Gel soft sweets loaded with rhizoma polygonati powder for 3D printing and preparation method of gel soft sweets

Abstract

The present invention discloses a rhizoma polygonati powder loaded gel soft sweet for 3D printing and a preparation method thereof, and the rhizoma polygonati powder loaded gel soft sweet comprises the following components in percentage by weight: 6%-10% of potato phosphate modified starch, 1.0%-2.0% of agar, 25% of erythritol, 25% of 75% liquid maltitol, 20% of rhizoma polygonati powder, 0.2% of polyglycerol polyricinoleate, and the balance of water. And a 3D food printer is used for printing. The 3D printing gel soft sweets loaded with the rhizoma polygonati powder are appropriate in taste, high in model precision, good in continuity and instant to eat, in addition, the gel soft sweets are supplemented with rhizoma polygonati substances, such as active effects of improving immunity, tonifying qi, nourishing yin, moistening the lung to arrest cough and the like, combination and inheritance of a modern food processing technology and a traditional handicraft are achieved, and the soft sweets are suitable for large-scale production. Meanwhile, the development of the field of personalized rhizoma polygonati food is widened, and an innovative scheme is provided for precise delivery of medicinal and edible raw materials.

Description

Technical Field

[0001] This invention belongs to the field of 3D food printing technology, specifically relating to a 3D printed gel gummy candy loaded with Polygonatum sibiricum powder and its preparation method. Background Technology

[0002] 3D printing is also known as additive manufacturing. additive manufacturing 3D printing is a technology that uses computer-aided design software to create models and then rapidly fabricates three-dimensional objects through a layer-by-layer deposition process. Compared to traditional subtractive manufacturing processes, this technology overcomes geometric complexity limitations and offers advantages such as high model accuracy, high material utilization, and short production cycles. It has now formed a multi-modal manufacturing system including fused deposition modeling (FDM), selective laser sintering (SLS), and stereolithography (SLA). In terms of industrial applications, this technology has penetrated into cutting-edge fields such as lightweight manufacturing of aerospace components (e.g., topology-optimized fuel nozzles), personalized medical device development (e.g., biomimetic bone scaffolds), and functional food construction (e.g., porous chocolate). Particularly in the food processing field, 3D printing technology can achieve texture remodeling and flavor synergy, providing innovative solutions for the development of special diets (e.g., foods for dysphagia), medical nutrition (e.g., sugar-controlled pastries), and personalized nutritional meal replacements.

[0003] Polygonatum ( Polygonatumsibiricum Polygonatum (Huang Jing) is a perennial herb belonging to the lily family, widely distributed in China, Korea, Japan, and other regions. Its rhizome is thick and rich in polysaccharides, polygonatum saponins, amino acids, trace elements, and other nutrients, possessing high medicinal value. Polygonatum has a long history of use in Traditional Chinese Medicine and is known as the "herb of longevity," with its main medicinal effects including tonifying qi and nourishing yin, moistening the lungs and relieving cough, and nourishing the kidneys and replenishing essence. It has a certain effect on improving symptoms such as physical weakness, loss of appetite, cough and asthma, and insomnia. Furthermore, modern research has found that the polygonatum saponins contained in Polygonatum possess antioxidant, anti-inflammatory, and immunomodulatory biological activities, and are considered to have potential application value in the fields of anti-aging and health care. With the increasing awareness of health, the functional properties of Polygonatum are being increasingly applied in health foods, medicinal cuisine, and beauty products. Especially in modern pharmacological research, Polygonatum, as a natural food and medicine homology ingredient, has gradually received widespread attention.

[0004] Gel candies are typically transparent or translucent, with common types including pectin gummies, gelatin gummies, and agar gummies. Agar gummies use agar as a gelling agent, resulting in a soft, crisp texture and high transparency, often referred to as crystal gummies. Gelatin gummies use gelatin as a gelling agent, offering good transparency and elasticity. Pectin gummies use pectin as a gelling agent, resulting in a smooth and delicate texture. However, these gummies primarily satisfy taste and flavor needs, offering relatively limited functionality. With the increasing popularity of health concepts, especially the growing demand for natural, green, and nutritious health products, traditional single-function gummies urgently need functional innovation. Therefore, adding some medicinal and edible herbs to gel gummies not only solves the inconvenience of carrying and decocting these herbs but also promotes the multifunctionality and diversification of gel gummies.

[0005] Patent document CN202110491483.X discloses an astragalus gel gummy and its preparation method. This gel gummy is mainly made from astragalus juice, jujube juice, pomegranate juice, edible gum, acidulant, and sugar alcohol. The addition of astragalus juice, jujube juice, and pomegranate juice provides the gummy with effects such as tonifying the middle energizer, replenishing qi, and promoting diuresis and reducing swelling. Patent document CN201811138594.7 discloses an oil-based gel gummy and its preparation method, mainly made from edible gum, sugar alcohol, functional oils, protein, and water. Although some functional oils are added to enhance its health benefits, most of the oils have a distinctive odor, resulting in an unpleasant consumption experience. The gel gummy produced by combining 3D printing technology with medicinal and edible herbs not only provides certain health benefits but also allows for personalized customization of the gummy's shape and dosage, enabling immediate consumption and reducing unnecessary resource waste. Summary of the Invention

[0006] To address the above-mentioned problems, the present invention aims to provide a 3D-printed gel gummy loaded with Polygonatum sibiricum powder and its preparation method.

[0007] The specific technical solution is as follows: A 3D-printed gel gummy filled with Polygonatum odoratum powder, comprising, by weight percentage The following components are included: potato phosphate modified starch 6%-10%, agar 1.0%-2.0%, erythritol 25%, 75% liquid maltitol 25%, Polygonatum sibiricum powder 20%, and polyglycerol ricinoleate 0.2%.

[0008] A method for preparing 3D-printed gel gummies loaded with Polygonatum sibiricum powder includes the following steps: 1) Weigh erythritol and 75% liquid maltitol into a Yukihira pot, add deionized water to dissolve them completely, place the pot on an induction cooker to cook the sugar. When the sugar solution turns slightly caramelized, stop cooking the sugar solution to obtain mixed sugar solution A. Let it cool at room temperature for later use. 2) Weigh potato phosphate modified starch into a beaker, add deionized water, stir until completely dissolved, place the beaker in a water bath for gelatinization, and remove it immediately when the potato phosphate modified starch is observed to be transparent to obtain gelatinized liquid B. 3) Weigh agar into a beaker, add deionized water to swell it, place it in a water bath and heat until the agar is completely dissolved. After the system is evenly dispersed, cool it down to gel and obtain gel C. 4) Weigh the Polygonatum powder into a beaker, add deionized water, stir until dissolved to obtain solution D, and place at room temperature for later use; 5) Add gelatinized liquid B and gel C to mixed sugar solution A, and add solution D at the same time. Place the mixture on an induction cooker, mix and heat, stirring constantly during the heating process. After heating is complete, add polyglycerol ricinoleate to obtain the Polygonatum sibiricum gel soft candy matrix. 6) Add the prepared Polygonatum sibiricum gel soft candy matrix into the barrel of the 3D food printer, select the model, set the printing parameters, and perform 3D printing; 7) After the printed Polygonatum odoratum gel gummy is left to stand at room temperature, the final product is obtained.

[0009] Furthermore, in step 1), the sugar is boiled at 110-130℃ and 120W.

[0010] Furthermore, in step 2), the gelatinization temperature is 65-72℃, the water bath temperature is set to 80℃, and the gelatinization time is 20-25 minutes.

[0011] Furthermore, in step 3), the water bath temperature is 90-100℃.

[0012] Further, the preparation process of the Polygonatum powder in step 4) is as follows: fresh Polygonatum is washed with water and deionized water, sliced, dried in a vacuum drying oven to constant weight, pulverized, and passed through an 80-mesh sieve for later use.

[0013] Furthermore, the 3D printing temperature in step 6) is 22-25℃.

[0014] The beneficial effects of this invention are as follows: 1) This invention, through the screening of single gelling agents, determines the gel state and gel strength of different gelling agents, providing ideas for the selection of subsequent compound gelling agents. In the subsequent screening process of compounding two gelling agents, the state of the two different gelling agents when combined can be observed, reducing unnecessary waste of raw materials in gummy preparation and providing an experimental basis for subsequent 3D printing. 2) The product in this invention uses a natural gelling agent (a combination of agar and potato phosphate modified starch), which avoids the potential health risks of certain synthetic additives. At the same time, erythritol and 75% liquid maltitol are selected as sweeteners to provide a healthy sweetness with low calories and low sugar, which is suitable for consumers with low-sugar diets. 3) Gel gummies, as a portable and edible form, solve the problem of inconvenience in decocting and carrying traditional Chinese medicine, making it easy to integrate the traditional medicinal and edible plant, Polygonatum, into daily life. It is especially suitable for the busy pace of modern life and also broadens the application types of Polygonatum products. 4) By combining 3D printing technology with the selection of various gelling agents, the products not only have a suitable taste and soft texture, but also maintain high printing precision and continuity, improving the consumer's eating experience. This refined production method ensures that every candy has a consistent appearance and quality. 5) Combining 3D printing technology with the medicinal effects of Polygonatum odoratum, this product not only has the functions of health care and nutritional supplementation, but also meets the needs of modern people for health foods and natural products. It can also realize personalized customization of the shape and dosage of the gummies, meet the nutritional needs of different age groups, and can be eaten immediately after printing, reducing unnecessary waste of resources. In addition, it has good market applicability, is suitable for consumers of different ages and different health needs, and has broad application prospects. Attached Figure Description

[0015] Figure 1 To prepare Polygonatum sibiricum gel gummy matrixes with different proportions of potato phosphate modified starch and agar at a shear rate of 0.1 s⁻¹ -1 up to 100 s -1 The graph shows the change in apparent viscosity. Figure 2 The storage modulus G′ of the Polygonatum sibiricum gel gummy matrix prepared by blending potato phosphate modified starch and agar in different proportions varies between angular frequencies of 0 rad / s and 100 rad / s. Figure 3 The graph shows the variation of the loss modulus G′′ of the Polygonatum sibiricum gel gummy matrix prepared by blending potato phosphate modified starch and agar in different proportions between angular frequencies of 0 rad / s and 100 rad / s. Figure 4 Water activity diagram for 3D printed gel gummies loaded with Polygonatum sibiricum powder; Figure 5 A flowchart of the experimental technique for 3D printing gel gummies loaded with Polygonatum sibiricum powder. Detailed Implementation

[0016] The present invention will be further described below with reference to the accompanying drawings and embodiments, but the scope of protection of the present invention is not limited thereto.

[0017] Example 1

[0018] Preliminary screening of gelling agents in gummy candies Referring to the maximum addition amount of different gelling agents in food, different gradients of mass fraction (w / v) were set, and the gel state after cooling was observed after dissolving in water at high temperature.

[0019] a. Weigh out appropriate amounts of gelatin and add appropriate amounts of purified water to prepare gelatin dispersions of 2%, 4%, 6%, 8%, and 10% (w / v). After absorbing water and swelling at room temperature for 30 minutes, place the dispersions in a water bath at 60°C and heat to dissolve. After the system is evenly dispersed, cool to room temperature to gel.

[0020] b. Weigh appropriate amounts of guar gum and locust bean gum respectively, add appropriate amounts of purified water, and prepare guar gum dispersions and locust bean gum dispersions of 0.2%, 0.5%, 1.0%, 1.5%, and 2.0% (w / v). Heat and dissolve the dispersions in water baths at 50 ℃ and 90 ℃ respectively. After the system is evenly dispersed, cool and gel at room temperature.

[0021] c. Weigh out appropriate amounts of gum arabic and add appropriate amounts of purified water to prepare gum arabic dispersions of 5%, 6%, 7%, 8%, 9%, and 10% (w / v) respectively. Heat and dissolve the dispersions in a water bath at 60 ℃. After the system is evenly dispersed, cool and gel at room temperature.

[0022] d. Weigh out appropriate amounts of agar and add appropriate amounts of purified water to prepare agar dispersions of 0.5%, 1.0%, 1.5%, 2.0%, and 2.5% (w / v) respectively. Dissolve the dispersions by heating in a 95 ℃ water bath and then cool the system to room temperature to gel after the system is evenly dispersed.

[0023] e. Weigh appropriate amounts of potato phosphate modified starch, add appropriate amounts of purified water and stir evenly to prepare potato phosphate modified starch dispersions of 5%, 8%, 11%, 13%, and 15% (w / v). Gelatinize in a water bath at 80 ℃ for 20 minutes, observing the gelatinization rate and degree during this period. Then remove and allow to cool to room temperature to gel.

[0024] The preliminary screening results of gelling agents in gummy candies are shown in Table 1: Table 1. Summary of preliminary screening results for gelling agents in gummy candies

[0025] Example 2 The formulation of gelling agents in gummy candies Considering the experimental results of single gelling agents, gelatin exhibits good elasticity and transparency, and a moderate gelation speed; potato phosphate modified starch has good viscosity and its gelatinization state is easy to control, while also possessing good rheological properties, making it a commonly used raw material for 3D printing. Therefore, gelatin and potato phosphate modified starch were used as the main gelling agents, and compounded with other gelling agents respectively. The uniformly dispersed compound colloids, prepared at high temperature, were drawn into a 10 mL syringe and immediately extruded onto a flat plate, stacking layer by layer to form a multi-layer structure, simulating the 3D printing process, and the forming process was observed.

[0026] 1) Gelatin is compounded separately with locust bean gum, guar gum, gum arabic, and agar. Weigh appropriate amounts of gelatin particles and mix them with purified water to prepare four 10% (w / v) gelatin dispersions. After swelling at room temperature for 30 minutes, dissolve the dispersions in a 60°C water bath. Once all four gelatin dispersions are dissolved, mix them separately with 1.5% (w / v) locust bean gum, 2% (w / v) guar gum, 10% (w / v) gum arabic, and 1.5% (w / v) agar to form a sol. Use a 10 mL syringe to draw up the mixed colloids, cool them to room temperature, and then squeeze them onto a plate to observe the gelation state of each gelling agent.

[0027] 2) Potato phosphate modified starch combined with locust bean gum, guar gum, gum arabic, and agar. Solutions of locust bean gum, guar gum, gum arabic, and agar with mass fractions of 1.5% (w / v), 2% (w / v), 10% (w / v), and 1.5% (w / v) were prepared respectively. These solutions were then mixed with 15% (w / v) potato phosphate modified starch and gelatinized together in an 80°C water bath for 25 minutes. After gelatinization, the mixed colloid was drawn into a 10 mL syringe, cooled to room temperature, and then extruded onto a plate for observation.

[0028] 3) Potato phosphate modified starch and gelatin compound Dissolve the prepared 10% (w / v) gelatin and pour it into a 15% (w / v) potato phosphate modified starch solution. Gelatinize the mixture together in an 80 ℃ water bath for 20 minutes. Use a 10 mL syringe to draw up the gelatinized mixture, cool it to room temperature, and then squeeze it onto a plate for observation.

[0029] The results of compounding gelling agents in gummy candies are shown in Table 2: Table 2. Summary of the results of compounding gelling agents in gummy candies

[0030] Table 2 shows that when 15% (w / v) potato phosphate modified starch is used as the main gelling agent and 1.5% (w / v) agar is used as the secondary gelling agent, the colloid has a certain viscosity and hardness, high transparency, smooth extrusion lines, good adhesion and support, and good extrusion molding effect. Therefore, the compound colloid is selected as the gelling agent for the subsequent preparation of gel gummies. The preparation of 3D printed gel gummies loaded with Polygonatum sibiricum powder will adjust the addition ratio of the two compound colloids according to the 3D printing effect.

[0031] The preparation process of 3D printing material for gel gummies loaded with Polygonatum sibiricum powder is as follows: Figure 5 As shown, it includes the following steps: A. Accurately weigh a certain amount of erythritol and 75% liquid maltitol into a Yukihira pot, add a certain amount of deionized water to dissolve them completely, place it on an induction cooker, and cook the sugar at 100℃ and 120W. Stop cooking when the sugar solution turns slightly caramelized to obtain mixed sugar solution A, and let it cool at room temperature for later use. B. Accurately weigh a certain amount of potato phosphate modified starch into a beaker, add a certain amount of deionized water, stir until completely dissolved, place the beaker in a water bath for gelatinization, and remove it immediately when the potato phosphate modified starch is observed to be transparent to obtain gelatinized liquid B. C. Accurately weigh a certain amount of edible agar into a beaker, add a certain amount of deionized water to swell it, place it in a water bath and heat until the agar is completely dissolved. After the system is evenly dispersed, cool it down to gel and obtain gel C. D. Accurately weigh a certain amount of Polygonatum powder into a beaker, add a certain amount of deionized water, stir until dissolved, and place at room temperature for later use. This solution is denoted as solution D. E. After the mixed sugar solution A cools at room temperature, add the gelatinized solution B and gelling solution C, along with solution D. Heat the mixture together at 60°C on an induction cooker, stirring constantly to prevent localized overheating and caramelization of the matrix. After heating, add an appropriate amount of polyglycerol ricinoleate to reduce air bubbles and increase the cohesion between the gummy candy mashes. F. Add the prepared Polygonatum odoratum gel soft candy matrix into the barrel of the 3D food printer, select the model, set the printing parameters, and perform 3D printing; G. After the printed Polygonatum odoratum gel candy is left to stand at room temperature for a period of time, the final product can be obtained.

[0032] The temperature of the mixed sugar solution A obtained in step A after cooling at room temperature must not exceed the gelatinization temperature of potato phosphate modified starch, so as to prevent the addition of gelatinized solution B from changing its gelatinization state.

[0033] In step B, the water bath gelatinization temperature of the potato phosphate modified starch is 80 ℃, and the gelatinization time is 25 minutes.

[0034] In step C, the water bath sol temperature of the agar is 95°C.

[0035] The processing method for obtaining Polygonatum powder in step D is as follows: wash fresh Polygonatum with clean water several times to remove surface mud and impurities, and then wash it with deionized water 2-3 times; then place the washed Polygonatum slices together in a vacuum drying oven at 60 ℃ to dry to constant weight; finally, crush the dried Polygonatum slices with a crusher and pass them through an 80-mesh sieve for later use. The printing temperature for 3D printing in step F is 25°C.

[0036] The product of this invention uses a natural gelling agent (a combination of agar and potato phosphate modified starch), avoiding the potential health risks of certain synthetic additives. It also uses erythritol and 75% liquid maltitol as sweeteners to provide a low-calorie, low-sugar, healthy sweetness, suitable for consumers on low-sugar diets. As a portable and edible form, the gel gummies solve the inconvenience of traditional Chinese medicine decoction and carrying, allowing the traditional medicinal and edible plant, Polygonatum sibiricum, to be easily integrated into daily life.

[0037] Examples 3-20 below show the preparation of Polygonatum odoratum gel soft candy samples according to the above preparation method.

[0038] Example 3 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 5% potato phosphate modified starch, 1.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0039] Example 4 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 5% potato phosphate modified starch, 1.5% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0040] Example 5 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 5% potato phosphate modified starch, 2.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0041] Example 6 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 6% potato phosphate modified starch, 1.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0042] Example 7 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 6% potato phosphate modified starch, 1.5% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0043] Example 8 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 6% potato phosphate modified starch, 2.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0044] Example 9 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 7% potato phosphate modified starch, 1.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0045] Example 10 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 7% potato phosphate modified starch, 1.5% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0046] Example 11 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 7% potato phosphate modified starch, 2.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0047] Example 12 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder, comprising the following components by mass fraction (w / v): 8% potato phosphate modified starch, 1.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0048] Example 13 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 8% potato phosphate modified starch, 1.5% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0049] Example 14 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 8% potato phosphate modified starch, 2.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0050] Example 15 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 9% potato phosphate modified starch, 1.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0051] Example 16 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 9% potato phosphate modified starch, 1.5% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0052] Example 17 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 9% potato phosphate modified starch, 2.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0053] Example 18 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 10% potato phosphate modified starch, 1.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0054] Example 19 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 10% potato phosphate modified starch, 1.5% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0055] Example 20 A printing material for 3D printing gel gummies loaded with Polygonatum sibiricum powder comprises the following components by mass fraction (w / v): 10% potato phosphate modified starch, 2.0% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate.

[0056] Example 21 1. Rheological properties The rheological properties of the Polygonatum odoratum gel gummy samples prepared in the above embodiments were measured using a rotational rheometer. Specifically, a plate with a diameter of 40 mm was used, and the apparent viscosity of the Polygonatum odoratum gel gummy samples was measured at 25°C within a shear rate range of 0.1 s⁻¹ to 100 s⁻¹ (see...). Figure 1 In addition, the storage modulus (G′) and loss modulus (G′′) of Polygonatum odoratum gel gummy were measured at 25°C within the angular frequency range of 0 rad / s to 100 rad / s. Specific results are shown in [link to study]. Figure 2 and Figure 3 .

[0057] observe Figure 1 It can be seen that, regardless of the proportion of agar in the mixture, the apparent viscosity of all samples decreased rapidly with increasing shear rate, and decreased within 20 seconds. -1 The viscosity gradually stabilizes at shear rates around 100°C, exhibiting shear-thinning behavior and characteristics of a pseudoplastic fluid. This behavior makes it suitable as a 3D printing material because lower viscosity during extrusion makes it easier for the material to pass through a smaller diameter nozzle.

[0058] G′ is a measure of mechanical strength, reflecting the elastic solid-like behavior of the printing material, while changes in G′′ reflect the viscous flow-like behavior of the printing material. Observation Figure 2 , Figure 3 It can be seen that G′ is consistently higher than G'' for all samples, indicating that all samples are gel-like materials with an elastic advantage. The 6%-2.0% group has the largest G′, followed by 5%-2% and 7%-2% respectively, while the 9%-1.0% group has the smallest G′, indicating that the 6%-2.0% group has better shape support, followed by 5%-2% and 7%-2%, and the 9%-1.0% group has the worst. Comparing G′ and G′′, the group with a larger G′ also has a larger G′′, showing a similar trend.

[0059] 2. Texture properties The texture properties of the Polygonatum odoratum gel gummies prepared in the above examples were measured using a TA-XT plusC texture analyzer to determine hardness, viscosity, elasticity, cohesiveness, stickiness, chewiness, and resilience. The probe was TA / 36, the test speed was 5 mm / s, and the compressive strain was 50%. Each set of example samples was measured in triplicate, and the average value was recorded. Specific measurement results are shown in Table 3. Table 3 Summary of Textural Properties Measurement Results

[0060] From a textural perspective, hardness is synergistically influenced by the content of potato phosphate-modified starch and agar. At the same agar content, the hardness of the gummy candy increases with increasing starch content. At the same starch content, increasing agar content also increases hardness. This is because starch and agar, as gel matrices, enhance intermolecular cross-linking and network structure density, thus improving mechanical resistance. Viscosity changes are somewhat complex. At the same agar content, viscosity first increases and then decreases with increasing starch content. It is speculated that in the low starch content stage, the mixed gel network formed by starch molecules and agar gradually improves, promoting increased friction and viscosity within the system. However, at high starch content, excessive molecular aggregation or steric hindrance may lead to a decrease in network structure order, resulting in lower viscosity. At the same starch content, increasing agar increases viscosity at low starch content and decreases viscosity at high starch content. This may be related to the effect of agar on the mixed gel network at high starch content. The regulatory effect is related to excessive interference from starch molecules; the elasticity and cohesiveness show similar patterns, generally increasing with increasing starch content in both low and high starch content ranges, but decreasing in the 7% and 8% starch content groups. This may be because the interaction mode between starch and agar changes at these proportions, and the elastic recovery and cohesiveness of the gel network are damaged to some extent; the stickiness generally increases with increasing starch content, which is related to the increase in adhesive substances in the system after the starch content increases; the chewiness increases with increasing starch content at the same agar content, but generally shows an initial increase followed by a decrease, possibly because the excessively increased hardness, viscosity and other indicators exceed the suitable chewing range, leading to a subsequent decrease in chewiness; the resilience varies little between different ratios, but generally shows an increasing trend with increasing starch concentration, indicating that high concentrations of starch can give the gel stronger structural recovery, but because the difference is not large, the effect of changes in starch and agar content on the deformation recovery speed of the gummy candy is relatively weak.

[0061] 3. 3D printing molding effect The Polygonatum odoratum gel gummy matrix prepared in the examples was added to the barrel of a 3D food printer. A cuboid model was uniformly selected as the standard, and printing parameters were set for 3D printing. The length, width, and height of the model were 40 mm, 20 mm, and 10 mm, respectively. The printed Polygonatum odoratum gel gummy samples were measured sequentially using calipers, and the dimensional characteristics of different samples were recorded. The specific measurement results are shown in Table 4. As can be seen from Table 4, the proportions 7%−1.0%, 7%−1.5%, and 7%−2.0% showed very small deviations from the target values ​​in the length, width, and height dimensions, with some dimensions even showing zero deviation, indicating good printing accuracy. The proportions 6%−2.0%, 6%−1.0%, and 5%−1.0% showed zero or very small deviations in some dimensions (such as width and height), indicating relatively high overall printing accuracy, second only to the first tier. Other proportions showed relatively larger deviations from the target values ​​in some or all dimensions of length, width, and height, indicating relatively lower printing accuracy.

[0062] In summary, from a rheological analysis perspective, the 6%-2% range exhibits higher storage modulus and loss modulus, indicating stronger overall elasticity and viscosity of its gel network, and a more stable structure. Furthermore, considering textural indices and adhering to the principles of "medium hardness, medium-low viscosity, medium-high elasticity and cohesiveness, low tooth adhesion, and medium chewability," the 6%-2% range shows a hardness of 294.584 g, still within the "medium hardness" range; a viscosity of 228.738%, falling into the "medium-low viscosity" category; and elasticity of 0.241 and cohesiveness of 0.234. Although these values ​​are slightly lower than those of the 6%-1.5% range, the stronger gel network stability in rheology somewhat compensates for these minor textural changes. Additionally, the tooth adhesion score of 69.076 indicates superior "low tooth adhesion" performance; and the chewability score of 16.647 still falls within the "medium chewability" range. Moreover, the printing accuracy of 6%-2% is also good, so we chose to combine 6% potato phosphate modified starch with 2% agar.

[0063] Table 4. Summary of Printing Effect Measurement Results

[0064] 4. Water activity (a w Characterization The water activity (a) of the Polygonatum odoratum gel gummy samples prepared in the examples was measured at 25 °C using an AquaLab water activity meter. w Each set of sample samples was measured in parallel three times, and the average value was recorded. See [link to specific measurement results] for details. Figure 4 .

[0065] Water activity (a w Water activity (a) is a measure of the amount of unbound water available in a sample. Unbound water is a major cause of microbial growth. Therefore, lower water activity is associated with a longer shelf life for products. Generally, a wProducts with a pH >0.84 are more likely to come into contact with mold, yeast, and bacteria. From Figure 4 Observations show that the water activity of the Polygonatum odoratum gel gummies is greater than 0.84. Therefore, it is recommended that the product be used as soon as possible after production to avoid the growth of other microorganisms and maximize the effect of instant consumption.

[0066] In summary, the 3D-printed gel gummy containing Polygonatum sibiricum powder prepared by this invention has the following recommended formulation by mass fraction (w / v): 6% potato phosphate modified starch, 2% agar, 25% erythritol, 25% 75% liquid maltitol, 20% Polygonatum sibiricum powder, and 0.2% polyglycerol ricinoleate. The Polygonatum sibiricum gel gummy prepared by this formulation has high storage modulus and loss modulus, and follows the principle of "medium hardness, medium-low viscosity, medium-high elasticity and cohesiveness, low tooth stickiness, and medium chewiness." The 3D printing effect also closely matches the model parameters, with high printing accuracy.

[0067] The above embodiments are merely preferred embodiments of the present invention and are not limited to the above embodiments. Various changes and improvements made to the present invention without departing from the spirit and scope of the present invention fall within the scope of the present invention as claimed.

Claims

1. A 3D-printed gel gummy loaded with Polygonatum sibiricum powder, characterized in that, Including by weight percentage The following components are included: potato phosphate modified starch 6%-10%, agar 1.0%-2.0%, erythritol 25%, 75% liquid maltitol 25%, Polygonatum sibiricum powder 20%, and polyglycerol ricinoleate 0.2%.

2. A method for preparing a 3D-printed gel gummy loaded with Polygonatum sibiricum powder as described in claim 1, characterized in that, Includes the following steps: 1) Weigh erythritol and 75% liquid maltitol into a Yukihira pot, add deionized water to dissolve them completely, place the pot on an induction cooker to cook the sugar. When the sugar solution turns slightly caramelized, stop cooking the sugar solution to obtain mixed sugar solution A. Let it cool at room temperature for later use. 2) Weigh potato phosphate modified starch into a beaker, add deionized water, stir until completely dissolved, place the beaker in a water bath for gelatinization, and remove it immediately when the potato phosphate modified starch is observed to be transparent to obtain gelatinized liquid B. 3) Weigh agar into a beaker, add deionized water to swell it, place it in a water bath and heat until the agar is completely dissolved. After the system is evenly dispersed, cool it down to gel and obtain gel C. 4) Weigh out the Polygonatum powder into a beaker, add deionized water, stir until dissolved to obtain solution D, and place at room temperature for later use; 5) Add gelatinized liquid B and gel C to mixed sugar solution A, and add solution D at the same time. Place the mixture on an induction cooker, mix and heat, stirring constantly during the heating process. After heating is complete, add polyglycerol ricinoleate to obtain the Polygonatum sibiricum gel soft candy matrix. 6) Add the prepared Polygonatum sibiricum gel soft candy matrix into the barrel of the 3D food printer, select the model, set the printing parameters, and perform 3D printing; 7) After the printed Polygonatum odoratum gel gummy is left to stand at room temperature, the final product is obtained.

3. The method for preparing a 3D-printed gel gummy loaded with Polygonatum sibiricum powder as described in claim 2, characterized in that, In step 1), the sugar is boiled at 110-130℃ and 120W.

4. The method for preparing a 3D-printed gel gummy loaded with Polygonatum sibiricum powder as described in claim 2, characterized in that, In step 2), the gelatinization temperature is 65-72℃, the water bath temperature is set to 80℃, and the gelatinization time is 20-25 minutes.

5. The method for preparing a 3D-printed gel gummy loaded with Polygonatum sibiricum powder as described in claim 2, characterized in that, In step 3), the water bath temperature is 90-100℃.

6. The method for preparing a 3D-printed gel gummy loaded with Polygonatum sibiricum powder as described in claim 2, characterized in that, The preparation process of Polygonatum powder in step 4) is as follows: Fresh Polygonatum is washed with clean water and deionized water, sliced, dried in a vacuum drying oven to constant weight, pulverized, and passed through an 80-mesh sieve for later use.

7. The method for preparing a 3D-printed gel gummy loaded with Polygonatum sibiricum powder as described in claim 2, characterized in that, The 3D printing temperature in step 6) is 22-25℃.

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