CN112841380A - Gel candy and preparation method thereof - Google Patents
Gel candy and preparation method thereof Download PDFInfo
- Publication number
- CN112841380A CN112841380A CN202110192370.XA CN202110192370A CN112841380A CN 112841380 A CN112841380 A CN 112841380A CN 202110192370 A CN202110192370 A CN 202110192370A CN 112841380 A CN112841380 A CN 112841380A
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- China
- Prior art keywords
- parts
- oil
- gel
- candy
- mixing
- 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
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—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
- A23G3/364—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—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
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- 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
Abstract
The invention relates to a 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 prepared by the preparation method of the gel candy has a health care function.
Description
Technical Field
The invention belongs to the technical field of candy preparation, relates to a process of gel candy, and particularly relates to 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 gel candy has good capsule skin flatness, good color and taste, and the finished product has a health care function.
The invention aims to provide a gel candy and a preparation method of the gel candy.
According to the specific embodiment of the invention, the gel candy is 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, 20-50 parts of pecan oil, 10-50 parts of safflower seed oil and 1-10 parts of zanthoxylum oil.
Preferably, the gel candy 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, 25-40 parts of pecan oil, 20-40 parts of safflower seed oil and 3-8 parts of zanthoxylum oil, wherein the camellia oil is camellia seed oil.
Preferably, the gel candy 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, 30 parts of safflower seed oil and 5 parts of zanthoxylum oil.
Preferably, the gel candy is prepared by mixing the following components in percentage by mass: 250 parts of gelatin, 120 parts of glycerol, 250 parts of purified water, 10 parts of maltitol, 50 parts of camellia oil, 20 parts of pecan oil, 10 parts of safflower seed oil and 1 part of zanthoxylum oil.
Preferably, the gel candy is prepared by mixing the following components in percentage 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 safflower seed oil and 10 parts of zanthoxylum oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: adding one third to one half of purified water into maltitol for dissolving for later use, mixing glycerol and the rest purified water, heating, boiling and stirring the dissolved maltitol, adding gelatin when the temperature is 65-70 ℃, continuously heating to 74-76 ℃, 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: mixing camellia oil with the standby mixed oil 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 gel candy.
Preferably, the preparation process method comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: dissolving maltitol with purified water of two fifths for use, mixing glycerol and the rest purified water, heating, decocting and stirring the dissolved maltitol, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.07Mpa to remove bubbles, vacuumizing for about 30 minutes, then deflating, standing for 5 hours to prepare gel liquid, and keeping the temperature at 55 ℃ for use;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.07 MPa to remove bubbles, and obtaining 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 gel candy.
Preferably, after the air is released in the step (2), the gel liquid is filtered by 80-mesh filtration.
Preferably, before the step (4), the pellet press is debugged, the difference between the die casting, the core material injection and the measured pellet is in accordance with 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.
Preferably, in the drying process of the step (5), the gum candy is slightly turned over for 1 time every 2 hours.
The raw materials of the formula have the following effects and effects:
camellia oil is rich in multiple components most prone to human health, including fatty acids (unsaturated fatty acids account for more than 90%), camellin, tea polyphenols, saponin, tannin, antioxidant, squalene with anti-inflammatory effect, and flavonoids.
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 camellia oil has the effects 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.
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 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 gel candy has good capsule skin flatness, good color and taste, and the finished product has a 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.
In some more specific embodiments, the gel candy is provided, and is 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, 20-50 parts of pecan oil, 10-50 parts of safflower seed oil and 1-10 parts of zanthoxylum oil, wherein the camellia oil is camellia seed oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: adding one third to one half of purified water into maltitol for dissolving for later use, mixing glycerol and the rest purified water, heating, boiling and stirring the dissolved maltitol, adding gelatin when the temperature is 65-70 ℃, continuously heating to 74-76 ℃, 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: mixing camellia oil with the standby mixed oil 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 gel candy.
The resulting gel candy may be further 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 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, 20 parts of pecan oil, 10 parts of safflower seed oil and 1 part of zanthoxylum oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(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 deflating, filtering by 80 meshes, standing for 4 hours to prepare gel liquid, and keeping the temperature at 50 ℃ for standby;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06 MPa to remove bubbles, and obtaining 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 gel candy.
Example 2
The embodiment provides a 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 (camellia seed oil), 50 parts of pecan oil, 50 parts of safflower seed oil and 10 parts of zanthoxylum oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: dissolving maltitol in half 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 0.08Mpa to remove bubbles, vacuumizing for about 30 minutes, then deflating, filtering by 80 meshes, standing for 6 hours to prepare gel liquid, and keeping the temperature at 60 ℃ for standby;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.08 MPa to remove bubbles, and obtaining 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 gel candy.
Example 3
The embodiment provides a 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 (camellia seed oil), 30 parts of pecan oil, 20 parts of safflower seed oil and 3 parts of zanthoxylum oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(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 deflating, filtering by 80 meshes, standing for 4 hours to prepare gel liquid, and keeping the temperature at 50 ℃ for standby;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.06 MPa to remove bubbles, and obtaining 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 gel candy.
Example 4
The embodiment provides a 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 (camellia seed oil), 50 parts of pecan oil, 40 parts of safflower seed oil and 8 parts of zanthoxylum oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: dissolving maltitol in half 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 0.08Mpa to remove bubbles, vacuumizing for about 30 minutes, then deflating, filtering by 80 meshes, standing for 6 hours to prepare gel liquid, and keeping the temperature at 60 ℃ for standby;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.08 MPa to remove bubbles, and obtaining 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 gel candy.
Example 5
The embodiment provides a 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 (camellia seed oil), 40 parts of pecan oil, 30 parts of safflower seed oil and 5 parts of zanthoxylum oil.
The preparation method of the gel candy comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: dissolving maltitol in two fifths of purified water for later use, mixing glycerol with the rest purified water, heating, decocting and stirring the dissolved maltose, adding gelatin at 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.07Mpa to remove bubbles, vacuumizing for about 30 minutes, then discharging air, filtering by a 80-mesh sieve, standing for 5 hours to obtain a gel solution, and keeping the temperature at 55 ℃ for later use;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.07 MPa to remove bubbles, and obtaining 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 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 described in examples 1 to 5 and comparative examples 1 to 2, the capsule skin flatness, color and taste of the produced gel candy were subjected to sensory evaluation, and the results are shown in table 1:
TABLE 1 sensory evaluation results of gel candy
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 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, 20-50 parts of pecan oil, 10-50 parts of safflower seed oil and 1-10 parts of zanthoxylum oil.
2. The gel candy as claimed in claim 1, wherein the gel candy is prepared by mixing the following components in mass ratio: 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, 25-40 parts of pecan oil, 20-40 parts of safflower seed oil and 3-8 parts of zanthoxylum oil, wherein the camellia oil is camellia seed oil.
3. The gel candy as claimed in claim 2, wherein the gel candy is prepared by mixing the following components in mass ratio: 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, 30 parts of safflower seed oil and 5 parts of zanthoxylum oil.
4. The gel candy as claimed in claim 1, wherein the gel candy is prepared by mixing the following components in mass ratio: 250 parts of gelatin, 120 parts of glycerol, 250 parts of purified water, 10 parts of maltitol, 50 parts of camellia oil, 20 parts of pecan oil, 10 parts of safflower seed oil and 1 part of zanthoxylum oil.
5. The gel candy as claimed in claim 1, wherein the gel candy is prepared by mixing the following components in mass ratio: 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 safflower seed oil and 10 parts of zanthoxylum oil.
6. The method for preparing the gel candy of claim 1, which is characterized by comprising the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: adding one third to one half of purified water into maltitol for dissolving for later use, mixing glycerol and the rest purified water, heating, boiling and stirring the dissolved maltitol, adding gelatin when the temperature is 65-70 ℃, continuously heating to 74-76 ℃, 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: mixing camellia oil with the standby mixed oil 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 gel candy.
7. The method for preparing gel candy as claimed in claim 6, wherein the preparation method comprises the following steps:
(1) pretreatment of raw materials: uniformly mixing the pecan oil, the safflower seed oil and the zanthoxylum oil to obtain mixed oil for later use;
(2) preparing gel liquid: dissolving maltitol with purified water of two fifths for use, mixing glycerol and the rest purified water, heating, decocting and stirring the dissolved maltitol, adding gelatin when the temperature is 70 ℃, continuously heating to 75 ℃, keeping the temperature and stirring for about 1 hour, vacuumizing to 0.07Mpa to remove bubbles, vacuumizing for about 30 minutes, then deflating, standing for 5 hours to prepare gel liquid, and keeping the temperature at 55 ℃ for use;
(3) preparing capsule core feed liquid: mixing camellia oil with the standby powder prepared in the step (1), stirring for 25 minutes, vacuumizing to-0.07 MPa to remove bubbles, and obtaining 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 gel candy.
8. The method as claimed in claim 6, wherein the gel liquid is filtered through 80 mesh after the air is released in the step (2).
9. The method for preparing gel candy according to claim 6, wherein before the step (4), the pelleting press is adjusted, the mould is poured, the core material is injected, the difference of the measured pills is 1 +/-7.5%, the thickness of the two sides of the appearance rubber is checked to be consistent, the interface is firm, and the check is performed once every 60 min.
10. The method of claim 6, wherein the drying process of step (5) comprises lightly turning the gum candy 1 time every 2 hours.
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| CN202110192370.XA CN112841380A (en) | 2021-02-20 | 2021-02-20 | Gel candy and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251220A (en) * | 2022-07-26 | 2022-11-01 | 蔡景学 | Longan and ginseng extract gel candy |
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| 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 |
| CN111567661A (en) * | 2020-06-02 | 2020-08-25 | 姚礼群 | Composite gel candy and preparation method thereof |
| AU2020102055A4 (en) * | 2020-08-31 | 2020-10-15 | Unipharm Healthy Manufacturing Co. Limited | Brain-building gel candy and preparation method thereof |
| AU2020102282A4 (en) * | 2020-09-16 | 2020-11-05 | Unipharm Healthy Manufacturing Co. Limited | Immunity-boosting gel candy for children and the method of preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN111567661A (en) * | 2020-06-02 | 2020-08-25 | 姚礼群 | Composite gel candy and preparation method thereof |
| AU2020102055A4 (en) * | 2020-08-31 | 2020-10-15 | Unipharm Healthy Manufacturing Co. Limited | Brain-building gel candy and preparation method thereof |
| AU2020102282A4 (en) * | 2020-09-16 | 2020-11-05 | Unipharm Healthy Manufacturing Co. Limited | Immunity-boosting gel candy for children and the method of preparation |
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| CN115251220A (en) * | 2022-07-26 | 2022-11-01 | 蔡景学 | Longan and ginseng extract gel candy |
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