (monk fruit sweetener 0.6 parts, steviol glycoside 0.4 parts).

[0128] Experimental Example

[0129] Sensory evaluation, disintegration time, crumbliness, and oral ulcer mucosal repair were performed on the effervescent compressed candies of the examples and comparative examples.

[0130] 1. Oral mucosal repair effect test

[0131] The experimental procedure was as follows: SD rats (male) were used for 8 weeks, weighing 220g±10g, to establish the animal model, and were fed normally.

[0132] The animal modeling process was as follows: After local anesthesia with 1% lidocaine, glacial acetic acid was applied to the surface of the rat's tongue with a contact area of ​​0.25 cm2 and the contact time was controlled within 90 seconds until the tongue turned grayish-white. After rinsing with physiological saline, the rat was observed until ulcers formed, and the modeling was completed.

[0133] The SD rats that had successfully established the model were randomly divided into 16 groups, including groups 1-9 of Examples, groups 1-6 of Comparative Examples, and a model group, with 5 rats in each group. The oral ulcer mucosa was evaluated, and the evaluation process for the oral ulcer mucosa was as follows:

[0134] After the rats were modeled, the compressed candies containing the components of the examples, comparative examples, and placebo were rehydrated and applied to the ulcers of the corresponding groups of animals for 7 consecutive days. Among them, the compressed candies of the examples and comparative examples were 0.6g / rat, and the model group rats were replaced with the same dose of the placebo component compressed candies. The placebo component compressed candies were based on Example 3, with the Magnolia officinalis extract, pine bark extract, tea powder, sea buckthorn oil, and probiotic powder removed, and the missing parts were made up with sorbitol.

[0135] The area of ​​ulcer healing was observed and recorded. The results are shown in Table 1.

[0136] Table 1

[0137] <![CDATA[Ulcer surface (cm 2 )]]> Example 1 0.072 Example 2 0.113 Example 3 0.065 Example 4 0.096 Example 5 0.104 Example 6 0.074 Example 7 0.082 Example 8 0.084 Example 9 0.098 Comparative Example 1 0.126 Comparative Example 2 0.153 Comparative Example 3 0.184 Comparative Example 4 0.137 Comparative Example 5 0.147 Comparative Example 6 0.132 Model group 0.207

[0138] The data above shows that the functional ingredient composition of 1-3 parts Magnolia officinalis extract, 5-8 parts pine bark extract, and 1-2 parts tea powder effectively synergistically improves the healing effect of ulcers. Specifically, when Magnolia officinalis extract is 1.5-3 parts, sea buckthorn oil is 0.5-1.5 parts, pine bark extract is 5-7 parts, and probiotic powder is 1.5-2 parts, the repair effect on ulcers is further significantly improved. More preferably, when the ratio of Magnolia officinalis extract, pine bark extract, and tea powder is 1:3:1, oral administration to rats yields the best results in ulcer repair. Furthermore, a comparison between Examples 3 and 8 shows that the presence of sea buckthorn oil not only affects and improves the surface condition of the samples but also strongly promotes the recovery of ulcers.

[0139] 2. Disintegration time

[0140] Take the compressed candies prepared in the examples and comparative examples, add 100 mL of 40°C warm water to a 250 mL beaker, and record the time required for the compressed candies to completely dissolve from the moment they sink into the water. The results are shown in Table 2.

[0141] Table 2

[0142] Disintegration Time Example 1 07min 14.67s Example 2 06min 35.47s Example 3 05min 40.27s Example 4 07min 21.34s Example 5 06min 54.78s Example 6 06min 58.22s Example 7 07min 06.03s Example 8 05min 43.66s Example 9 11 min 20.32 s Comparative Example 1 07min 58.44s Comparative Example 2 08min 54.26s Comparative Example 3 07min 29.39s Comparative Example 4 08min 37.24s Comparative Example 5 08min 57.39s Comparative Example 6 09min 43.29s

[0143] Disintegration time is the time required for a sample tablet to dissolve completely in room temperature water. The data above shows that the main factors affecting sample dissolution are the disintegrant contained in the sample and the water solubility of the raw materials. The presence of sea buckthorn oil in the sample reduces the product's dissolution rate in water. However, the appropriate disintegrant ratios described in Examples 1-8 and Comparative Examples 1-6 help the sample quickly generate gas upon contact with water. The tablet rotates in the water due to the influence of the gas, increasing the contact area and time between the sample and water, thereby accelerating the disintegration rate. Compared to Example 9 without a disintegrant, this achieves a much faster disintegration effect.

[0144] 3. Friability

[0145] The candies prepared in the examples and comparative examples were tested and calculated according to the tablet friability test method in Part IV of the 2020 edition of the Chinese Pharmacopoeia. The calculation results are shown in Table 3.

[0146] Table 3

[0147]

[0148] Frizziness is mainly observed by examining the degree of damage to the sample during impact. Frizziness is primarily affected by the hardness of the sample itself, which is directly proportional to the pressure applied during compression. Therefore, appropriate compression pressure can help the sample dissolve and also ensure good palatability during chewing. Based on the above description and data, it is clear that under suitable pressure conditions, this invention, through the synergistic effect of the raw materials, can significantly reduce friability and improve product quality.

[0149] 4. Sensory evaluation

[0150] Sensory evaluations were conducted on the candies prepared in the examples and comparative examples. A total of 50 people participated in the sensory evaluations, and the scoring criteria are shown in Table 4 below. The scoring results are shown in Table 5.

[0151] Table 4

[0152]

[0153] Table 5

[0154]

[0155]

[0156] Sensory evaluation is composed of four aspects: appearance, flavor, color, and taste. As shown in Table 5 above, appearance mainly refers to the smoothness of the surface and the absence of nicks or chips at the edges. Sea buckthorn oil has a moisturizing effect on the edges after tablet demolding and also reduces damage from impacts during conveyor belt transport. However, the temperature during tableting and the sorbitol content in the raw materials have a significant impact on the hardness of the tablets themselves. Therefore, comparing the appearance data of Examples 1, 3-5 with Examples 2, 8-9 and Comparative Examples 1-6, it can be seen that under suitable temperature conditions, adding 0.5-2 parts of sea buckthorn oil and controlling the sorbitol content to 65-74 parts can achieve better appearance results.

[0157] The flavor of this invention is mainly affected by the content of Magnolia officinalis extract, pine bark extract, and tea powder, especially by the significant influence of pine bark extract. In the presence of pine bark extract, this invention, by simultaneously combining Magnolia officinalis extract and tea powder, can improve the oral mucosa repair effect while also significantly improving the flavor effect.

[0158] The three plant raw materials in this invention—Magnolia officinalis extract, pine bark extract, and tea powder—are all originally dark brown. When mixed evenly with other materials during tableting, brown spots easily appear on the tablets. In this invention, the color can be adjusted by changing the proportions of these three plant raw materials.

[0159] The flavor of the compressed candy in this invention is mainly affected by sea buckthorn oil, magnolia bark extract, pine bark extract, tea powder, and carbonated flavoring substances. Considering these main influencing factors, this invention effectively ensures the flavor of the compressed candy by selecting the following proportions of raw materials: 1-3 parts magnolia bark extract, 0.5-2 parts sea buckthorn oil, 5-8 parts pine bark extract, 1-2 parts tea powder, 1-2 parts probiotic powder, 4-7 parts D-mannitol, 5-8 parts maltodextrin, 0.5-1.5 parts magnesium stearate, 0.5-1.5 parts sweetener, 0.5-2 parts sea buckthorn oil, 2.5-3.5 parts citric acid, 1.5-3 parts sodium bicarbonate, and 65-74 parts sorbitol.

[0160] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A compressed candy, characterized in that, The raw materials, based on 100 parts by weight, include: Magnolia officinalis extract 1-3 parts, pine bark extract 5-8 parts, tea powder 1-2 parts, probiotic powder 1-2 parts, D-mannitol 4-7 parts, maltodextrin 5-8 parts, magnesium stearate 0.5-1.5 parts, sweetener 0.5-1.5 parts, with the remainder made up with sorbitol.

2. The compressed candy according to claim 1, characterized in that, The sweetener includes one or more of glucose, erythritol, xylitol, isomaltooligosaccharide, polydextrose, and maltitol; And / or, the tea powder includes at least one of green tea powder, black tea powder, white tea powder, and oolong tea powder; And / or, the raw materials further include one or more of the following: 0.5-2 parts sea buckthorn oil, 2.5-3.5 parts citric acid, and 1.5-3 parts sodium bicarbonate; And / or, the sorbitol in the raw materials is 65-74 parts.

3. A compressed candy according to claim 1 or 2, characterized in that, The probiotic powder includes Bifidobacterium lactis HN019; And / or, the proanthocyanidin content of the pine bark extract is ≥55%; And / or, the magnolol content in the magnolol extract is 40-55%; And / or, the tea powder is ultrafine pulverized tea powder.

4. A compressed candy according to claim 2, characterized in that, The amount of Magnolia officinalis extract is 1.5-3 parts, the amount of sea buckthorn oil is 0.5-1.5 parts, the amount of pine bark extract is 5-7 parts, and the amount of probiotic powder is 1.5-2 parts.

5. A compressed candy according to claim 4, characterized in that, The mass ratio of the Magnolia officinalis extract, pine bark extract and tea powder is (1-2):(2-3):

1.

6. A method for preparing a compressed candy according to any one of claims 1-5, characterized in that, include: Raw material acquisition and crushing: Acquire raw materials, and crush the maltodextrin, sorbitol, magnolia bark extract, pine bark extract and tea powder in the raw materials to a particle size of less than 200 mesh; Mixing: Mix the remaining raw materials in proportion to obtain a mixture; Tableting involves compressing the mixture to obtain tablets.

7. The preparation method according to claim 6, characterized in that, In the raw material acquisition step, the moisture content of the raw material is controlled to be below 7%. And / or, the tableting process further includes an oil spraying step, which involves spraying sea buckthorn oil onto the tablets to prepare a compressed candy.

8. The preparation method according to claim 6, characterized in that, The mixing step is vacuum mixing; And / or, the pressure of the tablet is 15-24 kN; And / or, the thickness of the tablet is 2.5-3.5 mm.

9. The preparation method according to claim 8, characterized in that, The stirring time for the vacuum mixer is 10-20 minutes.

10. The preparation method according to claim 7, characterized in that, The oil spraying process is as follows: the tablets are placed in the drum, the drum speed is 20-60 r / min, and sea buckthorn oil is sprayed, with the oil output speed controlled at 1.5-3 ml / min.

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