CN114287595A - Liquid honey capsule and preparation method thereof - Google Patents
Liquid honey capsule and preparation method thereof Download PDFInfo
- Publication number
- CN114287595A CN114287595A CN202111290354.0A CN202111290354A CN114287595A CN 114287595 A CN114287595 A CN 114287595A CN 202111290354 A CN202111290354 A CN 202111290354A CN 114287595 A CN114287595 A CN 114287595A
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- Prior art keywords
- honey
- capsule
- liquid
- parts
- gelatin
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Abstract
The invention provides a liquid honey capsule, which comprises 60-120 parts of capsule core and 5-25 parts of capsule shell for coating the capsule core by weight; the capsule core comprises the following components in parts by weight: 60-90 parts of honey, 1-10 parts of synergistic component and 0.01-5 parts of emulsifier; the capsule shell comprises the following components in parts by weight: 1-10 parts of coating agent and 5-15 parts of compound gelatin; the preparation method comprises the following steps: heating Mel, adding emulsifier and synergistic components, mixing, and spraying onto rubber sheet made of compound gelatin to obtain liquid Mel capsule; the liquid honey is wrapped by the gelatin capsule to form the liquid honey capsule, the carrying and the taking are convenient, the wrapping amount of the liquid honey in the liquid honey capsule can reach 60-90%, and the long-term storage stability and the original nutrient elements and flavor of the liquid honey can be kept in the process of storing the liquid honey.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to a liquid honey capsule and a preparation method thereof.
Background
The honey is a natural sweet food brewed by worker bees through the action of salivary gland amylase, and has high nutritional value. The honey can be taken alone as food, and can be widely used as various food additives. The honey has complex components, more than 20 kinds of known components are available, wherein saccharide components (fructose, glucose, maltose, raffinose, kojibiose, etc.) account for 3/4, and other components also comprise enzymes (such as amylase, oxidase, reductase, invertase, etc.), amino acids, vitamins, organic acids, pigments, bee pollen, hormones, trace elements, etc. The honey is sweet in taste and neutral in nature, enters lung, spleen and large intestine channels, has the effects of moistening lung for arresting cough, moistening dryness for relaxing bowels, tonifying middle-jiao for relieving urgency, detoxifying and the like, and has great application value in clinic. A large number of documents report that honey can treat 1) gastrointestinal diseases such as constipation, gastroduodenal ulcer and the like; 2) protecting liver and promoting hepatocyte regeneration; 3) diminishing inflammation, moistening lung, relieving cough and eliminating phlegm; 4) enhancing and improving myocardial function; 5) modulation of nervous system dysfunction; 6) treating infectious wound and burn. However, the medicinal absorption of more than 20 kinds of components in honey has great difference, which causes the problem of incomplete absorption in the daily honey eating process, therefore, enhancing the absorption of various components of honey further submits the clinical efficacy of honey.
In addition, honey is sweet, high-viscosity and liquid substance at normal temperature, is influenced by seasonal temperature, is supercooled in winter (below 15 ℃), is easy to generate incomplete crystallization, and influences the reconstitution property and the quality uniformity of the honey. Meanwhile, the acidic components in the honey are easy to corrode metal containers, so that inconvenience is brought to transportation, storage and use of the honey. In recent years, the cured honey products (such as honey powder) solve the pain of long-time storage and convenient transportation of honey, but the processing process of the cured honey products often causes the honey content in the final products to be lower, and the nutrient substances and unique flavor of liquid honey are lost. In addition, in the prior art, a preparation process of gel candy prepared by mixing liquid honey and gelatin solution is provided, for example, chinese patent with application number CN201510072797.0 discloses a honey soft candy and a preparation method thereof, wherein the honey soft candy is obtained by adding gelatin water solution into honey mixed solution and drying with hot air, firstly, the honey soft candy destroys the liquid form of honey, which not only damages the nutritional value of liquid honey, but also can not meet the eating demand of people who need liquid honey; in addition, if gelatin is used as a main material, water absorption and disintegration often occur in the process of storing the liquid honey with the water content of more than 20%, so that the liquid honey is leaked. The improvement aiming at the new processes can effectively solve the storage and transportation problems of the liquid honey and can also effectively preserve the nutrient substances and unique flavor of the liquid honey.
Disclosure of Invention
The invention aims to provide a liquid honey capsule and a preparation method thereof, the liquid honey gel capsule is formed by wrapping liquid honey with gelatin rubber, is convenient to carry and take, and can keep the long-term storage stability and the original nutrient elements and flavor of the liquid honey in the process of storing the liquid honey.
The embodiment of the invention is realized by the following technical scheme:
a liquid honey capsule comprises the following raw materials in parts by weight: 60-90% of honey, 1-9% of concentrated fruit juice, 1-9% of synergistic component, 0.01-5% of emulsifier, 1-9% of coating agent and 5-15% of compound gelatin.
The concentrated juice component can be concentrated juice of different types or can be replaced by essence and pigment, and is matched with different shapes, colors, tastes and edibility to combine, so that the sweet and greasy taste of honey is neutralized, the mouthfeel is better, and different requirements of consumers are met.
Preferably, the honey is one or more of orange flower honey, linden honey, lychee honey, locust honey, milk vetch honey, rape honey, date honey, wild osmanthus honey, longan honey, wild chrysanthemum honey, wolf tooth honey and the like.
Preferably, the concentrated fruit juice is one or more of grapefruit concentrated juice, apple concentrated juice, grape concentrated juice, peach concentrated juice, mango pulp, blueberry concentrated juice and the like.
Preferably, the synergistic component comprises one or more of palm oil, fennel, coconut oil, hemp seed oil, immature bitter orange extract, bighead atractylodes rhizome extract and codonopsis pilosula extract; preferably, the synergistic components are palm oil and immature bitter orange extract, wherein the palm oil can effectively improve the dissolving and dispersing efficiency of the honey, can promote the intestinal permeability of the honey and enhance the release rate and effectiveness of the honey; the immature bitter orange extract can effectively strengthen the contraction strength of smooth muscle, more powerfully remove the content in the small intestine and promote the digestion and absorption capacity of the small intestine.
Preferably, the coating agent is one or more of carnauba wax, beeswax, polyethylene glycol, polyvinyl alcohol, pullulan, stearic acid, shellac, soluble soybean polysaccharide and the like; preferably, the coating agent is carnauba wax and beeswax, the two natural substances are edible products approved by national food safety standards (GB2760-2014) and FDA (American food and drug administration), and can be used as edible materials to manufacture the super-hydrophobic coating, so that the contact between liquid honey with high water content and gelatin is blocked, and the gelatin is prevented from water absorption and disintegration.
Preferably, the emulsifier is one or more of caprylic acid, capric acid glyceride, sucrose fatty acid ester, polyglycerol fatty acid ester, xylitol anhydride monostearate, diacetyl tartaric acid monoglyceride and diglyceride, mono-diglyceride fatty acid ester, whey protein, lecithin and the like; so that the oily and aqueous substances can be mixed together, and the phenomenon of layering caused by oil-water separation is prevented.
Further, the compound gelatin comprises the following raw materials: 10-40% of water, 10-40% of gelatin, 10-40% of a water retention agent, 1-9% of a thickening agent, 1-9% of a stabilizing agent, 1-9% of a coagulating agent and 0.001-0.5% of a preservative.
Preferably, the moisture retention agent is one or more of glycerin, polydextrose, maltitol, sorbitol, potassium lactate, sodium lactate, and the like; the water retention agent is helpful for retaining the water in the honey gel capsule, thereby maintaining the stability of water-soluble substances in the compound gelatin and simultaneously adjusting the hardness of the compound gelatin.
Preferably, the thickening agent, the stabilizing agent and the coagulating agent are one or more of bletilla extract, eucommia bark extract, D-mannitol, pectin, propylene glycol alginate, sodium alginate, beta-cyclodextrin, gamma-cyclodextrin, sodium citrate, hydroxypropyl starch and the like; preferably, the bletilla striata extract, the eucommia ulmoides extract, beta-cyclodextrin and gamma-cyclodextrin are selected; the bletilla striata extract and the eucommia ulmoides extract have excellent blending processability, and can effectively promote the components in the compound gelatin to be stably crosslinked and solidified, so that the stability of the compound gelatin is guaranteed; the beta-cyclodextrin and the gamma-cyclodextrin are processed by starch, belong to water-soluble dietary fiber, can not be decomposed by digestive enzymes in vivo, can not be digested and absorbed in the digestive tract, and can directly enter the large intestine to play various physiological roles as dietary fiber; meanwhile, the structure of the compound gelatin is stable, and the substances of viscous solid matters are enhanced; in addition, the beta-cyclodextrin and the gamma-cyclodextrin have great moisture absorption capacity, and can also be used as moisture resistant agents to keep the moisture of the compound gelatin.
Further, the preservative is one or more of sorbic acid and potassium salts thereof, benzoic acid and sodium salts thereof, carbon dioxide, glyceryl monocaprylate and the like; it has strong effects in inhibiting putrefying bacteria and mold, preventing food spoilage, and prolonging food storage period.
Further, the preparation method of the compound gelatin comprises the following steps:
(1) soaking gelatin in water, taking out the gelatin after the gelatin absorbs water and expands, and then heating the gelatin at the temperature of between 40 and 90 ℃ to obtain liquid sol;
(2) sequentially adding a water retention agent, a thickening agent, a stabilizing agent and a coagulating agent into the liquid sol, and stirring at 40-90 ℃ for 20-50 min to obtain a uniformly mixed solution 1;
(3) adding the preservative into the uniformly mixed solution 1, stirring for 10-30 min at the temperature of 40-90 ℃, and uniformly mixing to obtain the compound gelatin.
The preparation method of the liquid honey capsule comprises the following steps:
(1) heating honey, adding concentrated fruit juice, and stirring at 40-90 deg.C for 10-20 min to obtain honey liquid 1;
(2) adding the emulsifier and the synergistic component into the mixture in sequence, mixing the mixture evenly, and then stirring the mixture for 10 to 30 minutes at the temperature of between 40 and 90 ℃ to obtain honey liquid 2 for later use;
(3) uniformly forming a film by the compound gelatin sol through a machine, cooling to obtain a rubber, and uniformly coating the film coating agent on the surface of the rubber to form a hydrophobic film;
(4) spraying the honey liquid 2 onto the surface of the capsule shell, and making into liquid honey capsule by pelleting, shaping, drying, washing/rubbing and drying.
Preferably, the gelatin with lower melting point and thermal reversibility is selected as the outer wrapping framework of the liquid honey, and meanwhile, the dissolution temperature of the gelatin is lower, so that the nutrient components of the honey are less damaged; the gelatin is soaked in water, taken out when the water absorption of the gelatin after water absorption expansion is 100-150%, and then heated to 40-90 ℃ to obtain liquid sol. The gelatin has thermal reversibility, and is melted when heated to about 40 ℃, and is solidified when cooled to about 30 ℃, so that the gelatin is in a liquid state at 40-90 ℃. After the gelatin absorbs water and expands, the gelatin is heated to be dissolved into sol in the water absorption range, and the sol is condensed into stable, soft and elastic gel when being cooled.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
1. according to the invention, the liquid honey is wrapped by the gelatin capsule to form the liquid honey gel capsule, so that the liquid honey gel capsule is convenient to carry and take, the wrapping amount of the liquid honey in the liquid honey gel capsule can reach 60-90%, and the long-term storage stability and the original nutrient elements and flavor of the liquid honey can be maintained in the process of storing the liquid honey.
2. According to the invention, the water retention agent, the thickening agent, the stabilizing agent and the coagulating agent are added into the compound gelatin, so that the elasticity of gelatin gel is retained, and the water absorption capacity of gelatin skin is enhanced, so that more liquid honey can be wrapped to form a stable gel capsule; and the gelatin skin is coated with the super-hydrophobic coating agent, so that the contact between the liquid honey with high water content and the gelatin is blocked, the water absorption and disintegration of the gelatin are prevented, and the stability of a large amount of liquid honey after being coated is maintained.
3. According to the honey beverage, the synergistic components are added, so that the full absorption of various different nutrient elements in honey is promoted, the effects of relaxing bowel, invigorating stomach and strengthening kidney, moistening lung and relieving cough and assisting sleep of the honey beverage are further enhanced, and the honey beverage is suitable for soldiers, white-collar workers, women in menstrual periods and the like, and is suitable for wide crowds.
Drawings
Fig. 1 shows a liquid honey capsule prepared in example 1 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The liquid honey capsule and the preparation method thereof provided by the embodiment of the invention are specifically explained below.
Example 1
A liquid honey capsule comprising: 650g of honey, 80g of concentrated fruit juice, 80g of palm oil, octyl, 30g of tricaprin, 30g of carnauba wax, 30g of beeswax and 100g of compound gelatin (30 g of water, 30g of gelatin, 20g of glycerol, 5g of polydextrose, 2g of maltitol, 3g of sorbitol, 5g of beta-cyclodextrin, 5g of gamma-cyclodextrin and 0.003g of potassium sorbate).
The preparation method of the liquid honey capsule comprises the following steps:
(1) soaking gelatin in water, taking out the gelatin after the gelatin absorbs water and expands, and heating at 50 ℃ to obtain liquid sol;
(2) sequentially adding glycerol, polydextrose, maltitol, sorbitol, beta-cyclodextrin and gamma-cyclodextrin into the liquid sol, and stirring at 50 ℃ for 30min to obtain a uniformly mixed solution 1;
(3) adding potassium sorbate into the uniformly mixed solution 1, stirring for 20min at the temperature of 50 ℃, and uniformly mixing to obtain compound gelatin for later use;
(4) heating honey, adding concentrated fruit juice, and stirring at 50 deg.C for 15min to obtain compound liquid honey liquid 1;
(5) sequentially adding octyl, tricaprin, palm oil and fructus Aurantii Immaturus extract, mixing, and stirring at 50 deg.C for 20min to obtain compound liquid Mel liquid 2.
(6) Uniformly forming a film on the compound gelatin sol by a machine, cooling to obtain a rubber, and uniformly coating the mixed solution of carnauba wax and beeswax on the surface of the rubber to form a hydrophobic film;
(7) spraying the compound liquid honey liquid 2 onto the capsule shell, and obtaining the liquid honey capsule through pelleting, shaping and drying, washing/rubbing the pills, airing the pills and the like.
Example 2
The present embodiment is different from embodiment 1 in that: the method comprises the following steps of: 750g of honey, 50g of concentrated fruit juice, 40g of palm oil, octyl, 20g of tricaprin, 30g of carnauba wax, 30g of beeswax and 80g of compound gelatin.
Example 3
The present embodiment is different from embodiment 1 in that: the method comprises the following steps of: 800g of honey, 30g of concentrated fruit juice, 20g of palm oil, octyl, 10g of tricaprin, 20g of carnauba wax, 20g of beeswax and 100g of compound gelatin.
Example 4
The present embodiment is different from embodiment 1 in that: the method comprises the following steps of: 850g of honey, 20g of concentrated fruit juice, 10g of palm oil, octyl, 10g of tricaprin, 20g of carnauba wax, 20g of beeswax and 70g of compound gelatin.
Examples of the experiments
Physical and chemical index analysis was performed on the liquid honey capsules prepared in examples 1-4:
1. traits
The liquid honey capsules prepared in examples 1-4 are all gel granules with uniform size, dark brown and glossy, wherein the liquid honey capsules prepared in example 1 are shown in figure 1.
2. Sensory evaluation of product storage at Normal temperature
The liquid honey capsules obtained in examples 1 to 4 were stored at normal temperature for 12 months, and the sensory evaluation was performed every three months, and the results are shown in tables 1 to 4; the evaluation contents include chewiness (0-10 points), smell (0-10 points), and taste (0-10 points), and each evaluation item is not acceptable when the score is less than 8 or the total score is less than 24.
TABLE 1 sensory evaluation score results of the liquid honey capsules obtained in example 1
| Item | 0 month | 3 months old | 6 months old | 9 months old | 12 months old |
| Chewiness of the product | 9.6 | 9.5 | 9.5 | 9.3 | 9.3 |
| Smell(s) | 9.4 | 9.4 | 9.3 | 9.0 | 8.8 |
| Taste of the product | 9.6 | 9.3 | 9.3 | 9.1 | 8.9 |
| Total of | 28.6 | 28.2 | 28.1 | 27.4 | 27.0 |
TABLE 1 sensory evaluation score results of liquid Honey Capsule obtained in example 2
Table 2 sensory evaluation score results of the liquid honey capsules obtained in example 3
| Item | 0 month | 3 months old | 6 months old | 9 months old | 12 months old |
| Chewiness of the product | 9.6 | 9.5 | 9.5 | 9.1 | 9.3 |
| Smell(s) | 9.4 | 9.2 | 9.3 | 9.0 | 8.8 |
| Taste of the product | 9.5 | 9.4 | 9.3 | 9.1 | 8.8 |
| Total of | 28.5 | 28.1 | 28.1 | 27.2 | 26.9 |
Table 3 sensory evaluation score results of the liquid honey capsules obtained in example 4
| Item | 0 month | 3 months old | 6 months old | 9 months old | 12 months old |
| Chewiness of the product | 9.5 | 9.5 | 9.5 | 9.3 | 9.3 |
| Smell(s) | 9.4 | 9.4 | 9.2 | 9.2 | 8.8 |
| Taste of the product | 9.6 | 9.4 | 9.3 | 9.1 | 9.0 |
| Total of | 28.5 | 28.3 | 28.0 | 27.6 | 27.1 |
As can be seen from tables 1 to 4, after the liquid honey capsule samples prepared in the embodiments 1 to 4 are stored for 12 months at normal temperature, the flavor and the chewiness of the samples are less, and the requirements of consumers on the taste can be still met.
3. Microbiological indicator
TABLE 4 microbiological indicators related to liquid Honey capsules
As can be seen from Table 5, the microorganism indexes of the liquid honey capsule samples prepared in the embodiments 1-4 meet the requirements.
4. Functional effects
Selecting 200 subjects, averagely dividing into 5 groups, respectively eating the liquid honey capsules prepared in examples 1-4 and the honey soft sweets prepared by the method of the CN201510072797.0 patent in the background technology (as a comparative example) every day, continuously taking for 1 month, and taking an average value to record evaluation points of each functional effect, wherein the results are shown in Table 6; wherein, the content of the effect evaluation comprises the contents of relaxing bowel, strengthening stomach and kidney, moistening lung to arrest cough and helping sleep, each item is 0-5 points, and the score of each evaluation item is less than 3, which is unacceptable.
TABLE 5 functional Effect index score results for the products of examples 1-4
As can be seen from table 6, the liquid honey capsules prepared in the embodiments 1 to 4 have the effects of relaxing bowel, invigorating stomach and kidney, moistening lung and arresting cough, and helping sleep, are health foods convenient to carry and eat, are suitable for military, white collar, female menstrual period, and the like, and are suitable for a wide range of people.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A liquid honey capsule is characterized by comprising 60-120 parts of capsule core and 5-25 parts of capsule shell for coating the capsule core by weight;
the capsule core comprises the following components in parts by weight: 60-90 parts of honey, 1-10 parts of synergistic component and 0.01-5 parts of emulsifier; the capsule shell comprises the following components in parts by weight: 1-10 parts of coating agent and 5-15 parts of compound gelatin.
2. The liquid honey capsule of claim 1, wherein the capsule core further comprises the following raw materials in parts by mass: 1-10 parts of concentrated fruit juice.
3. A liquid honey capsule according to claim 1, wherein the synergistic ingredients include one or more of palm oil, fennel, coconut oil, hemp oil, citrus aurantium extract, atractylodes macrocephala extract, codonopsis pilosula extract.
4. A liquid honey capsule as claimed in claim 1, wherein the coating agent is one or more of carnauba wax, beeswax, polyethylene glycol, polyvinyl alcohol, pullulan, stearic acid, shellac, soluble soybean polysaccharide, etc.
5. A liquid honey capsule according to claim 1, wherein the emulsifier is one or more of caprylic acid, capric acid glyceride, sucrose fatty acid ester, polyglyceryl fatty acid ester, xylitol anhydride monostearate, diacetyl tartaric acid ester of mono-and diglycerides, mono-and diglycerides fatty acid ester, whey protein, lecithin, etc.
6. A liquid honey capsule according to claim 5, wherein the compound gelatin comprises the following raw materials by mass percent: 10-40% of water, 10-40% of gelatin, 10-40% of a water retention agent, 1-9% of a thickening agent, 1-9% of a stabilizing agent, 1-9% of a coagulating agent and 0.001-0.5% of a preservative.
7. A liquid honey capsule as claimed in claim 6, wherein the moisture retention agent is one or more of glycerol, polydextrose, maltitol, sorbitol, potassium lactate, sodium lactate, etc.
8. A liquid honey capsule as claimed in claim 6, wherein the thickening agent, stabilizing agent and coagulating agent is one or more of rhizoma Bletillae extract, Eucommiae cortex extract, β -cyclodextrin, γ -cyclodextrin, D-mannitol, pectin, propylene glycol alginate, sodium citrate, hydroxypropyl starch, etc.
9. A liquid honey capsule according to claim 6, wherein the preparation method of the compound gelatin comprises the following steps:
(1) soaking gelatin in water, taking out the gelatin after the gelatin absorbs water and expands, and then heating the gelatin at the temperature of between 40 and 90 ℃ to obtain liquid sol;
(2) sequentially adding a water retention agent, a thickening agent, a stabilizing agent and a coagulating agent into the liquid sol, and stirring at 40-90 ℃ for 20-50 min to obtain a uniformly mixed solution 1;
(3) adding the preservative into the uniformly mixed solution 1, stirring for 10-30 min at the temperature of 40-90 ℃, and uniformly mixing to obtain the compound gelatin.
10. A method of preparing a liquid honey capsule as claimed in any one of claims 1 to 9, comprising the steps of:
(1) heating honey, and stirring at the temperature of 40-90 ℃ for 10-20 min to obtain honey liquid 1;
(2) adding the emulsifier and the synergistic component into the mixture in sequence, mixing the mixture evenly, and then stirring the mixture for 10 to 30 minutes at the temperature of between 40 and 90 ℃ to obtain honey liquid 2 for later use;
(3) preparing the compound gelatin sol into a rubber, and uniformly coating the coating agent on the inner surface of the rubber;
(4) spraying the honey liquid 2 onto the inner surface of the capsule shell, and making into liquid honey capsule by pelleting, shaping, drying, washing/rubbing and drying.
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| CN111919950A (en) * | 2020-08-04 | 2020-11-13 | 江苏昕宇药业有限公司 | Compound coating agent and preparation method thereof |
| CN216533677U (en) * | 2021-11-23 | 2022-05-17 | 上海敬恒致远生物科技有限公司 | Portable honey instant capsule |
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