CN105326052B - A kind of donkey-hide gelatin lozenge and preparation method thereof - Google Patents
A kind of donkey-hide gelatin lozenge and preparation method thereof Download PDFInfo
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- CN105326052B CN105326052B CN201510621219.8A CN201510621219A CN105326052B CN 105326052 B CN105326052 B CN 105326052B CN 201510621219 A CN201510621219 A CN 201510621219A CN 105326052 B CN105326052 B CN 105326052B
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- 108010010803 Gelatin Proteins 0.000 title claims abstract description 82
- 229920000159 gelatin Polymers 0.000 title claims abstract description 82
- 239000008273 gelatin Substances 0.000 title claims abstract description 82
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 82
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 82
- 239000007937 lozenge Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 73
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 14
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 239000004375 Dextrin Substances 0.000 claims abstract description 10
- 229920001353 Dextrin Polymers 0.000 claims abstract description 10
- 235000019425 dextrin Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 239000011122 softwood Substances 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims 1
- DKXULEFCEORBJK-UHFFFAOYSA-N magnesium;octadecanoic acid Chemical compound [Mg].CCCCCCCCCCCCCCCCCC(O)=O DKXULEFCEORBJK-UHFFFAOYSA-N 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 24
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000001079 digestive effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000012976 tarts Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 239000002585 base Substances 0.000 description 8
- 235000004936 Bromus mango Nutrition 0.000 description 4
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical class O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 4
- 241001093152 Mangifera Species 0.000 description 4
- 235000014826 Mangifera indica Nutrition 0.000 description 4
- 235000009184 Spondias indica Nutrition 0.000 description 4
- 240000001417 Vigna umbellata Species 0.000 description 4
- 235000011453 Vigna umbellata Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229920000297 Rayon Polymers 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N 1,4a-dimethyl-7-propan-2-yl-2,3,4,4b,5,6,10,10a-octahydrophenanthrene-1-carboxylic acid Chemical compound C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to field of health care food, and in particular to a kind of donkey-hide gelatin lozenge and preparation method thereof.The donkey-hide gelatin lozenge each raw material component is calculated by weight as：5~30 parts of donkey-hide gelatin, 10~60 parts of yellow rice wine, 1~5 part of sodium bicarbonate, 10~50 parts of brown sugar, 10~40 parts of milk powder, 0.2~1 part of citric acid, 5~30 parts of dextrin, 10~60 parts of white granulated sugar, 0.5~2 part of magnesium stearate, 5~30 parts of red date powder, 2~30 parts of fruit vegetable powder.Brown sugar, red date powder are added in the present invention, strengthens the intrinsic blood tonification effect of donkey-hide gelatin, milk powder, fruit vegetable powder is added, has not only brought nutritional ingredient into, has also enriched mouthfeel；The addition of a small amount of citric acid, increases the tart flavour of product, the unsuitable digestive problems effect of being greatly improved being connected with to help nourishing class product.The intrinsic Volatile Base Nitrogen of donkey-hide gelatin can be removed using processing method of the present invention, so that the bad smell of donkey-hide gelatin is disappeared, mouthfeel is greatly improved.
Description
Technical field
The invention belongs to field of health care food, and in particular to a kind of donkey-hide gelatin lozenge and preparation method thereof.
Background technology
Donkey-hide gelatin has and enriches blood enriching yin, moisturizes, hemostasis and other effects, is known as enriching blood and holy product and a kind of rare support
Body, health food.Presently commercially available donkey-hide gelatin is blocky colloid, should not only be carried, but also also extremely inconvenient when use, traditional
The mode of taking is that molten is taken, and blob of viscose need to be added in hot water for molten process, and continuous heating, stirring are to being completely dissolved, overall process
It is time-consuming and laborious, and easily blob of viscose is caused to be charred, it causes to waste.In addition donkey-hide gelatin is made of animal donkey hide, residual to have part volatile salts
Base nitrogen, slightly bad smell, it is not good enough directly to take taste, should not be received.
Invention content
It is an object of the present invention to provide a kind of donkey-hide gelatin lozenges and preparation method thereof.
For achieving the above object, the technical solution adopted by the present invention is：
A kind of donkey-hide gelatin lozenge, each raw material component are calculated by weight as：5-30 parts of donkey-hide gelatin, 10-60 parts of yellow rice wine, sodium bicarbonate
1-5 parts, 10-50 parts of brown sugar, 10-40 parts of milk powder, 0.2-1 parts of citric acid, 5-30 parts of dextrin, 10-60 parts of white granulated sugar, magnesium stearate
0.5-2 parts, 5-30 parts of red date powder, 2-30 parts of fruit vegetable powder.
In said program, the kind that the fruit vegetable powder selects mouthfeel more dense, including mango powder, cocoa power, red bean powder,
Matcha powder etc..
In said program, each raw material component is calculated by weight as：10 parts of donkey-hide gelatin, 20 parts of yellow rice wine, sodium bicarbonate 2
Part, 10 parts of dextrin, 40 parts of brown sugar, 20 parts of milk powder, 0.5 part of citric acid, 20 parts of white granulated sugar, 1 part of magnesium stearate, 10 parts of red date powder,
10 parts of fruit vegetable powder.
In said program, donkey-hide gelatin lozenge contained humidity≤5%；Contained protein >=5.0%；Contained L- hydroxyprolines
≥0.5；The hardness of the donkey-hide gelatin lozenge is 70-130N.
The preparation method of above-mentioned donkey-hide gelatin lozenge, includes the following steps：
(1) it crushes：Donkey-hide gelatin pulverizes and sieves extracting screen underflow；Brown sugar, white granulated sugar, milk powder, citric acid, red date powder and fruit vegetable powder point
Do not pulverize and sieve extracting screen underflow；Magnesium stearate crushes sieving extracting screen underflow；
(2) donkey-hide gelatin deodorization：Gelatin powder is taken, adds yellow rice wine heating to make it dissolve, stops heating, sodium bicarbonate is added, quickly stirs
It mixes, until after non-foam and bad smell generate, continues heating, stirring obtains donkey-hide gelatin thick paste until being in paste；
(3) it mixes：Brown sugar, white granulated sugar, milk powder, citric acid, red date powder and fruit vegetable powder are sprinkled into step (2) after mixing
It is stirring while adding in the donkey-hide gelatin thick paste, donkey-hide gelatin softwood is obtained after mixing；
(4) it pelletizes and dry：Donkey-hide gelatin softwood obtained by step (3) is put into granulator and is pelletized, particle low temperature obtained adds
Heated drying, control moisture is within 5%；
(5) secondary mixing and tabletting：Particle of the step (4) after dry is smashed into the extracting screen underflow that is sieved again, then with firmly
Resin acid magnesium powder, dextrin are uniformly mixed, and will obtain donkey-hide gelatin lozenge after mixed powder tabletting.
In said program, the grain size of particle made from step (4) described granulation is 172.4-879 μm.
In said program, the temperature of step (4) the low-temperature heat drying is 50 DEG C -70 DEG C.
In said program, the donkey-hide gelatin crushed 24 mesh sieve extracting screen underflow；The brown sugar, white granulated sugar, milk powder, citric acid,
Red date powder and fruit vegetable powder crushed 80 mesh sieve extracting screen underflow respectively；The magnesium stearate crushed 80 mesh sieve extracting screen underflow；It is described
Particle of the step (4) after dry was smashed into 80 mesh again and sieves extracting screen underflow.
Beneficial effects of the present invention are as follows：
It (1), will be intrinsic in donkey-hide gelatin on the one hand using being easy to volatilize under yellow rice wine hot conditions in the present invention in processing method
Volatile Base Nitrogen is taken out of；On the other hand the alkalescent for utilizing sodium bicarbonate, makes Volatile Base Nitrogen be easy to volatilize, generates simultaneously
Carbon dioxide gas helps the volatilization of Volatile Base Nitrogen, removes the intrinsic Volatile Base Nitrogen of donkey-hide gelatin substantially, makes donkey-hide gelatin
Bad smell disappears, and mouthfeel is greatly improved；
(2) present invention in brown sugar, red date powder addition, strengthen the intrinsic blood tonification effect of donkey-hide gelatin, enrich mouthfeel；Milk powder
Addition, enrich nutritional ingredient, and keep mouthfeel dense, greatly improve mouthfeel；The addition of different fruit vegetable powders, brings into
Various plants nutritional ingredient provides the selection in different mouthfeels for different crowd；
(3) addition of citric acid on a small quantity in the present invention, eliminates the alkalescent that sodium bicarbonate is brought, increases the acid of product
Taste is not only enriching in mouthfeel, and nourishes the unsuitable digestive problems effect of being greatly improved that class product is connected with to help；
(4) the secondary mixing in the method for the present invention is not only successfully added the magnesium stearate as lubricant, improves object
The mobility of material is convenient for compression molding, and mixing is more abundant, and nutrition distribution pattern is evenly；Various raw materials ten of the invention
It is point universal, be easy to get, preparation process is easy, easy to spread, use to production equipment also without particular/special requirement.
Specific implementation mode
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention
Content is not limited solely to the following examples.
Embodiment 1
A kind of donkey-hide gelatin lozenge, each raw material component are calculated by weight as：10 parts of donkey-hide gelatin, 20 parts of yellow rice wine, 2 parts of sodium bicarbonate,
40 parts of brown sugar, 20 parts of milk powder, 0.5 part of citric acid, 10 parts of dextrin, 20 parts of white granulated sugar, 1 part of magnesium stearate, 10 parts of red date powder, mango
10 parts of powder.
The preparation method of above-mentioned donkey-hide gelatin lozenge, includes the following steps：
(1) it crushes：Donkey-hide gelatin be crushed into 24 mesh screens；By brown sugar, white granulated sugar, milk powder, citric acid, red date powder and fruit vegetable powder
80 mesh screens are smashed it through respectively；Magnesium stearate individually crushed to 80 mesh screens；
(2) donkey-hide gelatin deodorization：Gelatin powder powder is taken, after adding yellow rice wine heating to make it dissolve, stops heating, sodium bicarbonate is added,
Quickly stirring, until after non-foam and bad smell generate, it is in paste that continuation is heated to donkey-hide gelatin while stirring；
(3) it mixes：Under agitation, brown sugar, white granulated sugar, milk powder, red date powder and fruit vegetable powder mixed-powder are uniformly spread
In the donkey-hide gelatin thick paste for entering step (2), it is uniformly mixed, obtains donkey-hide gelatin softwood；
(4) it pelletizes and dry：Softwood obtained by step (3) is put into granulation (172.4-879 μm of grain size) in granulator, is made
Particle low temperature is gradually heated to 60 DEG C of dryings, within control moisture to 5%；
(5) secondary mixing：Particle of the step (4) after dry is smashed again, crosses 80 mesh screens, with dolomol, paste
Essence is uniformly mixed；
(6) tabletting：Mixed powder obtained by step (5) is put into tabletting in tablet press machine, obtains donkey-hide gelatin lozenge.
According to method under China's coastal port donkey-hide gelatin item before processing, measures donkey-hide gelatin volatile alkaline substance and (volatilize
Property alkali nitrogen) content is 0.08%, kind theory, which is made, contains donkey-hide gelatin 8%, then theoretical containing volatile alkaline substance is 0.006%,
And it is 0.001% to be measured in the same method manufactured goods volatile alkaline substance, Volatile Base Nitrogen is greatly reduced.
Donkey-hide gelatin lozenge contained humidity≤5% made from the present embodiment；Contained protein >=5.0%；Contained L- hydroxyprolines
≥0.5；The hardness of the donkey-hide gelatin lozenge is 70-130N.The donkey-hide gelatin lozenge, due to the addition of brown sugar, red date powder, strengthen Ah
The intrinsic blood tonification effect of glue, enriches mouthfeel；The addition of milk powder enriches nutritional ingredient, and keeps mouthfeel dense, greatly changes
It has been apt to mouthfeel；Holophytic nutrition ingredient has not only been brought in the addition of mango powder into, and mango fragrant is also brought in mouthfeel；It is few
The addition for measuring citric acid, eliminates the alkalescent that sodium bicarbonate is brought, increases the tart flavour of product, be not only rich in mouthfeel
Richness, and the unsuitable digestive problems effect of being greatly improved that class product is connected with is nourished to help.
Embodiment 2
A kind of donkey-hide gelatin lozenge, each raw material component are calculated by weight as：15 parts of donkey-hide gelatin, 30 parts of yellow rice wine, 3 parts of sodium bicarbonate,
50 parts of brown sugar, 30 parts of milk powder, 1 part of citric acid, 20 parts of dextrin, 30 parts of white granulated sugar, 1 part of magnesium stearate, 20 parts of red date powder, cocoa power
15 parts.
The preparation method is the same as that of Example 1 for donkey-hide gelatin lozenge described in the present embodiment.
According to method under China's coastal port donkey-hide gelatin item before processing, measures donkey-hide gelatin volatile alkaline substance and (volatilize
Property alkali nitrogen) content is 0.08%, kind theory, which is made, contains donkey-hide gelatin 8.1%, then theory is containing volatile alkaline substance
0.0065%, and it is 0.001% to be measured in the same method manufactured goods volatile alkaline substance, Volatile Base Nitrogen is greatly reduced.
Donkey-hide gelatin lozenge contained humidity≤5% made from the present embodiment；Contained protein >=5.0%；Contained L- hydroxyprolines
≥0.5；The hardness of the donkey-hide gelatin lozenge is 70-130N.The donkey-hide gelatin lozenge, due to the addition of brown sugar, red date powder, strengthen Ah
The intrinsic blood tonification effect of glue, enriches mouthfeel；The addition of milk powder enriches nutritional ingredient, and keeps mouthfeel dense, greatly changes
It has been apt to mouthfeel；The addition of cocoa power has not only brought holophytic nutrition ingredient into, chocolate flavor is also brought in mouthfeel；It is few
The addition for measuring citric acid, eliminates the alkalescent that sodium bicarbonate is brought, increases the tart flavour of product, be not only rich in mouthfeel
Richness, and the unsuitable digestive problems effect of being greatly improved that class product is connected with is nourished to help.
Embodiment 3
A kind of donkey-hide gelatin lozenge, each raw material component are calculated by weight as：20 parts of donkey-hide gelatin, 40 parts of yellow rice wine, 3 parts of sodium bicarbonate,
30 parts of brown sugar, 40 parts of milk powder, 1 part of citric acid, 30 parts of dextrin, 40 parts of white granulated sugar, 2 parts of magnesium stearate, 30 parts of red date powder, red bean powder
20 parts.
The preparation method is the same as that of Example 1 for donkey-hide gelatin lozenge described in the present embodiment.
According to method under China's coastal port donkey-hide gelatin item before processing, measures donkey-hide gelatin volatile alkaline substance and (volatilize
Property alkali nitrogen) content is 0.08%, kind theory, which is made, contains donkey-hide gelatin 9.26%, then theory is containing volatile alkaline substance
0.0074%, and it is 0.001% to be measured in the same method manufactured goods volatile alkaline substance, Volatile Base Nitrogen is greatly reduced.
Donkey-hide gelatin lozenge contained humidity≤5% made from the present embodiment；Contained protein >=5.0%；Contained L- hydroxyprolines
≥0.5；The hardness of the donkey-hide gelatin lozenge is 70-130N.The donkey-hide gelatin lozenge, due to the addition of brown sugar, red date powder, strengthen Ah
The intrinsic blood tonification effect of glue, enriches mouthfeel；The addition of milk powder enriches nutritional ingredient, and keeps mouthfeel dense, greatly changes
It has been apt to mouthfeel；Holophytic nutrition ingredient has not only been brought in the addition of red bean powder into, and soft fragrant and sweet red bean is also brought in mouthfeel
Taste；The addition of a small amount of citric acid, eliminates the alkalescent that sodium bicarbonate is brought, increases the tart flavour of product, be not only in mouthfeel
It is abundant, and to the unsuitable digestive problems effect of being greatly improved that help nourishing class product is connected with.
Obviously, above-described embodiment be only intended to clearly illustrate made by example, and not limitation to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And the obvious variation or change therefore amplified
It moves within still in the protection domain of the invention.
Claims (5)
1. a kind of donkey-hide gelatin lozenge, which is characterized in that each raw material component is calculated by weight as：5-30 parts of donkey-hide gelatin, yellow rice wine 10-60
Part, 1-5 parts of sodium bicarbonate, 10-50 parts of brown sugar, 10-40 parts of milk powder, 0.2-1 parts of citric acid, 5-30 parts of dextrin, white granulated sugar 10-60
Part, 0.5-2 parts of magnesium stearate, 5-30 parts of red date powder and 2-30 parts of fruit vegetable powder；
The preparation method of the donkey-hide gelatin lozenge includes the following steps：
（1）It crushes：Donkey-hide gelatin pulverizes and sieves extracting screen underflow；Brown sugar, white granulated sugar, milk powder, citric acid, red date powder and fruit vegetable powder distinguish powder
Broken sieving extracting screen underflow；Magnesium stearate crushes sieving extracting screen underflow；
（2）Donkey-hide gelatin deodorization：Gelatin powder is taken, adds yellow rice wine heating to make it dissolve, stops heating, sodium bicarbonate is added, quickly stirs, directly
After being generated to non-foam and bad smell, continue heating, stirring obtains donkey-hide gelatin thick paste until being in paste；
（3）Mixing：Brown sugar, white granulated sugar, milk powder, citric acid, red date powder and fruit vegetable powder are sprinkled into step after mixing（2）It is described
Donkey-hide gelatin thick paste in, it is stirring while adding, obtain donkey-hide gelatin softwood after mixing；
（4）Granulation and drying：By step（3）Gained donkey-hide gelatin softwood, which is put into granulator, pelletizes, and particle low-temperature heat obtained is dry
It is dry, within control moisture to 5%；The grain size of the particle is 172.4-879 μm；
（5）Secondary mixing and tabletting：By step（4）Particle after drying pulverizes and sieves extracting screen underflow again, then with stearic acid
Magnesium powder, dextrin are uniformly mixed, and will obtain donkey-hide gelatin lozenge after mixed powder tabletting.
2. donkey-hide gelatin lozenge according to claim 1, which is characterized in that the more dense fruits and vegetables of the fruit vegetable powder selection mouthfeel
Powder.
3. donkey-hide gelatin lozenge according to claim 1, which is characterized in that each raw material component is calculated by weight as：Ah
10 parts of glue, 20 parts of yellow rice wine, 2 parts of sodium bicarbonate, 40 parts of brown sugar, 20 parts of milk powder, 0.5 part of citric acid, 10 parts of dextrin, white granulated sugar 20
Part, 1 part of magnesium stearate, 10 parts of red date powder and 10 parts of fruit vegetable powder.
4. donkey-hide gelatin lozenge according to claim 1, which is characterized in that the temperature of the low-temperature heat drying is 50 DEG C ~ 70
℃。
5. donkey-hide gelatin lozenge according to claim 1, which is characterized in that the donkey-hide gelatin crushed 24 mesh sieve extracting screen underflow；Institute
It states brown sugar, white granulated sugar, milk powder, citric acid, red date powder and fruit vegetable powder and crushed 80 mesh sieve extracting screen underflow respectively；The magnesium stearate
It crushed 80 mesh sieve extracting screen underflow；The step（5）Particle after drying crushed 80 mesh sieve extracting screen underflow again.
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| CN201510621219.8A CN105326052B (en) | 2015-09-25 | 2015-09-25 | A kind of donkey-hide gelatin lozenge and preparation method thereof |
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| CN105901150A (en) * | 2016-03-31 | 2016-08-31 | 郎法文 | Donkey-hide gelatin-calcium-milk tablet and preparation method thereof |
| CN106343420A (en) * | 2016-08-29 | 2017-01-25 | 安徽兆晨农业科技发展有限公司 | Colla corii asini jujube date buccal tablet and preparation method thereof |
| CN108783424A (en) * | 2018-04-02 | 2018-11-13 | 福建中合医药股份有限公司 | A kind of functional food and preparation method thereof of enriching yin beauty treatment |
| CN113995042A (en) * | 2021-11-01 | 2022-02-01 | 北京真自在科技发展有限公司 | Donkey-hide gelatin tablet candy and preparation method thereof |
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| CN1579231A (en) * | 2004-05-19 | 2005-02-16 | 卢勇 | Chinese-date lozenge |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
| CN101536724A (en) * | 2008-03-19 | 2009-09-23 | 刘延华 | Functional chewing gum |
| CN101912417B (en) * | 2010-08-23 | 2012-07-25 | 陕西科技大学 | Instant donkey-hide gelatin granules and preparation method thereof |
| CN103988965B (en) * | 2014-06-06 | 2015-10-21 | 济南裕腾制药有限公司 | A kind of chocolate flavor donkey-hide gelatin food and preparation method thereof |
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