AU2021103596A4 - A pure plant source of vitamin a vitamin d sandwich gel candy - Google Patents
A pure plant source of vitamin a vitamin d sandwich gel candy Download PDFInfo
- Publication number
- AU2021103596A4 AU2021103596A4 AU2021103596A AU2021103596A AU2021103596A4 AU 2021103596 A4 AU2021103596 A4 AU 2021103596A4 AU 2021103596 A AU2021103596 A AU 2021103596A AU 2021103596 A AU2021103596 A AU 2021103596A AU 2021103596 A4 AU2021103596 A4 AU 2021103596A4
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- Prior art keywords
- vitamin
- sandwich
- gel candy
- plant source
- grease
- Prior art date
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- 229940046008 vitamin d Drugs 0.000 title claims abstract description 48
- 229940045997 vitamin a Drugs 0.000 title claims abstract description 46
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 30
- 229930003316 Vitamin D Natural products 0.000 claims abstract description 47
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 47
- 235000019166 vitamin D Nutrition 0.000 claims abstract description 47
- 239000011710 vitamin D Substances 0.000 claims abstract description 47
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 45
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- 235000019155 vitamin A Nutrition 0.000 claims abstract description 45
- 239000011719 vitamin A Substances 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 37
- -1 vitamin A vitamin D Chemical class 0.000 claims abstract description 30
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- 239000002245 particle Substances 0.000 claims abstract description 6
- 239000000499 gel Substances 0.000 claims description 31
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The present invention discloses a pure plant source of vitamin A vitamin D sandwich
gel candy, grease is used to disperse the natural raw materials dunaliella salina and
mushroom powder, and the particle size of emulsion droplet and powder is less than
1l m, which enables the p-carotene and other carotenoids of dunaliella salina and the
Vitamin D in mushroom powder are easier to be absorbed, low temperature
processing technology is used to completely preserve nutrients of dunaliella salina
and mushroom powder, and it is processed in the form of sandwich gel candy, which
is not only nutrition and tasty, but also effectively prevents the oxidation of sandwich
and protects the stability of p-carotene and vitamin D, solves the problems of low
absorption rate of synthetic vitamin A and vitamin D, high risk of chemical pollution,
bad taste and unpopular in the existing technology, and solves the problem of
excessive supplement of vitamin A as well.
Description
A pure plant source of vitamin A vitamin D sandwich gel candy
Technical Field:
The invention relates to a pure plant source of vitamin A vitamin D sandwich gel candy.
Background technology:
At present, vitamin A and vitamin D supplement products on the market mainly include vitamin A, vitamin D soft capsules and cod liver oil soft capsules. In addition to soft capsules, there are also a small amount of vitamin A and vitamin D in other dosage forms. VA and VD are oil soluble vitamins, which are absorbed in the small intestine in the form of chylous particles with oil, In addition to the soft capsules, other formulations are not suitable for vitamin A and vitamin D supplementation. The raw materials used in vitamin A and vitamin D soft capsules are chemical synthetic raw materials, not natural sources of vitamin A and vitamin D. The absorption rate of vitamin A and vitamin D is not as high as that of natural vitamin A and vitamin D. There is also a certain health risk. Cod liver oil is a natural raw material for vitamin A and vitamin D supplementation, however, the proportion of vitamin A and vitamin D in cod liver oil is not completely suitable for human needs, and now the marine pollution is serious, so cod liver oil also has the risk of pollution. In addition, overdose of vitamin A can lead to side effects, such as myelosuppression caused by overdose of vitamin A in infants and hypercalcemia caused by chronic overdose of vitamin A in adults.
Adding -Carotene can meet the needs of VA supplementation, and the p-Carotene after entering human body convers into vitamin A, this conversion is adjustable, and it will not cause vitamin A cumulative poisoning due to excessive intake, however, the 1-Carotene products on the market are also chemically synthesized p-Carotene, with low absorption and safety risk. All the above supplementary VA, VD and -Carotene products are either not suitable for VA, VD and1-Carotene product form, or made into soft capsules which are swallowed, which brings difficulties to those who have difficulty in swallowing and it is not tasted, the experience is very bad.
Invention Summary:
The purpose of the present invention is to provide a pure plant source of vitamin A vitamin D sandwich gel candy, grease that is not easily oxidized is used to disperse the natural raw materials dunaliella salina and mushroom powder, and the particle size of emulsion droplet and powder is less than 1tm, which enables the p-carotene and other carotenoids of dunaliella salina and the Vitamin D in mushroom powder to be easier absorbed, low temperature processing technology is used to completely preserve nutrients of dunaliella salina and mushroom powder, and it is processed in the form of sandwich gel candy. Nutrition, tasty and effectively prevent the oxidation of sandwich and protect the stability of p-carotene and vitamin D, solves the problems of low absorption rate of synthetic vitamin A and vitamin D, high risk of chemical pollution, bad taste and unpopular in the existing technology, and solves the problem of excessive supplement of vitamin A as well.
The present invention is realized by the following technical solution:
A pure plant source of vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: grease 40%-95%, mushroom powder: 1%-20%, dunaliella salina: 1%-20%, emulsifier: 1%-8%, and other flavoring excipients : 1%-20%; the grease is not easily oxidized, and the peroxide value of the grease < 0.25g/lOOg after it is sealed and stored in an oven at 37C for 3 months. This kind of grease usually contains high oleic acid grease (oleic acid content > 75%), medium chain fatty acid grease and other grease. The medium chain fatty acid grease refers to 6-12 carbon atoms in the middle carbon chain of fatty acid; the content of vitamin D in the mushroom powder is more than 120001U/kg; the emulsifier comprises one or more of monodiglycerol fatty acid ester, sucrose fatty acid ester, phospholipid and beeswax; other flavoring excipients include sugar, sugar alcohol and other sweeteners, acids, fruits and vegetables powder and food flavoring, etc.
The ingredients of the sheath glue solution are gel, water carrying agent and others, the gel includes gelatin, carrageenan, starch (modified and ordinary), gellan gum and xanthan gum, the water carrying agent includes glycerol, sugar alcohol, sugar, carboxymethyl cellulose, hydroxypropyl cellulose and microcrystalline cellulose, and the others include flavor, pigment, sweetener, sour agent, fruit and vegetable juice. Preferably, the sandwich comprises the following raw materials by mass of 100%: grease 45%-90%, mushroom powder 1%-20%, dunaliella salina 1%-20%, emulsifier 2%-6%, and other flavoring excipients 1% - 20%.
The preparation method of the pure plant source of vitamin A vitamin D sandwich gel candy is as follows:
1) Preparation of sandwich: prepare powder materials, pass through 80 mesh sieve, dry to below 4% moisture, and weigh it for standby; heat the grease to a temperature of 70-75°C, add emulsifier, stir them to dissolve, when the temperature drops to -65°C, add other flavoring excipients and stir evenly, when the temperature drops to -45°C, add mushroom powder and dunaliella salina, after stirring evenly, emulsify and homogenize it. After homogenization, the particle size is less than 1tm and the pressure of homogenizer is kept above 20MPa;
2) Preparation of sheath glue solution, the sandwich and the sheath glue solution are pressed into gel candy, dry it, the sandwich gel candy is produced.
The beneficial effects of the present invention are as follows:
1) The natural raw material dunaliella salina used in the present invention replaces the chemically synthesized p-Carotene to supplement vitamin A, the natural carotenoids in dunaliella salina include not only all trans carotenoids, but also 9 CIS p-Carotene, in addition, there sre a-Carotene, lutein, zeaxanthin, y-Carotene and so on, it has provided the new natural resources for vitamin A supplement, the present invention supplement vitamin D by mushroom powder which contains a large amount of ergosterol, which is the precursor substance of vitamin D2. Through solar irradiation, a large amount of vitamin D2 can be synthesized, providing a natural source for vitamin D, avoiding the problems of low absorption rate of synthetic vitamin A and vitamin D, and high risk of chemical pollution.
2) The present invention adopts the method of Vitamin A supplementation by dunaliella salina with high content of p-Carotene, which can avoid the risk of excessive vitamin A supplementation.
3) The present invention adopts the grease that is not easily oxidized is used to prepare the sandwich through the emulsification technology, which can make p-Carotene and vitamin D form chyle particles, more conducive to absorption and avoid oxidation loss of products during long-term storage.
4) The present invention adopts low temperature processing technology from the preparation of the sandwich to the pressing, so as to avoid the lost of p-Carotene and vitamin D in high temperature processing conditions.
) The present invention adopts the final product form of gel candy, and the sheath effectively prevents the oxidation of the sandwich and protects the stability of p-Carotene and vitamin D, and sandwich gel candy tastes is more popular than the usual vitamin AD soft capsules and other dosage forms.
Detailed Description of Embodiments:
The following is a further description of the present invention rather than a limitation of the invention.
Embodiment 1:
A pure plant source of vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: medium chain glycerol triglyceride 60%, mushroom powder 20%, dunaliella salina 5%, monodiglyceride fatty acid ester 3%, orange powder 3.8%, xylitol 8% and sucrose fatty acid ester 0.2%.
The preparation method of the pure plant source of vitamin A vitamin D sandwich gel candy is as follows:
1) Preparation of sandwich: medium chain triglyceride was heated to 70-75°C, monodiglyceride fatty acid ester was added, it was dissolved, the temperature was dropped to 60-65C after it was dissolved completely, orange powder and xylitol were added and stirred evenly, the temperature was continued to drop, mushroom powder and dunaliella salina were added when the temperature dropped to 40-45C, it was stirred evenly and homogenized, when the temperature dropped to 30-35°C, take it for standby.
2) Preparation of sheath glue solution which consists of starch: 29%, carrageenan: 3%, glycerol: 20%, water: 43% and xylitol: 5%. The preparation method is as follows: starch, carrageenan and xylitol were mixed in advance for standby, the water was heated to 90°C and put in the pre mixed starch, carrageenan and xylitol, it was stirred and dissolved for 90 min, vacuumed and remove bubbles for standby.
The sandwich and sheath glue solution were pressed into gel candy, it was dried, the sandwich gel candy was produced.
Embodiment 2:
A pure plant source of vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: low oleic acid sunflower oil 90%, mushroom powder 1%, dunaliella salina 1%, monodiglyceride fatty acid ester 2%, xylitol 3% and lemon powder 3%.
Refer to Embodiment 1 for the preparation method.
Embodiment 3:
A pure plant source of vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: low oleic acid sunflower oil 45%, mushroom powder %, dunaliella salina 20%, beeswax 4%, phospholipid 4%, strawberry powder 4%, erythritol 5%, and momordica grosvenori powder 3%.
Refer to Embodiment 1 for the preparation method.
Embodiment 4:
A pure plant source of vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: low oil acid rapeseed oil 70%, mushroom powder 5%, algae 5%, beeswax 4%, strawberry powder 5.98%, maltitol 10%, stevioside 0.02%.
Refer to Embodiment 1 for the preparation method.
Embodiment 5:
A pure plant source of vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: medium chain glycerol triglyceride 48%, mushroom powder 20%, dunaliella salina 20%, sucrose fatty acid ester 1%, strawberry powder 4%, maltitol 5%, momordica grosvenori powder 2%.
Refer to Embodiment 1 for the preparation method.
Control group 1:
The only difference between the Control group 1 and the Embodiment 1 is that the medium chain triglyceride is replaced by soybean oil. The sandwich comprises the following raw materials by mass of 100%: soybean oil 60%, mushroom powder 20%, dunaliella salina 5%, monodiglyceride fatty acid ester 3%, orange powder 3.8%, xylitol 8%, sucrose fatty acid ester 0.2%.
Control group 2:
Ordinary commercially available vitamin AD soft capsules (Xiuzheng, 0.3g / capsule)
The pure plant source of Vitamin A vitamin D sandwich gel candy made from Control group 1 and Embodiment 1 were put in the oven in 37C respectively. The content of peroxide value, -Carotene and vitamin D were tested every month.
Comparison of peroxide value of Embodiment 1 and Control group 1 (g / 100g)
0 Month 1 Month 2 Month 3 Month Embodiment 1 0.05 0.08 0.1 0.12 Control group 1 0.06 0.23 0.58 1.15
Comparison of vitamin D of Embodiment 1 and Control group 1 (IU / capsule) 0 Month 1 Month 2 Month 3 Month Embodiment 1 200 198 195 195 Control group 200 190 170 148 1
Comparison of p-Carotene of Embodiment 1 and Control group 1 ( Lg / capsule) 0 Month 1 Month 2 Month 3 Month Embodiment 1 300 305 298 295 Control group 302 283 253 219 1
Control group 1 and Embodiment 1 showed that the selection of grease had a great influence on the peroxide value and the attenuation of vitamin A and vitamin D of the final product.
Carrying out a preference evaluation for the Control group 2 and the pure plant source of vitamin A vitamin D sandwich gel candy obtained from Embodiment 1-5, 30 people were randomly selected to carry out the evaluation. The results were as follows: Embodi Embodi Embodi Embodi Embodi Control group 2 ment 1 ment 2 ment 3 ment 4 ment 5 Scores 9.8 9.5 9 9.3 9.4 1.5 The scoring results showed that the commercially available vitamin A and vitamin D soft capsules can not satisfy people on supplementing nutrients and taste sensory enjoyment at the same time. The new product form of the present invention not only supplements nutrients, but also tastes delicious, which is very popular among assessors.
Claims (5)
1. A pure plant source of A vitamin A vitamin D sandwich gel candy comprises a sandwich and a sandwich sheath wrapped the sandwich. The sandwich comprises the following raw materials by mass of 100%: grease 40%-95%, mushroom powder: 1%-20%, dunaliella salina: 1%-20%, emulsifier: 1%-8%, and other flavoring excipients: 1%-20%; the grease that is not easily oxidized, and the peroxide value of the grease is < 0.25g/100g after it is sealed and stored in an oven at 37 °C for 3 months; the content of vitamin D in the mushroom powder is more than 12000U/kg; the emulsifier comprises one or more of monodiglycerol fatty acid ester, sucrose fatty acid ester, phospholipid and beeswax; other flavoring excipients include sweeteners, acids, fruits and vegetables powder and food flavoring.
2. The pure plant source of A vitamin A vitamin D sandwich gel candy according to claim 1, wherein the ingredients of the sheath glue solution are gel, water carrying agent and others, the gel includes gelatin, carrageenan, starch, gellan gum and xanthan gum, the water carrying agents include glycerol, sugar alcohol, sugar, carboxymethyl cellulose, hydroxypropyl cellulose and microcrystalline cellulose, and the others include more than one flavor, pigment, sweetener, sour agent, fruit and vegetable juice.
3. The pure plant source of A vitamin A vitamin D sandwich gel candy according to claim 1, wherein The sandwich comprises the following raw materials by mass of 100%: grease 45% - 90%, mushroom powder 1% - 20%, dunaliella salina 1% - 20%, emulsifier 2% - 6%, and other flavoring excipients 1% - 20%.
4. The pure plant source of A vitamin A vitamin D sandwich gel candy according to claim 1, wherein the sweeteners include sugar, sugar alcohol and other sweeteners.
5. The pure plant source of A vitamin A vitamin D sandwich gel candy according to claim 2, the preparation method is as follows:
1) Preparation of sandwich: prepare powder materials, pass through 80 mesh sieve, dry to below 4% moisture, and weigh it for standby; heat the grease to a temperature of 70-75°C, add emulsifier, stir them to dissolve, when the temperature drops to -65°C, add other flavoring excipients and stir evenly, when the temperature drops to -45°C, add mushroom powder and dunaliella salina, after stirring evenly, emulsify and homogenize it. After homogenization, the particle size is less than 1m and the pressure of homogenizer is kept above 20MPa; 2) Preparation of sheath glue solution, the sandwich and the sheath glue solution are pressed into gel candy, dry it, the sandwich gel candy is produced.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010620066.6A CN111938007A (en) | 2020-06-30 | 2020-06-30 | Pure plant-derived vitamin A and vitamin D sandwich type gel candy |
| CN202010620066.6 | 2020-06-30 |
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| AU2021103596A4 true AU2021103596A4 (en) | 2021-08-12 |
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| CN115152881B (en) * | 2022-07-11 | 2024-02-02 | 广州普正生物科技有限公司 | Gel candy containing dextranase and preparation method thereof |
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