Preparation method of dendrobium officinale leaf and apple pear composite soft sweets

Abstract

The preparation method comprises the following steps: uniformly mixing dendrobium officinale leaf juice, apple juice and snow pear juice to form compound functional juice, adding a pectin solution, a sweetening agent and calcium lactate into the compound functional juice, mixing, boiling at low temperature of 70-75 DEG C in vacuum until the content of soluble solids reaches 80-82%, and filtering to obtain the dendrobium officinale leaf and apple pear compound soft sweets. Adding an acidity regulator, and uniformly mixing to obtain a sugar solution; injecting the sugar liquid into a mold, cooling, solidifying and molding, demolding, and drying in a drying oven. According to the invention, heat-sensitive active ingredients are protected to the greatest extent, the taste and flavor are good, and through scientific raw material proportioning, perfect flavor neutralization of the dendrobium officinale leaves, the apples and the pears and synergistic interaction of the dendrobium officinale leaves, the apples and the pears and functions of resisting oxidation, relieving lung injury and the like are realized.

Description

Technical Field

[0001] This invention relates to the field of functional candy production technology, and in particular to a method for preparing a compound soft candy made from Dendrobium officinale leaves and apple and pear. Background Technology

[0002] With the rise of global health awareness and the upgrading of consumption, the traditional concept of "bitter medicine" is gradually being replaced by the new demand for "delicious and healthy" products. The form of health food is undergoing profound changes, rapidly evolving from traditional capsules, tablets, and oral liquids towards more acceptable and enjoyable "snack-like" dosage forms. Among these, gummies, due to their unique advantages—such as excellent palatability, a wide variety of flavors, convenient consumption, and the ability to effectively reduce psychological resistance to health supplements, especially among young people and children—have become one of the fastest-growing subcategories in the functional food sector. This "snack-like" trend not only changes the physical form of products, but more profoundly, it requires formulators to find a delicate balance between efficacy, taste, stability, and consumer compliance.

[0003] Against this backdrop, the innovative combination of traditional Chinese medicinal herbs with popular fruit ingredients to develop multifunctional gummies that offer both clear health benefits and excellent sensory qualities has become a cutting-edge research and development trend in the industry. The core value of these products lies in achieving functional complementarity or synergistic effects of active ingredients from different sources through scientific formulation. Simultaneously, the flavors and sugar-acid properties of natural fruits effectively mask or modify the inherent unpleasant flavors of Chinese medicinal herbs (such as bitterness and earthy taste), thus creating truly enjoyable health products that consumers are willing to consume daily.

[0004] Dendrobium officinale, a traditional and precious Chinese medicinal herb, has its stems (also known as Dendrobium officinale capsules) listed in the Pharmacopoeia of the People's Republic of my country for their stomach-nourishing, fluid-generating, yin-nourishing, and heat-clearing effects. Modern research has confirmed that it is rich in polysaccharides, flavonoids, alkaloids, and other active substances, exhibiting various pharmacological activities such as antioxidant, anti-inflammatory, immunomodulatory, and gastrointestinal mucosal protection. Its market application is mature. However, in the large-scale cultivation and processing of Dendrobium officinale, the leaves, which constitute the majority of the plant's biomass, are usually discarded as waste or subjected to low-value treatment. Recent studies have revealed that Dendrobium officinale leaves also contain similar polysaccharides, flavonoids, and polyphenols as the stems, and in considerable quantities. Its extracts show significant biological activity in anti-oxidation, anti-fatigue, and immunomodulatory effects. Therefore, developing and utilizing Dendrobium officinale leaves as a byproduct can not only improve resource utilization and reduce raw material costs, aligning with the concepts of circular economy and sustainable development, but also provide a new and cost-effective raw material option for the development of functional foods.

[0005] Despite the outstanding functional potential of Dendrobium officinale leaves, their application in food, especially in the development of ready-to-eat products (such as gummies) directly targeting end consumers, faces two major technological bottlenecks: First, their inherent strong bitterness and herbal aroma severely affect the final taste of the product, which is difficult to completely and effectively mask even with conventional sweeteners, resulting in low consumer acceptance; Second, in typical high-temperature sugar-boiling processes, some heat-sensitive active ingredients in the leaves (such as flavonoids and vitamins with certain specific structures) may be degraded or inactivated due to prolonged heating. How to retain their functional components to the greatest extent possible during processing is the key to ensuring the reliability of product efficacy claims.

[0006] On the other hand, apples and pears, as among the world's most consumed fruits, have their juices widely used in the food industry. They not only bring natural fruity aromas, refreshing sweet and sour flavors, and abundant juiciness to products, but are also excellent sources of dietary fiber, vitamin C, and various polyphenolic antioxidants (such as phlorizin in apples and arbutin in pears). The introduction of these fruit components can effectively "harmonize" and "enhance" functional plant ingredients from both flavor and nutritional perspectives. In particular, the natural pectin and organic acids (such as malic acid) contained in apples and pears are highly compatible with the gelling system and flavor profile of gummies.

[0007] Currently, numerous technical solutions exist in the market and patent literature for preparing gummies by mixing single or a few functional plant extracts with gum bases and syrups. For example, some patents disclose the use of berries such as goji berries and blueberries to prepare gummies, or the addition of vitamins and minerals to enhance nutrition. However, there are still significant shortcomings in technical solutions for developing compound gummies using Dendrobium officinale leaves, especially by systematically combining them with apples and pears. Existing related technologies mainly have the following limitations: First, in terms of raw material utilization, most technologies still focus on the stems of Dendrobium officinale, and pay insufficient attention to the in-depth development and value reconstruction of Dendrobium officinale leaves, a high-potential by-product. There is a lack of adaptive processes specifically designed for its characteristics (such as flavor defects and heat sensitivity).

[0008] Secondly, at the formulation design level, existing compound gummies often remain at the level of simple physical mixing of different raw materials, lacking systematic research and scientific proportioning of the interactions between raw materials (including the mutual masking and harmonization of flavor substances, and the potential synergistic effects between different antioxidant components). For example, determining the optimal ratio between Dendrobium officinale leaf juice and apple juice or pear juice, so that the product's overall sensory evaluation (including color, flavor, and taste) and in vitro antioxidant activity are simultaneously optimized, rather than sacrificing one aspect for another, is a core formulation problem that needs to be solved through rigorous experimental design.

[0009] Third, in terms of technology, while conventional gummies preparation processes (such as pectin dissolution, high-temperature cooking, and cooling and shaping) are mature, they are not optimized to maximize the retention of heat-sensitive functional components such as Dendrobium officinale leaves.

[0010] In summary, there is an urgent need in this field for an innovative technical solution to address the following key issues: how to efficiently and effectively utilize Dendrobium officinale leaves, an agricultural processing byproduct; how to achieve a perfect balance in flavor and synergistic effects in antioxidant and other functions between Dendrobium officinale leaves and apples and pears through scientific raw material formulation; and how to maximize the protection of heat-sensitive active ingredients while obtaining ideal soft candy texture and storage stability through optimized preparation processes. Summary of the Invention

[0011] The purpose of this invention is to solve the problems of insufficient utilization of raw materials, unclear synergy of formulations, and insufficient universality of processes in the existing technology, and to provide a method for preparing Dendrobium officinale leaf and apple-pear compound soft candy, which maximizes the protection of heat-sensitive active ingredients, has a good taste and flavor, and achieves perfect neutralization of flavor and synergistic effect in antioxidant and other functions of Dendrobium officinale leaf and apple and pear through scientific raw material ratio.

[0012] The technical solution adopted by this invention to solve its technical problem is: A method for preparing a compound soft candy made from Dendrobium officinale leaves and apple and pear includes the following steps: (1) Raw material pretreatment and juice preparation a. Preparation of Dendrobium officinale leaf juice: Select fresh Dendrobium officinale leaves without mold, wash them, add purified water and mix them, then juice them, filter them to obtain Dendrobium officinale leaf juice, sterilize them under ultra-high pressure and refrigerate them for later use. b. Apple juice preparation: Select ripe apples without blemishes, peel and core them, wash them, cut them into pieces, add purified water, mix them, juice them, filter them, sterilize them at high temperature, and refrigerate them for later use. c. Preparation of pear juice: Select ripe pears without blemishes, peel and core them, wash them, cut them into pieces, add purified water, mix them, juice them, filter them, sterilize them at high temperature, and refrigerate them for later use. (2) Preparation of pectin solution Dissolve pectin in purified water by heating to form a pectin solution; (3) Preparation of sugar solution Dendrobium officinale leaf juice, apple juice and pear juice are mixed to form a compound functional juice. Pectin solution, sweetener and calcium lactate are added to the compound functional juice and mixed. The mixture is then boiled at a low temperature of 70-75℃ under vacuum until the soluble solids content reaches 80-82%. An acidity regulator is added and mixed to obtain a sugar solution. (4) Preparation of gummy candies Pour the sugar syrup into the mold, let it cool and solidify, then unmold and dry it in an oven.

[0013] This invention utilizes Dendrobium officinale leaf juice, which contains active ingredients such as polysaccharides, flavonoids, polyphenols, and vitamins, exhibiting anti-inflammatory, antioxidant, and lung-damage-relieving effects. Pears and apples are rich in dietary fiber, vitamin C, and various antioxidants, effectively promoting digestion and enhancing immunity, thus increasing the nutritional value of the gummies. Their inherent sweet and crisp texture contrasts sharply with the gummies' elastic texture, neutralizing the slightly astringent taste of Dendrobium officinale leaves, resulting in a richer and more unique flavor profile. This allows the gummies to satisfy the taste buds while also nourishing the body.

[0014] Citric acid acts as an acidulant, adjusting the sweet-sour ratio to create a lively and refreshing taste that stimulates the appetite. The addition of citric acid also ensures the gummies can hold their shape and have a chewy texture.

[0015] Pectin, as a gelling agent, is the core ingredient that creates the unique texture of gummies, giving them a refreshing, elastic, and non-sticky classic taste.

[0016] This invention utilizes a combination of Dendrobium officinale leaf juice, pear juice, and apple juice, which has excellent effects in nourishing lung and stomach yin, as well as anti-inflammatory and antioxidant properties. The sweet and crisp taste of pear and apple balances the astringent taste of Dendrobium officinale leaf juice, improving the palatability of the gummy candy.

[0017] This invention uses vacuum low-temperature cooking to avoid traditional high-temperature cooking (around 110°C), thus preserving heat-sensitive flavonoids and vitamins to the greatest extent.

[0018] As a preferred option, in step (1)a, 50-55g of Dendrobium officinale leaves are mixed with 500mL of purified water and then juiced.

[0019] As a preferred option, in step (1)b, 300-350g of apples are mixed with 500mL of purified water and then juiced.

[0020] As a preferred option, in step (1) c, 300-350g of pears are mixed with 500mL of purified water and then juiced.

[0021] Preferably, in step (1)a, the pressure for ultra-high pressure sterilization is 300-500 MPa, and the time is 3-5 min. Ultra-high pressure sterilization is performed on the Dendrobium officinale leaf juice to maximize the retention of heat-sensitive flavonoids and vitamins.

[0022] As a preferred option, in steps (1) b and c, the high-temperature sterilization is sterilization at 95°C for 15-20 minutes.

[0023] Preferably, in step (2), the ratio of pectin to purified water is 1g pectin: 2-3mL purified water.

[0024] As a preferred option, in step (3), the mass ratio of Dendrobium officinale leaf juice, apple juice and pear juice is 1-5:1:1.

[0025] Preferably, in step (3), the amount of pectin solution added is 5-7% by weight of the compound functional juice, sweetener is 35-45%, calcium lactate is 0.05-0.1%, and acidity regulator is 0.5-0.7%. Calcium lactate and pectin can form a "pectin-calcium" ionic gel. This gel network is denser, which is beneficial for encapsulating and slowly releasing the active ingredients.

[0026] Preferably, in step (3), the sweetener consists of 40-50% sucrose and 50-60% fructose syrup by weight, and the acidity regulator is citric acid.

[0027] The beneficial effects of this invention are: 1. It can effectively utilize Dendrobium officinale leaves as a byproduct, which can not only improve resource utilization and reduce raw material costs, but also conform to the concept of circular economy and sustainable development, and provide a new and cost-effective raw material option for the development of functional foods. 2. The product has a good taste and flavor. Through scientific ingredient ratio, it achieves a perfect balance in flavor between Dendrobium officinale leaves and apples and pears, as well as synergistic effects in functions such as anti-oxidation. 3. To protect heat-sensitive active ingredients to the greatest extent possible. Attached Figure Description

[0028] Figure 1 This is a graph showing the influence of different factors on the sensory evaluation of Dendrobium officinale leaf and apple-pear compound soft candy; Figure 2 This is a graph showing the effect of Dendrobium officinale leaves and apple-pear compound gummies from Examples 1-3 on in vitro antioxidant activity; Figure 3 This is a comparison chart of pathological changes in lung tissue under different treatments. Detailed Implementation

[0029] The technical solution of the present invention will be further described in detail below through specific embodiments.

[0030] In this invention, unless otherwise specified, all raw materials and equipment used are commercially available or commonly used in the field. The methods described in the following embodiments are conventional methods in the field, unless otherwise specified.

[0031] Example 1: A method for preparing a compound soft candy made from Dendrobium officinale leaves and apple and pear includes the following steps: (1) Raw material pretreatment and juice preparation a. Preparation of Dendrobium officinale leaf juice: Select fresh Dendrobium officinale leaves without mold, wash them, and juice them by mixing 50g of Dendrobium officinale leaves with 500mL of purified water. Filter the juice to obtain Dendrobium officinale leaf juice, sterilize it under ultra-high pressure at 300Mpa for 5min, and then refrigerate it for later use. b. Apple juice preparation: Select ripe apples without blemishes, peel and core them, wash them, cut them into pieces, and juice them by mixing 300g of apples with 500mL of purified water. Filter the juice to obtain apple juice, sterilize it at 95℃ for 15 minutes, and then refrigerate it for later use. c. Preparation of pear juice: Select ripe pears without disease spots, peel and core them, wash them, cut them into pieces, and juice them by mixing 300g of pears with 500mL of purified water. Filter the juice to obtain pear juice, sterilize it at 95℃ for 15 minutes, and then refrigerate it for later use. (2) Preparation of pectin solution Dissolve pectin in purified water by heating it at a ratio of 1g pectin to 2mL purified water to form a pectin solution. (3) Preparation of sugar solution The juices of Dendrobium officinale leaves, apple juice, and pear juice were mixed in a mass ratio of 1:1:1 to form a compound functional juice. Pectin solution, sweetener, and calcium lactate were added to the compound functional juice and mixed. The mixture was then simmered at 70°C under a vacuum of -0.05 MPa until the soluble solids content reached 80%. An acidity regulator (citric acid) was then added and mixed to obtain a sugar solution. The weight percentage of the compound functional juice was 7% pectin solution, 45% sweetener, 0.1% calcium lactate, and 0.7% acidity regulator. The sweetener, by weight percentage, consisted of 40% sucrose and 60% high-fructose corn syrup. (4) Preparation of gummy candies Pour the sugar syrup into the mold, cool and solidify at 4°C, and after demolding, dry in an oven at 45°C for 2 hours.

[0032] Example 2: A method for preparing a compound soft candy made from Dendrobium officinale leaves and apple and pear includes the following steps: (1) Raw material pretreatment and juice preparation a. Preparation of Dendrobium officinale leaf juice: Select fresh Dendrobium officinale leaves without mold, wash them, and juice them by mixing 50g of Dendrobium officinale leaves with 500mL of purified water. Filter the juice to obtain Dendrobium officinale leaf juice, sterilize it under ultra-high pressure at 400Mpa for 4min, and then refrigerate it for later use. b. Apple juice preparation: Select ripe apples without blemishes, peel and core them, wash them, cut them into pieces, and juice them by mixing 320g of apples with 500mL of purified water. Filter the juice to obtain apple juice, sterilize it at 95℃ for 18 minutes, and then refrigerate it for later use. c. Preparation of pear juice: Select ripe pears without disease spots, peel and core them, wash them, cut them into pieces, and juice them by mixing 320g of pears with 500mL of purified water. Filter the juice to obtain pear juice, sterilize it at 95℃ for 18 minutes, and then refrigerate it for later use. (2) Preparation of pectin solution Dissolve pectin in purified water by heating it at a ratio of 1g pectin to 2mL purified water to form a pectin solution. (3) Preparation of sugar solution According to the mass ratio of Dendrobium officinale leaf juice, apple juice, and pear juice = 2.8:1:1, the Dendrobium officinale leaf juice, apple juice, and pear juice are mixed to form a compound functional juice. Pectin solution, sweetener, and calcium lactate are added to the compound functional juice and mixed. The mixture is then simmered at 72°C under a vacuum of -0.05 MPa until the soluble solids content reaches 82%. An acidity regulator (citric acid) is then added and mixed to obtain a sugar solution. The amount of pectin solution added is 6%, sweetener is 39.8%, calcium lactate is 0.075%, and acidity regulator is 0.6% by weight of the compound functional juice. The sweetener consists of 40-50% sucrose and 50-60% high-fructose corn syrup by weight. (4) Preparation of gummy candies Pour the sugar syrup into the mold, cool and solidify at 4°C, and after demolding, dry in an oven at 45°C for 2 hours.

[0033] Example 3: A method for preparing a compound soft candy made from Dendrobium officinale leaves and apple and pear includes the following steps: (1) Raw material pretreatment and juice preparation a. Preparation of Dendrobium officinale leaf juice: Select fresh Dendrobium officinale leaves without mold, wash them, and juice them by mixing 55g of Dendrobium officinale leaves with 500mL of purified water. Filter the juice to obtain Dendrobium officinale leaf juice, sterilize it under ultra-high pressure at 500Mpa for 3min, and then refrigerate it for later use. b. Apple juice preparation: Select ripe apples without blemishes, peel and core them, wash them, cut them into pieces, and juice them by mixing 350g of apples with 500mL of purified water. Filter the juice to obtain apple juice, sterilize it at 95℃ for 20 minutes, and then refrigerate it for later use. c. Preparation of pear juice: Select ripe pears without disease spots, peel and core them, wash them, cut them into pieces, and juice them by mixing 350g of pears with 500mL of purified water. Filter the juice to obtain pear juice, sterilize it at 95℃ for 20 minutes, and then refrigerate it for later use. (2) Preparation of pectin solution Dissolve pectin in purified water by heating it to form a pectin solution at a ratio of 1g pectin to 3mL purified water. (3) Preparation of sugar solution According to the mass ratio of Dendrobium officinale leaf juice, apple juice, and pear juice of 5:1:1, the Dendrobium officinale leaf juice, apple juice, and pear juice are mixed to form a compound functional juice. Pectin solution, sweetener, and calcium lactate are added to the compound functional juice and mixed. The mixture is then simmered at 75°C under a vacuum of -0.05 MPa until the soluble solids content reaches 85%. An acidity regulator (citric acid) is then added and mixed to obtain a sugar solution. The amount of pectin solution added is 5%, sweetener is 35%, calcium lactate is 0.05%, and acidity regulator is 0.5% by weight of the compound functional juice. The sweetener consists of 50% sucrose and 50% high-fructose corn syrup by weight. (4) Preparation of gummy candies Pour the sugar syrup into the mold, cool and solidify at 4°C, and after demolding, dry in an oven at 45°C for 2 hours.

[0034] Comparative Example 1: The difference between this example and Example 2 is that Dendrobium officinale leaf juice is missing from the raw materials.

[0035] Comparative Example 2: The difference between this example and Example 2 is that: (3) Preparation of sugar solution According to the mass ratio of Dendrobium officinale leaf juice, apple juice, and pear juice = 2.8:1:1, the Dendrobium officinale leaf juice, apple juice, and pear juice are mixed to form a compound functional juice. Pectin solution, sweetener, and calcium lactate are added to the compound functional juice and mixed. The mixture is then boiled at 110°C until the soluble solids content reaches 82%. An acidity regulator (citric acid) is added and mixed to obtain a sugar solution. The amount of pectin solution added is 6%, sweetener is 39.8%, calcium lactate is 0.075%, and acidity regulator is 0.6% by weight of the compound functional juice. The sweetener consists of 40-50% sucrose and 50-60% high-fructose corn syrup by weight.

[0036] Experimental section: 1.1 Sensory evaluation of different factors on Dendrobium officinale leaf and apple-pear compound soft candy: Box-Behnken test Prepared according to the method of Example 2, except that only the mass ratio of Dendrobium officinale leaf juice, apple juice and pear juice was adjusted to 3:1:1.

[0037] 1.2 Sensory evaluation A sensory evaluation team of 20 well-trained members from the Institute of Food Science, Zhejiang Academy of Agricultural Sciences, scored Dendrobium officinale leaves and apple-pear compound soft candy according to the scoring criteria in Table 1. After tasting each sample, the members were required to rinse their mouths with water to ensure the accuracy of the sensory evaluation.

[0038] Table 1 Sensory Evaluation Criteria .

[0039] 1.3 Texture determination The gummies were placed in a physical property analyzer, using a flat-bottomed cylindrical aluminum probe (model P / 6). The test was conducted in compression mode, with a velocity of 1.0 mm / s at the beginning and end of the test, and 0.5 mm / s at the middle and end. The compression depth was 5 mm, the dwell interval was 5 s, the trigger point was 5 g, and the compressibility was 50%. The hardness, elasticity, resilience, and adhesiveness of the samples were measured.

[0040] 1.4 Pathological analysis of mouse lung tissue Experimental Methods: The gummies from Examples 1-3 and Comparative Example 1 were melted to prepare a gummy solution. Thirty SPF-grade C57BL / 6J mice were randomly divided into a blank control group, an LPS group, Example 1-3 groups, and Comparative Example 1 group. After 3 days of acclimatization feeding, each mouse was administered 0.5g of the gummy solution by gavage for 7 consecutive days. The control group and LPS group were given physiological saline. Two hours after administration on the 7th day, LPS (10 mg / kg) solution was instilled into the nasal cavity of the mice, while the control group was instilled with PBS buffer. The mice were sacrificed 24 hours later, and lung tissue was collected. After harvesting the right lung tissue, it was immediately fixed with 4% paraformaldehyde, routinely embedded in paraffin, cut into 4μm sections, and then stained with hematoxylin and eosin (HE). The pathological changes in the lung tissue were observed under a microscope.

[0041] 1.5 In vitro antioxidant activity assay Determination of DPPH free radical scavenging capacity. Take 100 μL of Dendrobium officinale leaf and apple-pear compound soft candy solution, add 100 μL of 0.1 mmol / L DPPH solution, react at room temperature in the dark for 30 min, and measure the absorbance at 517 nm. Calculate the DPPH free radical scavenging capacity according to formula (1).

[0042] DPPH free radical scavenging rate / % = (1 - (I1 - I2) / I0) × 100 (1) In the formula: I0, absorbance of the sample in place of anhydrous ethanol; I1, absorbance of the sample; I2, absorbance of the DPPH solution in place of anhydrous ethanol.

[0043] Determination of ABTS cationic radical scavenging capacity. Take 100 μL of Dendrobium officinale leaf and apple-pear compound soft candy suspension, add 100 μL of ABTS reaction solution (commercially available, purchased from Aladdin Company), react at room temperature in the dark for 30 min, and measure the absorbance at 734 nm. Calculate the ABTS cationic radical scavenging capacity according to formula (2).

[0044] ABTS cationic radical scavenging rate / % = (1 - (I1 - I2) / I0) × 100 (2) In the formula: I0, absorbance of the sample in place of anhydrous ethanol; I1, absorbance of the sample; I2, absorbance of the ABTS solution in place of anhydrous ethanol.

[0045] Results analysis: 2.1 Effects of different factors on the sensory evaluation of Dendrobium officinale leaf and apple-pear compound soft candy according to Figure 1 A indicates that within the volume ratio of the compound functional juice (1:3:3 to 1:5:5), the sensory evaluation initially increased and then decreased, with the highest sensory score achieved at a volume ratio of 3:1:1 (p<0.05). This may be because the addition of appropriate amounts of apple and pear can neutralize the astringency of Dendrobium officinale leaf juice, thereby improving its sensory evaluation; while excessive amounts of Dendrobium officinale leaf juice, apple juice, and pear juice can lead to increased astringency or only a slight Dendrobium officinale flavor, affecting the sensory evaluation. Based on the results, a volume ratio of 1:1:1 to 5:1:1 for the compound functional juice was selected.

[0046] like Figure 1 As shown in Figure B, the sensory scores initially increased and then decreased with increasing pectin addition. The 6% pectin addition group achieved the highest sensory score (p<0.05), significantly outperforming other treatment groups. In contrast, the 4% and 5% pectin groups had significantly lower scores, ranking as low as the lowest among all treatments (p<0.05). When the pectin addition was further increased to 7% and 8%, the sensory scores decreased to varying degrees, indicating that excessive pectin may lead to deviations from optimal texture or taste. Based on these results, a pectin addition level of 5%–7% was selected.

[0047] Depend on Figure 1 As shown in C, with the increase of sweetener addition, the sensory evaluation of Dendrobium officinale leaf and apple-pear compound soft candy showed a trend of first increasing and then decreasing, with the highest sensory score obtained when the sweetener addition was 40% (p<0.05). Considering product quality, the recommended sweetener addition amount is 35%–45%.

[0048] Depend on Figure 1As shown in D, the sensory score initially increased and then decreased with increasing citric acid content, with the highest sensory score achieved at 0.6% citric acid (p<0.05). When the citric acid content increased to 0.7% and 0.8%, the sensory score was negatively affected by excessive sourness. Based on these results, a citric acid content of 0.5%–0.7% was selected.

[0049] 2.2 Establishment and Analysis of Response Surface Model The Box-Behnken test results for response surface methodology optimization of Dendrobium officinale leaf and apple-pear compound gummies are shown in Table 2. After performing quadratic multiple regression fitting on the results, the sensory score (Y1) and hardness (Y2) are compared with the following quadratic multiple regression equations: A represents the ratio of Dendrobium officinale leaf juice, pear juice, and apple juice; B represents the amount of pectin added (%); C represents the amount of sweetener added (%); D represents the amount of citric acid added (%). Y1=-373.75026+8.37740A+31.35375B+12.21358C+476.06667D-0.237500AB+ 0.015000AC-7.62500AD-0.0837506.137BC-2.50000BD-1.35000CD-0.615677A 2 -3.20958B 2 -0.139383C 2 -323.77083D 2 ;R 2 =0.9748, corrected multiple correlation coefficient R 2 adj=0.9496.

[0050] In the analysis of variance for sensory scores, the p-value for the lack of fit was 0.4155, which was not statistically significant (p>0.05), indicating that the model fit was good and there was no systematic bias, making it suitable for subsequent prediction and optimization. In the testing of various influencing factors, variables B (pectin), C (sucrose and glucose syrup), and the interactions AB and AC showed significance (p<0.05), indicating that these factors have a certain impact on sensory scores. Furthermore, the effects of A, BC, and the quadratic terms A², B², and C² were extremely significant (p<0.01), suggesting that sensory scores are mainly driven by the main effects or nonlinear effects of these key factors, especially A, which has the strongest impact on the response. Further analysis of the standardized effects showed that the strength of the influence of each factor on sensory scores was A>C>B, with A having a dominant influence. This indicates that the volume ratio plays a crucial role in optimizing the sensory quality of the product, while the contributions of pectin (B) and sucrose ratio (C) are relatively small.

[0051] Table 2 Box-Behnken Test Results Note: A represents the ratio of Dendrobium officinale leaf juice, pear juice, and apple juice; B represents the amount of pectin added (%); C represents the amount of sweetener added (%); D represents the amount of citric acid added (%).

[0052] Based on the optimization results of the quadratic multiple regression equation, the optimal processing technology for this gummy is as follows: the ratio of Dendrobium officinale leaf juice, pear juice, and apple juice, the amount of pectin added, the amount of sweetener, and the amount of citric acid added are 2.78:1:1, 4.02%, 39.82%, and 0.6%, respectively. Under this processing technology, the sensory score of the Dendrobium officinale leaf and apple-pear compound gummy is 87.794, and the hardness is 22.9701 N. Considering actual production requirements, the processing technology is adjusted to the following ratios: Dendrobium officinale leaf juice, pear juice, and apple juice, the amount of pectin added, the amount of sweetener, and the amount of citric acid added are 2.8:1:1, 4%, 39.8%, and 0.6%, respectively.

[0053] 2.3 Effects on the in vitro antioxidant activity of Dendrobium officinale leaves and apple-pear compound gummies DPPH free radical scavenging capacity and ABTS cationic free radical scavenging capacity are important indicators of the antioxidant level in gummies. Figure 2 As shown, the scavenging abilities of DPPH free radicals and ABTS cationic free radicals in Examples 1, 2, and 3 gradually increased with increasing mass concentration. When the mass concentration of the aqueous solution was 1.0 mg / mL, the DPPH free radical scavenging rates of Examples 1, 2, and 3 reached 63.58%±0.62%, 68.93%±0.56%, and 72.39%±0.72%, respectively, and the ABTS cationic free radical scavenging rates reached 54.88%±2.42%, 60.22%±2.14%, and 66.7%±2.58%, respectively. This indicates that Dendrobium officinale leaf and apple-pear compound soft candy have good antioxidant capacity, and the higher the proportion of Dendrobium officinale leaf juice, the stronger the antioxidant capacity.

[0054] 2.4 Analysis of Pathological Changes in Lung Tissue H&E staining sections can be used to observe pathological changes in lung tissue caused by LPS stimulation. For example... Figure 3 As shown, compared with the control group, the LPS group mice exhibited pathological changes such as extensive inflammatory cell infiltration and thickening of alveolar septa in the lungs. The combination of Dendrobium officinale leaves and apple-pear soft candy in Examples 1, 2, and 3 reduced inflammatory cell infiltration, while the anti-inflammatory effect was poor in Comparative Example 1 due to the lack of Dendrobium officinale.

[0055] 2.5 Changes in total flavonoid recovery rate Tests showed that before and after boiling the compound functional juice in step 3, the total flavonoid retention rate of Example 2 was about 90%, with minimal loss, while the total flavonoid retention rate of Comparative Example 2 was only about 55%. This demonstrates that the improved processing method significantly reduced the loss of heat-sensitive active ingredients.

[0056] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Other variations and modifications are possible without departing from the technical solutions described in the claims.

Claims

1. A method for preparing a compound soft candy made from Dendrobium officinale leaves and apple pear, characterized in that, Includes the following steps: (1) Raw material pretreatment and juice preparation a. Preparation of Dendrobium officinale leaf juice: Select fresh Dendrobium officinale leaves without mold, wash them, add purified water and mix them, then juice them, filter them to obtain Dendrobium officinale leaf juice, sterilize them under ultra-high pressure and refrigerate them for later use. b. Apple juice preparation: Select ripe apples without blemishes, peel and core them, wash them, cut them into pieces, add purified water, mix them, juice them, filter them, sterilize them at high temperature, and refrigerate them for later use. c. Preparation of pear juice: Select ripe pears without blemishes, peel and core them, wash them, cut them into pieces, add purified water, mix them, juice them, filter them, sterilize them at high temperature, and refrigerate them for later use. (2) Preparation of pectin solution Dissolve pectin in purified water by heating to form a pectin solution; (3) Preparation of sugar solution Mix Dendrobium officinale leaf juice, apple juice and pear juice to form a compound functional juice. Add pectin solution, sweetener and calcium lactate to the compound functional juice and cook at a low temperature of 70-75℃ under vacuum until the soluble solids content reaches 80-85%. Then add acidity regulator and mix well to obtain sugar solution. (4) Preparation of gummy candies Pour the sugar syrup into the mold, let it cool and solidify, then unmold and dry it in an oven.

2. The preparation method according to claim 1, characterized in that, In step (1)a, 50-55g of Dendrobium officinale leaves are mixed with 500mL of purified water and then juiced.

3. The preparation method according to claim 1, characterized in that, In step (1) b, 300-350g of apples are mixed with 500mL of purified water and then juiced.

4. The preparation method according to claim 1, characterized in that, In step (1) c, 300-350g of pears are mixed with 500mL of purified water and then juiced.

5. The preparation method according to claim 1, characterized in that, In step (1)a, the pressure of ultra-high pressure sterilization is 300-500MPa and the time is 3-5min.

6. The preparation method according to claim 1, characterized in that, In steps (1) b and c, the high-temperature sterilization is sterilization at 95℃ for 15-20 minutes.

7. The preparation method according to claim 1, characterized in that, In step (2), the ratio of pectin to purified water is 1g pectin: 2-3mL purified water.

8. The preparation method according to claim 1, characterized in that, In step (3), the mass ratio of Dendrobium officinale leaf juice, apple juice and pear juice is 1-5:1:

1.

9. The preparation method according to claim 1, characterized in that, In step (3), the amount of pectin solution added is 5-7%, sweetener 35-45%, calcium lactate 0.05-0.1%, and acidity regulator 0.5-0.7% by weight percentage of the compound functional juice.

10. The preparation method according to claim 1, characterized in that, In step (3), the sweetener is composed of 40-50% sucrose and 50-60% fructose syrup by weight, and the acidity regulator is citric acid.

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