Soft sweets with functions of dispelling effects of alcohol, protecting liver and regulating intestinal tracts and preparation method of soft sweets

Abstract

The invention relates to soft sweets with functions of dispelling effects of alcohol, protecting liver and regulating intestinal tracts and a preparation method of the soft sweets. According to the soft sweets, mung bean hull powder, a radix puerariae extract, hovenia dulcis thumb flavone and pachymaran serve as core active ingredients, a colloid compounding system (carrageenan / gelatin compounding) is combined, and precise regulation and control of hardness and elasticity are achieved by precisely changing colloid composition. According to the invention, a staged gradient temperature control technology is combined with low-temperature homogenization and integration of dietary fibers, gradient curing and pasteurization processes, so that a preparation technology of the functional soft sweets with nutrition enhancement and taste innovation is formed. According to the efficient soft sweets with the functions of dispelling the effects of alcohol, protecting the liver and regulating the intestinal tract, the functions of dispelling the effects of alcohol and protecting the liver are achieved by delaying ethanol absorption, activating ethanol dehydrogenase to accelerate alcohol metabolism and inhibiting generation of liver toxic metabolites, and the alcohol dispelling efficiency and sensory acceptability are both superior to those of commercially available products.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of functional food, in particular to a soft candy with the functions of alcohol elimination, liver protection and intestinal regulation and a preparation method thereof. BACKGROUND

[0002] The existing alcohol elimination products on the market mainly have the following defects: traditional Chinese medicine / health products (such as Huihu Hugan tablets) cannot meet the acute alcohol elimination demand, chemical synthetic products (such as BLOWFIX in the United States) may interfere with the natural metabolic function of the liver if taken for a long time, functional beverages / powders (such as homemade Jiejiuling powder) cannot accelerate alcohol metabolism, liver protection products (such as Swisse liver protection tablets) have unclear effects, and emerging technology products (such as nano alcohol elimination agent) are expensive.

[0003] Chinese patent CN116649452A discloses an alcohol elimination soft candy and a preparation method thereof, which comprises 80-100 parts by mass of honey, 25-40 parts by mass of white sugar, 3.5-7 parts by mass of functional additives, 10-14 parts by mass of gelatin, and 0.4-1 part by mass of gellan gum. The functional additives are composed of octacosanol, lettuce extract, fucoidan and citric acid, and the mass ratio of octacosanol, lettuce extract, fucoidan and citric acid is 1:15-20:15-20:5. By adding a large amount of honey as the main raw material of the soft candy, the alcohol elimination effect of the soft candy is improved while the taste of the soft candy is ensured. In addition, the addition of octacosanol, lettuce extract and fucoidan further improves the alcohol elimination effect of the alcohol elimination soft candy. However, the main component of the soft candy is honey, and it also contains octacosanol, lettuce extract, fucoidan and citric acid, which makes the composition complex.

[0004] Chinese patent CN117859820A discloses a vinegar alcohol elimination soft candy and a preparation method thereof. The soft candy is prepared from 2-8 parts of Zhenjiang vinegar, 1-2 parts of pueraria extract, 1-5 parts of pectin, 65-80 parts of maltitol, 15-25 parts of isomalt, 0.5-1.5 parts of sodium citrate, 0.5-2 parts of citric acid, 0.3-0.6 parts of food flavoring and 0.2-0.4 parts of polishing oil. The preparation method comprises S1 preparation of pueraria powder and S2 preparation of soft candy. The alcohol elimination soft candy is convenient to carry, easy to store and convenient to take, and has health care function as a health food and dietary supplement. However, the essence of this scheme is that vinegar can alleviate the inhibitory effect of alcohol, promote gastric juice secretion and blood circulation, improve the metabolic capacity of the liver, enhance the function of the kidney and diuresis, and promote the rapid excretion of alcohol from the body, thereby achieving the purpose of protecting the liver. Its essence is similar to using vinegar to eliminate alcohol, and it cannot accelerate alcohol metabolism. SUMMARY

[0005] Although there are many kinds of alcoholism products on the market, as introduced in the background art, traditional Chinese medicine / health products (such as Guohua liver protection tablets) cannot solve the acute alcoholism demand, chemical synthesis products (such as American BLOWFIX) may interfere with the natural metabolism of the liver if taken for a long time, functional beverages / powders (such as domestic alcoholism relieving powder) cannot accelerate alcohol metabolism, liver protection products (such as Swisse liver protection tablets) have unclear effects, and emerging technology products (such as nano alcoholism relieving agent) are high in cost, etc. Based on the above problems, the present application provides a soft candy with alcoholism relieving, liver protecting and intestinal regulation functions and a preparation method thereof. The present application prepares a soft candy for alcoholism relieving by using mung bean skin powder, pueraria extract, fructus hoveniae flavone and tuckahoe polysaccharide as main materials, realizes the dual goals of alcohol metabolism regulation and health gain through the synergistic effect of natural medicine and intelligent colloid system, and the multi-effect alcoholism relieving soft candy prepared by the present application has alcoholism relieving, liver protecting and intestinal regulation functions.

[0006] The object of the present application can be achieved by the following technical solutions:

[0007] The present application provides a high-efficiency soft candy with alcoholism relieving, liver protecting and intestinal regulation functions, which comprises the following components in mass parts: mung bean skin powder 2-4 parts, pueraria extract 1-3 parts, fructus hoveniae flavone 4-6 parts, tuckahoe polysaccharide 1-2 parts, gelatin 6-9 parts and carrageenan 0.5-0.7 parts.

[0008] In an embodiment of the present application, the high-efficiency soft candy with alcoholism relieving, liver protecting and intestinal regulation functions is composed of the following components in mass parts: mung bean skin powder 2-4 parts, pueraria extract 1-3 parts, fructus hoveniae flavone 4-6 parts, tuckahoe polysaccharide 1-2 parts, gelatin 6-9 parts, carrageenan 0.5-0.7 parts, honeysuckle 4-5 parts, red dates 4-6 parts, wolfberry 4-6 parts, honey 8-12 parts, stevioside 6 parts and potassium citrate 0.4-0.6 parts.

[0009] In an embodiment of the present application, the high-efficiency soft candy with alcoholism relieving, liver protecting and intestinal regulation functions further contains 0.5-1 parts of peppermint extract.

[0010] In an embodiment of the present application, the high-efficiency soft candy with alcoholism relieving, liver protecting and intestinal regulation functions has a hardness of 150-150 g and an elasticity of 2.2-2.8.

[0011] The present application further provides a preparation method of the high-efficiency soft candy with alcoholism relieving, liver protecting and intestinal regulation functions, which comprises the following steps:

[0012] (1) Preparation of medicinal liquid: decoct pueraria and tuckahoe polysaccharide, add fructus hoveniae flavone after cooling, stir, filter and perform pasteurization to obtain a medicinal liquid;

[0013] (2) Soft candy forming: gelatin is mixed with the medicinal liquid to melt, to obtain a gelatin solution, carrageenan solution is stirred to obtain a carrageenan solution, the carrageenan solution is mixed with the gelatin solution to form a base, mung bean skin powder is added to the base, homogenized, and then molded, and then solidified at room temperature and in cold storage to obtain the high-efficiency soft candy with the functions of relieving alcoholism, protecting liver and regulating intestinal tract.

[0014] When the high-efficiency soft candy with the functions of relieving alcoholism, protecting liver and regulating intestinal tract further comprises honeysuckle, red dates, Chinese wolfberry, honey, stevioside and potassium citrate, the preparation method comprises the following steps:

[0015] (1) Medicinal liquid preparation: honeysuckle is soaked in cold water, first, gleditsia sinensis and tuckahoe polysaccharide are decocted at a first temperature section to obtain a first decocting liquid, then red dates and Chinese wolfberry are added to the first decocting liquid, red dates and Chinese wolfberry are decocted at a second temperature section to obtain a second decocting liquid, finally, the soaked honeysuckle is added to the second decocting liquid, and the mixture is decocted at a third temperature section, and when the temperature is lowered to a fourth temperature section, prunus jamasakura flavone is added, stirred, then stevioside and peppermint extract are added, filtered, and pasteurized to obtain the medicinal liquid;

[0016] (2) Soft candy forming: gelatin is mixed with the medicinal liquid to melt, to obtain a gelatin solution, carrageenan solution is stirred to obtain a carrageenan solution, the carrageenan solution is mixed with the gelatin solution to form a base, mung bean skin powder is added to the base, homogenized, and then molded, and then solidified at room temperature and in cold storage to obtain the high-efficiency soft candy with the functions of relieving alcoholism, protecting liver and regulating intestinal tract.

[0017] In an embodiment of the present application, in step (1), when the honeysuckle is soaked in cold water, first, 5 parts of honeysuckle are soaked in 10-15 times (preferably 12 times) of cold water for 25-35 min (preferably 30 min).

[0018] In an embodiment of the present application, in step (1), the first temperature section is 85-95℃ (preferably 90℃), the second temperature section is 75-85℃ (preferably 80℃), the third temperature section is 55-65℃ (preferably 60℃), and the fourth temperature section is 55-65℃ (preferably 60℃).

[0019] In an embodiment of the present application, in step (1), when gleditsia sinensis and tuckahoe polysaccharide are decocted at the first temperature section, gleditsia sinensis flavone extract and tuckahoe polysaccharide extract are mixed, 8-12 times (preferably 10 times) of water is added, and the mixture is decocted at 85-95℃ (preferably 90℃) for 35-45 min (preferably 40 min).

[0020] In an embodiment of the present application, in step (1), when red dates and Chinese wolfberry are decocted at the second temperature section, red dates and Chinese wolfberry are added to the first decocting liquid, and the mixture is decocted at 75-85℃ (preferably 80℃) for 25-35 min (preferably 30 min), and the mixture is stirred every 8-12 min (preferably 10 min).

[0021] In an embodiment of the present application, in step (1), the pre-processed honeysuckle is added 13-17 min (preferably 15 min) before the end of the decoction at the third temperature stage, and the temperature is adjusted to 55-65°C (preferably 60°C) for extraction.

[0022] In an embodiment of the present application, in step (1), magnetic stirring is used for 25-35 min (preferably 30 min).

[0023] In an embodiment of the present application, in step (1), the pasteurization condition is 68-72°C (preferably 70°C) for 28-32 min (preferably 30 min).

[0024] In an embodiment of the present application, in step (2), when the gelatin is mixed with the medicinal liquid and melted, it is heated to 55-65°C (preferably 60°C) to melt. When the carrageenan solution is obtained, it is stirred at 80-90°C (preferably 85°C) for 4-6 min (preferably 5 min) until it is transparent.

[0025] In an embodiment of the present application, in step (2), homogenization is performed at 7500-8500 rpm (preferably 8000 rpm) for 25-35 seconds (preferably 30 seconds).

[0026] The efficacy of the present application is achieved by the following raw materials:

[0027] Mung bean skin powder: absorption regulation, water-soluble dietary fiber formation molecular sieve, delay of ethanol absorption speed, simultaneous adsorption of bile acids, regulation of intestinal flora composition, and help to maintain intestinal health.

[0028] Pueraria flavone extract: metabolic acceleration, high content of puerarin activates ethanol dehydrogenase (ADH), accelerates alcohol decomposition, and reduces blood alcohol concentration peak.

[0029] Hovenia dulcis fruit flavone: liver protection, inhibition of toxic metabolite generation, relief of headache, and synergistic enhancement of detoxification efficiency with puerarin.

[0030] Tremella polysaccharide: intestinal regulation, promotion of probiotic metabolism, improvement of alcoholic diarrhea, and blockage of liver inflammation pathway.

[0031] Honeysuckle: sweet and cold in nature, belonging to the lung, heart and stomach channels, with the functions of clearing heat and detoxifying, dispersing wind-heat, and protecting liver and promoting bile secretion, which contains high content of chlorogenic acid, can reduce gastric acid damage and inhibit digestive tract inflammatory response.

[0032] Honey: fructose in it is metabolized using NADH in the presence of alcohol, providing a NADH reoxidation pathway, thereby promoting further metabolism of alcohol, and having good alcoholism relieving effect.

[0033] Steviol glycosides: flavor balance, natural sweetener reduces bitterness while maintaining low sugar health attributes.

[0034] Red dates: supplement iron, vitamins and other nutrients, add sweetness and flavor, improve mouthfeel.

[0035] Medlar: contains ingredients such as medlar polysaccharides, provides nutrition, and imparts unique flavor and color.

[0036] Mint extract: provides a cooling sensation, refreshes the mind, balances sweetness and greasiness, and optimizes overall taste experience.

[0037] Colloidal system (carrageenan / gelatin): gastric immediate release and intestinal sustained release of active ingredients are achieved through temperature-responsive gels.

[0038] The soft candy uses mung bean skin powder, pueraria extract, jujube fruit flavonoids, and tuckahoe polysaccharide as core active ingredients, combines a colloidal complex system (carrageenan / gelatin complex), and realizes precise control of hardness and elasticity by precisely changing the colloidal composition. In the preparation process, the puerarin yield is improved by staged gradient boiling (90℃→80℃→60℃), and the energy consumption is significantly reduced by combining low-temperature concentration and pasteurization technology.

[0039] The high-efficiency soft candy provided by the present application has the functions of alcoholism relief, liver protection, and intestinal regulation by delaying ethanol absorption, activating ethanol dehydrogenase to accelerate alcohol metabolism, and inhibiting the generation of liver toxic metabolites. The alcoholism relief efficiency and sensory acceptance are superior to those of commercially available products. Each ton of product can effectively consume 40 kg of mung bean skin by-products, has health value and ecological benefits, and is suitable for business entertainment, health management, and interesting health care scenes.

[0040] The present application can reduce the risk of acute alcoholism by 23% by using food and medicine homologous raw materials. The low-temperature concentration (≤60℃) and pasteurization technology used in the production process save 34% energy compared to the traditional process. If industrialization is realized, it is expected that each ton of product can consume 40 kg of mung bean skin raw materials, which has significant ecological benefits.

[0041] The present application integrates food science (colloidal complex), traditional Chinese medicine (jun-chen-zuo-shi compatibility), and biological engineering (enzyme activity regulation) and other multidisciplinary frontier technologies. The optimal process parameters are obtained by response surface method optimization: boiling temperature gradient 90℃→80℃→60℃.

[0042] Compared with the prior art, the present application has the following advantages and beneficial effects:

[0043] The present application uses staged gradient temperature control technology, integrates dietary fiber with low-temperature homogenization, and uses gradient solidification and pasteurization process to form a functional soft candy preparation technology that combines nutrient fortification and innovative taste.

[0044] This application, through extensive experimental verification, utilizes a phased gradient temperature control technology to precisely extract the active ingredients of medicinal materials. It combines low-temperature homogenization to integrate dietary fiber and optimize flavor retention. Finally, it employs gradient solidification and pasteurization processes to achieve efficient retention of functional components and optimize the texture of the gummies. This results in a functional gummies preparation technology that combines nutritional fortification and innovative taste, breaking through the limitations of traditional high-temperature extraction and single colloid application. It provides an efficient and low-consumption solution for the industrial production of traditional Chinese medicine health foods.

[0045] This invention utilizes a precise combination of puerarin and poria cocos polysaccharides to form a binary hangover relief system, combined with ultrafine pulverized mung bean peel powder to construct a three-dimensional acetaldehyde adsorption network, achieving dual liver protection functions through metabolic timing regulation. Employing a gradient-controlled temperature decoction method and a pH-sensitive protective agent synergistic technology, it regulates the types and quantities of beneficial bacteria, restores intestinal homeostasis, enhances intestinal immune cell function, strengthens the body's immune mechanism, and inhibits the development of intestinal inflammation. It perfectly utilizes mung bean peel pulverization technology to achieve high-value utilization of waste resources, increase fiber yield, solve the energy consumption problem of traditional processes, and overcome the bottleneck of multi-component synergistic effects. It combines functional enhancement with sustainable manufacturing advantages, providing an innovative path for the development of functional foods based on traditional Chinese medicine. Attached Figure Description

[0046] Figure 1 Sample 3 finished product image, left is the finished product image, right is the cross-sectional view;

[0047] Figure 2 Real photos of commercially available QQ candy; the left image is the product photo, and the right image is a cross-sectional view.

[0048] Figure 3 The effect of different gelatin contents on hardness and a comparison with QQ candy;

[0049] Figure 4 The effect of different gelatin contents on elasticity and a comparison with QQ candy;

[0050] Figure 5 The effect of different gelatin contents on chewiness and a comparison with QQ candy;

[0051] Figure 6 Sensory evaluation chart comparing Sample 3 with QQ candy. Detailed Implementation

[0052] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments.

[0053] Example 1

[0054] This embodiment provides a method for preparing highly effective gummies with hangover relief, liver protection, and intestinal regulation functions. The steps are as follows:

[0055] Drug preparation process:

[0056] First, take honeysuckle 5 parts, soak in 12 times the volume of cold water for 30 min. Secondly, the stage decoction, the first stage of pueraria flavone extract 3 parts and 1.5 parts of tuckahoe polysaccharide extract mixed with 10 times the volume of water, constant temperature decoction at 90℃ for 40 min; The second stage to the decoction liquid added red dates 5 parts and 5 parts of Chinese wolfberry, maintain 80℃ decoction for 30 min, every 10 min stirring once; The third stage in the last 15 min before adding pretreated honeysuckle, adjust the temperature to 60℃ extraction. When the drug solution cooled to 60℃, add 5 parts of jujube flavone extract, under the magnetic stirring at 60℃ for 30 min; After adding 6 parts of stevia sugar and 0.75 parts of mint extract, finally the drug solution is filtered with four layers of gauze, and pasteurized at 70℃ for 30 min to complete the preparation of the drug solution.

[0057] Soft candy forming process:

[0058] Gelatin liquid, respectively, set their content of gelatin 6%, 7%, 8%, 9% and 40 parts of drug solution mixed soak for 30 min, water heating to 60℃ melting;

[0059] Preparation of carrageenan liquid: carrageenan 2.2 parts and potassium citrate 0.5 parts are dry mixed, then 60 parts of cold water is added, and stirred at 85℃ for 5 min until transparent.

[0060] Secondly, the carrageenan liquid at 85℃ is slowly poured into the gelatin liquid at 70℃, and the stirring is continued for 5 min to form the base material.

[0061] Finally, the gel liquid is injected into the mold, and defoaming is carried out at room temperature for 15 min; first solidified at 23℃ for 60 min, then transferred to 5℃ cold storage for 2 hours, demoulding to obtain the finished product.

[0062] In this embodiment, the ingredient design of different samples is shown in Table 1.

[0063] Table 1 Ingredient design of different samples

[0064]

[0065]

[0066] Through data analysis, the data of the sample with 8% gelatin content is more excellent, so the sample 3 with 8% gelatin content is used for sensory evaluation.

[0067] The actual photo of sample 3 is shown in Figure 1 The actual photo of the commercially available QQ candy is shown in Figure 2 It can be seen that, compared with the soft candy on the market, the product obtained by the scheme has a regular square shape and a more delicate form. The color is deep black, uniform and lustrous, and has a good visual quality.

[0068] The texture properties of the product were characterized by a texture analyzer. The experimental data of different contents of gelatin compared with QQ sugar are shown in Table 2.

[0069] Table 2 Experimental data of different contents of gelatin compared with QQ sugar

[0070]

[0071] The effect of different contents of gelatin on hardness and comparison with QQ sugar are shown in Table 3. Figure 3 The effect of different contents of gelatin on elasticity and comparison with QQ sugar are shown in Table 4. Figure 4 The effect of different contents of gelatin on chewiness and comparison with QQ sugar are shown in Table 5. Figure 5 The results show that the soft candy product prepared by the scheme of the present application has similar texture properties to the commercially available soft candy in various aspects to a certain extent under the current process parameters, which is reflected in hardness, elasticity and chewiness.

[0072] Sensory evaluation was carried out by quantitative descriptive analysis method, and the experimental process strictly followed the ISO 8589:2007 sensory analysis standard. A professional evaluation team consisting of 20 strictly selected and trained evaluators completed the test in a standard sensory evaluation laboratory with controlled temperature and humidity (22±1℃, 50±5% RH). The evaluation was carried out in an anonymous random coding manner, and a balanced complete block design was used to eliminate sequence errors.

[0073] The evaluation index system included five dimensions of appearance (color, morphological integrity), odor (aroma intensity and purity), flavor (flavor release and persistence), taste (sweet and sour balance), and chewiness (softness, elasticity, cohesiveness and stickiness). The overall acceptance was finally used as the comprehensive evaluation standard. All indexes were standardized with a 0-20 point scoring scale (0 = extremely poor / completely unacceptable, 20 = extremely good / perfect).

[0074] The evaluation results show (see Table 6) Figure 6), the scores of the multi-effect soft candy (sample 3) prepared in the present application in various sensory attributes were compared with those of the control sample (commercial QQ candy). The specific data were as follows: appearance (18.8±0.1 vs 19.1±0.1), odor (19.3±0.1 vs 18.7±0.1), flavor (18.8±0.1 vs 18.9±0.1), mouthfeel (18.9±0.1 vs 19.0±0.1), and chewiness (18.8±0.1 vs 19.2±0.1). In particular, it is worth noting that sample 3 showed high consistency with the control product in the chewiness index representing the texture characteristics, and showed a comparative advantage (19.3±0.1 points) in the odor index. Finally, the overall acceptance score of sample 3 reached 19.1±0.1 points (20 points in total), which was at the same excellent level as 19.3±0.1 points of the control product, fully proving that the sample prepared in the present application could well simulate or even rival the real product in core sensory characteristics, and obtained high recognition of the evaluators, and reached the equivalent sensory quality of the commercial high-quality product.

[0075] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. Those skilled in the art can obviously make various modifications to these embodiments, and apply the general principles described herein to other embodiments without creative labor. Therefore, the present application is not limited to the above embodiments, and the improvements and modifications made by those skilled in the art according to the disclosure of the present application without departing from the scope of the present application should be within the protection scope of the present application.

Claims

1. A soft candy having the functions of alcoholism relief, liver protection and intestinal regulation, characterized in that, The components include the following components by mass: mung bean skin powder 2-4 parts, pueraria extract 1-3 parts, jujube fruit flavone 4-6 parts, tuckahoe polysaccharide 1-2 parts, gelatin 6-9 parts, carrageenan 0.5-0.7 parts.

2. The soft candy with the functions of dispelling alcohol, protecting liver and regulating intestinal tract according to claim 1, characterized in that, The components include the following components by mass: mung bean skin powder 2-4 parts, pueraria extract 1-3 parts, jujube fruit flavone 4-6 parts, tuckahoe polysaccharide 1-2 parts, gelatin 6-9 parts, carrageenan 0.5-0.7 parts, honeysuckle 4-5 parts, red dates 4-6 parts, Chinese wolfberry 4-6 parts, honey 8-12 parts, stevia sugar 6 parts, potassium citrate 0.4-0.6 parts.

3. The soft candy with the functions of dispelling alcohol, protecting liver and regulating intestinal tract according to claim 1, characterized in that, The components include the following components by mass: mung bean skin powder 2-4 parts, pueraria extract 1-3 parts, jujube fruit flavone 4-6 parts, tuckahoe polysaccharide 1-2 parts, gelatin 6-9 parts, carrageenan 0.5-0.7 parts, honeysuckle 4-5 parts, red dates 4-6 parts, Chinese wolfberry 4-6 parts, honey 8-12 parts, stevia sugar 6 parts, potassium citrate 0.4-0.6 parts, mint extract 0.5-1 part.

4. The soft candy with the functions of dispelling alcohol, protecting liver and regulating intestinal tract according to any one of claims 1-3, characterized in that, The high-efficiency soft candy with the functions of alcoholism relieving, liver protecting and intestinal tract regulating has a hardness of 150-150 g and an elasticity of 2.2-2.

8.

5. The method for preparing the soft candy having the functions of alcoholism relief, liver protection and intestinal regulation according to claim 1, characterized in that, The method comprises the following steps: (1) Preparation of medicinal liquid: decoct pueraria and tuckahoe polysaccharide, add jujube fruit flavone after cooling, stir, filter and pasteurize to obtain the medicinal liquid; (2) Soft candy forming: mix gelatin and the medicinal liquid to obtain gelatin liquid, stir the carrageenan solution to obtain carrageenan liquid, mix the carrageenan liquid and the gelatin liquid to form a base, add mung bean skin powder to the base, homogenize, mold, and solidify at room temperature and in cold storage to obtain the high-efficiency soft candy with the functions of alcoholism relieving, liver protecting and intestinal tract regulating.

6. The method for preparing the soft candy having the functions of alcoholism relief, liver protection and intestinal regulation according to claim 2, characterized in that, The method comprises the following steps: (1) Preparation of medicinal liquid: soak honeysuckle in cold water, first decoct pueraria and tuckahoe polysaccharide to obtain first decocting liquid, then add red dates and Chinese wolfberry to the first decocting liquid, decoct the red dates and Chinese wolfberry at a second temperature stage to obtain second decocting liquid, finally add the soaked honeysuckle to the second decocting liquid, decoct at a third temperature stage, add jujube fruit flavone when the temperature is cooled to a fourth temperature stage, stir, then add stevia sugar and mint extract, filter and pasteurize to obtain the medicinal liquid; (2) Soft candy forming: mix gelatin and the medicinal liquid to obtain gelatin liquid, stir the carrageenan solution and potassium citrate solution to obtain carrageenan liquid, mix the carrageenan liquid and the gelatin liquid to form a base, add mung bean skin powder to the base, homogenize, mold, and solidify at room temperature and in cold storage.

7. The method of claim 6, wherein the soft candy is prepared by mixing the alcoholism-preventing, liver-protecting and intestinal-regulating ingredients with a soft candy base, and then heating and kneading the mixture to form a dough, and then cooling the dough to room temperature, and then cutting the dough into pieces of a desired size. In step (1), the first temperature stage is 85-95℃, the second temperature stage is 75-85℃, the third temperature stage is 55-65℃, and the fourth temperature stage is 55-65℃.

8. The method of claim 6, wherein the soft candy is prepared by mixing the alcoholism-preventing, liver-protecting and intestinal-regulating ingredients with a soft candy base, and then heating and kneading the mixture. In step (1), when decocting pueraria and tuckahoe polysaccharide at the first temperature stage, mix pueraria flavone extract and tuckahoe polysaccharide extract, add 8-12 times the volume of water, and constant temperature decoct at 85-95℃ for 35-45 min; When decocting red dates and Chinese wolfberry at the second temperature stage, add red dates and Chinese wolfberry to the first decocting liquid, maintain 75-85℃ decocting for 25-35 min, and stir once every 8-12 min; When decocting red dates and Chinese wolfberry at the second temperature stage, add red dates and Chinese wolfberry to the first decocting liquid, maintain 75-85℃ decocting for 25-35 min, and stir once every 8-12 min; In the third temperature section, the pre-processed honeysuckle is added 13-17 minutes before the end of the decocting, and the temperature is adjusted to 55-65℃ for extraction.

9. The method of claim 6, wherein the soft candy is prepared by mixing the alcoholism-preventing, liver-protecting and intestinal-regulating ingredients with a soft candy base, and then heating and kneading the mixture to form a dough, and then cooling the dough to room temperature, and then cutting the dough into pieces of a desired size. In step (1), the pasteurization condition is 68-72℃ for 28-32 minutes.

10. The method for preparing the highly efficient soft candy with hangover relief, liver protection, and intestinal regulation functions according to claim 6, characterized in that, In step (2), the gelatin is mixed with the medicinal liquid and melted by heating to 55-65℃. When the carrageenan liquid is obtained, it is stirred at 80-90℃ for 4-6 minutes until transparent. In step (2), the homogenization is performed at 7500-8500 rpm for 25-35 seconds.

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