Preparation method of Chinese torreya gel candy capable of reducing triglyceride

Abstract

The invention discloses a preparation method of Chinese torreya gel candies capable of reducing triglyceride. The invention belongs to the technical field of functional food, torreya grandis oil is extracted through a low-temperature squeezing technology, damage of traditional hot processing to active ingredients is avoided, meanwhile, low-temperature cold squeezing and molecular distillation technologies are adopted for treating linseed oil, and it is ensured that unsaturated fatty acid and antioxidant ingredients of the linseed oil are highly reserved; meanwhile, by optimizing the formula and the preparation process of the gel matrix, the product has soft and elastic texture, meanwhile, the sugar oil is added to improve the overall taste, and the acceptability of consumers is improved; the torreya grandis oil and the linseed oil are uniformly wrapped in the gel matrix by adopting a rolling die shaping technology, so that grease oxidation is effectively prevented, and the shelf life of the product is prolonged; the food is in an independent small particle form, is convenient to carry and eat, and meets the requirements of people of different age groups; all the raw materials are natural sources, so that the use of chemically synthesized additives is avoided, and the pursuit of modern consumers on healthy foods is met.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically referring to a method for preparing Torreya grandis gel candy that lowers triglycerides. Background Technology

[0002] Hyperlipidemia is a common metabolic disease characterized by elevated levels of lipids such as triglycerides and cholesterol in the blood, which can induce various diseases such as arteriosclerosis and fatty liver. Currently, most commonly used lipid-lowering drugs are chemically synthesized preparations (such as statins), which, while highly effective, may cause side effects such as liver damage and muscle pain with long-term use. Therefore, developing natural and safe functional foods for lowering lipids has significant market demand and social importance.

[0003] Torreya grandis (Torreya grandis Fort. ex Lindl.) is a rare nut unique to China. Its kernels are rich in unsaturated fatty acids, flavonoids, polyphenols, and other active ingredients. Traditional Chinese medicine believes that Torreya grandis has the effects of moisturizing the lungs and relieving cough, as well as aiding digestion. However, there is limited research on the application of Torreya grandis in lowering blood lipids, especially lacking a process for preparing convenient and palatable gel candies from its effective components.

[0004] In recent years, with increasing public awareness of healthy eating, the functional food market has developed rapidly. Statistics show that the global functional food market has exceeded $200 billion, with products primarily focused on lowering blood lipids accounting for a significant share. However, current blood lipid-lowering functional foods on the market are mostly concentrated in traditional tablet, capsule, or beverage forms, which suffer from limited flavor and inconvenient consumption. Furthermore, the development and utilization of Torreya grandis, a unique resource, is still in its early stages, failing to fully realize its blood lipid-lowering potential. Therefore, developing a gel candy product with Torreya grandis as the core ingredient, combining good taste and ease of consumption, would not only meet consumer demand for healthy foods but also promote the efficient utilization and industrialization of Torreya grandis resources. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing triglyceride-lowering torreya nut gel candy. This invention utilizes torreya nut oil and flaxseed oil as core functional ingredients, combined with a scientific formula design and preparation process, significantly improving the product's lipid-lowering effect. This invention extracts torreya nut oil using low-temperature pressing technology, avoiding the damage to active ingredients caused by traditional heat processing. Simultaneously, it employs low-temperature cold pressing and molecular distillation technology to process flaxseed oil, ensuring a high retention of its unsaturated fatty acids and antioxidant components. Furthermore, by optimizing the gel matrix formula and preparation process, the product has a soft and elastic texture, and the addition of sugar and oil improves the overall taste, increasing consumer acceptance. This invention uses a rolling molding technique to evenly coat torreya nut oil and flaxseed oil within the gel matrix, effectively preventing oil oxidation and extending the product's shelf life. This invention is in the form of individual small granules, making it easy to carry and consume, suitable for the needs of different age groups. All raw materials are of natural origin, avoiding the use of chemically synthesized additives, meeting modern consumers' pursuit of healthy food.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: a method for preparing triglyceride-reducing Torreya grandis gel candy, wherein the Torreya grandis gel candy comprises the following components in parts by weight: 40-80 parts Torreya grandis oil, 30-60 parts flaxseed oil, 12-20 parts sorbitol, 5-15 parts edible gelatin, 4-10 parts glycerin, 20-50 parts water, and 1-5 parts sugar oil.

[0007] Preferably, the torreya nut gel candy comprises the following components in parts by weight: 50-70 parts torreya nut oil, 30-50 parts flaxseed oil, 15-20 parts sorbitol, 8-12 parts edible gelatin, 5-8 parts glycerin, 30-40 parts water, and 1-3 parts sugar oil.

[0008] Furthermore, the torreya oil is extracted from torreya kernels using low-temperature pressing technology.

[0009] Furthermore, the flaxseed oil is prepared using a low-temperature cold-pressing process and refined using molecular distillation technology.

[0010] Furthermore, the sugar oil is a mixture of maltose syrup and vegetable oil.

[0011] Furthermore, the vegetable oil includes olive oil or sunflower seed oil.

[0012] Furthermore, the sorbitol, edible gelatin, glycerin, and water together constitute a gel matrix, forming an outer layer structure that encapsulates the torreya oil and flaxseed oil.

[0013] This invention also provides a method for preparing triglyceride-lowering Torreya grandis gel candy, the method comprising the following steps:

[0014] (1) Weigh each raw material component according to the weight ratio;

[0015] (2) Add sorbitol, edible gelatin, glycerin and water to a vacuum mixing tank, stir evenly and heat to 60~70℃, stir for 20~30 minutes and stir at 300~400 rpm;

[0016] (3) The mixed mixture is transported to the glue box of the main unit for sedimentation, and the sedimentation time is 10-15 minutes;

[0017] (4) The precipitated mixture is transferred to a freezer for cooling at a temperature of 5-10°C for 30-40 minutes to form a semi-solid state.

[0018] (5) Add torreya oil and flaxseed oil to the feed pump respectively, and filter the oil through the filter screen in the feed pump. The filter pore size is 50~100μm and the filter flow rate is 5~10L / min.

[0019] (6) The filtered torreya oil and flaxseed oil are fed into the roller mold through the feed pipe and fused with the semi-solid gel matrix. After fusion, the shaped gel candy is produced by the roller mold.

[0020] (7) The formed gel candies are transferred to the conveyor chute through the pellet feeder;

[0021] (8) The gel candies are put into a dryer for shaping and drying at a temperature of 30-40°C for 3-5 hours. Then, the lubricating oil on the surface of the gel candies is cleaned with a non-toxic organic solvent and then put into the dryer for further drying at a temperature of 40-50°C for 15-20 hours.

[0022] (9) Conduct finished product inspection on dried gel candies, randomly select samples for quality testing, and test items include appearance, hardness, oil content and microbial indicators;

[0023] (10) Pack the qualified gel candies into inner packaging. Before packaging, use ultraviolet disinfection equipment to disinfect the packaging environment and use a fully automatic counting and filling machine for filling and sealing.

[0024] (11) Pack the finished inner packaging of the product into outer packaging, and mark the product name, manufacturer and address, ingredient list, production date and storage date, net content, nutritional information, etc. on the outer packaging box and label;

[0025] (12) Store the finished product in the warehouse at a temperature of 15-25°C and a relative humidity of 50-60%.

[0026] Preferably, the non-toxic organic solvent in step (8) includes ethanol or isopropanol.

[0027] The beneficial effects of the present invention using the above structure are as follows: (1) The present invention extracts Torreya grandis oil through low-temperature pressing technology, avoiding the damage to active ingredients caused by traditional heat processing. At the same time, it uses low-temperature cold pressing and molecular distillation technology to process flaxseed oil, ensuring the high retention of its unsaturated fatty acids and antioxidant components; (2) The present invention optimizes the formula and preparation process of the gel matrix, making the product soft and elastic in texture. At the same time, the addition of sugar and oil improves the overall taste and increases consumer acceptance; (3) The present invention uses roller molding technology to evenly wrap Torreya grandis oil and flaxseed oil in the gel matrix, effectively preventing oil oxidation and extending the shelf life of the product; (4) The present invention is in the form of independent small particles, which is convenient to carry and consume, and is suitable for the needs of people of different ages; (5) All raw materials of the present invention are of natural origin, avoiding the use of chemically synthesized additives, which meets the modern consumer's pursuit of healthy food. Attached Figure Description

[0028] Figure 1 Zebrafish triglyceride levels.

[0029] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0030] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0031] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0032] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; unless otherwise specified, the experimental materials and test strains used in the following examples were purchased from commercial channels.

[0033] Example 1

[0034] A method for preparing Torreya grandis gel candy that lowers triglycerides

[0035] The torreya nut gel candy comprises the following components in parts by weight: 50 parts torreya nut oil, 50 parts flaxseed oil, 15 parts sorbitol, 12 parts edible gelatin, glycerin, 40 parts water, and 1 part sugar oil.

[0036] The torreya oil is extracted from torreya kernels using low-temperature pressing technology.

[0037] The flaxseed oil is prepared by low-temperature cold pressing and refined by molecular distillation technology.

[0038] The sugar oil is a mixture of maltose syrup and vegetable oil.

[0039] The vegetable oils mentioned include olive oil or sunflower seed oil.

[0040] The sorbitol, edible gelatin, glycerin and water together constitute the gel matrix, forming the outer layer structure that encapsulates the torreya oil and flaxseed oil.

[0041] This invention also provides a method for preparing triglyceride-lowering Torreya grandis gel candy, the method comprising the following steps:

[0042] (1) Weigh each raw material component according to the weight ratio;

[0043] (2) Add sorbitol, edible gelatin, glycerin and water to a vacuum mixing tank, stir evenly and heat to 60~70℃, stir for 20~30 minutes and stir at 300~400 rpm;

[0044] (3) The mixed mixture is transported to the glue box of the main unit for sedimentation, and the sedimentation time is 10-15 minutes;

[0045] (4) The precipitated mixture is transferred to a freezer for cooling at a temperature of 5-10°C for 30-40 minutes to form a semi-solid state.

[0046] (5) Add torreya oil and flaxseed oil to the feed pump respectively, and filter the oil through the filter screen in the feed pump. The filter pore size is 50~100μm and the filter flow rate is 5~10L / min.

[0047] (6) The filtered torreya oil and flaxseed oil are fed into the roller mold through the feed pipe and fused with the semi-solid gel matrix. After fusion, the shaped gel candy is produced by the roller mold.

[0048] (7) The formed gel candies are transferred to the conveyor chute through the pellet feeder;

[0049] (8) The gel candies are put into a dryer for shaping and drying at a temperature of 30-40°C for 3-5 hours. Then, the lubricating oil on the surface of the gel candies is cleaned with a non-toxic organic solvent and then put into the dryer for further drying at a temperature of 40-50°C for 15-20 hours.

[0050] (9) Conduct finished product inspection on dried gel candies, randomly select samples for quality testing, and test items include appearance, hardness, oil content and microbial indicators;

[0051] (10) Pack the qualified gel candies into inner packaging. Before packaging, use ultraviolet disinfection equipment to disinfect the packaging environment and use a fully automatic counting and filling machine for filling and sealing.

[0052] (11) Pack the finished inner packaging of the product into outer packaging, and mark the product name, manufacturer and address, ingredient list, production date and storage date, net content, nutritional information, etc. on the outer packaging box and label;

[0053] (12) Store the finished product in the warehouse at a temperature of 15-25°C and a relative humidity of 50-60%.

[0054] The non-toxic organic solvent in step (8) includes ethanol or isopropanol.

[0055] Example 2

[0056] A method for preparing Torreya grandis gel candy that lowers triglycerides

[0057] The Torreya grandis gel candy comprises the following components in parts by weight: 70 parts Torreya grandis oil, 30 parts flaxseed oil, 20 parts sorbitol, 8 parts edible gelatin, 8 parts glycerin, 30 parts water, and 3 parts sugar oil.

[0058] The torreya oil is extracted from torreya kernels using a low-temperature pressing technique.

[0059] The flaxseed oil is prepared by low-temperature cold pressing and refined by molecular distillation technology.

[0060] The sugar oil is a mixture of maltose syrup and vegetable oil.

[0061] The vegetable oils mentioned include olive oil or sunflower seed oil.

[0062] The sorbitol, edible gelatin, glycerin and water together constitute the gel matrix, forming the outer layer structure that encapsulates the torreya oil and flaxseed oil.

[0063] The present invention also provides a method for preparing triglyceride-lowering torreya nut gel candy, the preparation method being carried out in accordance with Example 1.

[0064] Example 3

[0065] A method for preparing Torreya grandis gel candy that lowers triglycerides

[0066] The torreya nut gel candy comprises the following components in parts by weight: 60 parts torreya nut oil, 40 parts flaxseed oil, 18 parts sorbitol, 10 parts edible gelatin, 6 parts glycerin, 35 parts water, and 2 parts sugar oil.

[0067] The torreya oil is extracted from torreya kernels using low-temperature pressing technology.

[0068] The flaxseed oil is prepared by low-temperature cold pressing and refined by molecular distillation technology.

[0069] The sugar oil is a mixture of maltose syrup and vegetable oil.

[0070] The vegetable oils mentioned include olive oil or sunflower seed oil.

[0071] The sorbitol, edible gelatin, glycerin and water together constitute the gel matrix, forming the outer layer structure that encapsulates the torreya oil and flaxseed oil.

[0072] The present invention also provides a method for preparing triglyceride-lowering torreya nut gel candy, the preparation method being carried out in accordance with Example 1.

[0073] Experimental Example 1

[0074] The lipid-lowering effects of a type of Torreya grandis gel candy that lowers triglycerides

[0075] The Torreya grandis gel candies prepared in Examples 1, 2, and 3 were used as experimental materials and divided into four groups: Example 1 group, Example 2 group, Example 3 group, and control group. Wild AB strain zebrafish were used in the experimental system, and after fertilization for 5 days, the zebrafish were divided into four groups. The Example 1-3 groups were fed a high-sugar, high-fat diet and simultaneously given atorvastatin calcium tablets and the Torreya grandis gel candies prepared in Examples 1-3, respectively. The control group received no treatment. After a period of culture, blood lipid levels were measured in the zebrafish from different groups.

[0076] Results analysis: such as Figure 1 As shown, the blood lipid levels of groups 1-3 in Examples 1-3 were at a low level, all lower than those in the control group, with the blood lipid level of group 3 in Example 3 being the lowest.

[0077] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0078] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A type of torreya nut gel candy that lowers triglycerides, characterized in that: The torreya nut gel candy comprises the following components in parts by weight: 40-80 parts torreya nut oil, 30-60 parts flaxseed oil, 12-20 parts sorbitol, 5-15 parts edible gelatin, 4-10 parts glycerin, 20-50 parts water, and 1-5 parts sugar oil.

2. The triglyceride-lowering Torreya grandis gel candy according to claim 1, characterized in that: The torreya nut gel candy comprises the following components in parts by weight: 50-70 parts torreya nut oil, 30-50 parts flaxseed oil, 15-20 parts sorbitol, 8-12 parts edible gelatin, 5-8 parts glycerin, 30-40 parts water, and 1-3 parts sugar oil.

3. The triglyceride-lowering Torreya grandis gel candy according to claim 2, characterized in that: The torreya oil is extracted from torreya kernels using low-temperature pressing technology.

4. The triglyceride-lowering Torreya grandis gel candy according to claim 3, characterized in that: The flaxseed oil is prepared by low-temperature cold pressing and refined by molecular distillation technology.

5. The triglyceride-lowering Torreya grandis gel candy according to claim 4, characterized in that: The sugar oil is a mixture of maltose syrup and vegetable oil.

6. The triglyceride-lowering Torreya grandis gel candy according to claim 5, characterized in that: The vegetable oils include olive oil or sunflower seed oil.

7. The triglyceride-lowering Torreya grandis gel candy according to claim 6, characterized in that: The sorbitol, edible gelatin, glycerin and water together form a gel matrix, which forms an outer layer structure that encapsulates the torreya oil and flaxseed oil.

8. A method for preparing a triglyceride-lowering Torreya grandis gel candy according to claim 7, characterized in that: The preparation method includes the following steps: (1) Weigh each raw material component according to the weight ratio; (2) Add sorbitol, edible gelatin, glycerin and water to a vacuum mixing tank, stir evenly and heat to 60~70℃, stir for 20~30 minutes and stir at 300~400 rpm; (3) The mixed mixture is transported to the glue box of the main unit for sedimentation, and the sedimentation time is 10-15 minutes; (4) The precipitated mixture is transferred to a freezer for cooling at a temperature of 5-10°C for 30-40 minutes to form a semi-solid state. (5) Add torreya oil and flaxseed oil to the feed pump respectively, and filter the oil through the filter screen in the feed pump. The filter pore size is 50~100μm and the filter flow rate is 5~10L / min. (6) The filtered torreya oil and flaxseed oil are fed into the roller mold through the feed pipe and fused with the semi-solid gel matrix. After fusion, the shaped gel candy is produced by the roller mold. (7) The formed gel candies are transferred to the conveyor chute through the pellet feeder; (8) The gel candies are put into a dryer for shaping and drying at a temperature of 30-40°C for 3-5 hours. Then, the lubricating oil on the surface of the gel candies is cleaned with a non-toxic organic solvent and then put into the dryer for further drying at a temperature of 40-50°C for 15-20 hours. (9) Conduct finished product inspection on dried gel candies, randomly select samples for quality testing, and test items include appearance, hardness, oil content and microbial indicators; (10) Pack the qualified gel candies into inner packaging. Before packaging, use ultraviolet disinfection equipment to disinfect the packaging environment and use a fully automatic counting and filling machine for filling and sealing. (11) Pack the finished inner packaging of the product into outer packaging, and mark the product name, manufacturer and address, ingredient list, production date and storage date, net content, nutritional information, etc. on the outer packaging box and label; (12) Store the finished product in the warehouse at a temperature of 15-25°C and a relative humidity of 50-60%.

9. The method for preparing a triglyceride-lowering Torreya grandis gel candy according to claim 8, characterized in that: The non-toxic organic solvent in step (8) includes ethanol or isopropanol.

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