CN111567661A - Composite gel candy and preparation method thereof - Google Patents

Composite gel candy and preparation method thereof Download PDF

Info

Publication number
CN111567661A
CN111567661A CN202010490046.1A CN202010490046A CN111567661A CN 111567661 A CN111567661 A CN 111567661A CN 202010490046 A CN202010490046 A CN 202010490046A CN 111567661 A CN111567661 A CN 111567661A
Authority
CN
China
Prior art keywords
parts
oil
stirring
mixing
prepared
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010490046.1A
Other languages
Chinese (zh)
Inventor
姚礼群
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN202010490046.1A priority Critical patent/CN111567661A/en
Publication of CN111567661A publication Critical patent/CN111567661A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention relates to a composite gel candy and a preparation method thereof. The beneficial effects are as follows: the process has reasonable design, convenient operation, low process cost, good flatness of the capsule skin of the product, good taste and color and is suitable for industrial production; the product is accurately absorbed through the enteric-coated intestinal tract, and is mainly used for regulating immunity, preventing cardiovascular and cerebrovascular diseases, clearing lung, conditioning respiratory system, strengthening brain, improving intelligence, improving microcirculation, clearing intestine, removing toxic substances, moistening intestinal tract, inhibiting bacteria, diminishing inflammation and resisting viruses. Regulating chronic epidemic diseases such as hypertension, diabetes, gout and the like, influenza virus and the like; the product obtained by the preparation method of the composite gel candy has the tea polyphenol content of more than 20 percent, the linoleic acid content of more than 4.5 percent, the theaflavin content of more than 1.0 percent and the alpha-linolenic acid content of more than 4 percent, and has a health-care function.

Description

Composite gel candy and preparation method thereof
Technical Field
The invention belongs to the technical field of candy preparation, relates to a process of gel candy, and particularly relates to a composite gel candy and a preparation method thereof.
Background
The variety of the candy is more, and the combination of some functional components and the candy needs special process for assistance. The traditional functional candies are mostly based on gel, and functional components are wrapped by different core materials and capsule shells, so that the functional components can be protected, and the candies have the sweet taste of the candies. However, the capsule skin suitable for different core materials is different, and the capsule skin not only needs to have a wrapping effect, but also needs to be capable of protecting the functional components of the core materials from being damaged. For industrial production, lower production cost needs to be selected, and the appearance and the mouthfeel of the product are more consistent with those of the public.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the process has reasonable design, convenient operation, low process cost, good flatness of the capsule shell of the product, good taste and color and is suitable for industrial production; the product obtained by the preparation method of the composite gel candy has good capsule skin flatness and good color and taste, and the finished product has the tea polyphenol content of more than 20 percent, the linoleic acid content of more than 4.5 percent, the theaflavin content of more than 1.0 percent and the alpha-linolenic acid content of more than 4 percent, thereby having the health-care function.
The invention aims to provide a composite gel candy and a preparation method thereof.
The composite gel candy according to the specific embodiment of the invention is prepared by mixing the following components in percentage by mass: 250-300 parts of gelatin, 120-130 parts of glycerol, 250-300 parts of purified water, 10-20 parts of maltitol, 50-100 parts of camellia oil, 10-50 parts of pecan oil, 10-50 parts of theaflavin, 100-150 parts of catechin, 5-10 parts of rosemary oil, 20-50 parts of safflower seed oil, 1-10 parts of zanthoxylum oil, 20-50 parts of linseed oil, 5-10 parts of ginger oil and 10-20 parts of beeswax.
The composite gel candy according to the embodiment of the invention is prepared by mixing the following components in percentage by mass: 270-380 parts of gelatin, 122-128 parts of glycerol, 270-280 parts of purified water, 12-18 parts of maltitol, 70-80 parts of camellia oil, 20-40 parts of pecan oil, 30-40 parts of theaflavin, 120-140 parts of catechin, 6-8 parts of rosemary oil, 30-40 parts of safflower seed oil, 3-8 parts of zanthoxylum oil, 30-40 parts of linseed oil, 6-8 parts of ginger oil and 12-18 parts of beeswax.
The composite gel candy according to the embodiment of the invention is prepared by mixing the following components in percentage by mass: 275 parts of gelatin, 125 parts of glycerol, 275 parts of purified water, 15 parts of maltitol, 75 parts of camellia oil, 35 parts of pecan oil, 35 parts of theaflavin, 130 parts of catechin, 7 parts of rosemary oil, 35 parts of safflower seed oil, 5 parts of zanthoxylum oil, 35 parts of linseed oil, 7 parts of ginger oil and 15 parts of beeswax.
A composite gel confection according to an embodiment of the present invention, wherein the theaflavins are of 40% purity.
A composite gel candy according to an embodiment of the present invention, wherein the purity of the catechin is 80%.
According to the specific embodiment of the invention, the preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: adding one third to one half of purified water into maltitol to dissolve for later use, mixing glycerol and the rest of purified water, heating, boiling and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.06-0.08 Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, standing for 4-6 hours to prepare gel liquid, and keeping the temperature at 50-60 ℃ for later use;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06-0.08 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: conveying the gel liquid prepared in the step (2) and the capsule core liquid prepared in the step (3) to a pelleting press under the conditions that the temperature is 18-24 ℃ and the humidity is 30-40%, conveying candies extruded by the pelleting press to a rolling cage by using a conveying belt according to process parameters () of the pelleting press, and shaping for 1h to obtain extruded candies;
(5) and (3) drying: and (4) carrying out ventilation drying on the pressed candy obtained in the step (4) for more than 10 hours to obtain the composite gel candy.
According to the specific embodiment of the invention, the preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol in purified water of two fifths for use, mixing glycerol with the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin at 70 deg.C, heating to 75 deg.C, stirring for 1 hr, vacuumizing to-0.07 Mpa to remove bubbles, vacuumizing for 30 min, discharging gas, standing for 5 hr to obtain gel solution, and keeping at 55 deg.C;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.07 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: conveying the gel liquid prepared in the step (2) and the capsule core liquid prepared in the step (3) to a pelleting press under the conditions of temperature of 20 ℃ and humidity of 35%, conveying the candies extruded by the pelleting press to a rolling cage by using a conveying belt according to process parameters () of the pelleting press, and shaping for 1h to obtain pressed candies;
(5) and (3) drying: and (4) carrying out ventilation drying on the pressed candy obtained in the step (4) for more than 10 hours to obtain the composite gel candy.
According to the method for preparing the composite gel candy, the gel liquid is filtered by 80 meshes after the air is discharged in the step (2).
According to the method for preparing the composite gel candy, before the step (4) is carried out, a pill pressing machine is debugged, the mould is poured, the core material is injected, the difference of pills is measured to be 1 +/-7.5%, the thickness of two sides of the appearance rubber is checked to be consistent, the interface is firm, and the checking is carried out once every 60 min.
According to the method for preparing the above composite gel candy according to the embodiment of the present invention, the gum candy is slightly turned 1 time every 2 hours during the drying process of the step (5).
The raw materials of the formula have the following effects and effects:
firstly, the main effects of safflower camellia oil are as follows: the camellia trees with safflower are rare, only 1% of camellia trees can have safflower, and the camellia trees can only grow in alpine regions with the altitude of more than 800m, and the camellia trees are picked from the camellia trees grown in original ecological clean valleys with surrounding mountains, cloud and fog, large temperature difference between day and night and no pollution to air.
The excellent characteristics of the safflower camellia oil make the safflower camellia oil become superior products in edible oil and fat, and the characteristics are due to the inherent nutritional constitution of the camellia oil. The research of modern medicine and food science shows that the camellia oil is rich in multiple components which are most easy to be in human health, including fatty acid (unsaturated fatty acid accounts for more than 90%), camellin, tea polyphenol, saponin, tannin, antioxidant, squalene with anti-inflammatory effect and flavonoid substance.
The camellia oil is also rich in vitamins, amino acids and various mineral substances, particularly zinc element which is praised as 'flowers of life' by medical scientists and nutriologists, and meanwhile, the camellia oil does not contain erucic acid (easily caused by rancidity), cholesterol, aflatoxin and any other undesirable substances.
The safflower camellia oil has the functions of reducing blood fat and blood sugar, promoting digestion, strengthening bones, resisting aging and the like, and contains 80% of unsaturated fatty acid, vitamin E, flavonoids, canthaxanthin and antioxidant substances.
Meanwhile, the medicine has the following effects:
1. and (3) reducing blood fat: contains a large amount of unsaturated fatty acids, can combine with cholesterol in blood to form high density lipoprotein, and can reduce triglyceride and cholesterol in blood;
2. and (3) reducing blood sugar: contains specific bioactive substances: the tea polyphenol and the camellia glycerol can effectively reduce fasting blood glucose and help to improve lipid metabolism of diabetics;
3. improving the digestive function: can effectively improve the functions of the stomach, the spleen, the liver and the gallbladder, prevent gallstones, improve gastritis and duodenal ulcer and effectively improve the functions of the digestive system of the body;
4. anti-aging: the vitamin E containing the antioxidant can reduce free radicals of a body, protect the body function and delay aging, and the canthaxanthin brass substances can play a role in enhancing the immunity of the body and effectively resisting aging;
5. strengthening bones: can help promote the growth of bones, the generation of body mineral substances and the absorption of calcium, and effectively prevent and treat osteoporosis;
6. preventing cardiovascular and cerebrovascular diseases: the health-care food is rich in unsaturated fatty acid, is beneficial to heart health and antioxidant substances, and can effectively prevent cardiovascular epidemic diseases;
7. and (3) beautifying and protecting skin: the unsaturated fatty acid contained in the product can moisten skin, eliminate wrinkles and relieve dry skin, and the product is rich in vitamin E, and can improve skin pruritus, eliminate pouch and dark eye, and improve skin resistance to ultraviolet;
8. auxiliary weight loss: rich in unsaturated fatty acid, can be rapidly absorbed by body, and can not transform fat to accumulate in body to cause obesity.
Secondly, the pecan oil has the main effects: the high-quality variety of the pecan which is researched and developed by China by self is adopted, and the novel pecan kernels with organic quality are cultivated and planted by an organic method, and the pecan kernels are refined by a scientific cold pressing mode without any addition and the quality of crude oil is guaranteed. It has effects in invigorating spleen and replenishing qi, tonifying kidney, nourishing brain, moistening skin, and blackening hair and beard. It is rich in protein, amino acids, vitamins, essential oil acids, linoleic acid, trace elements, etc.
Meanwhile, the medicine has the following effects:
1. preventing cardiovascular and cerebrovascular diseases: the contained essential oleic acid, linoleic acid and antioxidant substances can effectively prevent coronary heart disease, stroke, senile dementia and the like;
2. brain strengthening and intelligence improving: the rich trace elements of zinc and manganese are important components of the pituitary, which is beneficial to the nutrition supplement of the brain;
3. beautifying and anti-aging: the contained vitamin E can prevent cells from being oxidized by free radicals, damage anti-aging substances, and has the effects of delaying aging, maintaining beauty, keeping young and blackening hair and beard;
4. preventing neurasthenia: can act as a neurasthenia agent. Can be used for preventing dizziness, insomnia, palpitation, amnesia, and general weakness;
5. sterilization and inflammation diminishing: has antibacterial, antiinflammatory, antiviral, astringent, and antipruritic effects;
6. treating cholelithiasis: the rich cupronic acid can prevent the binding of mucin and calcium ion non-binding bilirubin and can dissolve and eliminate mucin and excrete mucin for long-term consumption to avoid operation.
Thirdly, the safflower seed oil has the main effects: the safflower seed oil contains linseed oil and linolenic acid as main components, is the oil with the highest linolenic acid content in food, and has high contents of protein, mineral vitamin E and unsaturated fatty acid and high nutritive value.
Meanwhile, the composition contains the following components and effects:
1. linoleic acid: is a component of cells, and particularly participates in the synthesis of mitochondria and cell membrane phosphorus. Linoleic acid deficiency may lead to mitochondrial swelling, altered cell membrane mechanisms, altered functions, increased membrane permeability, and increased fragility. Linoleic acid is closely related to lipid metabolism. Cholesterol in the body is bound to fatty acids before it is transported in the body for normal metabolism. In the absence of linoleic acid, cholesterol transport is hindered from normal metabolism and can be deposited in the body, ultimately leading to disease. Linoleic acid is a necessary prerequisite for the synthesis of prostaglandins, and the tissue's ability to form prostaglandins is diminished due to the lack of linoleic acid in the body. Linoleic acid also has a protective effect on some skin damages caused by X-rays. The safflower seed oil not only can prevent cardiovascular and cerebrovascular diseases, but also has peculiar efficacy of treating fatty liver. Another effect of linoleic acid is the raw material that makes up the cell membrane. The material constituting the cell membrane is an unsaturated fatty acid. Linoleic acid has the functions of strengthening metabolism and enhancing cell activity;
2. vitamin E: safflower seed oil is rich in natural vitamin E, the average content of the safflower seed oil is about 800mgDL, and the safflower seed oil is the highest content in all plants, so the safflower seed oil is known as the crown of vitamin E. The vitamin E in the safflower seed oil is pure natural vitamin E with life activity. Vitamin E is a very strong reducing agent and has a very strong anti-oxidation effect. It also has antiaging effect, and can revive aged and aged cells and tissues. Vitamin E is a compound that can improve human immunity.
Fourthly, the main effects of the zanthoxylum oil are as follows: pungent and warm in flavor, entering spleen and stomach meridians; has the effects of invigorating stomach, warming spleen and stomach for dispelling cold, eliminating dampness and relieving pain, killing parasites and detoxifying, relieving itching and removing fishy smell; it is mainly used for treating emesis, arthralgia due to wind-cold-dampness, and toothache. According to the record of Li Shizhen Ben Cao gang mu: chinese prickly ash has the functions of strengthening teeth, blackening hair, improving eyesight, being taken for a long time, having good color, resisting aging, prolonging life and strengthening spirit. "
Pungent flavor and warm property. It has effects in stimulating appetite, warming middle warmer, relieving pain, and expelling intestinal parasites.
Can be used for treating deficiency-cold of spleen and stomach, anorexia, abdominal psychroalgia, emesis, and diarrhea; abdominal pain due to roundworms.
Five, the main effects of the rosemary oil are as follows: has the effects of prolonging shelf life, astringing, regulating greasy and dirty skin, promoting blood circulation, and stimulating hair regeneration; relieving skin congestion, edema, and swelling; astringe skin, improve dandruff; relieving menstrual pain, promoting urination, and reducing weight; has effects in improving gastrointestinal function, heart function, lung function, liver function, and gallbladder function; cardiotonic, lowering blood pressure, and regulating anemia; refreshing, restoring central nerve activity; the skin is firmer and more elastic for the convergence of the skin after losing weight.
Meanwhile, the medicine has the following effects:
1. the skin curative effect is that the rosemary oil has strong contraction effect, contracts loose skin and can relieve congestion and swelling; can improve dandruff and stimulate hair growth;
2. the psychological curative effect activates brain cells, makes the brain clear and enhances the memory; improving nervous mood, depression and lethargy; can invigorate vitality, strengthen soul, and has functions of vibration and excitation;
3. the physiological curative effect is as follows: rosemary is a cardiotonic and cardiac stimulant, so that hypotension is recovered to be normal, and the effect of conditioning anemia is also good; it also helps lung, and can improve common cold, asthma, chronic bronchitis and influenza; reducing hepatitis and liver cirrhosis, as well as gallstones, jaundice, bile duct obstruction; improving digestion function, and relieving colitis, dyspepsia, flatulence and gastralgia. 4. The treatment effect is as follows: rosemary oil has remarkable effects on brain and central nervous system, and also has effects in eliminating miscarriage and promoting intelligence development. Has good stimulating effect on brain, and can enhance memory. It is useful for treating headache, migraine, neuralgia, mental fatigue and neurasthenia, and is especially suitable for treating intestinal infection and dysentery, relieving dyspepsia and flatulence, coordinating symptoms of liver discomfort and jaundice, and relieving pain caused by arthritis, rheumatism and gout. It also helps to treat arteriosclerosis, palpitations, poor circulation and varicose veins. The effect of rosemary oil in promoting diuresis is beneficial to reducing the water holding amount in menstrual period, and is also beneficial to decomposing fat and reducing weight. For the respiratory system it has a therapeutic effect on cough from asthma, bronchitis, mucositis sinusitis and the segment. It has astringent effect and is effective for treating loose skin. Its stimulating action is beneficial to regulating scalp dysfunction and promoting hair growth;
sixthly, introduction effects of theaflavin: theaflavin is a substance which is dissolved in ethyl acetate and is orange yellow in black tea, is prepared by oxidizing and condensing polyphenols and derivatives thereof, the content of the theaflavin in the black tea is generally 0.3-1.5%, and the theaflavin has various potential functions related to human health, such as antioxidation, cardiovascular disease prevention and treatment, blood fat reduction, cancer prevention and the like.
Theaflavin is composed of polyphenols, amino acids, vitamin C, vitamin E, provitamin A, flavone and flavonol. Theaflavin is the main component of theaflavin and has 12 components in total, wherein theaflavin, theaflavin-3-gallate, theaflavin-3, 3 '-digallate and theaflavin-3' -gallate are the 4 most main theaflavins. The tea is mainly prepared by the paired oxidation and condensation of simple catechin and gallocatechin in the tea processing.
Meanwhile, the medicine has the following effects:
1. cancer prevention and resistance: the tea has cancer preventing and resisting effects, the main effective components are tea polyphenol, catechin monomer and tea pigment, theaflavin has the functions of resisting mutation, inhibiting the activity of cytochrome P450, inhibiting extracellular signals and proliferation of cancer cells, resisting inflammation, preventing cancer chemoprevention and the like, and theaflavin has the advantages of oxidation resistance and good medical health-care functions, such as prevention of cardiovascular and cerebrovascular diseases, prevention of decayed teeth, cancer prevention and resistance, antibiosis and antivirus and the like. The theaflavin monomer has good inhibition effect on human fibrosarcoma, macrophage, mouse lung cell and the like, and has obvious inhibition effect on gastric cancer cell strains, liver cancer cell strains and acute promyelocytic leukemia cell strains;
2. antioxidation: theaflavin has antioxidant effect by regulating in vivo biological enzyme system activity, directly eliminating free radical, complexing with metal ion, and preventing oxidation of low density lipoprotein. Glutathione S transferase GST can catalyze the combination reaction of nucleophilic glutathione and various electrophilic exogenous compounds, and has detoxification effect;
3. anti-inflammatory: inflammation is caused by the mediation of inflammation mediators, wherein the main inflammation mediators are prostaglandin, cytokines, growth factors, bacterial endotoxin and the like to induce the synthesis of inflammatory cells, theaflavin can reduce the generation of endogenous uric acid and reduce the attack of gouty arthritis, and is superior to probenecid and allopurinol in certain aspects;
4. and (3) antivirus: theaflavin can inhibit infection of kidney MDCK cells by influenza A virus and influenza B virus by inhibiting virus adsorption on cells. In addition, it has effects in inhibiting infection of rotavirus and enterovirus by cell line;
5. anti-cardiovascular diseases: theaflavin is a relatively new research field at present for resisting cardiovascular diseases. The mechanism is based on hemorheology. Basic research and clinical tests show that the injection has the effects of obviously resisting coagulation, promoting fibrinolysis and preventing platelet adhesion and aggregation, can obviously reduce triglyceride in the serum of high-fat animals, has the mechanism of improving erythrocyte deformability, adjusting erythrocyte aggregation and platelet adhesion aggregation, reducing plasma viscosity, improving microcirculation, ensuring the supply of tissue blood and oxygen, improving the overall immunity and tissue metabolism level of an organism, achieves the purposes of preventing and treating diseases, can obviously reduce triglyceride and low-density lipoprotein LDL in the serum of high-fat animals, and improves high-density lipoprotein HDL. TFs have obvious inhibitory effect on angiotensin I converting enzyme and good effect of reducing blood;
6. and (3) deodorization: the odor has various types, mainly comprises methyl mercaptan, ammonia gas, hydrogen sulfide, toluene and other compounds, and has the mechanism action that the catechin has a strong antibacterial effect and can inhibit the growth and the reproduction of microorganisms in the oral cavity, so that the generation of the methyl mercaptan is reduced, and the theaflavin has the effect of directly removing the methyl mercaptan.
Seventh, introduction of catechin effects: catechin, named as catechin, tea tannin, etc., is a derivative of flavanol, and has a molecular formula of C15H14O6It is extracted from catechu, and is colorless crystalline solid, which can be dissolved in water, and its aqueous solution can be easily polymerized into amorphous tannin by heating or in the presence of inorganic acid.
The efficacy and effect of catechin:
1. scavenging free radicals: catechin is natural oil antioxidant, has antioxidant activity even higher than that of vitamin E, and can scavenge free radicals generated by human body to protect cell membrane;
2. and (3) aging delaying: catechin acts on free radicals, so that aging can be delayed;
3. preventing tooth decay: catechins can significantly reduce dental plaque and alleviate periodontal disease. The tooth has stronger resistance to acid erosion;
4. the intestine clearing effect is as follows: the catechin can inhibit pathogenic bacteria (such as botulinum) of human body, and does not harm the multiplication of beneficial bacteria (such as lactic acid bacteria), so that the product has intestinal function;
5. the antibacterial effect is as follows: the catechin can inhibit germs causing human skin diseases and has good curative effect on eczema treatment;
6. the deodorization effect is as follows: catechin can remove odor of methyl mercaptan, so as to remove halitosis of smoker, and resist bacteria producing odor in intestinal tract;
7. other effects catechin also has effects of inhibiting blood pressure (lowering diastolic and systolic pressure) and blood sugar (inhibiting glycolytic enzyme), lowering cholesterol and Low Density Lipoprotein (LDL) in blood, increasing the amount of High Density Lipoprotein (HDL) (used as low cholesterol egg in Japan), resisting radiation and ultraviolet rays (made into cosmetics for preventing ultraviolet rays in the United states), resisting mutation (proven in microorganisms, but no report of human body test).
Eighthly, linseed oil: is the highest in linolenic acid and linoleic acid content, the linolenic acid is a fatty acid, which can cause the resistance to be reduced when a human body lacks the linolenic acid, can improve the intelligence and promote the brain development, and is a good tonic for the old and children. In addition, it can also enhance the absorption of various nutrient elements. Has good blood pressure lowering and blood fat reducing effects for patients with hypertension and hyperlipemia.
Meanwhile, the medicine has the following effects:
1. preventing cardiovascular and cerebrovascular diseases: due to thrombosis, the blood vessels become blocked and the tissue cells are not supplied with oxygen and nutrients, eventually leading to death. Thrombosis is easily formed at coronary artery and cerebral vessels of heart, and myocardial infarction and cerebral infarction are caused. It is known that an important factor contributing to thrombus formation is the process of platelet aggregation. Alpha-linolenic acid can alter platelet membrane fluidity, thereby altering platelet responsiveness to stimuli and the number of platelet surface receptors. Therefore, the formation of thrombus can be effectively prevented;
2. and (3) reducing blood fat: the metabolite of alpha-linolenic acid has mild regulation effect on blood lipid metabolism, can promote the conversion of plasma low-density lipoprotein (LDL) to high-density lipoprotein (HDL), and enables the low-density lipoprotein (LDL) to be reduced and the high-density lipoprotein (HDL) to be increased, thereby achieving the purposes of reducing blood lipid and preventing atherosclerosis;
3. reduction of borderline hypertension: the blood pressure is 145/90mmHg to 160/95mmHg, which is called critical hypertension and is initial hypertension. If the hypotensor is used for a long time, many adverse reactions are easy to cause. The metabolite of the alpha-linolenic acid can expand blood vessels and enhance the elasticity of the blood vessels, thereby playing a role in reducing blood pressure;
4. inhibiting the development and metastasis of cancer: normal body cells can generate pathological changes due to the imbalance of body functions, and cancer cells can generate a large amount of diene prostaglandin which can inhibit the functions of various immune cells after being formed, so that the functions of the immune system of a human body are reduced, and the cancer cells can proliferate and metastasize. The metabolic product of alpha-linolenic acid can directly reduce the generation amount of carcinogenic cells, weaken the agglutination of blood platelets, inhibit the generation of diene prostaglandin, and recover and improve the functions of the immune system of a human body. Thereby effectively preventing the formation of cancer and inhibiting the metastasis thereof. The incidence of Eszky human breast cancer is very low because they eat a large amount of fish or other marine products, and although the fat intake is large, the unsaturated fatty acids are abundant, mainly n-3 series fatty acids (alpha-linolenic acid), so the incidence of cancer is very low;
5. the alpha-linolenic acid can reduce the content of Arachidonic Acid (AA) in the mononuclear leukocyte (RMNS) and the phospholipid of a mast cell membrane, reduce the release amount of AA during the allergic reaction, and further reduce the generation of LT4 (leukotriene); the metabolite EPA also competes with AA;
6. action of desaturases: alpha-linolenic acid has inhibitory effect on PAF (platelet aggregation activating factor) which is an intermediate of anaphylaxis. Therefore, alpha-linolenic acid is considered to have an inhibitory effect on allergic reactions and inflammations. Clinical studies have shown that the pathogenesis of psoriasis is mainly due to a disturbance of arachidonic acid metabolism, while the symptoms are reduced after a certain intake of EPA. A large number of animal experiments prove that the hypersensitive reaction of the physique is caused by the lack of food containing alpha-linolenic acid;
7. and (3) aging inhibition: with the increase of age, the number of various free radicals in the body is increased, and the quantity of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) is gradually reduced, and the activity is gradually weakened, so that the generation of a free radical metabolite Malondialdehyde (MDA) is increased, cells are damaged, and the functions of tissues and organs are reduced. After the alpha-linolenic acid is taken, GSH-Px and SOD activity are increased, MDA generation is reduced, and the anti-aging effect of the alpha-linolenic acid is revealed.
Omega 3 is a general name of linolenic acid, is an essential fatty acid for human bodies, and has good effects on regulating immunity and eliminating internal inflammation.
Omega 3 is a nutrient from food, which can not kill virus directly, but can resist virus by enhancing organism immunity and inhibiting inflammation overreaction.
Scientific research shows that omega 3 fatty acid can obviously enhance the nonspecific immune system of the body, namely the resistance is increased. Chicks and layers fed with sufficient omega 3 diet are more resistant to attacks by fowl plague viruses (including newcastle disease virus and avian influenza virus). A 3-year study in germany shows that the number of colds or fevers per year for the elderly whose diet is fortified with omega 3 fatty acid nutrients is significantly lower than that of the control group.
Anti-inflammatory and anti-allergic, and avoids the stimulation of the immune system, and the effect is reflected on two aspects of cellular immunity and humoral immunity. In the aspect of cellular immunity, research shows that omega 3 fatty acid can inhibit the proliferation of human peripheral blood lymphocytes under the stimulation of mitogen, obviously inhibit IL-2 secretion of T cells, and further reduce the contrastive cellular immunity intensity.
In the aspect of humoral immunity, experiments show that omega 3 fatty acid can inhibit the production of cytokines including IL-1, TNF, IL-2 and other cytokines, and further regulate the intensity of the contrastive humoral immune response. Omega 3 fatty acids can modulate the intensity of such immune responses and reduce the damage to the body from the immune system.
Therefore, an enhanced omega 3 nutrient supply in the diet may reduce the severity of the pneumonia condition.
Omega 3 fatty acid, which is a brain-strengthening and intelligence-improving agent for your immune army, reduces the occurrence of diseases. At the same time, omega 3 fatty acids also accelerate the "battlefield" clean up, causing the body's inflammation to subside more rapidly. The immunity is related to factors such as nutrition, genes, trace elements, spirit, external antigens and the like. Typically, if immune cells lack nutrients and are not properly trained, they become hypoimmunity or immune abnormality (allergy). Many inflammatory diseases are not caused by a delayed action of the immune system, but rather by the immune military being a brute force without establishing a "smart" immune system. Under the condition, omega 3 fatty acid can be used for strengthening the brain and developing intelligence of an immune system and telling an immune army to slow down the supplement speed of white blood cells, so that the resolution process of inflammation is accelerated, the consumption number of the white blood cells in an infected area is reduced, excessive autoimmune reaction is relieved or avoided, and the immune army is prevented from having self-killing accidents.
Meanwhile, the process of eliminating inflammation is the process of clearing up the battlefield, and toxin and debris released in the fighting process are cleared up, so that the body cannot be affected badly. Resolvin (resolvin) produced by omega 3 accelerates the resolution of the inflammation, i.e. the recovery of the body. Omega 3 is commonly found in certain deep sea fish and plant seeds. A large number of research results show that the linseed oil is high-quality edible oil, is rich in omega 3 unsaturated fatty acid, and is economic and practical 'deep sea fish oil'. Omega 3 supplementation is a pathway from fat balance to nutritional balance and further to the balance of the immune system of the body. Only when the immune system of the human body is improved, the human body cannot be passively accepted in the presence of diseases, and the initiative of health can be really mastered in the hands of the human body.
Ninth, ginger oil: the ginger oil mainly contains turmerone, allene, borneol, a small amount of phellandrene, 1.8-cineole, sabinene, aryl-turmerone, curcumenol, caryophyllene and the like.
The ginger oil has the following effects:
1. the function of gallbladder promotion: the total amount of cholic acid and solid substances can be increased by oral administration, and researchers believe that the cholic acid and the solid substances are caused by the components a to camphor in the essential oil;
2. anti-inflammatory action: ginger oil can inhibit arthritis induced by Freund's adjuvant by oral administration. When the injection is injected into the abdominal cavity with 10mg/kg, the activity of the injection is equivalent to that of hydrocortisone with 5 mg/kg;
3. resisting pathogenic microorganisms and viruses: 5-100 g/ml of turmeric volatile oil can inhibit sarcina, Korotkoff, corynebacterium and prismatic spore bacteria, and has certain inhibitory effect on trichophyton rubrum, trichophyton gypseum, epidermophyton fusca, Microsporum gypseum, Microsporum lanosum, trichophyton schoenleinii, Candida albicans, cryptococcus neoformans, chromomycosis firmus, Trichosporon schenckii and the like;
in modern application, the ginger oil has special efficacy for external application to treat herpes zoster and herpes simplex. It is also useful for the treatment of general venereal disease infections.
The product is developed according to the formula concept of monarch, minister, assistant and guide in traditional Chinese medicine, is accurately absorbed through the enteric-coated intestinal tract, and is mainly used for regulating immunity, preventing cardiovascular and cerebrovascular diseases, clearing lung-heat, conditioning respiratory system, strengthening brain, improving intelligence, improving microcirculation, clearing intestine, expelling toxin, moistening intestinal tract, inhibiting bacteria, diminishing inflammation and resisting viruses. Regulating chronic epidemic diseases such as hypertension, diabetes, gout, and influenza virus.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the compound gel candy has the advantages of reasonable process design, convenient operation, low process cost, good flatness of the capsule skin of the product, good taste and color and luster, and suitability for industrial production; the product is developed according to the formula concept of monarch, minister, assistant and guide in traditional Chinese medicine, is accurately absorbed through the enteric-coated intestinal tract, and is mainly used for regulating immunity, preventing cardiovascular and cerebrovascular diseases, clearing lung-heat, conditioning respiratory system, strengthening brain, improving intelligence, improving microcirculation, clearing intestine, expelling toxin, moistening intestinal tract, inhibiting bacteria, diminishing inflammation and resisting viruses. Regulating chronic epidemic diseases such as hypertension, diabetes, gout and the like, influenza virus and the like;
(2) the product obtained by the preparation method of the composite gel candy has good capsule skin flatness and good color and taste, and the finished product has the tea polyphenol content of more than 20 percent, the linoleic acid content of more than 4.5 percent, the theaflavin content of more than 1.0 percent and the alpha-linolenic acid content of more than 4 percent, thereby having the health-care function.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The camellia and the pecan used for preparing the camellia oil and the pecan oil are planted by self, the pecan oil and the camellia oil are prepared by cold pressing the raw materials, the cold pressing process is the prior art, and the detailed description is omitted. The other components are all commercial products.
A composite gel candy is prepared by mixing the following components in percentage by mass: 250-300 parts of gelatin, 120-130 parts of glycerol, 250-300 parts of purified water, 10-20 parts of maltitol, 50-100 parts of camellia oil, 10-50 parts of pecan oil, 10-50 parts of theaflavin, 100-150 parts of catechin, 5-10 parts of rosemary oil, 20-50 parts of safflower seed oil, 1-10 parts of zanthoxylum oil, 20-50 parts of linseed oil, 5-10 parts of ginger oil and 10-20 parts of beeswax.
Wherein the purity of theaflavin is 40%; the purity of catechin was 80%.
The preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: adding one third to one half of purified water into maltitol to dissolve for later use, mixing glycerol and the rest purified water, heating, boiling and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.06-0.08 Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, filtering by 80 meshes, standing for 4-6 hours to prepare gel liquid, and keeping the temperature at 50-60 ℃ for later use;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06-0.08 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: debugging a pelleting press, pouring a mold, injecting a core material, measuring the difference of pills to be in accordance with 1 +/-7.5%, checking that the thickness of two sides of an appearance rubber is consistent, the interface is firm, checking once every 60min, conveying the gel liquid prepared in the step (2) and the capsule core material liquid prepared in the step (3) to the pelleting press under the conditions of the temperature of 18-24 ℃ and the humidity of 30-40%, conveying candies extruded by the pelleting press to a rolling cage by using a conveying belt, and shaping for 1h to obtain pressed candies;
(5) and (3) drying: and (5) slightly turning the pressed candy obtained in the step (4) for 1 time every 2 hours, and carrying out ventilation drying for more than 10 hours to obtain the composite gel candy.
The obtained composite gel candy can be subjected to the following rechecking and packaging:
(6) and (4) lamp inspection: placing the dried candies on a light inspection machine, manually selecting out unqualified candies, and packaging qualified candies;
(7) inner packaging: packaging by adopting a packaging material meeting the food safety requirement, and sending out the packaged food to a clean area, wherein the steps (1) to (7) are operated in a 10 ten thousand-level clean area;
(8) and (3) outer packaging: boxing to obtain a finished product;
(9) and (6) inspection and warehousing: the finished product is respectively checked item by item according to each quality index specified by the product, and is put in storage after being checked to be qualified by a quality inspection department.
Example 1
The embodiment provides a composite gel candy which is prepared by mixing the following components in parts by mass: 250 parts of gelatin, 120 parts of glycerol, 250 parts of purified water, 10 parts of maltitol, 50 parts of camellia oil, 10 parts of pecan oil, 10 parts of theaflavin, 100 parts of catechin, 1 part of rosemary oil, 20 parts of safflower seed oil, 1 part of zanthoxylum oil, 20 parts of linseed oil, 1 part of ginger oil and 10 parts of beeswax.
Wherein the purity of theaflavin is 40%; the purity of catechin was 80%.
The preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol with one third of purified water for standby, mixing glycerol and the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.06Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, filtering by a 80-mesh sieve, standing for 4 hours to prepare gel liquid, and keeping the temperature at 50 ℃ for standby;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: debugging a pelleting press, wherein the mould pouring, the core material injection and the measured pill difference are in accordance with 1 +/-7.5%, checking that the thickness of two sides of an appearance rubber is consistent, the interface is firm, checking once every 60min, conveying the gel liquid prepared in the step (2) and the capsule core material liquid prepared in the step (3) to the pelleting press under the conditions of the temperature of 18 ℃ and the humidity of 30-40%, conveying the candies pressed by the pelleting press to a rolling cage by using a conveying belt, and setting for 1h to obtain pressed candies;
(5) and (3) drying: and (5) slightly turning the pressed candy obtained in the step (4) for 1 time every 2 hours, and carrying out ventilation drying for more than 10 hours to obtain the composite gel candy.
Example 2
The embodiment provides a composite gel candy which is prepared by mixing the following components in parts by mass: 300 parts of gelatin, 130 parts of glycerol, 300 parts of purified water, 20 parts of maltitol, 100 parts of camellia oil, 50 parts of pecan oil, 50 parts of theaflavin, 150 parts of catechin, 10 parts of rosemary oil, 50 parts of safflower seed oil, 10 parts of zanthoxylum oil, 50 parts of linseed oil, 10 parts of ginger oil and 20 parts of beeswax.
Wherein the purity of theaflavin is 40%; the purity of catechin was 80%.
The preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol in half of purified water for standby, mixing glycerol with the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.08Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, filtering by 80 meshes, standing for 6 hours to obtain gel liquid, and keeping the temperature at 60 ℃ for standby;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.08 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: debugging a pelleting press, pouring a mold, injecting a core material, measuring the difference of pills to be in accordance with 1 +/-7.5%, checking that the thickness of two sides of an appearance rubber is consistent, the interface is firm, checking once every 60min, conveying the gel liquid prepared in the step (2) and the capsule core material liquid prepared in the step (3) to the pelleting press under the conditions of 24 ℃ and 40% humidity, conveying the candies pressed by the pelleting press to a rolling cage by using a conveying belt, and setting for 1h to obtain pressed candies;
(5) and (3) drying: and (5) slightly turning the pressed candy obtained in the step (4) for 1 time every 2 hours, and carrying out ventilation drying for more than 10 hours to obtain the composite gel candy.
Example 3
The embodiment provides a composite gel candy which is prepared by mixing the following components in parts by mass: 252 parts of gelatin, 122 parts of glycerol, 252 parts of purified water, 12 parts of maltitol, 70 parts of camellia oil, 20 parts of pecan oil, 15 parts of theaflavin, 115 parts of catechin, 3 parts of rosemary oil, 30 parts of safflower seed oil, 3 parts of zanthoxylum oil, 30 parts of linseed oil, 3 parts of ginger oil and 12 parts of beeswax.
The preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol with one third of purified water for standby, mixing glycerol and the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.06Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, filtering by a 80-mesh sieve, standing for 4 hours to prepare gel liquid, and keeping the temperature at 50 ℃ for standby;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: debugging a pelleting press, pouring a mold, injecting a core material, measuring the difference of pills to be in accordance with 1 +/-7.5%, checking that the thickness of two sides of an appearance rubber is consistent, the interface is firm, checking once every 60min, conveying the gel liquid prepared in the step (2) and the capsule core material liquid prepared in the step (3) to the pelleting press under the conditions of the temperature of 18 ℃ and the humidity of 30%, conveying candies pressed by the pelleting press to a rolling cage by using a conveying belt, and setting for 1h to obtain pressed candies;
(5) and (3) drying: and (5) slightly turning the pressed candy obtained in the step (4) for 1 time every 2 hours, and carrying out ventilation drying for more than 10 hours to obtain the composite gel candy.
Example 4
The embodiment provides a composite gel candy which is prepared by mixing the following components in parts by mass: 380 parts of gelatin, 128 parts of glycerol, 280 parts of purified water, 18 parts of maltitol, 90 parts of camellia oil, 40 parts of pecan oil, 40 parts of theaflavin, 140 parts of catechin, 8 parts of rosemary oil, 40 parts of safflower seed oil, 8 parts of zanthoxylum oil, 40 parts of linseed oil, 8 parts of ginger oil and 18 parts of beeswax.
The preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol in half of purified water for standby, mixing glycerol with the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.08Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, filtering by 80 meshes, standing for 6 hours to obtain gel liquid, and keeping the temperature at 60 ℃ for standby;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.08 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: debugging a pelleting press, pouring a mold, injecting a core material, measuring the difference of pills to be in accordance with 1 +/-7.5%, checking that the thickness of two sides of an appearance rubber is consistent, the interface is firm, checking once every 60min, conveying the gel liquid prepared in the step (2) and the capsule core material liquid prepared in the step (3) to the pelleting press under the conditions of 24 ℃ and 40% humidity, conveying the candies pressed by the pelleting press to a rolling cage by using a conveying belt, and setting for 1h to obtain pressed candies;
(5) and (3) drying: and (5) slightly turning the pressed candy obtained in the step (4) for 1 time every 2 hours, and carrying out ventilation drying for more than 10 hours to obtain the composite gel candy.
Example 5
The embodiment provides a composite gel candy which is prepared by mixing the following components in parts by mass: 255 parts of gelatin, 122.40 parts of glycerol, 255 parts of purified water, 15 parts of maltitol, 80 parts of camellia oil, 30 parts of pecan oil, 20 parts of theaflavin, 120 parts of catechin, 5 parts of rosemary oil, 30 parts of safflower seed oil, 5 parts of zanthoxylum oil, 35 parts of linseed oil, 5 parts of ginger oil and 15 parts of beeswax.
The preparation method of the composite gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol in purified water of two fifths for use, mixing glycerol with the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin at 70 deg.C, heating to 75 deg.C, stirring for 1 hr, vacuumizing to-0.07 Mpa to remove bubbles, vacuumizing for 30 min, degassing, filtering with 80 mesh, standing for 5 hr to obtain gel solution, and keeping the temperature at 55 deg.C;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.07 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: debugging a pelleting press, pouring a mold, injecting a core material, measuring the difference of pills to be in accordance with 1 +/-7.5%, checking that the thickness of two sides of an appearance rubber is consistent, the interface is firm, checking once every 60min, conveying the gel liquid prepared in the step (2) and the capsule core material liquid prepared in the step (3) to the pelleting press under the conditions of temperature of 20 ℃ and humidity of 35%, conveying candies pressed by the pelleting press to a rolling cage by using a conveying belt, and setting for 1h to obtain pressed candies;
(5) and (3) drying: and (5) slightly turning the pressed candy obtained in the step (4) for 1 time every 2 hours, and carrying out ventilation drying for more than 10 hours to obtain the composite gel candy.
The key process control points of the preparation method are as follows:
1. sugar dissolving: heating maltitol to be completely dissolved;
2. controlling the temperature of gelatin, and adding gelatin at about 70 deg.C; after the glue is added, the temperature is controlled to be about 75 ℃, and the stirring is carried out for about 1 hour;
3. vacuumizing to control the vacuum degree (-0.06-0.08) Mpa for about 30 minutes;
4. pressing and shaping;
5. controlling the loading in the pressing process, wherein the loading difference limit is +/-7.5%;
6. controlling the temperature of an operation chamber to be 18-24 ℃ and the relative humidity to be 30-40 percent;
7. a drying procedure: drying for more than 10 hours. The candy is turned over in time to prevent the candy from being adhered;
8. and (4) lamp inspection: and (4) placing the dried candies on a light inspection machine, manually selecting unqualified candies, and packaging the qualified candies.
Comparative example 1
The only difference between this comparative example and example 3 is that: and (2) adding gelatin at 70 ℃, and continuously stirring for 1 hour.
Comparative example 2
The only difference between this comparative example and example 3 is that: and (4) temperature and humidity control is not carried out, and the temperature and the humidity are randomly measured, wherein the measured temperature is 15 ℃ and the measured humidity is 45%.
Sensory evaluation test
The test method comprises the following steps: by using the methods of examples 1-5 and comparative examples 1-2, the capsule skin flatness, color and taste of the produced composite gel candy are subjected to sensory evaluation, and the results are shown in table 1:
TABLE 1 sensory evaluation results of Compound gel candies
Figure RE-GDA0002575326490000201
As can be seen from the above table, the gel liquid is not heated and stirred, so that the flatness of the surface of the capsule shell is influenced; meanwhile, the temperature and humidity are not accurately ensured during pelleting, and the leveling of the capsule shell and the appearance of the pellet are greatly influenced during pelleting, so that the control points need to be paid more attention. And for the embodiments 1-5 with continuous conditions, the appearance and the taste of the finished product can be stably ensured.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The composite gel candy is characterized by being prepared by mixing the following components in parts by mass: 250-300 parts of gelatin, 120-130 parts of glycerol, 250-300 parts of purified water, 10-20 parts of maltitol, 50-100 parts of camellia oil, 10-50 parts of pecan oil, 10-50 parts of theaflavin, 100-150 parts of catechin, 1-10 parts of rosemary oil, 20-50 parts of safflower seed oil, 1-10 parts of zanthoxylum oil, 20-50 parts of linseed oil, 1-10 parts of ginger oil and 10-20 parts of beeswax.
2. The compound gel candy as claimed in claim 1, which is prepared by mixing the following components in percentage by mass: 252-260 parts of gelatin, 122-128 parts of glycerol, 252-280 parts of purified water, 12-18 parts of maltitol, 70-90 parts of camellia oil, 20-40 parts of pecan oil, 15-40 parts of theaflavin, 115-140 parts of catechin, 3-8 parts of rosemary oil, 25-40 parts of safflower seed oil, 3-8 parts of zanthoxylum oil, 30-40 parts of linseed oil, 3-8 parts of ginger oil and 12-18 parts of beeswax.
3. The compound gel candy as claimed in claim 1, which is prepared by mixing the following components in percentage by mass: 255 parts of gelatin, 122.40 parts of glycerol, 255 parts of purified water, 15 parts of maltitol, 80 parts of camellia oil, 30 parts of pecan oil, 20 parts of theaflavin, 120 parts of catechin, 5 parts of rosemary oil, 30 parts of safflower seed oil, 5 parts of zanthoxylum oil, 35 parts of linseed oil, 5 parts of ginger oil and 15 parts of beeswax.
4. The composite gel confection of claim 1, wherein said theaflavins are of 40% purity.
5. The composite gel confection of claim 1, wherein the catechin has a purity of 80%.
6. The method for preparing the composite gel candy as claimed in claim 1, which is characterized by comprising the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: adding one third to one half of purified water into maltitol to dissolve for later use, mixing glycerol and the rest of purified water, heating, boiling and stirring the dissolved maltose, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.06-0.08 Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, standing for 4-6 hours to prepare gel liquid, and keeping the temperature at 50-60 ℃ for later use;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06-0.08 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: conveying the gel liquid prepared in the step (2) and the capsule core liquid prepared in the step (3) to a pelleting press under the conditions that the temperature is 18-24 ℃ and the humidity is 30-40%, conveying the candies extruded by the pelleting press to a rolling cage by using a conveying belt, and shaping for 1h to obtain extruded candies;
(5) and (3) drying: and (4) carrying out ventilation drying on the pressed candy obtained in the step (4) for more than 10 hours to obtain the composite gel candy.
7. The preparation method of the compound gel candy as claimed in claim 6, wherein the preparation process method comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing theaflavin and catechin, and sieving with 100 mesh sieve to obtain powder for later use; uniformly mixing the pecan oil, the rosemary oil, the zanthoxylum oil, the safflower seed oil and the ginger oil to obtain standby mixed oil;
(2) preparing gel liquid: dissolving maltitol in purified water of two fifths for use, mixing glycerol with the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin at 70 deg.C, heating to 75 deg.C, stirring for 1 hr, vacuumizing to-0.07 Mpa to remove bubbles, vacuumizing for 30 min, discharging gas, standing for 5 hr to obtain gel solution, and keeping at 55 deg.C;
(3) preparing capsule core feed liquid: heating linseed oil to 75 ℃, starting a stirring paddle, adding beeswax, continuing stirring for 5 minutes after the beeswax is completely dissolved, adding camellia oil, cooling to about 45 ℃, mixing with the standby mixed oil prepared in the step (1), stirring for 15 minutes, mixing with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.07 MPa, and removing bubbles to obtain capsule core feed liquid for standby;
(4) and (3) pressing and forming: conveying the gel liquid prepared in the step (2) and the capsule core liquid prepared in the step (3) to a pelleting press under the conditions of temperature of 20 ℃ and humidity of 35%, conveying the candies extruded by the pelleting press to a rolling cage by using a conveying belt, and shaping for 1h to obtain extruded candies;
(5) and (3) drying: and (4) carrying out ventilation drying on the pressed candy obtained in the step (4) for more than 10 hours to obtain the composite gel candy.
8. The method for preparing a composite gel candy as claimed in claim 6, wherein the gel liquid is filtered by 80 mesh after the air is discharged in step (2).
9. The method for preparing a compound gel candy as claimed in claim 6, wherein before step (4), the pelleting press is adjusted, the difference between the cast and the filled material is measured to be 1 ± 7.5%, the thickness of the two sides of the appearance gum skin is checked to be consistent, the interface is firm, and the check is performed every 60 min.
10. The method for preparing a composite gel candy as claimed in claim 6, wherein the drying process of step (5) is performed by slightly turning the gel candy 1 time every 2 hours.
CN202010490046.1A 2020-06-02 2020-06-02 Composite gel candy and preparation method thereof Pending CN111567661A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010490046.1A CN111567661A (en) 2020-06-02 2020-06-02 Composite gel candy and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010490046.1A CN111567661A (en) 2020-06-02 2020-06-02 Composite gel candy and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111567661A true CN111567661A (en) 2020-08-25

Family

ID=72116058

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010490046.1A Pending CN111567661A (en) 2020-06-02 2020-06-02 Composite gel candy and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111567661A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112841379A (en) * 2021-02-01 2021-05-28 武汉海奥圣医疗科技股份有限公司 Casein polypeptide gel candy and preparation method thereof
CN112841380A (en) * 2021-02-20 2021-05-28 姚礼群 Gel candy and preparation method thereof
CN113383848A (en) * 2021-04-28 2021-09-14 施发塘 Gel candy based on camellia oil and peony seed oil and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108685006A (en) * 2018-05-31 2018-10-23 杭州天龙健康产品有限公司 A kind of 3 solid beverage of omega
CN109938147A (en) * 2019-03-29 2019-06-28 江西美好时光生物科技有限公司 A kind of low sugar DHA gel candy improving memory and strengthen immunity
CN110140796A (en) * 2019-05-16 2019-08-20 湖南尔康保健食品有限公司 A kind of quick-fried pearl sugar and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108685006A (en) * 2018-05-31 2018-10-23 杭州天龙健康产品有限公司 A kind of 3 solid beverage of omega
CN109938147A (en) * 2019-03-29 2019-06-28 江西美好时光生物科技有限公司 A kind of low sugar DHA gel candy improving memory and strengthen immunity
CN110140796A (en) * 2019-05-16 2019-08-20 湖南尔康保健食品有限公司 A kind of quick-fried pearl sugar and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
郑笑男;: "茶多酚抗氧化功能及保护实验性肝损伤作用的研究进展", 临床合理用药杂志, no. 29, 30 May 2011 (2011-05-30) *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112841379A (en) * 2021-02-01 2021-05-28 武汉海奥圣医疗科技股份有限公司 Casein polypeptide gel candy and preparation method thereof
CN112841380A (en) * 2021-02-20 2021-05-28 姚礼群 Gel candy and preparation method thereof
CN113383848A (en) * 2021-04-28 2021-09-14 施发塘 Gel candy based on camellia oil and peony seed oil and preparation method thereof
WO2022227149A1 (en) * 2021-04-28 2022-11-03 施发塘 Camellia oil and peony seed oil-based gelatin candy and preparation method therefor

Similar Documents

Publication Publication Date Title
CN105341185A (en) Composite nutritional blend oil and preparation method thereof
CN111567661A (en) Composite gel candy and preparation method thereof
CN105211863A (en) A kind of composition and mountain, ginger jujube Huaihe River ferment thereof making mountain, ginger jujube Huaihe River ferment
CN105727081A (en) Healthcare product composition for treating gout
CN103859379A (en) Formula and preparation method of life cultivation and health preservation food helpful for improving memory
CN104286273A (en) Application of dendrobium candidum and tea leaf product thereof
JP2018510641A (en) Health supplements for hair growth promotion, hair loss relief and improvement, blood sugar control, gastrointestinal symptom relief and improvement
KR101483255B1 (en) Korean Herb Tea composing of extract from Spring onion root and Method preparing thereof
CN113855735A (en) Composition for promoting metabolic digestion and preparation method thereof
CN105249440A (en) Donkey-hide gelatin cake
CN112869073A (en) Chinese medicinal composition comprising fruits and vegetables for improving human body function and removing harmful toxin, and its preparation method
Saad Greco-Arab and Islamic diet therapy: Tradition, research and practice
CN105981853A (en) Nutritional function enriched mild warm tea drink recipe
CN112841380A (en) Gel candy and preparation method thereof
KR20180056199A (en) Manufacturing method of gum for diet containing Moringa Oleifera extract
CN102326655A (en) Green healthcare longevity fruit
CN110679935A (en) Burdock and ginseng essence cream and preparation method thereof
KR100488512B1 (en) healthy foodstuffs mainly including seed oil of evening primrose and the composion thereof
KR100815333B1 (en) Healthfood using medicalherbs and method preparing thereof
WO2018072341A1 (en) Pharmaceutical agent for treating aids or tumor by means of oral administration and external application in combination
CN110651983A (en) High-protein nutrition powder and preparation method thereof
CN109480280A (en) A kind of draft flowers and fruits heart and brain relax fully nutrient and preparation method
CN109289017A (en) For clearing up the composition and preparation method of blood vessel and blood
CN110050911A (en) Five-cereal health-care dew
CN107788185A (en) A kind of radish pollen tea and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination