Highland barley-gastrodia elata tablet candy and preparation method thereof

Abstract

The invention discloses a highland barley-gastrodia elata tablet candy and a preparation method thereof, and belongs to the technical field of food processing. Existing tablet candy preparation has the problems of insufficient retention of active ingredients of raw materials, poor formability and the like. The method is characterized by comprising the following steps: cleaning highland barley grains, drying at 45-50 DEG C for 3-4 hours, crushing to obtain highland barley whole powder, freezing gastrodia elata slices, performing vacuum freeze drying, and performing superfine crushing to obtain gastrodia elata superfine powder; weighing the two components according to the mass ratio of (55-65): (15-25), and adding a proper amount of pullulan, high-polymerization-degree inulin and purified water to prepare a premix; and adding microcrystalline cellulose and magnesium stearate for granulation, carrying out two-stage drying to obtain dry granules, and finally carrying out compression molding under the pressure of 12-15MPa and the punch diameter of 8-10mm. The method can retain nutrition of the raw materials and improve formability, and is mainly used for preparing the highland barley-gastrodia elata tablet candy rich in nutrition.

Description

Technical Field

[0001] This invention relates to the field of food processing technology. More specifically, this invention relates to a barley-Gastrodia elata compressed candy and its preparation method. Background Technology

[0002] Under current technological conditions, there is a problem of insufficient retention of the effective components of raw materials when preparing barley and gastrodia tablets. This problem mainly arises because traditional processing methods cannot effectively protect the nutritional and medicinal components (such as dietary fiber and β-glucan in barley, and active substances like gastrodin in gastrodia) in the barley and gastrodia, resulting in lower nutritional and medicinal value of the final product.

[0003] In addition, poor formability is also a common problem. This problem is related to the physical properties of the raw materials (such as the particle structure and adhesive properties of barley flour and gastrodia powder) and the processing methods during the processing, which may cause the finished product to be unstable or easily broken. Summary of the Invention

[0004] One object of the present invention is to solve at least the above-mentioned problems and to provide at least the advantages that will be described later.

[0005] To achieve these objectives and other advantages according to the present invention, a method for preparing barley-Gastrodia elata compressed candy is provided, comprising the following steps: S1. After washing the barley grains, dry them at 45~50℃ for 3~4 hours, and then grind them to obtain barley flour; S2. After slicing the Gastrodia elata raw material, freeze it in an environment of -20~-18℃ for 24~26 hours, then dry it in a vacuum freeze dryer under a pressure of 0.8~1.0 kPa, and obtain Gastrodia elata ultrafine powder by ultrafine pulverization; S3. Weigh out whole barley flour and ultrafine gastrodia elata powder at a mass ratio of 55~65:15~25, add pullulan polysaccharide (0.5~1.5% of total powder mass), inulin (8~12% of total powder mass), and purified water (20~30% of total powder mass), and stir to obtain a premix. S4. Add 8-12% microcrystalline cellulose and 0.5-1.5% magnesium stearate to the premix, granulate at 800-1000 r / min for 25-35 minutes to obtain wet granules, then dry at 40-45℃ for 1.5-2.5 hours, and then heat to 60-65℃ for 2-3 hours to obtain dry granules. S5. The dry granules are compressed into tablets at a pressure of 12-15 MPa and a punch diameter of 8-10 mm to obtain barley-gastrodia elata compressed candy.

[0006] Preferably, the preparation of high-polymerization-degree inulin includes the following steps: After washing the chicory roots, they were crushed to a particle size of ≤5 mm to obtain chicory root powder; Add chicory root powder to purified water at 70-85℃ at a material-to-liquid ratio of 1:8-12, extract for 30-40 minutes, and filter to obtain chicory extract. The chicory extract was concentrated to a solid content of 25-35%, and ethanol with a mass concentration of 85-95% was added. The amount of ethanol added was 2.0-3.0 times the volume of the concentrated liquid. After standing for 24-48 hours, the precipitate was separated. The precipitate was washed twice with anhydrous ethanol and dried to a moisture content of ≤5% under a vacuum of ≤10 kPa and a temperature of 55~60℃. The dried material was ultra-finely pulverized to a particle size D90≤20μm to obtain high-polymerization inulin.

[0007] Preferably, after concentrating the chicory extract, the pH is adjusted to 5.0-5.5 using a citric acid-tartaric acid composite solution before ethanol precipitation, with the mass concentration ratio of citric acid to tartaric acid being 1:0.5-2.

[0008] Preferably, in the premix preparation process of step S3, an ethanol aqueous solution of 1.5-2.5% of the total mass of the premix is ​​added, and the mixture is stirred at 50-55°C for 10-15 minutes before proceeding to step S4, wherein the volume fraction of ethanol in the ethanol aqueous solution is 30-40%.

[0009] Preferably, before granulation in step S4, 0.1-0.3% of food-grade hydrophobic silica is added to the premix, and the mixture is premixed at 500-600 r / min for 3-5 minutes.

[0010] Preferably, after adding the ethanol aqueous solution, the premix is ​​rapidly cooled to -15 to -18°C at a cooling rate of not less than 50°C / min and rapidly cured for 10 to 15 minutes, and then heated to 50 to 55°C at a rate of 10 to 15°C / min and stirred for 20 to 30 minutes.

[0011] Preferably, in step S1, after washing the barley grains, they are first soaked in a 0.5% to 0.8% sodium bicarbonate solution containing 0.05% to 0.1% EDTA-2Na for 8 to 10 minutes, and then dried at 45 to 50°C.

[0012] Preferably, during the granulation process in step S4, after the wet granules are formed, the following step is added: The wet particles are treated in an ultrasonic field with a frequency of 20-25 kHz for 3-5 minutes, and the treatment temperature is maintained at 40-45℃ before proceeding to the subsequent drying process.

[0013] Preferably, after ultrasonic treatment, porous starch of 0.5-1.0% of the particle mass is evenly sprayed onto the surface of the wet particles, and then dried. Porous starch is prepared by the following steps: Mix corn starch and water at a mass ratio of 1:3~5, and adjust the pH to 6.0~6.5 using 0.1 mol / L sodium hydroxide solution or sodium bicarbonate solution; Add 0.5-1.5% α-amylase and 0.8-1.2% saccharifying enzyme by the dry weight of corn starch, and enzymatically hydrolyze at 55-57℃ for 2-4 hours; Immediately after enzymatic hydrolysis, heat to 95-98℃ to inactivate the enzyme for 10-15 minutes; The solid obtained by centrifugation was washed with deionized water until neutral. The washed solids were dried to a moisture content of ≤5% under a vacuum of ≤15 kPa and a temperature of 40~45℃. The dried material was pulverized to a particle size D90≤30μm to obtain porous starch.

[0014] This invention provides a method for preparing barley-Gastrodia elata compressed candy.

[0015] The present invention has at least the following beneficial effects: This invention employs vacuum freeze-drying technology combined with ultrafine pulverization to process Gastrodia elata raw materials. The vacuum freeze-drying process is carried out in a low-temperature vacuum environment of -20 to -18°C, aiming to minimize the loss of heat-sensitive active substances such as gastrodin during processing and ensure their high biological activity. The subsequent ultrafine pulverization further improves the solubility and utilization rate of the product.

[0016] This invention uses pullulan and highly polymerized inulin in combination. These two components work synergistically to form a fine and stable three-dimensional network structure in the material. This structure can effectively encapsulate easily soluble or degradable water-soluble functional components such as β-glucan in barley flour, preventing their loss during subsequent processing or storage. Compared with traditional single binders, this compound system exhibits superior encapsulation ability and structural stability.

[0017] This invention employs multiple process optimizations. First, it combines microcrystalline cellulose granulation with a two-stage drying process: the initial stage uses a lower temperature of 40-45°C for drying, and the second stage raises the temperature to 60-65°C for final drying. This gradient heating strategy effectively avoids stress concentration caused by local overheating. Second, hydrophobic silica is precisely added to the formulation as a flow aid and anti-brittleness agent, and its hydrophobic properties further enhance the particles' resistance to breakage.

[0018] This invention employs an ethanol solution followed by rapid cooling and solidification. This step promotes the rapid formation of amorphous components in the material into a dense glassy structure, effectively locking in volatile and heat-sensitive active ingredients while simultaneously leveraging the inherent antibacterial properties of ethanol to enhance product stability. The application of the rapid cooling and solidification process significantly reduces the risk of thermal degradation of β-glucan during the subsequent higher-temperature drying stage. Furthermore, the gradient temperature design of the aforementioned two-stage drying process aims to avoid localized overheating caused by sudden temperature increases, ensuring uniform drying.

[0019] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Detailed Implementation

[0020] The present invention will be further described in detail below with reference to embodiments, so that those skilled in the art can implement it based on the description.

[0021] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0022] <Example 1> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: Select barley grains, wash them, soak them in a 0.5% sodium bicarbonate solution containing 0.05% EDTA-2Na for 8 minutes, dry them in a 45℃ environment for 3 hours, then pulverize them and pass them through an 80-mesh sieve to obtain whole barley flour. Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices and frozen at -20℃ for 24 hours. Then, it was dried using vacuum freeze drying technology (pressure set at 0.8kPa). After that, it was ultrafine pulverized until the particle size reached D90≤15μm, and finally Gastrodia elata ultrafine powder was obtained. Preparation of high-polymerization-degree inulin: Chicory roots were crushed to a particle size of no more than 5 mm, and purified water at 70°C was added at a material-to-liquid ratio of 1:8. After extraction for 30 minutes, the mixture was filtered to obtain chicory extract. Chicory extract was concentrated to a solid content of 25%, and its pH was adjusted to 5.0 using a citric acid-tartaric acid composite solution. 85% ethanol solution equivalent to 2.0 times the volume of the concentrate was added, and the precipitate was separated after standing for 24 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. The precipitate was washed twice with anhydrous ethanol and then vacuum dried at a vacuum of 10 kPa and 55°C until the moisture content did not exceed 5%. It was then ultra-finely pulverized to achieve a particle size of D90≤20μm, thus obtaining high-polymerization inulin. Premix preparation: Weigh barley powder and gastrodia elata ultrafine powder at a mass ratio of 55:15. Add pullulan polysaccharide (0.5% of total powder mass), inulin (8% of high degree of polymerization), and purified water (20%). At the same time, add 30% ethanol aqueous solution (1.5% of total premix mass). Cool rapidly to -15℃ at a cooling rate of 5℃ / min and solidify at -15℃ for 10 minutes. Then heat to 50℃ at a rate of 10℃ / min and stir for 10 minutes to obtain the premix. Granulation and drying: Microcrystalline cellulose (8% by mass), magnesium stearate (0.5% by mass), and food-grade hydrophobic silica (0.1% by mass) were added to the premix. The mixture was premixed at 500 rpm for 3 minutes, then granulated at 800 rpm for 25 minutes to obtain wet granules. The wet granules were then treated in an ultrasonic field at a frequency of 20 kHz for 3 minutes at a temperature maintained at 40°C. Afterward, porous starch (0.5% by mass) was uniformly sprayed onto the surface of the wet granules. The granules were first dried at 40°C for 1.5 hours, then heated to 60°C and dried for 2 hours to obtain dry granules. The porous starch was prepared through the following steps: Corn starch and water were mixed at a mass ratio of 1:5, and the pH was adjusted to 6.0 using a 0.1 mol / L sodium hydroxide solution. Add 0.5% α-amylase and 0.8% saccharifying enzyme by dry weight of corn starch, and enzymatically hydrolyze at 55℃ for 4 hours; Immediately after enzymatic hydrolysis, heat to 95℃ for 10 minutes to inactivate the enzyme. The solid obtained by centrifugation was washed with deionized water until neutral. The washed solids were dried to a moisture content of ≤5% under a vacuum of ≤15 kPa and a temperature of 40~45℃. The dried material was pulverized to a particle size D90≤30μm to obtain porous starch; Compression molding: The dry granules are compressed under a compression pressure of 12MPa and a punch diameter of 8mm to obtain barley-gastrodia elata compressed candy.

[0023] <Example 2> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, soak them in a 0.6% sodium bicarbonate solution containing 0.05% EDTA-2Na for 8 minutes, dry them at 48℃ for 3.5 hours, and then pulverize them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Preparation of high-polymerization-degree inulin: Chicory root was added to purified water at 78℃ at a ratio of 1:10 and extracted for 35 minutes. The extract was concentrated to a solid content of 30%, and the pH was adjusted to 5.3 using a citric acid-tartaric acid composite solution. Then, 2.5 times the volume of the concentrated solution of 90% ethanol solution was added, and the mixture was allowed to stand for 36 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. After washing, the precipitate was vacuum dried under a vacuum of 8 kPa and a temperature of 58°C, and then ultra-fine pulverized to achieve a particle size of D90≤20μm. Premix preparation: Weigh barley powder and gastrodia elata ultrafine powder at a mass ratio of 60:20, add pullulan polysaccharide (1.0% of total powder mass), inulin (10% of high degree of polymerization), and purified water (25% of total water mass), and add 35% ethanol aqueous solution (2.0% of total premix mass). Cool rapidly to -15℃ at a cooling rate of 5℃ / min, and solidify at -15℃ for 10 minutes. Then heat to 53℃ at a rate of 10℃ / min and stir for 13 minutes. Granulation and drying: Microcrystalline cellulose (10% by mass), magnesium stearate (1.0% by mass), and hydrophobic silica (0.2% by mass) were added to the premix. The mixture was premixed at 550 rpm for 4 minutes, then granulated at 900 rpm for 30 minutes. The wet granules were ultrasonically treated at 23 kHz for 4 minutes at a temperature maintained at 43°C. Porous starch (0.8% by mass) was then sprayed onto the granules and dried at 43°C for 2 hours, followed by drying at 63°C for 2.5 hours. The porous starch was prepared through the following steps: Corn starch and water were mixed at a mass ratio of 1:5, and the pH was adjusted to 6.0 using a 0.1 mol / L sodium hydroxide solution. Add 0.5% α-amylase and 0.8% saccharifying enzyme by dry weight of corn starch, and enzymatically hydrolyze at 55℃ for 4 hours; Immediately after enzymatic hydrolysis, heat to 95℃ for 10 minutes to inactivate the enzyme. The solid obtained by centrifugation was washed with deionized water until neutral. The washed solids were dried to a moisture content of ≤5% under a vacuum of ≤15 kPa and a temperature of 40~45℃. The dried material was pulverized to a particle size D90≤30μm to obtain porous starch; Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0024] <Example 3> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, soak them in a 0.8% sodium bicarbonate solution containing 0.05% EDTA-2Na for 10 minutes, dry them in a 50℃ environment for 4 hours, and then pulverize them to obtain whole barley flour. Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -18℃ for 26 hours, dried using vacuum freeze-drying technology (pressure of 1.0 kPa), and then ultrafine pulverized to obtain Gastrodia elata ultrafine powder; Preparation of high-polymerization-degree inulin: Chicory root was added to purified water at 85℃ at a ratio of 1:12 and extracted for 40 minutes. The extract was concentrated to a solid content of 35%, and the pH was adjusted to 5.5 using a citric acid-tartaric acid composite solution. Then, 95% ethanol solution equivalent to 3.0 times the volume of the concentrated extract was added, and the mixture was allowed to stand for 48 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. After washing, the precipitate was vacuum dried under a vacuum of 8 kPa and a temperature of 60°C, and then ultra-fine pulverized to achieve a particle size of D90≤20μm. Premix preparation: Weigh out whole barley powder and ultrafine gastrodia powder at a mass ratio of 65:25, add pullulan polysaccharide (1.5% of total powder mass), inulin (12% of high degree of polymerization), and purified water (30%), and add 40% ethanol aqueous solution (2.5% of total premix mass). Cool rapidly to -15℃ at a cooling rate of 5℃ / min, and solidify at -15℃ for 10 minutes. Then heat to 55℃ at a rate of 10℃ / min and stir for 15 minutes. Granulation and drying: Microcrystalline cellulose (12% by mass), magnesium stearate (1.5% by mass), and hydrophobic silica (0.3% by mass) were added to the premix. The mixture was premixed at 600 rpm for 5 minutes, then granulated at 1000 rpm for 35 minutes. The wet granules were ultrasonically treated at 25 kHz for 5 minutes at a temperature maintained at 45°C. Porous starch (1.0% by mass) was then sprayed onto the granules and dried at 45°C for 2.5 hours, followed by drying at 65°C for 3 hours. The porous starch was prepared through the following steps: Corn starch and water were mixed at a mass ratio of 1:5, and the pH was adjusted to 6.0 using a 0.1 mol / L sodium hydroxide solution. Add 0.5% α-amylase and 0.8% saccharifying enzyme by dry weight of corn starch, and enzymatically hydrolyze at 55℃ for 4 hours; Immediately after enzymatic hydrolysis, heat to 95℃ for 10 minutes to inactivate the enzyme. The solid obtained by centrifugation was washed with deionized water until neutral. The washed solids were dried to a moisture content of ≤5% under a vacuum of ≤15 kPa and a temperature of 40~45℃. The dried material was pulverized to a particle size D90≤30μm to obtain porous starch; Compression molding: The target product is obtained by pressing under a pressure of 15MPa and a punch diameter of 10mm.

[0025] <Blank Group> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, dry them at 48℃ for 3.5 hours, and then grind them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Premix preparation: Weigh out whole barley flour and ultrafine gastrodia elata powder at a mass ratio of 60:20, add purified water accounting for 25% of the total powder mass, and mix evenly; Granulation and drying: Add 10% microcrystalline cellulose and 1.0% magnesium stearate to the premix, premix at 550 r / min for 4 minutes, granulate at 900 r / min for 30 minutes, treat the wet granules with ultrasonic waves at 23 kHz for 4 minutes, keep the treatment temperature at 43℃, spray with porous starch at 0.8% of the granule mass, dry at 43℃ for 2 hours, and then heat to 63℃ for 2.5 hours. Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0026] <Control Group 1> The preparation method of barley-Gastrodia elata compressed candy involves replacing pullulan and high-polymerization inulin with an equal amount of hydroxypropyl methylcellulose, while the rest of the preparation method is completely consistent with Example 2.

[0027] <Control Group 2> The preparation method of barley-Gastrodia elata compressed candy involves replacing pullulan and high-polymerization inulin with an equal amount of maltodextrin, while the rest of the preparation method is completely consistent with Example 2.

[0028] <Comparative Example 1> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, soak them in a 0.6% sodium bicarbonate solution containing 0.05% EDTA-2Na for 8 minutes, dry them at 48℃ for 3.5 hours, and then pulverize them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Premix preparation: Weigh barley powder and gastrodia elata ultrafine powder at a mass ratio of 60:20, add pullulan polysaccharide accounting for 11.0% of the total powder mass and 25% purified water, and additionally add 35% ethanol aqueous solution accounting for 2.0% of the total premix mass. Quickly cool to -15℃ at a cooling rate of 5℃ / min, and solidify at -15℃ for 10 minutes. Then, heat to 53℃ at a rate of 10℃ / min and stir for 13 minutes. Granulation and drying: 10% microcrystalline cellulose, 1.0% magnesium stearate and 0.2% hydrophobic silica were added to the premix. After premixing at 550 r / min for 4 minutes, the mixture was granulated at 900 r / min for 30 minutes. The wet granules were ultrasonically treated at a frequency of 23 kHz for 4 minutes, and the treatment temperature was maintained at 43°C. Porous starch of 0.8% of the granule mass was sprayed on the mixture. The mixture was first dried at 43°C for 2 hours, and then heated to 63°C for 2.5 hours. The preparation steps of the porous starch were the same as in Example 2. Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0029] <Comparative Example 2> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, soak them in a 0.6% sodium bicarbonate solution containing 0.05% EDTA-2Na for 8 minutes, dry them at 48℃ for 3.5 hours, and then pulverize them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Preparation of high-polymerization-degree inulin: Chicory root was added to purified water at 78℃ at a ratio of 1:10 and extracted for 35 minutes. The extract was concentrated to a solid content of 30%, and the pH was adjusted to 5.3 using a citric acid-tartaric acid composite solution. Then, 2.5 times the volume of the concentrated solution of 90% ethanol solution was added, and the mixture was allowed to stand for 36 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. After washing, the precipitate was vacuum dried under a vacuum of 8 kPa and a temperature of 58°C, and then ultra-fine pulverized to achieve a particle size of D90≤20μm. Premix preparation: Weigh out whole barley powder and ultrafine gastrodia powder at a mass ratio of 60:20, add 11% of high-polymerization inulin and 25% of purified water, and add an additional 2.0% of 35% ethanol aqueous solution. Quickly cool to -15℃ at a cooling rate of 5℃ / min, and solidify at -15℃ for 10 minutes. Then, heat to 53℃ at a rate of 10℃ / min and stir for 13 minutes. Granulation and drying: 10% microcrystalline cellulose, 1.0% magnesium stearate and 0.2% hydrophobic silica were added to the premix. After premixing at 550 r / min for 4 minutes, the mixture was granulated at 900 r / min for 30 minutes. The wet granules were ultrasonically treated at a frequency of 23 kHz for 4 minutes, and the treatment temperature was maintained at 43°C. Porous starch of 0.8% of the granule mass was sprayed on the mixture. The mixture was first dried at 43°C for 2 hours, and then heated to 63°C for 2.5 hours. The preparation steps of the porous starch were the same as in Example 2. Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0030] <Comparative Example 3> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, dry them at 48℃ for 3.5 hours, and then grind them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Preparation of high-polymerization-degree inulin: Chicory root was added to purified water at 78℃ at a ratio of 1:10 and extracted for 35 minutes. The extract was concentrated to a solid content of 30%, and the pH was adjusted to 5.3 using a citric acid-tartaric acid composite solution. Then, 2.5 times the volume of the concentrated solution of 90% ethanol solution was added, and the mixture was allowed to stand for 36 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. After washing, the precipitate was vacuum dried under a vacuum of 8 kPa and a temperature of 58°C, and then ultra-fine pulverized to achieve a particle size of D90≤20μm. Premix preparation: Weigh barley powder and gastrodia elata ultrafine powder at a mass ratio of 60:20, add pullulan polysaccharide (1.0% of total powder mass), inulin (10% of high degree of polymerization), and purified water (25% of total water mass), and add 35% ethanol aqueous solution (2.0% of total premix mass). Cool rapidly to -15℃ at a cooling rate of 5℃ / min, and solidify at -15℃ for 10 minutes. Then heat to 53℃ at a rate of 10℃ / min and stir for 13 minutes. Granulation and drying: Add 10% microcrystalline cellulose, 1.0% magnesium stearate and 0.2% hydrophobic silica to the premix. After premixing at 550 r / min for 4 minutes, granulate at 900 r / min for 30 minutes. The wet granules are treated with ultrasound at 23 kHz for 4 minutes and the treatment temperature is maintained at 43℃. Spray with porous starch at 0.8% of the granule mass. Dry at 43℃ for 2 hours and then heat to 63℃ for 2.5 hours. Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0031] <Comparative Example 4> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, soak them in a 0.6% sodium bicarbonate solution containing 0.05% EDTA-2Na for 8 minutes, dry them at 48℃ for 3.5 hours, and then pulverize them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Preparation of high-polymerization-degree inulin: Chicory root was added to purified water at 78℃ at a ratio of 1:10 and extracted for 35 minutes. The extract was concentrated to a solid content of 30%, and the pH was adjusted to 5.3 using a citric acid-tartaric acid composite solution. Then, 2.5 times the volume of the concentrated solution of 90% ethanol solution was added, and the mixture was allowed to stand for 36 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. After washing, the precipitate was vacuum dried under a vacuum of 8 kPa and a temperature of 58°C, and then ultra-fine pulverized to achieve a particle size of D90≤20μm. Premix preparation: Weigh out whole barley flour and ultrafine gastrodia elata powder at a mass ratio of 60:20, add pullulan polysaccharide (1.0% of total powder mass), inulin (10% of high degree of polymerization), and purified water (25% of total powder mass), and mix evenly. Granulation and drying: Add 10% microcrystalline cellulose, 1.0% magnesium stearate and 0.2% hydrophobic silica to the premix. After premixing at 550 r / min for 4 minutes, granulate at 900 r / min for 30 minutes. The wet granules are treated with ultrasound at 23 kHz for 4 minutes and the treatment temperature is maintained at 43℃. Spray with porous starch at 0.8% of the granule mass. Dry at 43℃ for 2 hours and then heat to 63℃ for 2.5 hours. Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0032] <Comparative Example 5> Preparation method of highland barley-gastrodia elata compressed candy: Preparation of whole barley flour: After washing the barley grains, soak them in a 0.6% sodium bicarbonate solution containing 0.05% EDTA-2Na for 8 minutes, dry them at 48℃ for 3.5 hours, and then pulverize them to obtain whole barley flour; Preparation of Gastrodia elata ultrafine powder: Gastrodia elata was cut into slices, frozen at -19℃ for 25 hours, and then ultrafinely pulverized after vacuum freeze drying (pressure of 0.9 kPa) to obtain Gastrodia elata ultrafine powder; Preparation of high-polymerization-degree inulin: Chicory root was added to purified water at 78℃ at a ratio of 1:10 and extracted for 35 minutes. The extract was concentrated to a solid content of 30%, and the pH was adjusted to 5.3 using a citric acid-tartaric acid composite solution. Then, 2.5 times the volume of the concentrated solution of 90% ethanol solution was added, and the mixture was allowed to stand for 36 hours. The mass concentration ratio of citric acid to tartaric acid was 1:2. After washing, the precipitate was vacuum dried under a vacuum of 8 kPa and a temperature of 58°C, and then ultra-fine pulverized to achieve a particle size of D90≤20μm. Premix preparation: Weigh barley powder and gastrodia elata ultrafine powder at a mass ratio of 60:20, add pullulan polysaccharide (1.0% of total powder mass), inulin (10% of high degree of polymerization), and purified water (25% of total water mass), and add 35% ethanol aqueous solution (2.0% of total premix mass). Cool rapidly to -15℃ at a cooling rate of 5℃ / min, and solidify at -15℃ for 10 minutes. Then heat to 53℃ at a rate of 10℃ / min and stir for 13 minutes. Granulation and drying: Add 10% microcrystalline cellulose and 1.0% magnesium stearate to the premix, premix at 550 r / min for 4 minutes, granulate at 900 r / min for 30 minutes, treat the wet granules with ultrasonic waves at 23 kHz for 4 minutes, keep the treatment temperature at 43℃, spray with porous starch at 0.8% of the granule mass, dry at 43℃ for 2 hours, and then heat to 63℃ for 2.5 hours. Compression molding: The target product is obtained by pressing under a pressure of 13MPa and a punch diameter of 9mm.

[0033] <Key Performance Testing> Samples were prepared according to the specific details of Examples 1-3, blank group, control groups 1-2, and comparative examples 1-5 above, and the key properties of these samples were tested. The specific testing methods are as follows: Gastrodin was detected using high-performance liquid chromatography (HPLC), which followed the relevant provisions of the 2025 edition of the Chinese Pharmacopoeia; β-glucan was detected using enzymatic hydrolysis, which met the requirements of GB5009.289-2016; friability was detected using the rotating disc method, which was performed according to the "Tablet Friability Test Method" in General Chapter 0923 of the 2025 edition of the Chinese Pharmacopoeia; and microbial testing was conducted according to the methods specified in GB4789.2-2016. The relevant test results are shown in Table 1 below. Table 1. Key performance test results of highland barley-gastrodia elata compressed candy. According to the data analysis in Table 1, in the comparative tests of Examples 1, 2 and 3, the gastrodin retention rate of Example 2 was the highest among the three, and its value was stable and significantly higher than that of Examples 1 and 3. At the same time, the friability of Example 2 was the lowest among the three, and the value was statistically verified to be significantly lower than that of Examples 1 and 3. This indicates that the specific combination of process parameters used in Example 2 achieved the optimal balance in terms of core performance indicators, which not only maximized the retention of the active ingredient gastrodin in the preparation, but also showed excellent mechanical stability in terms of physical formability. In Example 2, the gastrodin retention rate reached 94.2%, which was significantly higher than the 78.3% of the blank group. The β-glucan retention rate in Example 2 was 91.7%, which was 19.1 percentage points higher than the 72.6% of the blank group. The results show that the compounding method of pullulan / high degree inulin can effectively maintain the stability of active ingredients and significantly improve the retention rate. In Example 2, the gastrodin retention rate (94.2%) was higher than that in Control Group 1 (85.2%), and the β-glucan retention rate (91.7%) was 11.3 percentage points higher than that in Control Group 1 (80.4%). At the same time, the gastrodin retention rate in Example 2 was also 11.5 percentage points higher than that in Control Group 2 (82.7%). This indicates that the three-dimensional network structure constructed by pullulan polysaccharide / high-polymer inulin is superior to traditional binders and can effectively reduce the loss of heat-sensitive components. In Example 2, the β-glucan retention rate was significantly improved compared to Comparative Example 1, indicating that pullulan alone is difficult to effectively encapsulate water-soluble components (such as β-glucan) when high molecular weight inulin is lacking. At the same time, the friability of Example 2 was reduced by 62.7% compared to Comparative Example 1, confirming that the water-holding capacity of high molecular weight inulin and the adhesive properties of pullulan have a synergistic effect, jointly enhancing the mechanical strength of the particles. In addition, the total number of colonies in Example 2 was significantly lower than that in Comparative Example 2, revealing that the film-forming properties of pullulan, combined with the ethanol solution, formed an antibacterial barrier that was missing in Comparative Example 2. In Example 2, the friability measurement value was 0.28%, which was significantly reduced by 31.7% compared to 0.41% in Comparative Example 3. This improvement is mainly attributed to the ultrasonic cavitation effect, which refines the particle structure through high-intensity bubble rupture and promotes the uniform filling of microcrystalline cellulose in the material gaps, thereby enhancing the overall density and mechanical stability. The β-glucan retention rate in Example 2 was significantly higher than that in Comparative Example 4 (84.7%), while the disintegration time was shortened to 10.8 min, a 33.3% reduction compared to 16.2 min in Comparative Example 4. This improvement was primarily due to the rapid cooling and solidification process (temperature controlled within the range of -15 to -18°C), which quickly locks in the glassy structure formed by ethanol, effectively reducing the degree of thermal degradation of β-glucan under high-temperature conditions. In addition, the capillary channel effect introduced by porous starch accelerated water penetration and disintegration rates, optimizing drug release performance. The friability of Example 2 was significantly reduced compared to 0.62% of Comparative Example 5. This achievement is attributed to the addition of hydrophobic silica. This additive effectively suppressed the structural collapse problem during the drying process by improving the hydrophobicity of the particle surface, thus ensuring the integrity of the particle morphology and the durability of the product. This invention overcomes two major technical bottlenecks in traditional compressed candies—insufficient retention of active ingredients and poor formability—through the synergy of multiple technologies, resulting in a technically innovative solution.

[0034] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and embodiments shown and described herein.

Claims

1. A method for preparing highland barley-Gastrodia elata compressed candy, characterized in that, Includes the following steps: S1. After washing the barley grains, dry them at 45~50℃ for 3~4 hours, and then grind them to obtain barley flour; S2. After slicing the Gastrodia elata raw material, freeze it in an environment of -20~-18℃ for 24~26 hours, then dry it in a vacuum freeze dryer under a pressure of 0.8~1.0 kPa, and obtain Gastrodia elata ultrafine powder by ultrafine pulverization; S3. Weigh out whole barley flour and ultrafine gastrodia elata powder at a mass ratio of 55~65:15~25, add pullulan polysaccharide (0.5~1.5% of total powder mass), inulin (8~12% of total powder mass), and purified water (20~30% of total powder mass), and stir to obtain a premix. S4. Add 8-12% microcrystalline cellulose and 0.5-1.5% magnesium stearate to the premix, granulate at 800-1000 r / min for 25-35 minutes to obtain wet granules, then dry at 40-45℃ for 1.5-2.5 hours, and then heat to 60-65℃ for 2-3 hours to obtain dry granules. S5. The dry granules are compressed into tablets at a pressure of 12-15 MPa and a punch diameter of 8-10 mm to obtain barley-gastrodia elata compressed candy.

2. The preparation method of the highland barley-Gastrodia elata compressed candy as described in claim 1, characterized in that, The preparation of high-polymerization-degree inulin includes the following steps: After washing the chicory roots, they were crushed to a particle size of ≤5 mm to obtain chicory root powder; Add chicory root powder to purified water at 70-85℃ at a material-to-liquid ratio of 1:8-12, extract for 30-40 minutes, and filter to obtain chicory extract. The chicory extract was concentrated to a solid content of 25-35%, and ethanol with a mass concentration of 85-95% was added. The amount of ethanol added was 2.0-3.0 times the volume of the concentrated liquid. After standing for 24-48 hours, the precipitate was separated. The precipitate was washed twice with anhydrous ethanol and dried to a moisture content of ≤5% under a vacuum of ≤10 kPa and a temperature of 55~60℃. The dried material was ultra-finely pulverized to a particle size D90≤20μm to obtain high-polymerization inulin.

3. The preparation method of highland barley-Gastrodia elata compressed candy as described in claim 2, characterized in that, After the chicory extract was concentrated, the pH was adjusted to 5.0-5.5 using a citric acid-tartaric acid composite solution before ethanol precipitation. The mass concentration ratio of citric acid to tartaric acid was 1:0.5-2.

4. The preparation method of the highland barley-Gastrodia elata compressed candy as described in claim 1, characterized in that, In the preparation of the premix in step S3, an additional 1.5-2.5% of the total mass of the premix is ​​added to an aqueous ethanol solution, and the mixture is stirred at 50-55°C for 10-15 minutes before proceeding to step S4. The volume fraction of ethanol in the aqueous ethanol solution is 30-40%.

5. The preparation method of highland barley-Gastrodia elata compressed candy as described in claim 4, characterized in that, Before granulation in step S4, add 0.1-0.3% of food-grade hydrophobic silica to the premix and premix for 3-5 minutes at 500-600 r / min.

6. The preparation method of highland barley-Gastrodia elata compressed candy as described in claim 4, characterized in that, After adding the ethanol-water solution, the premix is ​​rapidly cooled to -15 to -18°C at a cooling rate of not less than 5°C / min and rapidly cured for 10 to 15 minutes. Then, the temperature is increased to 50 to 55°C at a rate of 10 to 15°C / min and stirred for 20 to 30 minutes.

7. The preparation method of highland barley-Gastrodia elata compressed candy as described in claim 1, characterized in that, In step S1, after washing, the barley grains are first soaked in a 0.5% to 0.8% sodium bicarbonate solution containing 0.05% to 0.1% EDTA-2Na for 8 to 10 minutes, and then dried at 45 to 50°C.

8. The preparation method of the highland barley-Gastrodia elata compressed candy as described in claim 1, characterized in that, During the granulation process in step S4, after the wet granules are formed, the following steps are added: The wet particles are treated in an ultrasonic field with a frequency of 20-25 kHz for 3-5 minutes, and the treatment temperature is maintained at 40-45℃ before proceeding to the subsequent drying process.

9. The preparation method of the highland barley-Gastrodia elata compressed candy as described in claim 8, characterized in that, After ultrasonic treatment, porous starch, accounting for 0.5~1.0% of the particle mass, is evenly sprayed onto the surface of the wet granules, and then dried. Porous starch is prepared by the following steps: Mix corn starch and water at a mass ratio of 1:3~5, and adjust the pH to 6.0~6.5 using 0.1 mol / L sodium hydroxide solution or sodium bicarbonate solution; Add 0.5-1.5% α-amylase and 0.8-1.2% saccharifying enzyme by the dry weight of corn starch, and enzymatically hydrolyze at 55-57℃ for 2-4 hours; Immediately after enzymatic hydrolysis, heat to 95-98℃ to inactivate the enzyme for 10-15 minutes; The solid obtained by centrifugation was washed with deionized water until neutral. The washed solids were dried to a moisture content of ≤5% under a vacuum of ≤15 kPa and a temperature of 40~45℃. The dried material was pulverized to a particle size D90≤30μm to obtain porous starch.

10. Barley-Gastrodia elata compressed candy, characterized in that, The highland barley-Gastrodia elata compressed candy prepared according to the method described in any one of claims 1 to 9.

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