CN110679715A - Miniature candy and preparation method thereof - Google Patents
Miniature candy and preparation method thereof Download PDFInfo
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- CN110679715A CN110679715A CN201910865483.4A CN201910865483A CN110679715A CN 110679715 A CN110679715 A CN 110679715A CN 201910865483 A CN201910865483 A CN 201910865483A CN 110679715 A CN110679715 A CN 110679715A
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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
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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
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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Abstract
The invention discloses a miniature candy and a preparation method thereof, wherein the preparation method comprises the following steps of 1) carrying out step a) or step b), a) screening a sugar powder mixture, taking the sugar powder mixture with the particle size of 0.2-0.45 mm as a core I, putting 10-60 parts by mass of the core I into a water chestnut pot, repeating ① until the particle size of more than 80 wt% of particles is 0.3-4 mm, b) putting 5-10 parts by mass of an excipient into a centrifugal granulator, blowing air into the centrifugal granulator, adding 0.5-2 parts by mass of a binding agent until the particle size reaches 0.2-0.45 mm to obtain a core II, repeating ② parts by mass of the core II until the particle size of more than 80 wt% of particles is 0.3-4 mm, and 2) drying the particles obtained in the step 1) to obtain the miniature candy.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a miniature candy and a preparation method thereof.
Background
The candy industry, as one of the traditional post snack industries in China, keeps growing rapidly and has an ever-expanding potential market share. In recent years, the national candy market keeps 8 to 12 percent of annual growth rate all the time.
When the domestic candy industry is developed and expanded, various types of candies such as health-care type candies, low-sugar type candies, interesting types candies, ecological types and the like are promoted to attack the high-end candy market of China together at pace. Compared with the prior art, the product in the candy market in China is single, and the product development resistance in the candy industry in China is heavy under the double pressure of the pressing of foreign enterprises and the intense competition of domestic enterprises.
The competition of domestic candy enterprises is mainly limited on the price level, and the development of new fields is obviously insufficient compared with the foreign resources. The product homogenization phenomenon seriously hinders the competition between domestic candy enterprises and foreign brands, so that the profits of the domestic candy enterprises are far from the foreign brands, and the main battlefield of the domestic brands is forced to be sunk to the second-level and third-level markets.
The traditional big, hard and sweet candies often have the problems of tooth sticking, tooth hurting, influence on oral hygiene, decayed teeth and the like in the process of buccal and chewing.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of miniature candies. The miniature candy can be taken orally or with water. When the candy is taken, the candy is rapidly dispersed in the oral cavity, thereby avoiding the adverse effect on teeth and oral health during chewing, meanwhile, the candy gives comfortable saturation to the oral cavity, fine particles can massage gums and clean oral health, and the components contained in the candy are fully absorbed through oral mucosa and salivary glands. When the micro candy is taken with water, the micro candy is simple, convenient and quick, can be quickly dissolved or dispersed in water, and is more beneficial to the absorption and utilization of the contained components.
Another object of the present invention is to provide a miniature candy obtained by the above-mentioned preparation method.
The purpose of the invention is realized by the following technical scheme.
A preparation method of miniature candy comprises the following steps:
1) carrying out step a) or step b):
a) screening the sugar powder mixture, taking the sugar powder mixture with the particle size of 0.2-0.45 mm as a core I, putting 10-60 parts by mass of the core I into a water chestnut pot, and repeating ① until the particle size of more than 80 wt% of particles is 0.3-4 mm;
operation ①, continuously spraying binder into the water chestnut pan for 1-5min, adding excipient 0.2-3 weight parts, and drying, wherein the amount of binder sprayed per minute is 0.1-1 weight part;
in operation ①, the adhesive is placed in a pressure tank that is in communication with a spray gun, wherein the pressure in the pressure tank is between 0.1 and 0.6Mpa such that the adhesive passes through the spray gun into the chufa pan in an amount of between 0.1 and 1 parts by mass per minute.
In the operation ①, the drying time is 0.5 to 5min and the temperature is 20 to 40 ℃.
b) Putting 5-10 parts by mass of excipient into a centrifugal granulator, enabling the rotating speed of the centrifugal granulator to be 30-200 revolutions per minute, blowing air into the centrifugal granulator, adding 0.5-2 parts by mass of adhesive until the particle size reaches 0.2-0.45 mm to obtain a core II, putting 5-10 parts by mass of the core II into the centrifugal granulator, enabling the rotating speed of the centrifugal granulator to be 30-200 revolutions per minute, and repeating ② operations on the core II until the particle size of more than 80 wt% of particles is 0.3-4 mm;
an operation ② of blowing air into the centrifugal granulator, adding 0.5-2 parts by mass of a binder and simultaneously adding an excipient, wherein the mass of the excipient added per minute is 1-5 parts by mass;
in the step b), air is blown into the centrifugal granulator through a blower, wherein the blowing speed of the blower is 500-2500 rpm.
In the step b), the adhesive is added in an amount of 0.1 to 0.5 parts by mass per minute.
The adhesive is a solvent or a first mixture, the first mixture is a mixture of adhesive powder and the solvent, the viscosity of the adhesive is less than 90 centipoises, and the solvent is water or ethanol water solution;
the excipient is a powdered sugar mixture with the particle size of less than or equal to 0.12 mm;
in the step 1), the concentration of ethanol in the ethanol aqueous solution is 5-95 wt%.
In the step 1), the binder powder is one or more of sucrose, lactose, maltose, glucose, isomaltulose, isomalt, erythritol, xylitol, starch, dextrin, maltodextrin, hydroxypropyl methylcellulose, and povidone.
In the step 1), the sugar powder mixture is one or more of sucrose, lactose, maltose, glucose, isomaltulose, isomaltitol, erythritol, xylitol, starch, dextrin, maltodextrin, fruit powder and vegetable powder.
In the technical scheme, the fruit powder is one or more of blueberry powder, strawberry powder, cranberry powder, cherry powder, apple powder, juicy peach powder, grape powder and papaya powder; the vegetable powder is one or more of carrot powder, onion powder, green pepper powder, cucumber powder, tomato powder, eggplant powder and agaric powder.
2) Drying the particles obtained in the step 1) at 30-80 ℃ for at least 24 hours to obtain the miniature candy.
The miniature candy obtained by the preparation method.
The traditional candy which is big, hard, sweet and inconvenient to store is skillfully transformed into the round or near-round miniature candy which has the advantages of small and exquisite individual, beautiful appearance, accurate dosage, even dispersion, high absorption rate and the like. The miniature candy can be prepared from traditional sucrose and other raw materials, can also be prepared from novel healthy low-sugar and sugar-free materials, and can even be prepared from vegetable powder, fruit powder and various extracts into fine candy. The miniature candy has the advantages that the miniature candy is uniform in entrance dispersion and more comfortable in taste, other materials can be wrapped on the surface or inside of the miniature candy as a carrier, and the miniature candy has remarkable effects on the quantitative and stable promotion of the candy or the content and the improvement of the absorptivity. The candy has the advantages of beautiful appearance, high grade and elegance, convenient production, storage and transportation, convenient taking, stable candy quality and the like.
Drawings
FIG. 1 shows the blueberry anthocyanidin content at 10min, 20min, 30min and 60min after taking hard candy (blueberry powder), soft candy (blueberry powder) and the miniature candies obtained from examples 1-4 respectively.
Detailed Description
The technical scheme of the invention is further explained by combining specific examples.
Equipment conditions:
the type of the oscillating screen: 17300(RUSSELL FINEX Roxiu phoenix, Inc.)
The water chestnut pot model is as follows: f3027-1(Brooklands Process Technology (Skerman) Limited)
The model of the pressure tank is as follows: y-6 (nineteen branch factory of Shanghai plastic products one factory)
The type of the spray gun: WA-200 (Japan rock field Co., Ltd.)
Centrifugal granulator model BZL-100 (Linyi huanshu pellet equipment Co., Ltd.)
Examples 1 to 1
A preparation method of miniature candy comprises the following steps:
1) preparing a powdered sugar mixture, screening the powdered sugar mixture, taking the powdered sugar mixture with the particle size of 0.2-0.25 mm as a core I, putting 10 parts by weight of the core I into a water chestnut pot, and repeating ① operation until the particle size of 80 wt% of particles is 0.3-0.35 mm;
①, placing the adhesive into a pressure tank, wherein the pressure tank is communicated with a spray gun, the pressure in the pressure tank is 0.4Mpa, continuously spraying the adhesive into the water chestnut pan through the spray gun for 1.5min, adding 0.5 parts by weight of excipient, and drying at 25 deg.C for 2min, wherein the amount of the adhesive sprayed per minute is 0.1 parts by weight;
wherein the sugar powder mixture is a mixture of sucrose and starch in a mass ratio of 4: 1.
The adhesive is 50 wt% sucrose water solution, and has viscosity of 26 centipoise.
The excipient is powdered sugar mixture with particle size less than or equal to 0.12 mm.
2) Drying the granules obtained in step 1) at 45 ℃ for 24 hours to obtain the miniature candy (sucrose type).
Examples 1 to 2
A preparation method of miniature candy comprises the following steps:
1) preparing a powdered sugar mixture, screening the powdered sugar mixture, taking the powdered sugar mixture with the particle size of 0.3-0.35 mm as a core I, putting 30 parts by mass of the core I into a water chestnut pot, and repeating ① operation until the particle size of 85 wt% of particles is 0.9-1 mm;
①, placing the adhesive into a pressure tank, wherein the pressure tank is communicated with a spray gun, the pressure in the pressure tank is 0.45Mpa, continuously spraying the adhesive into the water chestnut pan for 2min through the spray gun, adding 1 part by weight of excipient, and drying at 30 ℃ for 2.5min, wherein the amount of the adhesive sprayed per minute is 0.5 part by weight;
wherein the sugar powder mixture is sucrose: isomalt: the mass ratio of maltodextrin to maltodextrin is 3.5:1: 0.5.
The adhesive is a 6 wt% povidone aqueous solution.
The excipient is powdered sugar mixture with particle size less than or equal to 0.12 mm.
2) Drying the granules obtained in the step 1) at 40 ℃ for 36 hours to obtain the miniature candy.
Examples 1 to 3
A preparation method of miniature candy comprises the following steps:
1) preparing a powdered sugar mixture, screening the powdered sugar mixture, taking the powdered sugar mixture with the particle size of 0.35-0.4 mm as a core I, putting 60 parts by weight of the core I into a water chestnut pot, and repeating ① operation until the particle size of 84 wt% of particles is 1.4-1.6 mm;
①, placing the binder into a pressure tank, wherein the pressure tank is communicated with a spray gun, the pressure in the pressure tank is 0.5Mpa, continuously spraying the binder into the water chestnut pan for 3min through the spray gun, adding 2 parts by weight of excipient, and drying at 30 deg.C for 5min, wherein the amount of the binder sprayed per minute is 0.3 parts by weight;
wherein the sugar powder mixture is maltose: glucose: xylitol: dextrin in the mass ratio of 1:1:1.5: 0.5.
The adhesive is 5 wt% hydroxypropyl methylcellulose water solution, and the viscosity of the adhesive is 30 centipoise.
The excipient is powdered sugar mixture with particle size less than or equal to 0.12 mm.
2) Drying the granules obtained in the step 1) at 55 ℃ for 24 hours to obtain the miniature candy.
Examples 1 to 4
A preparation method of miniature candy comprises the following steps:
1) preparing a powdered sugar mixture, screening the powdered sugar mixture, taking the powdered sugar mixture with the particle size of 0.25-0.3 mm as a core I, putting 50 parts by weight of the core I into a water chestnut pot, and repeating ① operation until the particle size of 80 wt% of particles is 2-2.5 mm;
①, placing the adhesive into a pressure tank, wherein the pressure tank is communicated with a spray gun, the pressure in the pressure tank is 0.5Mpa, continuously spraying the adhesive into the water chestnut pan for 3min through the spray gun, adding 2.5 parts by weight of excipient, and drying at 35 deg.C for 4.5min, wherein the amount of the adhesive sprayed per minute is 0.6 parts by weight;
wherein the sugar powder mixture is a mixture of blueberry powder and starch in a mass ratio of 5: 1.
The adhesive is ethanol water solution with uniformly dispersed povidone, the concentration of ethanol in the adhesive is 50 wt%, and the concentration of povidone in the adhesive is 6 wt%.
The excipient is powdered sugar mixture with particle size less than or equal to 0.12 mm.
2) Drying the particles obtained in the step 1) at 45 ℃ for 36 hours to obtain the miniature candy (blueberry powder).
Example 2-1
A preparation method of miniature candy comprises the following steps:
1) putting 5 parts by mass of excipient into a centrifugal granulator, enabling the rotation speed of the centrifugal granulator to be 80 revolutions per minute, blowing air into the centrifugal granulator through an air blower, enabling the blowing speed of the air blower to be 700 revolutions per minute, adding 0.5 part by mass of adhesive until the particle size reaches 0.25-0.3 mm to obtain a core II, and repeating ② on the core II until the particle size of 82 wt% of particles is 0.4-0.45 mm;
operation ②, putting 5.5 parts by mass of the core II into a centrifugal granulator, making the rotational speed of the centrifugal granulator 100 rpm, blowing air into the centrifugal granulator through an air blower, adding 0.5 parts by mass of a binder and simultaneously adding an excipient, wherein the mass of the excipient added per minute is 1 part by mass, and the mass of the binder added per minute is 0.1 part by mass;
wherein the excipient is a powdered sugar mixture with the particle size of less than or equal to 0.12mm, and the powdered sugar mixture is a mixture of sucrose and starch in a mass ratio of 4: 1.
The adhesive is 50 wt% sucrose water solution, and the viscosity of the adhesive is 26 centipoise.
2) Drying the granules obtained in step 1) at 45 ℃ for 24 hours to obtain the miniature candy (sucrose type).
Examples 2 to 2
A preparation method of miniature candy comprises the following steps:
1) putting 8 parts by mass of excipient into a centrifugal granulator, enabling the rotating speed of the centrifugal granulator to be 100 revolutions per minute, blowing air into the centrifugal granulator through an air blower at the blowing speed of 900 revolutions per minute, adding 1 part by mass of adhesive until the particle size reaches 0.3-0.35 mm to obtain a core II, and repeating ② on the core II until the particle size of 84 wt% of particles is 0.9-1 mm;
operation ②, putting 9 mass parts of core II into a centrifugal granulator, making the rotation speed of the centrifugal granulator 150 rpm, blowing air into the centrifugal granulator through an air blower, adding 1.5 mass parts of adhesive and adding excipient simultaneously, wherein the mass of the added excipient is 3 mass parts per minute, and the mass of the added adhesive is 0.3 mass part per minute;
wherein the excipient is a powdered sugar mixture with the particle size of less than or equal to 0.12mm, and the powdered sugar mixture is sucrose: isomalt: the mass ratio of maltodextrin to maltodextrin is 3.5:1: 0.5.
The adhesive is a 6 wt% povidone aqueous solution.
2) Drying the granules obtained in the step 1) at 40 ℃ for 36 hours to obtain the miniature candy.
Examples 2 to 3
A preparation method of miniature candy comprises the following steps:
1) putting 10 parts by mass of excipient into a centrifugal granulator, enabling the rotating speed of the centrifugal granulator to be 150 revolutions per minute, blowing air into the centrifugal granulator through an air blower, enabling the blowing speed of the air blower to be 1000 revolutions per minute, adding 2 parts by mass of a binding agent until the particle size reaches 0.35-0.4 mm to obtain a core II, and repeating ② on the core II until the particle size of 85 wt% of particles is 1.4-1.6 mm;
operation ②, putting 10 mass parts of core II into a centrifugal granulator, making the rotational speed of the centrifugal granulator 180 r/min, blowing air into the centrifugal granulator through an air blower, adding 2 mass parts of adhesive and adding excipient simultaneously, wherein the mass of the added excipient is 5 mass parts per minute, and the mass of the added adhesive is 0.5 mass part per minute;
wherein the excipient is a powdered sugar mixture with the particle size of less than or equal to 0.12mm, and the powdered sugar mixture is maltose: glucose: xylitol: dextrin in the mass ratio of 1:1:1.5: 0.5.
The adhesive is 5 wt% hydroxypropyl methylcellulose water solution, and the viscosity of the adhesive is 30 centipoise.
2) Drying the granules obtained in the step 1) at 55 ℃ for 24 hours to obtain the miniature candy.
Examples 2 to 4
A preparation method of miniature candy comprises the following steps:
1) putting 8 parts by mass of excipient into a centrifugal granulator, blowing air into the centrifugal granulator through an air blower at the speed of 120 revolutions per minute, adding 1 part by mass of binder until the particle size reaches 0.3-0.35 mm to obtain a core II, and repeating ② on the core II until the particle size of 80 wt% of particles is 1-1.25 mm;
operation ②, putting 9 mass parts of core II into a centrifugal granulator, making the rotational speed of the centrifugal granulator 160 r/min, blowing air into the centrifugal granulator through an air blower, adding 1.8 mass parts of adhesive and adding excipient simultaneously, wherein the mass of the added excipient is 3.5 mass parts per minute, and the mass of the added adhesive is 0.4 mass part per minute;
wherein the excipient is a powdered sugar mixture with the particle size of less than or equal to 0.12mm, and the powdered sugar mixture is a mixture of carrot powder and starch in a mass ratio of 8: 1.
The adhesive is 6 wt% polyvidone ethanol water solution, and the concentration of ethanol in the ethanol water solution is 60 wt%.
2) Drying the granules obtained in the step 1) at 45 ℃ for 36 hours to obtain the miniature candy (carrot powder).
Examples 2 to 5
A preparation method of miniature candy comprises the following steps:
1) putting 8 parts by mass of excipient into a centrifugal granulator, blowing air into the centrifugal granulator through an air blower at the speed of 110 revolutions per minute, wherein the blowing speed of the air blower is 900 revolutions per minute, adding 1 part by mass of binder until the particle size reaches 0.3-0.35 mm to obtain a core II, and repeating ② operations on the core II until the particle size of 80 wt% of particles is 0.9-1.25 mm;
operation ②, putting 9 mass parts of core II into a centrifugal granulator, making the rotational speed of the centrifugal granulator 120 r/min, blowing air into the centrifugal granulator through an air blower, adding 1.5 mass parts of adhesive and adding excipient simultaneously, wherein the mass of the added excipient is 3 mass parts per minute, and the mass of the added adhesive is 0.35 mass part per minute;
wherein the excipient is a sugar mixture with the particle size of less than or equal to 0.12mm, and the sugar mixture is a mixture of cranberry powder, carrot powder and modified starch in a mass ratio of 3:2:1
The adhesive is ethanol water solution dispersed with polyvidone, the concentration of ethanol in the adhesive is 70 wt%, and the concentration of polyvidone in the adhesive is 5 wt%.
2) Drying the granules obtained in the step 1) at 45 ℃ for 24 hours to obtain the miniature candy (cranberry powder and carrot powder composite powder).
The miniature candies of examples 1-3 and examples 2-3 were subjected to disintegration tests with fruit candies sold on the market, and the results were compared as follows:
an experimental instrument: ZB-1B type intelligent disintegration tester (Tianjin university precision instrument factory)
Simulated gastric fluid: 1mol of aqueous hydrochloric acid solution
The existence and absorption conditions of the candy in the digestive system of a human body can be directly reflected through a disintegration test, and the miniature candy disclosed by the invention is rapidly dispersed and is beneficial to the absorption of candy components; meanwhile, trial people are randomly selected, the feedback of the people taking the miniature candy is realized, the miniature candy is fully saturated in the oral cavity, and the comfort level of the oral cavity is high.
Mini-candy bioavailability experimental design 1:
miniature confectionery products from examples 1-4 and examples 2-5
Preparation of hard candy: uniformly mixing sucrose and maltodextrin in a mass ratio of 3:1 to obtain a mixture, taking 90 parts by mass of the mixture, adding 10 parts by mass of purified water, and dissolving sugar for 10min at 100 ℃ to fully dissolve the mixture; after sugar dissolving is finished, adjusting the temperature to 115 ℃ for sugar boiling, and continuously stirring in the process to prevent gelatinization; decocting until the sugar color is close to amber, continuously stirring the amber syrup until the water content is 1.5-2 wt%, and stopping heating, namely adding blueberry powder or cranberry powder, wherein the blueberry powder is 78 wt% of the hard sugar, and the cranberry powder is 49 wt% of the hard sugar; pouring the blended and decocted sugar solution into a mould, and quickly cooling and forming to obtain the required hard candy. Wherein the hard candy (blueberry powder) is obtained by adding blueberry powder, and the hard candy (cranberry powder) is obtained by adding cranberry powder.
Preparing the soft sweets: uniformly mixing 1.5 parts by mass of pectin and 25 parts by mass of sucrose, uniformly mixing with 0.45 part by mass of sodium citrate and 0.4 part by mass of anhydrous citric acid, adding into 12 parts by mass of water at uniform speed, and uniformly stirring; adding 60 parts by mass of glucose syrup, uniformly mixing, heating and melting to boil to obtain soft candy syrup, continuously heating until the water content of the syrup is 8-10 wt%, stopping heating, adding blueberry powder or cranberry powder, and uniformly stirring; pouring the prepared sugar solution into a mold, and rapidly cooling and forming to obtain the required soft sweet. Wherein, the soft candy (blueberry powder) is obtained by adding the blueberry powder, the soft candy (cranberry powder) is obtained by adding the cranberry powder, the blueberry powder accounts for 78 wt% of the soft candy, and the cranberry powder accounts for 49 wt% of the soft candy.
60 young people between 20 and 30 years of age were randomly selected and divided into three groups of 20 people each (10 people each for male and female).
Preparation of experimental samples: 3 kinds of candies, hard candy (blueberry powder), soft candy (blueberry powder) and mini-candies obtained in examples 1 to 4 were prepared. Each candy contains 78 wt% of blueberry powder, wherein the content of blueberry anthocyanin in the blueberry powder is 10 wt%.
TABLE 1
Each group of people took 5 g of 3 candies by mouth at the same time, and the content of the anthocyanin in the blood of each person is detected in 10min, 20min, 30min and 60min, and the test results are shown in table 1 and figure 1.
As can be seen from Table 1, the time for the blueberry anthocyanin content in blood to reach the peak value is shortest and the blood concentration is highest when the miniature candy group disclosed by the invention is taken. Therefore, the micro candy of the invention can enhance the bioavailability of the effective components of human body.
Mini-candy bioavailability experimental design 2:
30 young people between the ages of 30-40 were randomly selected and divided into three groups of 10 people each (5 men and 5 women). Each person provides 50ml oral secretion, and adds purified water to dilute to 1000ml for standby.
Preparation of experimental samples: 3 kinds of candies were prepared, which were hard candy (cranberry powder), soft candy (cranberry powder), and mini-candies obtained in examples 2 to 5, respectively. Each candy contains 49 wt% of cranberry powder.
Respectively putting 10 mg of each of 3 kinds of candies into oral secretion test solution of each person, slightly stirring for 10min, 20min, 30min and 60min, and detecting the content of cranberries in the test solution, wherein the test results are shown in the following table 2:
TABLE 2
As can be seen from Table 2, when the miniature candy set of the present invention is taken, the cranberry powder is rapidly dissolved and dispersed in oral secretion, so that the active ingredients of the cranberry powder enter the human body more rapidly and are absorbed more sufficiently than hard candies and soft candies, and the bioavailability is high.
Through feedback of different personnel of the bioavailability test of the miniature candy, the miniature candy is uniformly dispersed after the miniature candy is taken, the taste is more comfortable, the miniature candy gives a comfortable saturated feeling to the oral cavity, the fine candy particles can massage the gum and clean the oral cavity, the miniature candy is more fully absorbed through the oral mucosa and the salivary gland, and the miniature candy does not have uncomfortable feelings of sticking the teeth and overhigh local sugar content of hard candy and soft candy.
The invention has been described in an illustrative manner, and it is to be understood that any simple variations, modifications or other equivalent changes which can be made by one skilled in the art without departing from the spirit of the invention fall within the scope of the invention.
Claims (10)
1. The preparation method of the miniature candy is characterized by comprising the following steps:
1) carrying out step a) or step b):
a) screening the sugar powder mixture, taking the sugar powder mixture with the particle size of 0.2-0.45 mm as a core I, putting 10-60 parts by mass of the core I into a water chestnut pot, and repeating ① until the particle size of more than 80 wt% of particles is 0.3-4 mm;
operation ①, continuously spraying binder into the water chestnut pan for 1-5min, adding excipient 0.2-3 weight parts, and drying, wherein the amount of binder sprayed per minute is 0.1-1 weight part;
b) putting 5-10 parts by mass of excipient into a centrifugal granulator, enabling the rotating speed of the centrifugal granulator to be 30-200 revolutions per minute, blowing air into the centrifugal granulator, adding 0.5-2 parts by mass of adhesive until the particle size reaches 0.2-0.45 mm to obtain a core II, and repeating ② operations on the core II until the particle size of more than 80 wt% of particles is 0.3-4 mm;
an operation ② of placing 5-10 parts by mass of the core II into a centrifugal granulator with a rotation speed of 30-200 rpm, blowing air into the centrifugal granulator, adding 0.5-2 parts by mass of a binder and simultaneously adding an excipient, wherein the mass of the excipient added per minute is 1-5 parts by mass;
the adhesive is a solvent or a first mixture, the first mixture is a mixture of adhesive powder and the solvent, the viscosity of the adhesive is less than 90 centipoises, and the solvent is water or ethanol water solution;
the excipient is a powdered sugar mixture with the particle size of less than or equal to 0.12 mm;
2) drying the particles obtained in the step 1) at 30-80 ℃ for at least 24 hours to obtain the miniature candy.
2. The method of claim 1, wherein at operation ①, said adhesive is placed in a pressure tank, said pressure tank being in communication with a spray gun, the pressure in said pressure tank being between 0.1 and 0.6Mpa, such that said adhesive passes through said spray gun into said chufa pan at between 0.1 and 1 parts by mass per minute.
3. The method of claim 1, wherein in the operation ①, the drying time is 0.5-5min and the temperature is 20-40 ℃.
4. The method as claimed in claim 1, wherein in step b), air is blown into the centrifugal granulator by a blower at a blowing speed of 500-2500 rpm.
5. The method of claim 1, wherein the binder is added in the step b) in an amount of 0.1 to 0.5 parts by mass per minute.
6. The method according to claim 1, wherein in the step 1), the concentration of ethanol in the ethanol aqueous solution is 5 to 95 wt%.
7. The method according to claim 1, wherein in the step 1), the binder powder is one or more selected from the group consisting of sucrose, lactose, maltose, glucose, isomaltulose, isomalt, erythritol, xylitol, starch, dextrin, maltodextrin, hydroxypropylmethylcellulose and povidone.
8. The method according to claim 1, wherein in the step 1), the sugar powder mixture is one or more selected from sucrose, lactose, maltose, glucose, isomaltulose, isomalt, erythritol, xylitol, starch, dextrin, maltodextrin, fruit powder and vegetable powder.
9. The preparation method of claim 8, wherein the fruit powder is one or more of blueberry powder, strawberry powder, cranberry powder, cherry powder, apple powder, juicy peach powder, grape powder and papaya powder; the vegetable powder is one or more of carrot powder, onion powder, green pepper powder, cucumber powder, tomato powder, eggplant powder and agaric powder.
10. A miniature confectionery obtained by the process according to any one of claims 1 to 9.
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| CN1081075A (en) * | 1993-01-01 | 1994-01-26 | 杭州民生药厂 | Se-yeast sweet pill as one health nutrient food |
| CN105148283A (en) * | 2015-09-28 | 2015-12-16 | 广东国源国药制药有限公司 | Innovative pharmaceutic adjuvant sucrose pill core and preparation method thereof |
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| CN1081075A (en) * | 1993-01-01 | 1994-01-26 | 杭州民生药厂 | Se-yeast sweet pill as one health nutrient food |
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