CN117562158A - Chocolate candy wrapping capsule skin and preparation method thereof - Google Patents
Chocolate candy wrapping capsule skin and preparation method thereof Download PDFInfo
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- CN117562158A CN117562158A CN202410060273.9A CN202410060273A CN117562158A CN 117562158 A CN117562158 A CN 117562158A CN 202410060273 A CN202410060273 A CN 202410060273A CN 117562158 A CN117562158 A CN 117562158A
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- 239000002775 capsule Substances 0.000 title claims abstract description 56
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 42
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 229920000881 Modified starch Polymers 0.000 claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 27
- 229920002261 Corn starch Polymers 0.000 claims abstract description 20
- 239000008120 corn starch Substances 0.000 claims abstract description 20
- 239000001913 cellulose Substances 0.000 claims abstract description 12
- 229920002678 cellulose Polymers 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000003349 gelling agent Substances 0.000 claims abstract description 8
- 239000012744 reinforcing agent Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 235000013336 milk Nutrition 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 17
- 239000012153 distilled water Substances 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009775 high-speed stirring Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
- 239000002202 Polyethylene glycol Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000013922 glutamic acid Nutrition 0.000 claims description 5
- 239000004220 glutamic acid Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002715 modification method Methods 0.000 claims description 5
- 239000006187 pill Substances 0.000 claims description 5
- 229920001223 polyethylene glycol Polymers 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 239000003623 enhancer Substances 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 235000016019 chocolate confectionery Nutrition 0.000 claims 5
- 239000002159 nanocrystal Substances 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 31
- 230000009471 action Effects 0.000 description 3
- 239000007901 soft capsule Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000001878 scanning electron micrograph Methods 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses chocolate candy wrapping capsule shells and a preparation method thereof, wherein the chocolate candy comprises the following raw materials: chocolate candy, modified corn starch, reinforcing agent, compatibilizer and gelling agent; the invention relates to the technical field of capsule skin preparation. According to the chocolate candy wrapped with the capsule shells and the preparation method thereof, the corn starch is modified, so that the compatibility between the corn starch and the cellulose nanocrystals is improved, meanwhile, the drying loss and the disintegration time limit of the capsule shells are completely in accordance with the requirements, the functional properties of the corn starch are improved, the natural properties of the starch are maintained, and meanwhile, the storage stability of the capsule shells is improved; by adding the compatibilizer, the raw material components can be uniformly mixed, so that the stability and the shelf life of the capsule skin are further improved.
Description
Technical Field
The invention relates to the technical field of capsule skin preparation, in particular to chocolate candies coated with capsule skins and a preparation method thereof.
Background
The capsule shell is an egg-shaped hollow shell for containing solid powder and particles, which is manufactured by using edible medicinal gelatin through fine treatment and auxiliary materials.
Referring to a plant capsule shell (publication number: CN 102100681A) of a soft capsule of China patent, the soft capsule comprises the following raw materials in parts by weight: 4-10 parts of carrageenan; 25-65 parts of one or two of starch and dextrin in any proportion; 25-50 parts of a mixture of one or two of glycerol and sorbitol in any proportion; 1-2 parts of one or two of dipotassium hydrogen phosphate and monopotassium phosphate in any proportion; 5-20 parts of water; the vegetable capsule shell of the soft capsule in the technical proposal has the advantages of high brightness and transparency and good softness. However, due to the defects of easy aging and retrogradation, poor solubility, poor freeze thawing stability and the like of the natural starch, the application of the prepared capsule skin in various fields is limited to a certain extent.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides chocolate candy wrapping capsule shells and a preparation method thereof, and solves the problems in the prior art.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme: a chocolate candy wrapping a capsule skin, comprising the following raw materials: chocolate candy, modified corn starch, reinforcing agent, compatibilizer and gel.
Preferably, the composition specifically comprises the following raw materials in parts by weight: 15-20 parts of chocolate candy, 40-60 parts of modified corn starch, 4-6 parts of reinforcing agent, 1-2 parts of compatibilizer and 6-8 parts of gelling agent.
Preferably, the reinforcing agent is cellulose nanocrystalline, the compatibilizer is one or more of polyethylene glycol, glycerol, sorbitol and maltitol, and the gelling agent is iota-carrageenan.
The preparation method of the chocolate candy wrapping the capsule skin specifically comprises the following steps:
s1, weighing modified corn starch, adding distilled water and an enhancer, and uniformly mixing to obtain modified corn starch gelatinized liquid;
s2, placing the modified corn starch gelatinization liquid in a water bath kettle at 40-45 ℃ for preheating, and adding a gelling agent;
s3, heating to 90 ℃, stirring at a high speed in a water bath, and stirring at a low speed to obtain a gel solution;
s4, standing the gel solution, and cooling to 54-56 ℃;
s5, adding a compatibilizer into the gel solution, and stirring at the temperature of 90 ℃;
s6, cooling to 55-60 ℃, and maintaining the gel at the temperature for 30 minutes to obtain a shell-forming gel solution;
s7, immersing the stainless steel mold into the gel solution for 8-10S by utilizing an immersion method, then drying in an oven, and finally shelling and cutting to obtain the capsule skin;
and S8, conveying the chocolate candies and the cut capsule shells to a pill pressing production line to obtain the chocolate candies wrapping the capsule shells.
Preferably, the specific modification method of the modified corn starch in the step S1 is as follows:
(1) Weighing corn starch, adding distilled water, and stirring to prepare starch milk slurry;
(2) Adding 6.0g of NaCl solid, and then placing the prepared starch emulsion slurry into a constant-temperature water bath kettle with the temperature of 50-60 ℃ for stirring for 5-10 minutes;
(3) Dripping 4% glutamic acid solution into the mixture to prepare starch milk with the mass fraction of 10%, adjusting the pH value of the starch milk to 8.7-9.3 by using sodium hydroxide solution, and continuously stirring the mixture at the temperature of 50-60 ℃ to react for 1-2 hours;
(4) After the reaction is finished, regulating the pH value of the starch milk to 6 by using an HCl solution, standing, filtering, and washing with deionized water until no chloride ions exist;
(5) And finally washing with absolute ethyl alcohol for 2-3 times, carrying out suction filtration, placing in a drying oven, drying at 60 ℃ for 3-5 hours, crushing and sieving with a 90-110 mesh sieve to obtain the modified corn starch.
Preferably, in the step S1 (1), the mass ratio of the corn starch to the distilled water is 1:1.5-1:2.
Preferably, in the step S7, the drying temperature is 55-65 ℃ and the drying time is 25-35 minutes.
Preferably, in the step S3, the high-speed stirring rate is 550-600 r/min, and the stirring time is 20-30 minutes; the low-speed stirring speed is 250-280 r/min, and the stirring time is 20-30 minutes.
Preferably, the stirring speed in the step S5 is 750-850 r/min, and the stirring time is 2-3 hours.
(III) beneficial effects
The invention provides chocolate candy wrapping capsule shells and a preparation method thereof. Compared with the prior art, the method has the following beneficial effects:
according to the chocolate candy wrapped with the capsule shells and the preparation method thereof, the corn starch is modified, so that the compatibility between the corn starch and the cellulose nanocrystals is improved, meanwhile, the drying loss and the disintegration time limit of the capsule shells completely meet the requirements, the functional property of the corn starch is improved, the natural property of the starch is maintained, and meanwhile, the storage stability of the capsule shells is improved; by adding the compatibilizer, the raw material components can be uniformly mixed, so that the stability and the shelf life of the capsule skin are further improved.
According to the chocolate candy wrapped with the capsule skin and the preparation method thereof, the outer surface of the chocolate candy is provided with the capsule skin, so that the adaptation temperature of chocolate is improved, the chocolate can be still preserved at a higher temperature, and meanwhile, the capsule skin prepared in the technical scheme can be better blended with the chocolate before chewing.
Drawings
FIG. 1 is an XRD spectrum of modified corn starch and ordinary corn starch prepared in example 1 provided by the invention;
FIG. 2 is an SEM image of modified corn starch and ordinary corn starch prepared in example 1 provided by the invention;
FIG. 3 is an SEM image of the capsule skin prepared in example 1 provided by the invention;
FIG. 4 is a scanning electron microscope image of the capsule skin prepared in example 1 and comparative example 1 provided by the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Corn starch: the chemical reagent factory of Fuxing in Tianjin city;
cellulose nanocrystals: saen chemical technologies limited;
the embodiment of the invention provides the following technical scheme:
example 1
The chocolate candy wrapped with the capsule skin specifically comprises the following raw materials in parts by weight: 15g of chocolate candy, 40g of modified corn starch, 4g of cellulose nanocrystalline, 1g of polyethylene glycol and 6g of iota-carrageenan.
The preparation method of the chocolate candy wrapping the capsule skin specifically comprises the following steps:
s1, weighing modified corn starch, adding 24g of distilled water and cellulose nanocrystals, and uniformly mixing to obtain modified corn starch gelatinized liquid;
s2, placing the modified corn starch gelatinization liquid in a water bath kettle at 40 ℃ for preheating, and adding iota-carrageenan;
s3, heating to 90 ℃, and stirring in a water bath at a high speed, wherein the high-speed stirring speed is 550r/min, and the stirring time is 30 minutes; stirring at a low speed of 250r/min for 30 minutes; obtaining a gel solution;
s4, standing the gel solution, and cooling to 54 ℃;
s5, adding polyethylene glycol into the gel solution, and stirring at 90 ℃ at a rotation speed of 750r/min for 3 hours;
s6, cooling to 55 ℃, and maintaining the gel at the temperature for 30 minutes to obtain a shell-forming gel solution;
s7, immersing the stainless steel die into the gel solution for 8S by utilizing an immersion method, then drying in a drying oven at a drying temperature of 55 ℃ for 35 minutes, and finally shelling and cutting to obtain capsule shells;
and S8, conveying the chocolate candies and the cut capsule shells to a pill pressing production line to obtain the chocolate candies wrapping the capsule shells.
In the embodiment of the invention, the specific modification method of the modified corn starch in the step S1 comprises the following steps:
(1) Weighing corn starch, adding distilled water, and stirring to prepare starch milk slurry, wherein the mass ratio of the corn starch to the distilled water is 1:1.5;
(2) Adding 6.0g of NaCl solid, and then placing the prepared starch emulsion slurry into a constant-temperature water bath kettle with the temperature of 50 ℃ for stirring for 10 minutes;
(3) Dripping 4% glutamic acid solution into the mixture to prepare starch milk with the mass fraction of 10%, adjusting the pH value of the starch milk to 8.7 by using sodium hydroxide solution, continuously stirring the mixture at the temperature of 50 ℃, and reacting the mixture for 1 hour;
(4) After the reaction is finished, regulating the pH value of the starch milk to 6 by using an HCl solution, standing, filtering, and washing with deionized water until no chloride ions exist;
(5) And finally washing with absolute ethyl alcohol for 2 times, carrying out suction filtration, placing in a drying oven, drying at 60 ℃ for 3 hours, crushing and sieving with a 90-mesh sieve to obtain the modified corn starch.
Example 2
The chocolate candy wrapped with the capsule skin specifically comprises the following raw materials in parts by weight: 17g of chocolate candy, 50g of modified corn starch, 5g of cellulose nanocrystalline, 1.5g of glycerol and 7g of iota-carrageenan.
The preparation method of the chocolate candy wrapping the capsule skin specifically comprises the following steps:
s1, weighing modified corn starch, adding 34g of distilled water and cellulose nanocrystals, and uniformly mixing to obtain modified corn starch gelatinized liquid;
s2, placing the modified corn starch gelatinization liquid in a water bath kettle at 43 ℃ for preheating, and adding iota-carrageenan;
s3, heating to 90 ℃, and stirring in a water bath at a high speed, wherein the high-speed stirring speed is 575r/min, and the stirring time is 25 minutes; stirring at a low speed at a speed of 265r/min for 25 minutes; obtaining a gel solution;
s4, standing the gel solution, and cooling to 55 ℃;
s5, adding glycerol into the gel solution, and stirring at 90 ℃ at a rotation speed of 800r/min for 2.5 hours;
s6, cooling to 57 ℃, and maintaining the gel at the temperature for 30 minutes to obtain a shell-forming gel solution;
s7, immersing the stainless steel die into the gel solution for 9S by utilizing an immersion method, then drying in a drying oven at 57 ℃ for 37 minutes, and finally shelling and cutting to obtain capsule shells;
and S8, conveying the chocolate candies and the cut capsule shells to a pill pressing production line to obtain the chocolate candies wrapping the capsule shells.
In the embodiment of the invention, the specific modification method of the modified corn starch in the step S1 comprises the following steps:
(1) Weighing corn starch, adding distilled water, and stirring to prepare starch milk slurry, wherein the mass ratio of the corn starch to the distilled water is 1:1.7;
(2) Adding 6.0g of NaCl solid, and then placing the prepared starch emulsion slurry into a constant-temperature water bath kettle with the temperature of 55 ℃ for stirring for 8 minutes;
(3) Dripping 4% glutamic acid solution into the mixture to prepare starch milk with the mass fraction of 10%, adjusting the pH value of the starch milk to 8 by using sodium hydroxide solution, continuously stirring the mixture at the temperature of 55 ℃ and reacting the mixture for 1.5 hours;
(4) After the reaction is finished, regulating the pH value of the starch milk to 6 by using an HCl solution, standing, filtering, and washing with deionized water until no chloride ions exist;
(5) And finally washing with absolute ethyl alcohol for 3 times, carrying out suction filtration, placing in a drying oven, drying at 60 ℃ for 4 hours, crushing and sieving with a 100-mesh sieve to obtain the modified corn starch.
Example 3
The chocolate candy wrapped with the capsule skin specifically comprises the following raw materials in parts by weight: 20g of chocolate candy, 60g of modified corn starch, 6g of cellulose nanocrystalline, 2g of sorbitol and 8g of iota-carrageenan.
The preparation method of the chocolate candy wrapping the capsule skin specifically comprises the following steps:
s1, weighing modified corn starch, adding 40g of distilled water and cellulose nanocrystals, and uniformly mixing to obtain modified corn starch gelatinized liquid;
s2, placing the modified corn starch gelatinization liquid in a water bath kettle at 45 ℃ for preheating, and adding iota-carrageenan;
s3, heating to 90 ℃, and stirring in a water bath at a high speed, wherein the high-speed stirring speed is 600r/min, and the stirring time is 20 minutes; stirring at a low speed of 280r/min for 20 min; obtaining a gel solution;
s4, standing the gel solution, and cooling to 56 ℃;
s5, adding sorbitol into the gel solution, and stirring at 90 ℃ at a speed of 850r/min for 2 hours;
s6, cooling to 60 ℃, and maintaining the gel at the temperature for 30 minutes to obtain a shell-forming gel solution;
s7, immersing the stainless steel die into the gel solution for 10S by utilizing an immersion method, then drying in a drying oven at 65 ℃ for 25 minutes, and finally shelling and cutting to obtain capsule shells;
and S8, conveying the chocolate candies and the cut capsule shells to a pill pressing production line to obtain the chocolate candies wrapping the capsule shells.
In the embodiment of the invention, the specific modification method of the modified corn starch in the step S1 comprises the following steps:
(1) Weighing corn starch, adding distilled water, stirring to prepare starch milk slurry, wherein the mass ratio of the corn starch to the distilled water is 1:2;
(2) Adding 6.0g of NaCl solid, and then placing the prepared starch emulsion slurry into a constant-temperature water bath kettle at 60 ℃ for stirring for 5 minutes;
(3) Dripping 4% glutamic acid solution into the mixture to prepare starch milk with the mass fraction of 10%, adjusting the pH value of the starch milk to 903 by using sodium hydroxide solution, continuously stirring at the temperature of 60 ℃, and reacting for 1 hour;
(4) After the reaction is finished, regulating the pH value of the starch milk to 6 by using an HCl solution, standing, filtering, and washing with deionized water until no chloride ions exist;
(5) And finally washing with absolute ethyl alcohol for 3 times, carrying out suction filtration, placing in a drying oven, drying at 60 ℃ for 5 hours, crushing and sieving with a 110-mesh sieve to obtain the modified corn starch.
Comparative example 1
S1, weighing 40g of corn starch, adding 24g of distilled water and 4g of cellulose nanocrystals, and uniformly mixing to obtain modified corn starch pasting liquid;
s2, placing the modified corn starch gelatinization liquid in a water bath kettle at 40 ℃ for preheating, and adding 6g of iota-carrageenan;
s3, heating to 90 ℃, and stirring in a water bath at a high speed, wherein the high-speed stirring speed is 550r/min, and the stirring time is 30 minutes; stirring at a low speed of 250r/min for 30 minutes; obtaining a gel solution;
s4, standing the gel solution, and cooling to 54 ℃;
s5, adding 1g of polyethylene glycol into the gel solution, and stirring at 90 ℃ at a rotation speed of 750r/min for 3 hours;
s6, cooling to 55 ℃, and maintaining the gel at the temperature for 30 minutes to obtain a shell-forming gel solution;
and S7, immersing the stainless steel die into the gel solution for 8S by using an immersion method, then drying in an oven at a drying temperature of 55 ℃ for 35 minutes, and finally shelling and cutting to obtain the capsule skin.
And all that is not described in detail in this specification is well known to those skilled in the art.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A chocolate candy wrapped with a capsule shell, comprising the following raw materials: chocolate candy, modified corn starch, reinforcing agent, compatibilizer and gelling agent;
the concrete comprises the following raw materials in parts by weight: 15-20 parts of chocolate candy, 40-60 parts of modified corn starch, 4-6 parts of reinforcing agent, 1-2 parts of compatibilizer and 6-8 parts of gelling agent;
the reinforcing agent is cellulose nanocrystalline, the compatibilizer is one or more of polyethylene glycol, glycerol, sorbitol and maltitol, and the gelling agent is iota-carrageenan.
2. The method for preparing chocolate candy wrapped with capsule shells according to claim 1, comprising the following steps:
s1, weighing modified corn starch, adding distilled water and an enhancer, and uniformly mixing to obtain modified corn starch gelatinized liquid;
s2, placing the modified corn starch gelatinization liquid in a water bath kettle at 40-45 ℃ for preheating, and adding a gelling agent;
s3, heating to 90 ℃, stirring at a high speed in a water bath, and stirring at a low speed to obtain a gel solution;
s4, standing the gel solution, and cooling to 54-56 ℃;
s5, adding a compatibilizer into the gel solution, and stirring at the temperature of 90 ℃;
s6, cooling to 55-60 ℃, and maintaining the gel at the temperature for 30 minutes to obtain a shell-forming gel solution;
s7, immersing the stainless steel mold into the gel solution for 8-10S by utilizing an immersion method, then drying in an oven, and finally shelling and cutting to obtain the capsule skin;
and S8, conveying the chocolate candies and the cut capsule shells to a pill pressing production line to obtain the chocolate candies wrapping the capsule shells.
3. A method of preparing a capsule shell coated chocolate confectionery according to claim 2 wherein: the specific modification method of the modified corn starch in the step S1 comprises the following steps:
(1) Weighing corn starch, adding distilled water, and stirring to prepare starch milk slurry;
(2) Adding 6.0g of NaCl solid, and then placing the prepared starch emulsion slurry into a constant-temperature water bath kettle with the temperature of 50-60 ℃ for stirring for 5-10 minutes;
(3) Dripping 4% glutamic acid solution into the mixture to prepare starch milk with the mass fraction of 10%, adjusting the pH value of the starch milk to 8.7-9.3 by using sodium hydroxide solution, and continuously stirring the mixture at the temperature of 50-60 ℃ to react for 1-2 hours;
(4) After the reaction is finished, regulating the pH value of the starch milk to 6 by using an HCl solution, standing, filtering, and washing with deionized water until no chloride ions exist;
(5) And finally washing with absolute ethyl alcohol for 2-3 times, carrying out suction filtration, placing in a drying oven, drying at 60 ℃ for 3-5 hours, crushing and sieving with a 90-110 mesh sieve to obtain the modified corn starch.
4. A method of preparing a chocolate confectionery coated with capsule shells according to claim 3, wherein: in the step S1 (1), the mass ratio of the corn starch to the distilled water is 1:1.5-1:2.
5. A method of preparing a capsule shell coated chocolate confectionery according to claim 2 wherein: in the step S7, the drying temperature is 55-65 ℃ and the drying time is 25-35 minutes.
6. A method of preparing a capsule shell coated chocolate confectionery according to claim 2 wherein: in the step S3, the high-speed stirring speed is 550-600 r/min, and the stirring time is 20-30 minutes; the low-speed stirring speed is 250-280 r/min, and the stirring time is 20-30 minutes.
7. A method of preparing a capsule shell coated chocolate confectionery according to claim 2 wherein: and in the step S5, the stirring speed is 750-850 r/min, and the stirring time is 2-3 hours.
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| CN102318718A (en) * | 2011-09-21 | 2012-01-18 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102836142A (en) * | 2012-08-03 | 2012-12-26 | 青岛源海底海洋生物技术有限公司 | Hollow capsule and preparation method thereof |
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| CN102318718A (en) * | 2011-09-21 | 2012-01-18 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102836142A (en) * | 2012-08-03 | 2012-12-26 | 青岛源海底海洋生物技术有限公司 | Hollow capsule and preparation method thereof |
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