CN111543624A - Anti-adhesion soft rubber, soft capsule and preparation method thereof - Google Patents
Anti-adhesion soft rubber, soft capsule and preparation method thereof Download PDFInfo
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- CN111543624A CN111543624A CN202010391373.1A CN202010391373A CN111543624A CN 111543624 A CN111543624 A CN 111543624A CN 202010391373 A CN202010391373 A CN 202010391373A CN 111543624 A CN111543624 A CN 111543624A
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- 239000007901 soft capsule Substances 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 48
- 108010010803 Gelatin Proteins 0.000 claims abstract description 45
- 239000008273 gelatin Substances 0.000 claims abstract description 45
- 229920000159 gelatin Polymers 0.000 claims abstract description 45
- 235000019322 gelatine Nutrition 0.000 claims abstract description 45
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 45
- 235000019698 starch Nutrition 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 45
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920000881 Modified starch Polymers 0.000 claims abstract description 26
- 239000004368 Modified starch Substances 0.000 claims abstract description 26
- 239000003292 glue Substances 0.000 claims abstract description 26
- 235000019426 modified starch Nutrition 0.000 claims abstract description 26
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- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000008213 purified water Substances 0.000 claims abstract description 17
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- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims abstract description 12
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- DKHGMERMDICWDU-GHDNBGIDSA-N menaquinone-4 Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 DKHGMERMDICWDU-GHDNBGIDSA-N 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 claims description 11
- 235000005282 vitamin D3 Nutrition 0.000 claims description 11
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- 239000000796 flavoring agent Substances 0.000 claims description 6
- 150000003904 phospholipids Chemical class 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 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 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000007766 cera flava Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000010502 orange oil Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 241001494479 Pecora Species 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 claims description 2
- 235000013871 bee wax Nutrition 0.000 claims description 2
- 239000012166 beeswax Substances 0.000 claims description 2
- 230000006835 compression Effects 0.000 claims description 2
- 238000007906 compression Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 239000002775 capsule Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 4
- 239000004014 plasticizer Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
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- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000037182 bone density Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 2
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- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
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Images
Classifications
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses an anti-adhesion soft rubber, soft capsules and a preparation method thereof. The anti-adhesion soft rubber comprises the following components in parts by weight: 20-30 parts of gelatin; 10-15 parts of modified starch; 0.1-0.2 parts of pectin; 20-25 parts of glycerol; 8-10 parts of sorbitol; 0.05-0.1 part of aspartame; 0.5-1 part of water-based sweet orange essence; 25-35 parts of purified water; the preparation method of the modified starch comprises the following steps: adding starch into water to form stable starch milk, heating to 20-35 ℃, adjusting the pH =8-12, adding phosphorus oxychloride, reacting for 20-100min, adjusting the pH =7.5-8.5 after the reaction is finished, adding acetic anhydride, esterifying for 2-3h, adjusting the pH to be neutral after the reaction is finished, and performing post-treatment to obtain the modified starch. The preparation method of the soft capsule comprises the following steps: s1, preparing glue solution; s2, preparing contents; s3, pressing into soft capsule; s4 drying soft capsule; and (4) four steps. The soft capsule prepared by the invention has the advantages of difficult adhesion of rubber, good heat resistance, high storage stability, good taste and high nutritive value.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to an anti-adhesion soft rubber and soft capsule and a preparation method thereof.
Background
In view of the unique sealing characteristic of the soft capsule, the soft capsule can effectively ensure the stability of the active ingredients of the content, and the soft capsule is widely applied due to the dose controllability and portability of the soft capsule. The soft capsule can be used in medicine, and also can be widely used in health food. In recent years, for the purpose of improving the taking properties, there has been an increasing demand for chewable soft capsules that can be easily taken by anyone without the capsule. The chewable soft capsule has no disintegration process, so that the active ingredients can be quickly absorbed, and the chewable soft capsule is especially suitable for children, the elderly and the groups with dysphagia.
US patent application US20050136104 discloses a chewable soft capsule which maintains a certain softness of the capsule by maintaining a high moisture content, wherein the moisture content in the capsule skin is up to 27%; US6280757 discloses a chewable soft capsule. The soft capsule keeps certain softness by increasing the dosage of the plasticizer, wherein the ratio of the plasticizer to the plasticizer in the capsule skin formula is 100: 100-600.
In order to make the capsule easy to chew, the above patent must have a proper chewing degree, for example, the amount of plasticizer is increased or the moisture content is kept high, so that the capsule can keep a certain softness and is easy to chew, but this can cause easy adhesion between soft capsules and adhesion between the soft capsules and a packaging container, and the temperature resistance is poor, so that the storage stability of the product is affected, and the capsule is not particularly suitable for high-temperature areas.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide an anti-adhesion soft rubber which has the advantages of difficult adhesion, high temperature resistance and storage stability.
The second purpose of the invention is to provide a soft capsule which has the advantages of difficult adhesion, high temperature resistance and stable storage.
The third purpose of the invention is to provide a preparation method of the soft capsule, which has the advantages of simple operation and suitability for large-scale production.
In order to achieve the first purpose, the invention provides the following technical scheme:
an anti-adhesion soft rubber comprises the following components in parts by weight:
gelatin: 20-30 parts of a solvent;
modified starch: 10-15 parts;
pectin: 0.1-0.2 parts;
glycerol: 20-25 parts;
sorbitol: 8-10 parts;
aspartame: 0.05-0.1 part;
water-based sweet orange essence: 0.5-1 part;
purifying water: 25-35 parts;
the preparation method of the modified starch comprises the following steps: adding starch into water to form stable starch milk, heating to 20-35 ℃, adjusting the pH value to 8-12, adding phosphorus oxychloride, reacting for 20-100min, adjusting the pH value to 7.5-8.5 after the reaction is finished, adding acetic anhydride, esterifying for 2-3h, adjusting the pH value to be neutral after the reaction is finished, and performing post-treatment to obtain the modified starch.
By adopting the technical scheme, the starch mainly plays roles of bonding and thickening in the rubber, but the stability of the starch is poor, so that the produced rubber is poor in anti-adhesion property and poor in stability, and the starch needs to be subjected to modification treatment. According to the invention, the starch is crosslinked firstly, so that the hydrogen bonds for maintaining the granular starch structure can be enhanced, the viscosity stability of the starch is improved, and the starch is not easily influenced by mechanical stirring; and then esterification is carried out, so that the crosslinked starch is not easy to generate a coagulation phenomenon under the condition of increasing the viscosity, and the stability of the starch glue is further improved. In addition, the heat resistance of the starch after crosslinking and esterification is greatly improved, and the capsule rubber prepared from the starch has longer and more stable storage time in high-temperature areas.
The invention takes the modified starch as the main binder, adds the gelatin, the pectin and other auxiliary materials, and controls the dosage ratio of the gelatin, the prepared soft capsule has better anti-blocking property, heat resistance and storage stability than the gelatin skin.
More preferably, the starch is selected from one of tapioca starch, corn starch, potato starch and wheat starch.
Further preferably, the gelatin is selected from one or more of cattle, sheep, fish, pig, chicken and donkey.
In order to achieve the second purpose, the invention provides the following technical scheme:
the soft capsule consists of content and the anti-adhesion soft rubber obtained in the first aim, wherein the weight ratio of the anti-adhesion soft rubber to the content is (400) -500): 1450;
the content comprises the following components in parts by weight:
milk mineral salt: 550-600 parts;
vitamin K2: 30-35 parts;
vitamin D3: 0.1-1 part;
beeswax: 15-30 parts;
phospholipid: 15-30 parts;
soybean oil: 750-850 parts;
flavoring agent: 5-10 parts;
essence and spice: 1-10 parts.
By adopting the technical scheme, the milk mineral salt is a new resource food, contains more minerals, mainly calcium and phosphorus, and can be used as a food enhancer and a nutritional supplement; the vitamin K2 can be used for osteoporosis, improving artery calcification, effectively maintaining bone density, preventing fracture, and significantly reducing bone density decrease caused by aging; the vitamin D3 can improve the absorption of the body to calcium and phosphorus, and the level of plasma calcium and plasma phosphorus reaches the saturation degree, the content of the invention has great help to the bone of the eater by compounding milk mineral salt, vitamin K2 and vitamin D3, and the nutrient components in the milk mineral salt can be fully absorbed by the existence of the vitamin K2 and the vitamin D3.
More preferably, the corrigent is xylitol, and the essence and flavor are sweet orange oil.
By adopting the technical scheme, when an eater chews the soft capsule, the rubber is broken, and xylitol and sweet orange oil in the content are diffused into the mouth, so that the bad smell of the raw materials is completely covered, and the soft capsule is easier to eat as a whole.
In order to achieve the third purpose, the invention provides the following technical scheme:
a preparation method of the soft capsule comprises the following steps:
s1, preparing glue solution:
a: stirring pectin and glycerol uniformly in advance according to a ratio of 1:20, adding purified water according to a ratio of 1:10, and stirring uniformly; uniformly stirring modified starch and purified water in advance according to the ratio of 1: 1; stirring and dissolving aspartame and purified water in advance according to the ratio of 1: 10;
b: adding the rest purified water, glycerol and sorbitol into a sol dissolving tank, stirring and heating to 80-90 ℃, adding gelatin, stirring for 10-20min, adding the pectin, the modified starch and the aspartame obtained by the pretreatment in the step B, continuously stirring and heating to 85-95 ℃, keeping the temperature for about 15-20min for sterilization, vacuumizing and defoaming for 15-25min, adding the aqueous sweet orange essence, breaking the vacuum, stirring for 2-5min, cooling to 60-65 ℃, and keeping the temperature for later use;
s2, preparing the content:
mixing milk mineral salt, vitamin K2 and vitamin D3, making into oil, adding Cera flava, phospholipid, soybean oil, correctant and essence perfume, homogenizing at 40-60 deg.C for 15-30min, and discharging;
s3, pressing the soft capsule:
allowing the glue solution obtained in the step S1 to flow into a glue box through a glue tube, and allowing the glue solution to flow out of the glue box to a rotary drum; simultaneously adding the content obtained in the step S2 into the hopper, adjusting the temperature of the spray body to 35-65 ℃ after the thickness of the rubber is adjusted to the thickness required by the process, carrying out pelleting and checking the rubber crack, filling the content after the determination, adjusting the filling amount to the process requirement, and then carrying out soft capsule compression;
s4, drying the soft capsules:
shaping the pressed soft capsule in a rotary cage, and drying in a sealed space at 15-32 deg.C and humidity of 15-40% for 8-12 hr.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the invention takes the modified starch as the main binder, adds the gelatin, the pectin and other auxiliary materials, and controls the dosage ratio of the gelatin, the soft capsule prepared has better anti-blocking property, heat resistance and storage stability than the gelatin skin;
(2) the invention carries out double modification, including cross-linking and esterification, on the starch, so that the starch can strengthen the hydrogen bonds for maintaining the granular starch structure, thereby improving the viscosity stability of the starch and being not easily influenced by mechanical stirring; and the gel is not easy to generate the phenomenon of coagulation under the condition of increasing the viscosity, so that the stability of the starch gum is further improved, and the prepared soft capsule shell can be ensured to be more stable for a longer time in a high-temperature area;
(3) the content of the invention has great help to the bone of a user by compounding the milk mineral salt, the vitamin K2 and the vitamin D3, and the nutrient components in the milk mineral salt can be fully absorbed by the vitamin K2 and the vitamin D3.
Drawings
FIG. 1 is a flow chart of the preparation process of the soft capsule of the present invention.
Detailed Description
The present invention will be described in detail with reference to examples.
In the following examples, xylitol is used as a flavoring agent, and sweet orange oil is used as an essence and flavor.
Example 1: the soft capsule comprises the following components in parts by weight as shown in Table 1, and is prepared by the following steps:
s1, preparing glue solution:
a: stirring pectin and glycerol uniformly in advance according to a ratio of 1:20, adding purified water according to a ratio of 1:10, and stirring uniformly; uniformly stirring modified starch and purified water in advance according to the ratio of 1: 1; stirring and dissolving aspartame and purified water in advance according to the ratio of 1: 10;
b: adding the rest purified water, glycerol and sorbitol into a sol-gel tank, stirring and heating to 80 ℃, adding gelatin, stirring for 10min, adding the pectin, the modified starch and the aspartame obtained by the pretreatment in the step B, continuously stirring and heating to 85 ℃, keeping the temperature for about 15min for sterilization, defoaming for 15min under the vacuum degree of-0.1 MPa, adding the aqueous sweet orange essence, breaking the vacuum, stirring for 2min, cooling to 60 ℃, and keeping the temperature for later use;
s2, preparing the content:
mixing milk mineral salt, vitamin K2 and vitamin D3, making into oil, adding Cera flava, phospholipid, soybean oil, correctant and essence perfume, homogenizing at 40 deg.C for 15min, and discharging;
s3, pressing the soft capsule:
allowing the glue solution obtained in the step S1 to flow into a glue box through a glue tube, and allowing the glue solution to flow out of the glue box to a rotary drum; simultaneously adding the content obtained in the step S2 into a hopper, adjusting the temperature of a spray body to 35 ℃ after the thickness of the rubber is 2mm, carrying out pelleting and checking the rubber crack, filling the content after the determination, adjusting the filling amount to the process requirement, and then carrying out soft capsule pressing, wherein the weight ratio of the rubber solution to the content is 400mg:1450 mg;
s4, drying the soft capsules:
shaping the pressed soft capsule in a rotary cage, and drying in a sealed space at 15 deg.C and 15% humidity for 12 hr.
The modified starch in the example is prepared by the following preparation method: adding 100g of starch into 150mL of water to form stable starch milk, heating to 20 ℃, adjusting the pH to 8 by using a 3% NaOH solution, adding phosphorus oxychloride with the weight of 0.01% of the starch, reacting for 20min, adjusting the pH to 7.5 by using a 50% NaOH solution after the reaction is finished, adding 2mL of an acetone solution of acetic anhydride with the mass fraction of 40%, esterifying for 2h, adjusting the pH to be neutral by using 5% HCl after the reaction is finished, performing centrifugal separation, removing a supernatant, adding water into a precipitate, stirring again, centrifuging, repeatedly removing residual reagent for 4 times, and finally drying and crushing to obtain the modified starch.
In this example, tapioca starch was used as starch, and fish gelatin was used as gelatin.
Examples 2 to 6: a soft capsule is different from the soft capsule in example 1 in that the components and the corresponding parts by weight are shown in Table 1.
TABLE 1 Components and parts by weight of examples 1-6
Example 7: a soft capsule, which is different from example 1 in that modified starch in this example is obtained by the following preparation method: adding 100g of starch into 150mL of water to form stable starch milk, simultaneously adding 3g of sodium chloride, heating to 30 ℃, adjusting the pH to 10 by using a 3% NaOH solution, adding phosphorus oxychloride with the weight of 0.001% of the starch, reacting for 80min, after the reaction is finished, adjusting the pH to 8 by using a 50% NaOH solution, adding 2mL of an acetone solution of acetic anhydride with the mass fraction of 40%, esterifying for 2h, adjusting the pH to neutral by using 5% of HCl after the reaction is finished, centrifugally separating, removing supernatant, adding water into precipitate, stirring, centrifuging again, repeatedly removing residual reagent for 4 times, drying and crushing to obtain modified starch.
Example 8: a soft capsule which differs from example 1 in that it is obtained by the following steps:
s1, preparing glue solution:
a: stirring pectin and glycerol uniformly in advance according to a ratio of 1:20, adding purified water according to a ratio of 1:10, and stirring uniformly; uniformly stirring modified starch and purified water in advance according to the ratio of 1: 1; stirring and dissolving aspartame and purified water in advance according to the ratio of 1: 10;
b: adding the rest purified water, glycerol and sorbitol into a sol-gel tank, stirring and heating to 90 ℃, adding gelatin, stirring for 20min, adding the pectin, the modified starch and the aspartame obtained by the pretreatment in the step B, continuously stirring and heating to 95 ℃, keeping the temperature for about 20min for sterilization, defoaming for 15min under the vacuum degree of-0.1 MPa, adding the aqueous sweet orange essence, breaking the vacuum, stirring for 5min, cooling to 65 ℃, and keeping the temperature for later use;
s2, preparing the content:
mixing milk mineral salt, vitamin K2 and vitamin D3, making into oil, adding Cera flava, phospholipid, soybean oil, correctant and essence perfume, homogenizing at 60 deg.C for 30min, and discharging;
s3, pressing the soft capsule:
allowing the glue solution obtained in the step S1 to flow into a glue box through a glue tube, and allowing the glue solution to flow out of the glue box to a rotary drum; simultaneously adding the content obtained in the step S2 into a hopper, adjusting the temperature of a spray body to 65 ℃ after the thickness of the rubber is 2mm, carrying out pelleting and checking the rubber crack, filling the content after the determination, adjusting the filling amount to the process requirement, and then carrying out soft capsule pressing, wherein the weight ratio of the rubber solution to the content is 500mg:1450 mg;
s4, drying the soft capsules:
shaping the pressed soft capsule in a rotary cage, and drying in a sealed space with temperature of 32 deg.C and humidity of 40% for 8 hr.
In this example, the starch was corn starch, and the gelatin was fish gelatin and donkey gelatin in a ratio of 1: 1.
Example 9: a soft capsule is different from the soft capsule in example 1 in that potato starch is used as starch, and fish gelatin, donkey gelatin and bovine gelatin are used as gelatin in a ratio of 1:1: 1.
Example 10: a soft capsule is different from the soft capsule in example 1 in that wheat starch is used as starch, and fish gelatin, donkey gelatin, bovine gelatin and pig gelatin are used as gelatin in a ratio of 1:1:1: 1.
Example 11: a soft capsule is different from example 1 in that fish gelatin, donkey gelatin, bovine gelatin, porcine gelatin and ovine gelatin are used as gelatin at a ratio of 1:1:1:1: 1.
Example 12 a soft capsule which is different from example 1 in that fish gelatin, donkey gelatin, bovine gelatin, porcine gelatin, sheep gelatin and chicken gelatin are used as gelatin.
Comparative example 1: a soft capsule which is different from example 1 in that modified starch is obtained by the following production method: adding 100g of starch into 150mL of water to form stable starch milk, heating to 20 ℃, adjusting the pH to 8 by using a 3% NaOH solution, adding phosphorus oxychloride with the weight of 0.01% of the starch, reacting for 20min, adjusting the pH to be neutral by using 5% HCl after the reaction is finished, performing centrifugal separation, removing supernatant, adding water into precipitate, stirring and centrifuging again, removing residual reagent for 4 times repeatedly, and finally drying and crushing to obtain modified starch.
Comparative example 2: a soft capsule is different from the soft capsule in example 1 in that 100g of starch is added into 150mL of water to form stable starch milk, the starch milk is heated to 20 ℃, 50% NaOH solution is adopted to adjust the pH value to 7.5, 2mL of acetone solution of acetic anhydride with the mass fraction of 40% is added for esterification reaction for 2h, after the reaction is finished, 5% HCl is used for adjusting the pH value to be neutral, centrifugal separation is carried out, supernate is removed, precipitate is added with water, stirring and centrifugation are carried out again, residual reagent is removed for 4 times repeatedly, and finally drying and crushing are carried out to obtain modified starch.
Comparative example 3: a soft capsule which is different from example 1 in that starch is not modified.
Comparative example 4: a soft capsule was different from example 1 in that gelatin was not added.
Comparative example 5: a soft capsule was different from example 1 in that pectin was not added.
Performance testing
The soft capsules prepared in examples 1 to 12 and comparative examples 1 to 5 were subjected to performance tests, respectively.
1) Temperature resistance test
The test method comprises the following steps: packaging the soft capsules according to 80 capsules per bottle, then placing the bottled soft capsules in a constant temperature and humidity box with the temperature of 50 ℃/RH 75% for 12h, taking out the soft capsules, observing the adhesion condition of the soft capsules, and counting the scoring results in table 2.
Grading standard:
1 minute: very poor, the capsules are adhered and cannot be separated;
and 2, dividing: the capsules are poor in adhesion and can not be knocked off when being hot, and can be knocked off by exerting strength after being cooled;
and 3, dividing: poor, the capsules are adhered and can not be knocked off when being hot, and can be knocked off when being cooled and slightly forced;
and 4, dividing: the capsules are adhered and can be scattered when being hot;
and 5, dividing: very good, no sticking between capsules;
acceptable scores were 4-5 points.
2) Acceptance index for human dietary trials (AcceptabletTndexofSensoryTest, AIST)
The test method comprises the following steps: 150 subjects were allowed to eat one at a time, and only one was eaten at two hours intervals. Subjects were given overall evaluations of the soft capsules in terms of ease of chewing, rate of melting of the gelatin skin and mouthfeel after each test, with the results of evaluation being acceptable and unacceptable, and the acceptance index for human testing (AIST) was calculated from the results of evaluation and the results are shown in table 2.
And (4) testing standard: the acceptable index of the human body for the trial feeding (AIST,%) is 100 percent of the total number of the acceptable people/the total number of the people participating in the trial feeding
1 minute: AIST is less than or equal to 60 percent;
and 2, dividing: the AIST is more than 60 percent and less than or equal to 70 percent;
and 3, dividing: AIST is more than 70 percent and less than or equal to 80 percent;
and 4, dividing: the AIST is more than 80 percent and less than or equal to 90 percent;
and 5, dividing: the AIST is more than 90 percent and less than or equal to 100 percent;
acceptable scores were 4-5 points.
As can be seen from the test data in Table 2, the scores of examples 1 to 12 were 5 points, the scores of comparative examples 1 to 2 were 3 points, the temperature resistance was the worst when the starch was not modified in comparative example 3, and the scores of comparative examples 4 to 5 were 2 points when gelatin and pectin were not added, respectively. The soft capsule prepared by the invention has the advantages of no adhesion, good temperature resistance and high storage stability.
Table 2 results of performance testing
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (6)
1. An anti-adhesion soft rubber is characterized by comprising the following components in parts by weight:
gelatin: 20-30 parts of a solvent;
modified starch: 10-15 parts;
pectin: 0.1-0.2 parts;
glycerol: 20-25 parts;
sorbitol: 8-10 parts;
aspartame: 0.05-0.1 part;
water-based sweet orange essence: 0.5-1 part;
purifying water: 25-35 parts;
the preparation method of the modified starch comprises the following steps: adding starch into water to form stable starch milk, heating to 20-35 ℃, adjusting the pH =8-12, adding phosphorus oxychloride, reacting for 20-100min, adjusting the pH =7.5-8.5 after the reaction is finished, adding acetic anhydride, esterifying for 2-3h, adjusting the pH to be neutral after the reaction is finished, and performing post-treatment to obtain the modified starch.
2. The anti-blocking soft rubber according to claim 1, wherein the starch is selected from one of tapioca starch, corn starch, potato starch and wheat starch.
3. The anti-blocking soft rubber according to claim 1, wherein the gelatin is selected from one or more of cattle, sheep, fish, pig, chicken and donkey.
4. A soft capsule, which consists of contents and the anti-adhesion soft rubber as claimed in any one of claims 1 to 3, and is characterized in that the weight ratio of the anti-adhesion soft rubber to the contents is (400-500): 1450;
the content comprises the following components in parts by weight:
milk mineral salt: 550-600 parts;
vitamin K2: 30-35 parts;
vitamin D3: 0.1-1 part;
beeswax: 15-30 parts;
phospholipid: 15-30 parts;
soybean oil: 750-850 parts;
flavoring agent: 5-10 parts;
essence and spice: 1-10 parts.
5. The soft capsule according to claim 4, wherein the flavoring agent is xylitol, and the essence is sweet orange oil.
6. The process for the preparation of the soft capsules according to claim 5, comprising the steps of:
s1, preparing glue solution:
a: stirring pectin and glycerol uniformly in advance according to a ratio of 1:20, adding purified water according to a ratio of 1:10, and stirring uniformly; uniformly stirring modified starch and purified water in advance according to the ratio of 1: 1; stirring and dissolving aspartame and purified water in advance according to the ratio of 1: 10;
b: adding the rest purified water, glycerol and sorbitol into a sol dissolving tank, stirring and heating to 80-90 ℃, adding gelatin, stirring for 10-20min, adding the pectin, the modified starch and the aspartame obtained by the pretreatment in the step B, continuously stirring and heating to 85-95 ℃, keeping the temperature for about 15-20min for sterilization, vacuumizing and defoaming for 15-25min, adding the aqueous sweet orange essence, breaking the vacuum, stirring for 2-5min, cooling to 60-65 ℃, and keeping the temperature for later use;
s2, preparing the content:
mixing milk mineral salt, vitamin K2 and vitamin D3, making into oil, adding Cera flava, phospholipid, soybean oil, correctant and essence perfume, homogenizing at 40-60 deg.C for 15-30min, and discharging;
s3, pressing the soft capsule:
allowing the glue solution obtained in the step S1 to flow into a glue box through a glue tube, and allowing the glue solution to flow out of the glue box to a rotary drum; simultaneously adding the content obtained in the step S2 into the hopper, adjusting the temperature of the spray body to 35-65 ℃ after the thickness of the rubber is adjusted to the thickness required by the process, carrying out pelleting and checking the rubber crack, filling the content after the determination, adjusting the filling amount to the process requirement, and then carrying out soft capsule compression;
s4, drying the soft capsules:
shaping the pressed soft capsule in a rotary cage, and drying in a sealed space at 15-32 deg.C and humidity of 15-40% for 8-12 hr.
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| CN112755003A (en) * | 2021-01-22 | 2021-05-07 | 晨光生物科技集团邯郸有限公司 | Anti-adhesion composition for soft capsules and application process thereof |
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