CN110150703B - 一种防粘连咀嚼软胶囊皮及其制备方法 - Google Patents
一种防粘连咀嚼软胶囊皮及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，所述软胶囊皮包括以下原料：明胶28％‑35％，增塑剂18％‑32％，纯化水25％‑35％，微晶纤维素0.5％‑5％，甜味剂0.1％‑15％，功能成分0.1‑5％；胶皮在高水分含量和高湿环境下保存也不粘连。
Description
技术领域：
本发明涉及食品或保健食品技术领域，具体涉及一种防粘连咀嚼软胶囊皮及其制备方法。
背景技术：
咀嚼型软胶囊因其具有可咀嚼的特性，改变了普通软胶囊的传统吞服方式，可以带来味觉上的享受，越来越受到广大消费者的喜爱和欢迎。但目前大多数咀嚼型软胶囊咀嚼性较差、口感偏硬、弹性差、难以咬破，或者咬破后不能快速溶解。而且随之放置时间延长，口感越来越差。为了解决这个问题，通常采用增加持水性物质，或者增塑剂或者降低明胶的冻力，这样可以是胶囊口感变好，但是水分增加的太多，或者增塑剂用量偏大或者是明胶的冻力减小会使得后期储存变得困难，胶囊容易粘连在一起，或者是普通的软胶囊在高湿度的环境下保存一段时间，胶囊吸潮，也会使胶囊粘连在一起，影响产品的食用。
因此，现在需要一种方法解决咀嚼软胶囊粘连的问题。
发明内容：
本发明的目的是提供一种防粘连咀嚼软胶囊皮，胶皮在高水分含量和高湿环境下保存也不粘连。
本发明是通过以下技术方案予以实现的：
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，所述软胶囊皮包括以下原料：明胶28％-35％，增塑剂18％-32％，纯化水25％-35％，微晶纤维素0.5％-5％，甜味剂0.1％-15％，功能组分0.1-5％；所述的明胶为动物明胶，冻力范围为100-300Bloomg；所述的增塑剂选自甘油、山梨糖醇、木糖醇、麦芽糖醇中的一种以上；所述功能组分选自磷脂、生物蜡(蜂蜡、棕榈蜡等)、聚山梨酯(吐温60、吐温80等)、含中链脂肪酸的油脂中的一种或以上。
优选地，所述功能组分包括磷脂、生物蜡、聚山梨酯、含中链脂肪酸的油脂这四种组分，制备方法如下：以含中链脂肪酸的油脂作为基质，60-80℃溶解磷脂、生物蜡(蜂蜡、棕榈蜡等)、聚山梨酯(吐温60、吐温80等)。
所述的动物明胶选自猪或牛的骨明胶皮明胶或鱼皮明胶、鱼鳞明胶。
所述的甜味剂为结晶果糖、葡萄糖、甜菊糖苷、三氯蔗糖、罗汉果糖苷中的一种以上。
优选地，所述防粘连的咀嚼型软胶囊皮，按重量百分比计，所述软胶囊皮包括以下原料：明胶32％-35％，增塑剂20％-29.5％，纯化水27％-33％，微晶纤维素1.5％-4.9％，甜味剂3％-15％，功能组分0.1-5％。
所述防粘连的咀嚼型软胶囊皮的制备方法，包括以下步骤：
设定化胶罐温度在65-80℃之间，称取水，升温至50-55℃之间，加入甜味剂，完全溶解后，加入明胶，保持温度在60-70℃之间，搅拌20-40min，然后加入微晶纤维素，搅拌，加入增塑剂，继续搅拌40-60min；加入功能组分，搅拌20-40min，抽真空1h，真空度≤-0.6MPa，抽真空结束后，将胶液转移至保温罐，54-56℃静置，检查胶液内无气泡即可用于压制咀嚼型胶囊。
本发明的有益效果如下：本发明提供一种防粘连咀嚼软胶囊皮及其制备方法，胶皮在高水分含量和高湿环境下保存也不粘连。
具体实施方式：
以下是对本发明的进一步说明，而不是对本发明的限制。
实施例1：
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力 200bloomg)33％，甘油20％，纯化水27％，微晶纤维素4.9％,卵磷脂0.05％，椰子油0.05％，结晶果糖15％，软胶囊内容物为葵花籽油。
所述防粘连的咀嚼型软胶囊皮的制备方法，包括以下步骤：
设定化胶罐温度在65-80℃之间，称取水，升温至50℃，加入甜味剂，完全溶解后，加入明胶，保持温度在60℃，搅拌30min，然后加入微晶纤维素，搅拌5min，加入增塑剂，继续搅拌60min；加入卵磷脂和椰子油组成的功能组分，搅拌30min，抽真空1h，真空度≤ -0.6MPa，抽真空结束后，将胶液转移至保温罐，55℃静置3h，检查胶液内无气泡即可用于压制咀嚼型胶囊。
实施例2
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力 120bloomg)35％，甘油23％，纯化水33％，微晶纤维素0.5％,椰子油4％，蜂蜡1％，甜菊糖苷0.3％、木糖醇3.2％，软胶囊内容物为亚麻籽油。
实施例3
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力 180bloomg)32％，甘油25％，纯化水28.8％，微晶纤维素2.5％,棕榈油2.5％，磷脂0.1％，蜂蜡0.1％，山梨糖醇7％，三氯蔗糖2％。软胶囊内容物为葡萄籽油。
实施例4
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力 150bloomg)33％，甘油24％，纯化水33％，微晶纤维素3％,吐温800.5％，椰子油1％，山梨糖醇5.4％，甜菊糖苷0.1％。软胶囊内容物为葵花籽油。
实施例5
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力 160bloomg)32％，甘油22％，纯化水32％，微晶纤维素1.5％,吐温601％，棕榈油2％，罗汉果糖苷0.2％、葡萄糖9.3％，软胶囊内容物为葵花籽油。
实施例6
一种防粘连的咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力 100bloomg)32％，甘油18％，纯化水34％，微晶纤维素5％,吐温601％，卵磷脂0.05％，棕榈蜡0.05％，棕榈油2％，罗汉果糖苷0.2％、葡萄糖7.3％，三氯蔗糖0.4％，软胶囊内容物为葵花籽油。
对比例1
一种普通咀嚼型软胶囊皮，按总质量百分比100％计，包含以下成分：明胶(冻力200bloom) 33％，甘油20％，纯化水27％，微晶纤维素5％,结晶果糖15％，软胶囊内容物为葵花籽油。
将实施例1-6与对比例1的产品都干燥至12％水分，瓶子密封包装，放置在湿度95％，温度25℃的高湿环境下，存放1-6个月，观察瓶子中的胶囊的粘连情况。参见表1
表1
Claims (4)
1.一种防粘连的咀嚼型软胶囊皮，其特征在于，按总质量百分比100％计，所述软胶囊皮包括以下原料：动物明胶28％-35％，增塑剂18％-32％，纯化水25％-35％，微晶纤维素0.5％-5％，甜味剂0.1％-15％，功能组分0.1-5％；所述动物明胶，冻力范围为100-300Bloomg，选自猪或牛的骨明胶皮明胶或鱼皮明胶、鱼鳞明胶；所述的增塑剂选自甘油、山梨糖醇、木糖醇、麦芽糖醇中的一种以上；功能组分选自磷脂、生物蜡、聚山梨酯、含中链脂肪酸的油脂中的一种以上；所述生物蜡包括蜂蜡、棕榈蜡；聚山梨酯包括吐温60、吐温80；所述防粘连的咀嚼型软胶囊皮的制备方法，包括以下步骤：设定化胶罐温度在65-80℃之间，称取水，升温至50-55℃之间，加入甜味剂，完全溶解后，加入动物明胶，保持温度在60-70℃之间，搅拌20-40min，然后加入微晶纤维素，搅拌，加入增塑剂，继续搅拌40-60min；加入功能组分，搅拌20-40min，抽真空1h，真空度≤-0.6MPa，抽真空结束后，将胶液转移至保温罐，54-56℃静置，检查胶液内无气泡即可用于压制咀嚼型胶囊。
2.根据权利要求1所述的咀嚼型软胶囊皮，其特征在于，所述的功能组分包括磷脂、生物蜡、聚山梨酯、含中链脂肪酸的油脂这四种组分，制备方法如下：以含中链脂肪酸的油脂作为基质，60-80℃溶解磷脂、生物蜡、聚山梨酯。
3.根据权利要求1或2所述的咀嚼型软胶囊皮，其特征在于，所述的甜味剂为结晶果糖、葡萄糖、甜菊糖苷、三氯蔗糖、罗汉果糖苷中的一种以上。
4.根据权利要求1或2所述的咀嚼型软胶囊皮，其特征在于，所述防粘连的咀嚼型软胶囊皮，按重量百分比计，所述软胶囊皮包括以下原料：动物明胶32％-35％，增塑剂20％-29.5％，纯化水27％-33％，微晶纤维素1.5％-4.9％，甜味剂3％-15％，功能组分0.1-5％。
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