A ginseng adventitious root compressed candy and its preparation method

Abstract

This invention provides a ginseng adventitious root compressed candy and its preparation method. The candy, by parts, consists of the following ingredients: 21-25 parts ginseng adventitious root extract; 12-13 parts sodium pantothenate; 7-9 parts lutein; 15-18 parts spirulina powder; 2-4 parts algal oil; 12-14 parts potassium acetamide sulfonate; 7-9 parts rose extract; 2-3 parts sophora japonica extract; 15-16 parts pregelatinized waxy corn starch; 21-22 parts cellulose fiber; 11-13 parts sodium carboxymethyl starch; 4-6 parts sodium stearate fumarate; 21-23 parts purified water; and 3-5 parts propylene glycol.

Description

Technical Field

[0001] This invention belongs to the food field and relates to a ginseng adventitious root compressed candy, specifically to a ginseng adventitious root compressed candy and its preparation method. Background Technology

[0002] With the fast pace of modern life and increasingly fierce social competition, many people frequently experience weakened immunity, decreased responsiveness, and reduced adaptability, feeling fatigued even with slight exertion, and finding that rest does not significantly alleviate the symptoms. According to research by the World Health Organization, approximately 75% of the global population is in a sub-healthy state, with fatigue and weakened immunity being the most common manifestations. When the body remains in a state of fatigue for an extended period without timely relief, a series of physiological and biochemical changes occur, leading to a decline in various functions, including immunity. In severe cases, this can damage internal organs and cause various diseases.

[0003] Chemical drugs and biological products such as caffeine, meclofenac, modafinil, amphetamine, pidotimod, polyoxin, and thymopentin have good effects in eliminating fatigue and enhancing immunity. However, most of these drugs are cortical stimulants, exerting their anti-fatigue effect by preventing or treating central nervous system depression. These drugs are often addictive, and long-term use can cause significant side effects, limiting their clinical application. Traditional Chinese medicine emphasizes mobilizing the body's own immunity to achieve anti-fatigue capabilities, possessing unique advantages in combating fatigue, enhancing immunity, and improving work efficiency. It is also safe, effective, and has few side effects. Currently available immune-enhancing drugs and health products often only treat the symptoms, not the root cause, and lack anti-fatigue effects, making long-term use impossible. Products that simultaneously enhance immunity and relieve physical fatigue are extremely rare. Therefore, developing traditional Chinese medicine with fewer side effects and better efficacy to improve immunity and relieve fatigue has enormous market potential.

[0004] Ginseng has been studied for medicinal purposes for over 2000 years. It enhances the body's immune function, protects the liver, has anti-aging, anti-stress, and blood pressure-lowering effects. It can eliminate proteinuria in experimental nephritis, strengthen myocardial contractility, and regulate blood sugar levels. It can dilate coronary arteries, improve myocardial blood supply, enhance immune function, and slow down the process of cell aging. Therefore, ginseng is often added to food as a natural health supplement.

[0005] Compared to chemical drugs and biological products, plant-based compressed candies use medicinal and edible plants or plant extracts as raw materials. Through reasonable formulation, they have certain health benefits without side effects. At the same time, plant-based compressed candies are pleasant in flavor, easy to carry, and convenient to consume. In order to achieve a sweet taste, existing compressed candies mainly add a lot of sugar, supplemented with flavorings and colorings. Long-term consumption may be detrimental to health. Therefore, while retaining a sweet taste, there is a need for a candy that is healthier to eat and has health benefits. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to address the shortcomings of the prior art by providing a ginseng adventitious root compressed candy and its preparation method. The ginseng adventitious root compressed candy prepared by the present invention is rich in protein, fat, starch and various plant sugars, calcium, phosphorus, iron, amino acids, B vitamins and other nutrients, and has physiological effects such as soothing the liver and strengthening the spleen, harmonizing the stomach and regulating qi, promoting body fluid and quenching thirst, relaxing muscles and tendons and improving sleep quality.

[0007] According to one aspect of the present invention, a ginseng adventitious root compressed candy is provided, which, by parts, comprises the following ingredients: 21-25 parts ginseng adventitious root extract; 12-13 parts sodium pantothenate; 7-9 parts lutein; 15-18 parts spirulina powder; 2-4 parts algal oil; 12-14 parts potassium acetamide sulfonate; 7-9 parts rose extract; 2-3 parts sophora japonica flower extract; 15-16 parts pregelatinized waxy corn starch; 21-22 parts cellulose fiber; 11-13 parts sodium carboxymethyl starch; 4-6 parts sodium stearate fumarate; 21-23 parts purified water; 3-5 parts propylene glycol; The extraction process of the ginseng adventitious root extract includes the following specific steps: 1) The adventitious root tissue of ginseng is crushed to obtain a paste of adventitious root of ginseng. Then, it is pulped and filtered through a microporous membrane with a pore size of 0.65 micrometers to remove impurities and obtain ginseng adventitious root solution. Hydrochloric acid is added to adjust the pH of the ginseng adventitious root solution to 4.5-4.7 to make it an acidic ginseng adventitious root solution. 2) Add amylase, pectinase, cellulase, lactobacillus, and gibberellic acid to acidic ginseng adventitious root solution and ferment in the dark at 15-20℃ for one week to obtain fermentation broth; based on the volume of acidic ginseng adventitious root solution, the dosages of amylase, pectinase, cellulase, lactobacillus, and gibberellic acid are 0.3g / L, 0.4g / L, 3.1g / L, 0.2g / L, and 0.6g / L, respectively. 3) Adjust the pH of the fermentation broth to 6.1-6.3 using magnesium carbonate, then adjust the temperature and concentrate the broth; the volume after concentration is 1 / 2 of the original volume. 4) The concentrated fermentation broth was spray-dried to obtain ginseng adventitious root extract.

[0008] This invention utilizes amylase, pectinase, cellulase, and lactobacillus as fermenting agents and gibberellic acid as an enzyme activator in the processing of ginseng adventitious root fruit to ferment and decompose the ginseng adventitious root broth. This process breaks down large protein molecules in the ginseng adventitious root broth into smaller amino acids, which are easier for the human body to absorb. To ensure enzyme activity, the pH of the ginseng adventitious root broth is adjusted to acidic using hydrochloric acid before fermentation, thus fully guaranteeing enzyme activity. To maximize the retention of all beneficial components of the ginseng adventitious root, the pH of the fermentation broth is adjusted after fermentation, and then the broth is concentrated and spray-dried to obtain the ginseng adventitious root extract, thus retaining all the fermented components.

[0009] A further preferred technical solution of the ginseng adventitious root compressed candy of the present invention is that the ginseng adventitious root compressed candy, by parts, is composed of the following ingredients: 16 parts ginseng adventitious root extract; 19 parts sodium pantothenate; 8 parts β-carotene; 12 parts spirulina powder; 5 parts algal oil; 16 parts potassium acetamide sulfonate; 8 parts rose extract; 5 parts calcium sorbate; 3 parts rutin; 19 parts pregelatinized waxy corn starch; 22 parts cellulose fiber; 12 parts sodium carboxymethyl starch; 6 parts sodium stearate fumarate; 24 parts purified water; 4 parts propylene glycol; According to another aspect of the present invention, the present invention provides a method for preparing ginseng adventitious root compressed candy, comprising the following steps: 1) Ginseng adventitious root extract, sodium pantothenate, β-carotene, spirulina powder, and potassium acetamide sulfonate were pulverized, sieved, and then mixed to obtain the first mixture; 2) Add rutin, rose extract and algal oil to the first mixture and premix for 20-30 minutes. Then add calcium sorbate, pre-gelatinized waxy corn starch and purified water and mix to obtain a moistened second mixture. If the materials are not premixed and are directly mixed together during the preparation of the second mixture, the resulting second mixture is prone to spherical formation, uneven material distribution, and sticking and punching during subsequent tableting. 3) The second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. Then, the particles of the second mixture are granulated using a swing pellet mill to obtain the third mixture. 4) After mechanically mixing the third mixture with cellulose fiber, sodium carboxymethyl starch and sodium stearate, propylene glycol is added and ultrasonically mixed evenly. Finally, the mixture is compressed into tablets using a tableting machine to obtain ginseng adventitious root compressed candy.

[0010] The preparation method of ginseng adventitious root compressed candy of the present invention further comprises the following technical solution: the sieve plate used for sieving in step 1) has a mesh size of 200 mesh; The preparation method of the ginseng adventitious root compressed candy of the present invention further includes the following technical solution: the drying temperature in step 3) is 45-50℃, and the drying is carried out until the moisture content is 1.0-2.0wt%. When the moisture content after drying is greater than 3.0wt%, the material will clump together during the granulation process of the swing granulator in the later stage, making it difficult to process. When the moisture content is less than 0.5wt%, the prepared ginseng adventitious root compressed candy is prone to cracking in a humid environment.

[0011] Compared with the prior art, the present invention has the following advantages: 1) This invention provides a ginseng adventitious root compressed candy. Since the ginseng adventitious root in the candy is rich in a large number of beneficial substances, the prepared candy has physiological effects such as soothing the liver and strengthening the spleen, harmonizing the stomach and regulating qi, promoting body fluid and quenching thirst, relaxing muscles and tendons, and anti-cancer. 2) In the hydrolysis of ginseng adventitious roots, this invention breaks down large-molecule proteins in ginseng adventitious roots into small-molecule amino acids, which are easier for the human body to absorb. 3) This invention does not introduce any harmful components to the human body during the hydrolysis of ginseng adventitious roots. The extract is directly spray-dried, which preserves the beneficial components in ginseng adventitious roots to the maximum extent. Detailed Implementation

[0012] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that these descriptions are merely exemplary and not intended to limit the scope of the invention.

[0013] Example 1 I. Preparation of Ginseng Adventitious Root Extract: 1) Deionize the ginseng adventitious root tissue to obtain ginseng adventitious root paste, then pulp it, filter it through a 0.5-micron microporous membrane to remove impurities and ginseng adventitious root seeds to obtain ginseng adventitious root liquid, add hydrochloric acid to adjust the pH of the ginseng adventitious root liquid to 4.2 to obtain acidic ginseng adventitious root liquid; 2) Add amylase, pectinase, cellulase, lactobacillus, and gibberellic acid to acidic ginseng adventitious root solution and ferment in the dark at 15-20℃ for one week to obtain fermentation broth; based on the volume of acidic ginseng adventitious root solution, the dosages of amylase, pectinase, cellulase, lactobacillus, and gibberellic acid are 0.3g / L, 0.4g / L, 3.1g / L, 0.2g / L, and 0.6g / L, respectively. 3) The pH of the fermentation broth was adjusted to 6.3 using magnesium carbonate, and then concentrated at 45℃; the volume after concentration was 1 / 2 of the original volume. 4) The concentrated fermentation broth was spray-dried using a spray dryer to obtain ginseng adventitious root extract. The inlet air temperature of the spray dryer was 260℃, and the outlet air temperature of the spray dryer was 85℃.

[0014] II. Preparation of Ginseng Adventitious Root Compressed Candy 1) 15 parts of ginseng adventitious root extract, 18 parts of sodium pantothenate, 7 parts of β-carotene, 11 parts of spirulina powder, and 15 parts of potassium acetamide sulfonate were pulverized and passed through a 200-mesh sieve, and then mixed to obtain the first mixture; 2) Add 2 parts rutin, 7 parts rose extract and 4 parts algal oil to the first mixture and premix for 20-30 minutes. Then add 4 parts calcium sorbate, 18 parts pre-gelatinized waxy corn starch and 23 parts purified water and mix to obtain a moistened second mixture. 3) The second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. The drying temperature is 45-50℃, and the moisture content is dried to 1.0-2.0wt%. Then the particles of the second mixture are granulated using a swing granulator to obtain the third mixture. 4) After mechanically mixing the third mixture with 21 parts of cellulose fiber, 11 parts of sodium carboxymethyl starch and 4 parts of sodium stearate fumarate, add 3 parts of propylene glycol and ultrasonically mix until homogeneous. Finally, compress the mixture into tablets using a tableting machine to obtain ginseng adventitious root compressed candy.

[0015] The weight of the ginseng adventitious root compressed candy is 5.6g ± 0.1g.

[0016] Example 2 The ginseng adventitious root extract is the same as in Example 1.

[0017] II. Preparation of Ginseng Adventitious Root Compressed Candy 1) 16 parts of ginseng adventitious root extract, 19 parts of sodium pantothenate, 9 parts of β-carotene, 13 parts of spirulina powder, and 17 parts of potassium acetamide sulfonate were pulverized and passed through a 200-mesh sieve, and then mixed to obtain the first mixture; 2) Add 3 parts rutin, 9 parts rose extract and 6 parts algal oil to the first mixture and premix for 20-30 minutes. Then add 6 parts calcium sorbate, 19 parts pre-gelatinized waxy corn starch and 24 parts purified water and mix to obtain a moistened second mixture. 3) The second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. The drying temperature is 45-50℃, and the moisture content is dried to 1.0-2.0wt%. Then the particles of the second mixture are granulated using a swing granulator to obtain the third mixture. 4) The third mixture is mechanically mixed with 22 parts of cellulose fiber, 13 parts of sodium carboxymethyl starch, and 6 parts of sodium stearate fumarate until homogeneous. Then, 5 parts of propylene glycol are added and ultrasonically mixed until homogeneous. Finally, the mixture is compressed into tablets using a tableting machine to obtain ginseng adventitious root compressed candy. The weight of the ginseng adventitious root compressed candy is 5.6g ± 0.1g.

[0018] Example 3 The ginseng adventitious root extract is the same as in Example 1.

[0019] II. Preparation of Ginseng Adventitious Root Compressed Candy 1) 15 parts of ginseng adventitious root extract, 19 parts of sodium pantothenate, 8 parts of β-carotene, 12 parts of spirulina powder, and 16 parts of potassium acetamide sulfonate were pulverized and passed through a 200-mesh sieve, and then mixed to obtain the first mixture; 2) Add 3 parts rutin, 8 parts rose extract and 5 parts algal oil to the first mixture and premix for 20-30 minutes. Then add 5 parts calcium sorbate, 19 parts pre-gelatinized waxy corn starch and 23 parts purified water and mix to obtain a moistened second mixture. 3) The second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. The drying temperature is 45-50℃, and the drying is carried out until the moisture content is 1.0-2.0wt%. Then the particles of the second mixture are granulated using a swing granulator to obtain the third mixture. 4) The third mixture is mechanically mixed with 22 parts of cellulose fiber, 12 parts of sodium carboxymethyl starch, and 5 parts of sodium stearate fumarate until homogeneous. Then, 4 parts of propylene glycol are added and ultrasonically mixed until homogeneous. Finally, the mixture is compressed into tablets using a tableting machine to obtain ginseng adventitious root compressed candy. The weight of the ginseng adventitious root compressed candy is 5.6g ± 0.1g.

[0020] Comparative Example 1 Compared with Example 1, the raw materials and their proportions are the same: The only difference is that in the preparation process of ginseng adventitious root compressed candy, step 2) is: add 2 parts rutin, 7 parts rose extract, 4 parts algal oil, 4 parts calcium sorbate, 18 parts pre-gelatinized waxy corn starch and 23 parts purified water to the first mixture and mix to obtain a moistened second mixture; The second mixture forms a spherical aggregate, and sticking occurs during subsequent tableting.

[0021] Comparative Example 2 Compared with Example 1, the raw materials and their proportions are the same: The only difference is that step 3) in the preparation process of ginseng adventitious root compressed candy is as follows: the second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. The drying temperature is 45-50℃, and the moisture content is dried to 0.5wt%. Then the particles of the second mixture are granulated using a swing granulator to obtain the third mixture. Comparative Example 3 Compared with Example 1, the raw materials and their proportions are the same: The only difference is that in the preparation process of ginseng adventitious root compressed candy, step 3) is as follows: the second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. The drying temperature is 45-50℃, and the moisture content is dried to 3.0wt%. Then, the particles of the second mixture are granulated using a swing granulator to obtain the third mixture. Packaging: The compressed candies undergo quality inspection, and substandard products are rejected. Aluminum-plastic blister packaging or bottling is used to ensure consistent product quality during storage and transportation.

[0022] In the raw material pretreatment stage, the particle size and uniformity of the crushing are strictly controlled to ensure that the powder state of each raw material is consistent, providing a good foundation for subsequent mixing and stirring.

[0023] During the mixing process, regularly check the operating status of the mixer to ensure uniform mixing. Sampling tests can be used to analyze the composition of the mixed raw materials to check whether the distribution of each component is uniform.

[0024] During the granulation process, the amount of binder and granulation parameters are adjusted according to the characteristics of different raw materials to ensure the quality and stability of the granules. During the drying process, temperature and time are strictly controlled to prevent the loss of effective ingredients and the deterioration of the granules.

[0025] During tableting, the pressure of the tableting machine and the mold are precisely adjusted according to the product design requirements to ensure that the weight and hardness of each candy meet the standards. Any substandard products generated during the tableting process are promptly screened and processed.

[0026] Establish a comprehensive quality inspection system to conduct thorough quality testing on finished products, including appearance, color, taste, hardness, content of active ingredients, microbial indicators, and heavy metal indicators. Only products that meet the quality standards can be sold on the market.

[0027] Store finished products in a dry, cool, and well-ventilated environment, avoiding direct sunlight, high temperatures, and humidity. Conduct regular quality checks on stored products to ensure stable quality throughout their shelf life.

[0028] The specific embodiments of the present invention have been described in detail above, but they are merely examples, and the present invention is not equivalent to the specific embodiments described above. For those skilled in the art, any equivalent modifications and substitutions to the present invention are also within the scope of the present invention. Therefore, all equivalent transformations and modifications made without departing from the spirit and scope of the present invention should be covered within the scope of the present invention. The above results show that the present invention, by strictly controlling the premixing during the wetting process and controlling the moisture during the fluidized bed drying process in the preparation of ginseng adventitious root compressed candy, solves the problems of loose and cracked tablets.

[0029] Although embodiments of the present invention have been described in detail, it should be understood that various changes, substitutions, and modifications can be made to the embodiments of the present invention without departing from the spirit and scope of the invention.

Claims

1. A ginseng adventitious root compressed candy, characterized in that, Made from the following raw materials, containing the following components: 21-25 parts ginseng adventitious root extract; 12-13 parts sodium pantothenate; 7-9 parts lutein; 15-18 parts spirulina powder; 2-4 parts algal oil; 12-14 parts potassium acetamide sulfonate; 7-9 parts rose extract; 2-3 parts sophora japonica flower extract; 15-16 parts pregelatinized waxy corn starch; 21-22 parts cellulose fiber; 11-13 parts sodium carboxymethyl starch; 4-6 parts sodium stearate fumarate; 21-23 parts purified water; 3-5 parts propylene glycol; The extraction process of the ginseng adventitious root extract includes the following specific steps: 1) The adventitious root tissue of ginseng is crushed to obtain a paste of adventitious root of ginseng. Then, it is pulped and filtered through a microporous membrane with a pore size of 0.65 micrometers to remove impurities and obtain ginseng adventitious root solution. Hydrochloric acid is added to adjust the pH of the ginseng adventitious root solution to 4.5-4.7 to make it an acidic ginseng adventitious root solution. 2) Add amylase, pectinase, cellulase, lactobacillus and gibberellin to acidic ginseng adventitious root solution and ferment in the dark at 15-20℃ for one week to obtain fermentation broth; 3) Adjust the pH of the fermentation broth to 6.1-6.3 using magnesium carbonate, then adjust the temperature and concentrate the broth; the volume after concentration is 1 / 2 of the original volume. 4) The concentrated fermentation broth was spray-dried to obtain ginseng adventitious root extract.

2. The ginseng adventitious root compressed candy according to claim 1, characterized in that: In step 2) of the extraction process of the ginseng adventitious root extract, the amounts of amylase, pectinase, cellulase, lactobacillus, and gibberellin used are 0.3 g / L, 0.4 g / L, 3.1 g / L, 0.2 g / L, and 0.6 g / L, respectively, calculated based on the volume of acidic ginseng adventitious root liquid.

3. A method for preparing ginseng adventitious root compressed candy, characterized in that: Includes the following steps: 1) Ginseng adventitious root extract, sodium pantothenate, β-carotene, spirulina powder, and potassium acetamide sulfonate were pulverized, sieved, and then mixed to obtain the first mixture; 2) Add rutin, rose extract and algal oil to the first mixture and premix for 20-30 minutes. Then add calcium sorbate, pre-gelatinized waxy corn starch and purified water and mix to obtain a moistened second mixture. If the materials are not premixed and are directly mixed together during the preparation of the second mixture, the resulting second mixture is prone to spherical formation, uneven material distribution, and sticking and punching during subsequent tableting. 3) The second mixture is sieved to obtain wettable particles, and the wettable particles are dried in a fluidized bed dryer to obtain particles of the second mixture. Then, the particles of the second mixture are granulated using a swing pellet mill to obtain the third mixture. 4) After mechanically mixing the third mixture with cellulose fiber, sodium carboxymethyl starch and sodium stearate, propylene glycol is added and ultrasonically mixed evenly. Finally, the mixture is compressed into tablets using a tableting machine to obtain ginseng adventitious root compressed candy.

4. The preparation method according to claim 3, characterized in that: The sieve plate used for sieving in step 1) has a mesh size of 200.

5. The preparation method according to claim 3, characterized in that: The drying temperature in step 3) is 45-50℃, and the moisture content is dried to 1.0-2.0wt%. If the moisture content is greater than 3.0wt% after drying, the material will clump together during the granulation process of the swing granulator, making it difficult to process. If the moisture content is less than 0.5wt%, the prepared ginseng adventitious root compressed candy is prone to cracking in a humid environment.