Preparation method of sugar-controlled and pressure-controlled gastrodia elata-multi-grain jelly

Abstract

The invention discloses a preparation method of sugar-controlled and pressure-controlled gastrodia elata-multi-grain jelly, and belongs to the field of food. The sugar-controlled and pressure-controlled gastrodia elata-multi-cereal jelly is prepared from the following raw materials in parts by weight: 10-50 parts of gastrodia elata powder, 2-10 parts of cereal powder and 0.01-1 part of compound enzyme, 1-5 parts of a stabilizer and 50-200 parts of water; the preparation method specifically comprises the following steps: fully mixing grain powder and gastrodia elata powder, adding water, and performing high-speed shearing to form a suspension; and boiling the suspension, cooling to 50-70 DEG C, adding a compound enzyme for hydrolysis, deactivating the enzyme after hydrolysis, adding a stabilizer, uniformly stirring, packaging, and sterilizing to obtain the product. The gastrodia elata-multi-grain jelly has relatively high active ingredients, relatively high gastrodin content and relatively high blood pressure and blood sugar regulating and controlling capability.

Description

Technical Field

[0001] This invention relates to a method for preparing a sugar- and pressure-controlled Gastrodia elata-multigrain jelly, belonging to the food field. Background Technology

[0002] According to medical records, Gastrodia elata, a precious traditional Chinese medicine, is listed as a superior-grade herb in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica). Gastrodia elata is sweet in taste and neutral in nature, possessing the effects of calming wind and stopping spasms, suppressing liver yang, and dispelling wind and unblocking the meridians. In modern clinical practice, it is used to treat neurasthenia, headaches, tinnitus, vertigo syndrome, limb numbness, and in combination with other medications to treat epilepsy and hypertension. It also has a certain therapeutic effect on Alzheimer's disease.

[0003] Because Gastrodia elata is primarily used as a medicinal herb, research on its culinary properties is relatively limited. Gastrodia elata is rich in amylopectin, which is more easily digested than amylose and has a greater impact on blood sugar. While the starch in Gastrodia elata has a strong water-holding capacity and is not prone to aging, gastrodin is unstable. Therefore, preserving its active ingredients and maintaining its efficacy during processing is a crucial issue that needs to be considered when processing Gastrodia elata into food products.

[0004] Gastrodia elata typically requires drying because, due to its medicinal properties, it has a distinctive "horse urine" odor, and improper processing results in a poor taste. The main active ingredient in Gastrodia elata is gastrodin, which has been shown to have protective effects on nerve function and can also intervene in the renin-angiotensin-aldosterone system, thus treating hypertension. Under the same drying conditions, the higher the temperature, the higher the gastrodin content. Gastrodia elata polysaccharides have been shown to have higher content with longer cooking times. Similarly, gastrodia elata polysaccharides have been reported to have blood pressure-lowering effects. Therefore, Gastrodia elata has blood pressure-lowering effects and can be used as a raw material for developing functional foods with antihypertensive and anti-anxiety properties.

[0005] Existing technologies include using Gastrodia elata with syrup, red dates, walnuts, and other ingredients to make Gastrodia elata biscuits, Gastrodia elata cakes, etc.; using fresh Gastrodia elata in soups; grinding Gastrodia elata into powder and taking it with warm water; steaming sliced ​​Gastrodia elata with eggs; or making Gastrodia elata into pills with other medicinal materials for oral consumption. These methods are relatively crude and do not fully activate and utilize the effective components of Gastrodia elata. Furthermore, the taste of Gastrodia elata is generally unremarkable, with a strong medicinal flavor that can affect appetite. Traditional consumption methods also limit its application scenarios, significantly narrowing its target audience. Developing Gastrodia elata into functional foods that are readily available for daily use, highly acceptable, and convenient to consume and carry has become a focus of attention in recent years.

[0006] Jelly's advantages lie in its portability and pleasant taste, making it an irreplaceable type of portable dessert. Jelly is low in calories, rich in various nutrients, and brightly colored, providing a pleasant experience. However, the excessive use of edible gums and sweeteners in jelly production can be detrimental to health with long-term consumption, reducing public desire for its continued use. Healthier jellies require further research, with healthy ingredients and minimal additives considered key to changing the current state of the jelly market. Common jellies are mostly fruit jellies, fruit enzyme jellies, or jellies containing specific nutrients. Functional jellies primarily focus on regulating the digestive system and weight control. Research on jellies used to regulate blood sugar and blood pressure is limited, and jellies made from medicinal and edible ingredients or whole grains are even rarer. Furthermore, jelly made solely from Gastrodia elata (a type of orchid) suffers from suboptimal taste and color. Summary of the Invention

[0007] [Technical Issues]

[0008] The current jelly-making process involves the addition of excessive amounts of edible gums and sweeteners, which are detrimental to health in the long term, thus reducing the public's desire to continue consuming jelly. Furthermore, adding Gastrodia elata, a food and medicine, as a single ingredient to the jelly-making process usually results in a poor taste, a distinctive "horse urine smell," and an unappealing color, which affects appetite. On the other hand, using Gastrodia elata extract as a raw material is costly.

[0009] [Technical Solution]

[0010] To address the shortcomings and deficiencies of existing technologies, this invention provides a method for preparing a Gastrodia elata-multigrain jelly for blood sugar and blood pressure control. This method solves the problems of limited variety of existing Gastrodia elata foods, poor taste when combined with other medicinal herbs, and high cost when using Gastrodia elata extract as a raw material. Furthermore, the prepared Gastrodia elata-multigrain jelly has a good effect on regulating blood pressure and blood sugar. In addition, sensory evaluation results show that it has a better taste and aroma.

[0011] To achieve the above objectives, the present invention provides the following technical solution:

[0012] The first objective of this invention is to provide a sugar- and blood pressure-controlled Gastrodia elata-multigrain jelly, which comprises the following ingredients in parts by weight: 10-50 parts of Gastrodia elata powder, 2-10 parts of grain powder, 0.01-1 parts of compound enzyme; 1-5 parts of stabilizer, and 50-200 parts of water;

[0013] The sugar- and pressure-controlled Gastrodia elata-multigrain jelly is prepared by the following steps:

[0014] (1) Mix the grain powder and gastrodia powder thoroughly, add water, and shear at high speed to form a suspension;

[0015] (2) Boil the suspension from step (1), then cool it to 50℃~70℃, add a compound enzyme for hydrolysis, inactivate the enzyme after hydrolysis, add a stabilizer, stir evenly, package, sterilize, and obtain the product.

[0016] In one embodiment, the sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly comprises the following ingredients by weight: 40 parts Gastrodia elata powder, 2-10 parts grain powder, 0.01-1 parts compound enzyme; 1-5 parts stabilizer, and 50-200 parts water.

[0017] In one embodiment, the sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly comprises the following ingredients by weight: 40 parts Gastrodia elata powder, 10 parts grain powder, 0.01-1 parts compound enzyme; 1-5 parts stabilizer, and 50-200 parts water.

[0018] In one embodiment, the sugar- and pressure-controlled Gastrodia elata-multigrain jelly comprises the following ingredients by weight: 40 parts Gastrodia elata powder, 3 parts mung bean powder, 2 parts highland barley powder, 2 parts oat rice powder, 3 parts tartary buckwheat, 0.01-1 parts compound enzyme; 1-5 parts stabilizer, and 150 parts water.

[0019] In one embodiment, the gastrodia powder is obtained by drying gastrodia with hot air and then pulverizing it to 100-200 mesh.

[0020] In one embodiment, the grain powder is grain powder that has undergone high-temperature fluidization treatment.

[0021] In one embodiment, the cereal powder includes one or more of highland barley flour, oat flour, mung bean flour, and buckwheat flour.

[0022] In one embodiment, the highland barley flour is obtained by fluidizing and pulverizing highland barley at 160-180°C; the oat rice flour is obtained by fluidizing and pulverizing oat rice at 120-150°C; the mung bean flour is obtained by fluidizing and pulverizing mung beans at 160-180°C; and the buckwheat flour is obtained by fluidizing and pulverizing buckwheat at 120-150°C.

[0023] In one embodiment, the grain powder is 100-200 mesh.

[0024] In one embodiment, the complex enzyme is composed of two or more of the following: mesophilic α-amylase, saccharifying enzyme, and cellulase.

[0025] In one embodiment, the activity of the mesophilic α-amylase is 200–500 u / g; the activity of the saccharifying enzyme is 100,000–200,000 u / g; and the activity of the cellulase is 100,000–50,000 u / g.

[0026] In one embodiment, the stabilizer includes one or more of carrageenan, konjac gum, locust bean gum, and xanthan gum.

[0027] In one embodiment, the total mass ratio of the gastrodia powder and grain powder to water is 1:3 to 5.

[0028] In one embodiment, the complex enzyme is composed of mesophilic α-amylase, saccharifying enzyme and cellulase, with a mass ratio of 50-70:1:4.

[0029] This invention also provides a method for preparing the above-mentioned sugar-controlled and blood pressure-controlled Gastrodia elata-multigrain jelly, the method comprising the following steps:

[0030] (1) Mix the grain powder and gastrodia powder thoroughly, add water, and shear at high speed to form a suspension;

[0031] (2) Boil the suspension from step (1), then cool it to 50℃~70℃, add a compound enzyme for hydrolysis, inactivate the enzyme after hydrolysis, add a stabilizer, stir evenly, package, sterilize, and obtain the product.

[0032] In one embodiment, the high-speed shearing conditions in step (1) are: 1000-5000 rpm for 30-60 s.

[0033] In one embodiment, the boiling time in step (2) is 3 to 5 minutes.

[0034] In one embodiment, the hydrolysis time of the complex enzyme in step (2) is 10 to 15 minutes.

[0035] A third objective of this invention is to provide a method for increasing the dissolution rate of gastrodin in Gastrodia elata, the method comprising the following:

[0036] (1) Mix the grain powder and gastrodia powder thoroughly, add water, and shear at high speed to form a suspension;

[0037] (2) Boil the suspension from step (1), then cool it to 50℃~70℃, add the compound enzyme for hydrolysis, inactivate the enzyme after hydrolysis, add the stabilizer, stir evenly, package, sterilize, and obtain the product; the compound enzyme is composed of mesophilic α-amylase, saccharifying enzyme and cellulase, and the mass ratio of the three is 50~70:1:4.

[0038] Beneficial effects:

[0039] This invention employs an enzymatic micro-hydrolysis and high-pressure sterilization process to treat Gastrodia elata, highland barley, mung beans, oat rice, and tartary buckwheat to increase the content of active substances and glycogen production in a multigrain Gastrodia elata mixture, reduce crude fiber content, and increase gastrodin content. The effects on α-amylase and ACE enzyme activities were also investigated. Using un-micro-hydrolyzed Gastrodia elata multigrain jelly as a control, the results verified that micro-hydrolysis increased the content of active substances in the jelly, demonstrating a stronger ability to regulate blood pressure and blood sugar. The jelly prepared from micro-hydrolyzed Gastrodia elata multigrain jelly showed a significant increase in active substances, with gastrodin increasing by 18.46%–52.34% after enzymatic hydrolysis, while the starch hydrolysis rate was the lowest at only 19.87%. The invention exhibits strong inhibitory activity against α-amylase and ACE enzyme in vitro, with an inhibition rate of 41.55% against α-amylase and 88.14% against ACE enzyme. This indicates that the invention increases the content of gastrodin in the jelly. The gastrodin-multigrain jelly has a good effect on regulating blood pressure and blood sugar. In addition, sensory evaluation results show that the micro-hydrolyzed jelly has a better taste and aroma than the unhydrolyzed jelly. Attached Figure Description

[0040] Figure 1 The image shows a physical picture of the Gastrodia elata-multigrain jelly prepared according to the formula of Example 1, No. 6. Detailed Implementation

[0041] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The specific embodiments described below further illustrate the present invention.

[0042] The testing method involved in this invention:

[0043] 1. Starch hydrolysis rate test method

[0044] The starch content was determined according to GB / T 5009.9-2003. The starch hydrolysis rate was calculated as: (total starch content - undigested starch content) / total starch content multiplied by 100%.

[0045] 2. Method for determining gastrodin content

[0046] The determination was performed according to the high-performance liquid chromatography (HPLC) method under the entry for Gastrodia elata in the Chinese Pharmacopoeia (2010, Part I). Accurately weigh 2 mL / min of Gastrodia elata powder into a stoppered conical flask, accurately add 50 mL of dilute ethanol, weigh, heat under reflux for 3 h, cool, weigh again, replenish the lost weight with dilute ethanol, shake well, filter, accurately measure 10 mL of the filtrate, concentrate to near dryness, dissolve the residue in an acetonitrile-water (3:97) mixture, and transfer to a 25 mL volumetric flask. Dilute to the mark with the acetonitrile-water (3:97) mixture, shake well, filter, and collect the filtrate to obtain the sample solution for determination.

[0047] The chromatographic column was InertSustainC. 18 The column (4.6 nMn × 250 millimeter, 5 μm) was used with acetonitrile-0.05% phosphoric acid solution (3:97) as the mobile phase, the detection wavelength was 220 nm, the injection volume was 20 μL, the flow rate was 1 mL, and the column temperature was room temperature.

[0048] 3. Methods for determining ACE inhibition rate

[0049] To a 96-well microplate, add 100 μL of 1 mol / L FAPGG (dissolved in 50 mmol / L Tris-HCl buffer, pH 7.5, containing 0.3 mol / L NaCl), 50 μL of sample solution, and finally 50 μL of 60 mU / mL ACE (dissolved in borate buffer, pH 8.3, containing 0.3 mol / L NaCl) to initiate the reaction. React at 37°C for 30 min, and measure the decrease in absorbance at 345 nm. For the control group, use 50 mmol / L Tris-HCl buffer instead of the sample solution. Before the reaction, activate the ACE solution in a water bath at 37°C for 30 min. The formula for calculating the ACE inhibition rate is shown below:

[0050]

[0051] In the formula: ΔA 空白 The decrease in absorbance of the blank group over 30 minutes; ΔA 样品 The decrease in absorbance of the sample group over 30 minutes.

[0052] 4. Method for determining α-amylase inhibition rate

[0053] In the sample group, 0.5 mL of hydrolysate and 0.5 mL of α-amylase solution (10 U / mL) were incubated at 37°C for 35 min. Then, 1 mL of 2% soluble starch solution was added, and the reaction was allowed to proceed for 10 min. 100 μL of the reaction solution was inactivated in 900 μL of anhydrous ethanol, mixed thoroughly, and centrifuged at 10000 rpm for 5 min. 200 μL of the supernatant was transferred to a 5 mL centrifuge tube, and 1.5 mL of a glucose reagent kit was added. The reaction was allowed to proceed at 37°C for 10 min, and the absorbance (A) was measured at 520 nm. The control group used PBS buffer instead of the peptide solution; the blank group used PBS buffer instead of the starch solution. Acarbose was used as a positive control.

[0054]

[0055] In the formula, A 样 A represents the absorbance of the sample. 空白 Absorbance of blank; A 对照 The absorbance is for the control.

[0056] 5. Sensory evaluation: Refer to the requirements for jelly in GB 19299-2015 to conduct sensory evaluation.

[0057] The source of the materials involved in this invention:

[0058] The mung beans, buckwheat, oat groats, and highland barley are all sourced from Coca-Cola Foods (Wuxi) Co., Ltd.

[0059] Medium-temperature α-amylase 480 U / g (Novozymes (China) Investment Co., Ltd.), glucoamylase 100,000 U / g (Suzhou Great Pharmaceutical Technology Co., Ltd.), cellulase 10,000 U / g (Shanghai Myrui Biochemical Technology Co., Ltd.).

[0060] Example 1

[0061] A method for preparing a sugar- and blood pressure-controlled Gastrodia elata-multigrain jelly includes the following steps:

[0062] (1) After high-temperature fluidization treatment, highland barley (fluidization temperature 180℃), oat rice (fluidization temperature 140℃), mung beans (fluidization temperature 180℃), and tartary buckwheat (fluidization temperature 145℃) were pulverized to 100 mesh; Gastrodia elata was dried with hot air and then pulverized to 100 mesh.

[0063] (2) Take 10-40g of crushed Gastrodia elata powder, 2-10g of highland barley powder, 2-10g of oat rice powder, 3-10g of mung bean powder, and 3-10g of tartary buckwheat powder. Mix them thoroughly according to Table 1, numbers 1-6 and 8-10. Add water at a solid-liquid ratio of 1:3 and process with a high-speed shear machine (1500 rpm) for 30s to prepare a suspension.

[0064] (3) Boil the suspension for 5 minutes, cool it to 60°C, add 0.7g of medium-temperature α-amylase, 10mg of saccharifying enzyme, and 40mg of cellulase, hydrolyze for 15 minutes, boil in a water bath for 10 minutes, add 1.2% carrageenan (by mass of the suspension), stir evenly, package, and autoclave to obtain the final product.

[0065] Comparative Example 1

[0066] A method for preparing a multigrain jelly includes the following steps:

[0067] (1) After high-temperature fluidization treatment, highland barley (fluidization temperature 180℃), oat rice (fluidization temperature 140℃), mung beans (fluidization temperature 180℃), and tartary buckwheat (fluidization temperature 145℃) were pulverized to 100 mesh; after being fully mixed according to the form of No. 7 in Table 1, water was added at a solid-liquid ratio of 1:3, and the mixture was processed by a high-speed shear machine for 30s to prepare a suspension;

[0068] (2) Boil the suspension for 5 minutes, cool it to 60°C, add 0.7g of medium-temperature α-amylase, 10mg of saccharifying enzyme, and 40mg of cellulase, hydrolyze for 15 minutes, boil in a water bath for 10 minutes, add 1.2% carrageenan (based on the mass of the suspension), stir evenly, package, and autoclave to obtain the final product.

[0069] Results Analysis

[0070] 1. The performance of the suspensions prepared in Example 1 and Comparative Example 1 before and after enzymatic hydrolysis was tested, and the results are shown in Tables 1 and 2:

[0071] Table 1. Changes in crude fiber composition and starch hydrolysis rate before and after microhydrolysis of Gastrodia elata-multigrain mixtures with different ratios.

[0072]

[0073] Table 2. Changes in active substances and inhibition rate of enzyme activity before and after microhydrolysis of Gastrodia elata and multigrain.

[0074]

[0075]

[0076] Note: All data above were measured on a dry basis.

[0077] As shown in Tables 1 and 2, after micro-hydrolysis (enzymatic hydrolysis) treatment, the cellulose content of the Gastrodia elata-multigrain samples decreased upon neutralization. Cellulase can hydrolyze some of the cellulose, which not only reduces the cellulose content but also facilitates the release of gastrodin. For the same Gastrodia elata content, adding multiple grains is more beneficial in increasing the gastrodin content; adding a single grain results in a relatively lower content compared to adding more grains. Micro-hydrolysis of single Gastrodia elata showed a higher starch hydrolysis rate, possibly because the starch in Gastrodia elata is mostly amylopectin, which is more easily hydrolyzed. Excessive starch hydrolysis leads to a higher sweetness in the jelly, which is not conducive to blood sugar regulation. Conversely, the starch hydrolysis rate decreased in Gastrodia elata with added single or multiple grains because grains are rich in polyphenols and other active substances, which inhibit starch hydrolytic enzymes and reduce the degree of starch hydrolysis.

[0078] Under the same hydrolysis conditions, sensory evaluation tests showed that sweetness levels 2-6 were quite similar. After adding grains and undergoing micro-hydrolysis, the increase in gastrodin was more significant than in gastrodia elata without added grains. The inhibition rates of both α-amylase and ACE enzymes showed an increasing trend. The increased inhibition of amylase through the addition of multigrains may be due to the increase in gastrodin and the increase in polyphenols and flavonoids in the grains. After consumption, this can slow down the hydrolysis rate of starch in the jelly. The increase in gastrodin significantly affected the inhibitory effect of the extract on ACE activity, which is one of the important factors in regulating blood pressure in gastrodia elata-multigrain jelly. Therefore, micro-hydrolysis of gastrodia elata with multigrains is a gentle processing technique that not only reduces the cellulose content and improves the taste but also promotes the formation of gastrodin in gastrodia elata.

[0079] The results of different amounts of Gastrodia elata showed that reducing the amount of Gastrodia elata led to a decrease in crude fiber content and an increase in the degree of fiber hydrolysis, but reduced the inhibitory effect on ACE and amylase.

[0080] 2. Sensory evaluation was performed on the jelly prepared in Example 1 and Comparative Example 1 after high-pressure sterilization. The results are shown in Tables 3 and 4.

[0081] Table 3 Sensory evaluation of Gastrodia elata-multigrain blood pressure lowering and regulating jelly (before micro-hydrolysis)

[0082]

[0083] Table 4. Sensory evaluation of Gastrodia elata-multigrain hypotensive and blood pressure-lowering jelly (after micro-hydrolysis)

[0084]

[0085] As shown in Tables 3 and 4, the Gastrodia elata-multigrain jelly after micro-hydrolysis treatment has a better taste, more stable color, and higher odor and acceptability. After a 6-month storage test, it has good stability with little or no water separation. Under the same amount of edible gum added, the suspension is more viscous after micro-hydrolysis. This may be because after hydrolysis, the polysaccharides in the cells of Gastrodia elata and multigrain increase the viscosity of the liquid, making it easier to form and with stronger water retention.

[0086] The Gastrodia elata-multigrain jelly prepared through micro-hydrolysis has a sweet and grainy aroma. This is likely because the heat treatment of the multigrain enhances its fragrance, and the high-temperature pregelatinization and hydrolysis process partially hydrolyzes and caramelizes the starch, resulting in a better texture. Gastrodia elata alone has a poor texture and a strong "horse urine" taste. After hydrolysis, this "horse urine" taste disappears, replaced by a rich medicinal flavor. The addition of grains weakens the Gastrodia elata flavor and imparts a sweet grain aroma. Micro-hydrolysis also improves the texture, reduces the fibrous feel, and enhances the jelly's water-holding capacity and storage stability.

[0087] Therefore, it is evident that the micro-hydrolyzed compound of Gastrodia elata and multigrains not only improves the quality and texture of the jelly but also increases the content of gastrodin and enhances the activity of active substances, thus achieving the effect of controlling blood sugar and blood pressure. By compounding Gastrodia elata and multigrains, a synergistic effect is achieved, resulting in a jelly that is convenient to carry and has a significant effect on controlling blood sugar and lowering blood pressure.

[0088] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A sugar- and blood pressure-controlled Gastrodia elata-multigrain jelly, characterized in that, The ingredients include the following parts by weight: 10-50 parts of Gastrodia elata powder, 2-10 parts of cereal powder, 0.01-1 part of compound enzyme, 1-5 parts of stabilizer, and 50-200 parts of water. The sugar- and pressure-controlled Gastrodia elata-multigrain jelly is prepared by the following steps: (1) Mix the grain powder and gastrodia powder thoroughly, add water, and shear at high speed to form a suspension; (2) Boil the suspension from step (1), then cool it to 50℃~70℃, add a compound enzyme for hydrolysis, inactivate the enzyme after hydrolysis, add a stabilizer, stir evenly, package, sterilize, and obtain the product; the compound enzyme is composed of two or more of the following: mesophilic α-amylase, saccharifying enzyme and cellulase.

2. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The ingredients include the following parts by weight: 40 parts of Gastrodia elata powder, 2-10 parts of cereal powder, 0.01-1 parts of compound enzyme; 1-5 parts of stabilizer, and 50-200 parts of water.

3. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The sugar- and pressure-controlled Gastrodia elata-multigrain jelly comprises the following ingredients by weight: 40 parts Gastrodia elata powder, 10 parts grain powder, 0.01-1 parts compound enzyme; 1-5 parts stabilizer, and 50-200 parts water.

4. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The sugar- and pressure-controlled Gastrodia elata-multigrain jelly comprises the following ingredients by weight: 40 parts Gastrodia elata powder, 3 parts mung bean powder, 2 parts highland barley powder, 2 parts oat rice powder, 3 parts tartary buckwheat, 0.01-1 parts compound enzyme, 1-5 parts stabilizer, and 150 parts water.

5. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The gastrodia powder is obtained by drying gastrodia with hot air and then pulverizing it to 100-200 mesh.

6. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The grain powder is grain powder that has undergone high-temperature fluidization treatment.

7. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The cereal flour includes one or more of the following: barley flour, oat flour, mung bean flour, and buckwheat flour.

8. The sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to claim 1, characterized in that, The total mass ratio of the gastrodia elata powder and cereal powder to water is 1:3 to 5.

9. A method for preparing the sugar-controlled and pressure-controlled Gastrodia elata-multigrain jelly according to any one of claims 1 to 8, characterized in that, The preparation method includes the following steps: (1) Mix the grain powder and gastrodia powder thoroughly, add water, and shear at high speed to form a suspension; (2) Boil the suspension from step (1), then cool it to 50℃~70℃, add a compound enzyme for hydrolysis, inactivate the enzyme after hydrolysis, add a stabilizer, stir evenly, package, sterilize, and obtain the product.

10. A method for increasing the dissolution rate of gastrodin in Gastrodia elata, characterized in that, The method includes the following: (1) Mix the grain powder and gastrodia powder thoroughly, add water, and shear at high speed to form a suspension; (2) Boil the suspension from step (1), then cool it to 50℃~70℃, add the compound enzyme for hydrolysis, inactivate the enzyme after hydrolysis, add the stabilizer, stir evenly, package, sterilize, and obtain the product; the compound enzyme is composed of mesophilic α-amylase, saccharifying enzyme and cellulase, and the mass ratio of the three is 50~70:1:4.

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