CN111388442A - Gel candy type plant soft capsule - Google Patents
Gel candy type plant soft capsule Download PDFInfo
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- CN111388442A CN111388442A CN202010212938.5A CN202010212938A CN111388442A CN 111388442 A CN111388442 A CN 111388442A CN 202010212938 A CN202010212938 A CN 202010212938A CN 111388442 A CN111388442 A CN 111388442A
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- Prior art keywords
- starch
- soft capsule
- carrageenan
- gelling agent
- type plant
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- 239000007901 soft capsule Substances 0.000 title claims abstract description 44
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 241000196324 Embryophyta Species 0.000 claims abstract description 30
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 19
- 229920001525 carrageenan Polymers 0.000 claims abstract description 19
- 229940113118 carrageenan Drugs 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000003349 gelling agent Substances 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 235000011187 glycerol Nutrition 0.000 claims abstract description 11
- 229960005150 glycerol Drugs 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 239000004014 plasticizer Substances 0.000 claims abstract description 9
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 8
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 8
- 239000000216 gellan gum Substances 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 7
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 6
- 229920000881 Modified starch Polymers 0.000 claims abstract description 6
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 6
- 235000019426 modified starch Nutrition 0.000 claims abstract description 6
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 6
- 239000000600 sorbitol Substances 0.000 claims abstract description 6
- 229960002920 sorbitol Drugs 0.000 claims abstract description 6
- 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 abstract description 6
- 239000004368 Modified starch Substances 0.000 claims abstract description 5
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 5
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 5
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 5
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000845 maltitol Substances 0.000 claims abstract description 5
- 235000010449 maltitol Nutrition 0.000 claims abstract description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 5
- 229940035436 maltitol Drugs 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims abstract description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 4
- 239000004373 Pullulan Substances 0.000 claims abstract description 4
- 229920001218 Pullulan Polymers 0.000 claims abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000252 konjac Substances 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 4
- 235000019423 pullulan Nutrition 0.000 claims abstract description 4
- 229940074410 trehalose Drugs 0.000 claims abstract description 4
- 235000010447 xylitol Nutrition 0.000 claims abstract description 4
- 239000000811 xylitol Substances 0.000 claims abstract description 4
- 229960002675 xylitol Drugs 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 3
- 229930195725 Mannitol Natural products 0.000 claims abstract description 3
- 235000019823 konjac gum Nutrition 0.000 claims abstract description 3
- 235000010355 mannitol Nutrition 0.000 claims abstract description 3
- 239000000594 mannitol Substances 0.000 claims abstract description 3
- 229960001855 mannitol Drugs 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 10
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 7
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013808 oxidized starch Nutrition 0.000 claims description 3
- 239000001254 oxidized starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000000499 gel Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 8
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 239000002775 capsule Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000019505 Deglutition disease Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000019439 ethyl acetate Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241001312219 Amorphophallus konjac Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000019719 rose oil Nutrition 0.000 description 1
- 239000010666 rose oil Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4816—Wall or shell material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a gel candy type plant soft capsule, which comprises the following raw materials by weight percent of 100 percent: 20-40% of first gelling agent, 1-10% of second gelling agent, 10-40% of plasticizer, 0.2-10% of water holding agent, 0.1-2% of food additive and 30-50% of water; the first gelling agent is starch, and comprises natural starch and modified starch; the second gelling agent comprises one or more of carrageenan, high-acyl gellan gum, low-acyl gellan gum, konjac gum and pullulan; the plasticizer comprises one or more of glycerol, xylitol, sorbitol, mannitol, maltitol and trehalose; the water holding agent comprises one or more of carboxymethyl cellulose, hydroxypropyl methyl cellulose and microcrystalline cellulose. The chewable soft capsule has high chewiness and good taste, and solves the technical problem that the plant soft capsule in the prior art cannot be chewed.
Description
The technical field is as follows:
the invention relates to a gel candy type plant soft capsule.
Background art:
the soft capsule is one of the most widely applied formulations in the fields of medicine, health care products and big health, can well ensure the stability of nutrients and medicinal components in the capsule, has the advantages of portability, peculiar smell shielding and the like, is prepared from gelatin as a raw material in the traditional soft capsule, is totally a gelatin soft capsule by observing products on the market, has great limitation on vegetarians and people who swallow the soft capsule, has great limitation on people who swallow the soft capsule, and cannot be eaten as candy food.
CN 103750523B discloses a method for preparing candy soft capsule, the components of the capsule skin include animal glue and vegetable glue, compared with the soft capsule which mainly uses gelatin, glycerin and other raw materials, the capsule has the advantages of reasonable proportion, low cost, portability, high bioavailability and no side effect, the production and preparation process is easy to master and is suitable for production, the product quality is stable, and the capsule is a health care nutrition food which is safe to eat and has wide application range, but because of the animal glue, the capsule does not conform to the dietary habit and requirement of halal or vegetarian, and the development of vegetable soft capsule has important significance based on the reasons.
CN 110075081A discloses a plant soft capsule with industrial application and a preparation method thereof, wherein the plant soft capsule with excellent performance is prepared by controlling the weight average molecular weight of carrageenan, starch, plasticizer and water; compared with the plant soft capsule in the prior art, the plant soft capsule has lower production cost, and the product quality meets the requirements of the gelatin soft capsule; on the premise of high production efficiency, the low oil leakage rate is realized, and the fracture time reaches the standard of United States Pharmacopoeia (USP). However, the plant soft capsule is like the common soft capsule, and can only be swallowed but not be chewed.
If the plant-flavored health-care soft capsule is made into a soft capsule made of pure plant raw materials and is made into a gel candy form, the health-care soft capsule can be chewed, so that the requirements of vegetarians can be met, the crowd with dysphagia can be met, and the taste of the product can be improved.
The invention content is as follows:
the invention aims to provide a gel candy type plant soft capsule which has high chewiness and good taste Q elasticity and solves the technical problem that the plant soft capsule in the prior art can not be chewed.
The invention is realized by the following technical scheme:
the gel candy type plant soft capsule comprises an inclusion and a rubber sheet wrapping the inclusion, wherein the inclusion is oil or oil powder suspension, and the rubber sheet comprises the following raw materials in percentage by weight of 100 percent: 20-40% of first gelling agent, 1-10% of second gelling agent, 10-40% of plasticizer, 0.2-10% of water holding agent, 0.1-2% of food additive and 30-50% of water; the first gelling agent is starch, and comprises natural starch and modified starch, wherein the modified starch comprises one or more of a series of modified starches such as hydroxypropyl starch, acetate starch, oxidized starch and the like; the second gelling agent comprises one or more of carrageenan, high-acyl gellan gum, low-acyl gellan gum, konjac gum and pullulan; the carrageenan comprises one or two of k-carrageenan and l-carrageenan; the plasticizer comprises one or more of glycerol, xylitol, sorbitol, mannitol, maltitol and trehalose; the water holding agent comprises one or more of carboxymethyl cellulose, hydroxypropyl methyl cellulose and microcrystalline cellulose; the food additive comprises any one of pigment, sweetener, sour agent, essence, etc.
The preparation method of the gel candy type plant soft capsule comprises the following steps: adding the first gel, the second gel, the plasticizer and the water holding agent into water, stirring and mixing uniformly, heating to 85-100 ℃, adding the food additive after completely dissolving, vacuumizing for 1h (the vacuum degree is less than or equal to-0.6 MPa), checking that the glue solution is free of bubbles, and pressing into the gel candy type plant soft capsule.
The invention has the following beneficial effects: the gel candy type plant soft capsule disclosed by the invention has the advantages that all the components forming the capsule skin are pure plant raw materials, and the components are synergistic to prepare the gel candy form, so that the obtained gel candy type plant soft capsule has high chewiness and Q elastic mouthfeel, can be chewed, meets the requirements of vegetarians, meets the requirements of dysphagia people, and can increase the taste of the product. Solves the technical problem that the plant soft capsule in the prior art can not be chewed.
Description of the drawings:
FIG. 1 is a TPA test hardness comparison graph of comparative and examples conducted by Stable Micro Systems TA. Xtplus texture analyzer;
FIG. 2 is a graph comparing the elasticity of TPA tests conducted on comparative and examples by Stable Micro Systems TA. Xtplus texture analyzer;
FIG. 3 is a TPA test chew comparison chart of comparative and examples conducted by Stable Micro Systems TA. Xtplus texture analyzer.
The specific implementation mode is as follows:
the following is a further description of the invention and is not intended to be limiting.
Example 1:
the gel candy type plant soft capsule comprises an inclusion and a rubber for wrapping the inclusion, wherein the rubber comprises the following raw materials in percentage by weight of 100 percent: 30% of hydroxypropyl starch, 1% of K-carrageenan, 20% of glycerol, 5% of trehalose, 0.2% of carboxymethyl cellulose, 0.2% of essence and 43.6% of water; the contents are as follows: DHA algae oil
The preparation method of the gel candy type plant soft capsule comprises the following steps: adding hydroxypropyl starch, K-carrageenan, glycerol, trehalose, and carboxymethyl cellulose into water, stirring, heating to 85-100 deg.C, adding essence until completely dissolved, vacuumizing for 1 hr (vacuum degree is less than or equal to-0.6 MPa), checking that the glue solution is free of bubbles, and making into gel candy type plant soft capsule.
Example 2:
the gel candy type plant soft capsule comprises an inclusion and a rubber for wrapping the inclusion, wherein the rubber comprises the following raw materials in percentage by weight of 100 percent:
20% of acetic ester starch, 2% of K-carrageenan, 2% of l-carrageenan, 30% of glycerol, 7% of xylitol, 0.5% of hydroxypropyl methyl cellulose, 0.2% of essence and 38.3% of water; inclusion of: oil powder suspension milk calcium
Example 3:
the gel candy type plant soft capsule comprises an inclusion and a rubber for wrapping the inclusion, wherein the rubber comprises the following raw materials in percentage by weight of 100 percent: 35 percent of oxidized starch, 0.5 percent of low-acyl gellan gum, 1 percent of l-carrageenan, 20 percent of sorbitol, 4 percent of microcrystalline cellulose, 0.2 percent of sweetening agent and 39.3 percent of water
Inclusion of: oil powder suspension probiotics.
Example 4:
the gel candy type plant soft capsule comprises an inclusion and a rubber for wrapping the inclusion, wherein the rubber comprises the following raw materials in percentage by weight of 100 percent: 25% of hydroxypropyl starch, 0.2% of high-acyl gellan gum, 2% of K-carrageenan, 5% of pullulan, 15% of glycerol, 10% of maltitol, 4% of trehalose, 0.5% of hydroxypropyl methyl cellulose, 0.2% of pigment and 38.1% of water; inclusion of: the fruit and vegetable iron is mixed with the oil powder suspension.
Example 5:
the gel candy type plant soft capsule comprises an inclusion and a rubber for wrapping the inclusion, wherein the rubber comprises the following raw materials in percentage by weight of 100 percent: 20% of hydroxypropyl starch, 20% of acetate starch, 1% of K-carrageenan, 20% of glycerin, 5% of sorbitol, 0.5% of carboxymethyl cellulose, 0.2% of pigment and 33.3% of water; inclusion of: the oil powder suspension seaweed powder is high in calcium.
Example 6:
the gel candy type plant soft capsule comprises an inclusion and a rubber for wrapping the inclusion, wherein the rubber comprises the following raw materials in percentage by weight of 100 percent: 20% of acetic ester starch, 2% of K-carrageenan, 5% of konjac glucomannan, 10% of glycerin, 5% of sorbitol, 5% of maltitol, 0.5% of carboxymethyl cellulose, 5% of trehalose, 0.2% of essence and 47.3% of water
Inclusion of: rose oil
Comparative example: referring to example 2 of CN 110075081 a, the rubber comprises, by weight, 100% hydroxypropyl starch 30%, l-carrageenan 8%, glycerin 15%, and water 47%, and is heated to 80-90 ℃ to swell the rubber solution, then the temperature is maintained for 20-120 min, and the rubber is degassed until the rubber solution is clear and transparent to obtain the rubber solution.
To better illustrate the effects of the gel candy type soft capsules of the present invention, sensory evaluation and texture analysis were performed on samples of examples and comparative examples.
Sensory evaluation: 20 sensory evaluators were selected and trained according to GB/T16860-1997 sensory analysis method-texture profiling, and sensory scores were made on 3 aspects of hardness, elasticity, chewiness of the samples of the examples and the control, see GB/T16860-1997 for reference standards, and specific scores are shown in the following table:
table 1: the examples and comparative examples were scored for hardness, elasticity, chewiness 3
| Sample (I) | Hardness of | Elasticity | Chewiness of the product |
| Comparative example | 10 | 1.2 | 10 |
| Example 1 | 5.1 | 7.5 | 4.8 |
| Example 2 | 4.7 | 8.0 | 5.1 |
| Example 3 | 4.5 | 8.2 | 4.6 |
| Example 4 | 5.6 | 7.8 | 5.2 |
| Example 5 | 5.8 | 8.3 | 5.1 |
| Example 6 | 5.2 | 7.6 | 4.9 |
Remarking: the above scores were averaged over 20 evaluators
A higher hardness score indicates a harder product, a higher elasticity score indicates a more elastic product, a higher chewiness score indicates a less chewy product, and a lower chewiness score indicates a less chewy product. As can be seen from the above scores, the comparative samples were generally perceived by the panelists as being too hard, and not elastic, and difficult to chew, consistent with the properties of conventional soft gelatin capsules, indicating that the product was taken by swallowing. As can be seen from the scores of examples 1-6, the samples of the examples had moderate hardness, high elasticity, and moderate chewiness, and were suitable for consumption by chewing.
And (3) texture analysis: the TPA test of the comparative examples and examples (two bite test, simulating bite of human mouth) was performed by Stable Micro Systems ta. xtplus texture analyzer, and the results are shown in fig. 1, 2, and 3, and it is known that the comparative examples have much higher hardness, much lower elasticity, and much lower chewiness than the examples (in TPA test system, the higher chewiness score, the more chewy the product is), which are consistent with the results of sensory test.
Claims (2)
1. The gel candy type plant soft capsule is characterized by comprising an inclusion and a rubber sheet wrapping the inclusion, wherein the inclusion is oil or oil powder suspension, and the rubber sheet comprises the following raw materials in percentage by weight of 100 percent: 20-40% of first gelling agent, 1-10% of second gelling agent, 10-40% of plasticizer, 0.2-10% of water holding agent, 0.1-2% of food additive and 30-50% of water; the first gelling agent is starch selected from any one of natural starch and modified starch; the modified starch comprises one or more of hydroxypropyl starch, acetate starch and oxidized starch; the second gelling agent comprises one or more of carrageenan, high-acyl gellan gum, low-acyl gellan gum, konjac gum and pullulan; the carrageenan comprises one or two of k-carrageenan and l-carrageenan; the plasticizer comprises one or more of glycerol, xylitol, sorbitol, mannitol, maltitol and trehalose; the water holding agent comprises one or more of carboxymethyl cellulose, hydroxypropyl methyl cellulose and microcrystalline cellulose; the food additive comprises any one of pigment, sweetener, sour agent and essence.
2. The process for preparing gelose type plant soft capsules according to claim 1, which comprises the following steps: adding the first gel, the second gel, the plasticizer and the water holding agent into water, stirring and mixing uniformly, heating to 85-100 ℃, adding the food additive after completely dissolving, vacuumizing until the vacuum degree is less than or equal to-0.6 MPa, keeping for 1h, checking that the glue solution is free of bubbles, and pressing into gel candy type plant soft capsules.
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| CN112273651A (en) * | 2020-11-07 | 2021-01-29 | 润科生物工程（福建）有限公司 | Soft capsule rich in microalgae oil DHA, DPA and EPA and preparation method thereof |
| CN112294775A (en) * | 2020-12-10 | 2021-02-02 | 浙江艾兰得生物科技有限公司 | Plant-based soft capsule rubber with anti-adhesion function |
| CN112401045A (en) * | 2020-11-10 | 2021-02-26 | 江南大学 | Preparation method of vegetable gum gel soft sweets |
| CN112569204A (en) * | 2020-12-30 | 2021-03-30 | 湖北人福药用辅料股份有限公司 | Pullulan polysaccharide and starch plant enteric-coated capsule and preparation method thereof |
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| CN113180136A (en) * | 2021-04-13 | 2021-07-30 | 浙江新维士生物科技有限公司 | Preparation method of gel soft sweets |
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| CN115364068A (en) * | 2022-08-23 | 2022-11-22 | 青岛至纯生物科技有限公司 | Temperature-sensitive capsule and preparation method thereof |
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| CN117281259A (en) * | 2023-09-19 | 2023-12-26 | 广东润智源健康科技有限公司 | Fish oil soft capsule with stable storage and easy disintegration and preparation method thereof |
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