NZ756831B2 - Semi-matte rubber skin of gel candy with easy chewing and high temperature resistance and preparation method thereof - Google Patents

Abstract

The invention relates to a candy rubber and a preparation method thereof, in particular to a semi-matte rubber of gel candy which is easy to chew and high temperature and a preparation method thereof. It belongs to the field of food technology. The rubber includes the following components, in parts by weight: gelatin 100-110; glycerin 85-90; lactose 30-35; glucose monohydrate 3-5; glucose syrup 0.5-1.5; purified water 25-30; Also included are: microcrystalline cellulose 10-15. The gel candy rubber of the invention has improved the heat resistance of the final product rubber, solves the problem of transportation difficulty, and presents a faintly translucent state in appearance, which is very unique and beautiful, and is moisture-proof. The effect is also very good. by weight: gelatin 100-110; glycerin 85-90; lactose 30-35; glucose monohydrate 3-5; glucose syrup 0.5-1.5; purified water 25-30; Also included are: microcrystalline cellulose 10-15. The gel candy rubber of the invention has improved the heat resistance of the final product rubber, solves the problem of transportation difficulty, and presents a faintly translucent state in appearance, which is very unique and beautiful, and is moisture-proof. The effect is also very good.

Description

TITLE Semi-matte rubber skin of gel candy with easy chewing and high temperature resistance and preparation method thereof TECHNICAL FIELD The invention relates to rubber of gel candy and a preparation method thereof, in particular to a Semi-matte rubber skin of gel candy which is easy to chew and high temperature and a preparation method thereof. It belongs to the technical field of food formulation and processing.

BACKGROUND OF THE INVENTION Gel candy is more and more popular because of its unique flavor, varied shape, diverse nutritional value, good mouthfeel, chewing and elasticity, and the ability to exercise the mouth and protect the teeth. Gel candy is generally obtained by adding animal gelatin to obtain their unique toughness. Animal gelatin is a high-polymer polypeptide polymer obtained by purifying and primary hydrolysis of collagen contained in skin, bone, cartilage, ligament and sarcolemma of animals. With a protein content of up to 82% and containing 18 kinds of amino acids, it is an ideal protein source with beauty and beauty effects. As people pay more and more attention to health issues, people are paying more and more attention to food safety and food hygiene. The existing preparation method has complicated process, many procedures and long cycle, and it is relatively easy to introduce unsanitary factors into the process, and more food additives are added, and the cost is higher.

Gel candy is a new type of nutritional supplement currently popular, and can be regarded as a gel of a candy solution, and the formation of the gel depends on the hydration of the gel.

Therefore, all gelling agents used in candy must be hydrophilic colloids. When the hydrophilic groups (-OH, -COOH, etc.) of the colloidal molecules absorb and retain a certain amount of water, they form hydration, and water acts as water. The solvent molecules cover the hydrated layer formed thereon, and at the same time, the non-hydrophilic groups (-CH3, -CH2, etc.) of the colloidal molecules generate mutual attraction between the molecules. It helps to form a single colloidal particle into a linear molecule and then aggregates into a bundle of micelles.

If we add the syrup to a certain concentration of syrup when the gel state is formed, the saccharide-concentrated syrup of various carbohydrates is evenly filled in the intricate network space of the gel, and it is immobilized to form a very stable sugar-containing gel that can withstand large external forces without precipitating its sugar molecules or water molecules. If we put it in a certain temperature and humidity environment, the water molecules in the system will further diffuse, escape and evaporate. What we will get is a gelatinous gel with a firm texture and a tight sugar-like gel. The frosted gel candy is to precipitate the lactose molecules, and the lactose is precipitated on the surface of the rubber to form a matte, as well as high temperature and high humidity.

The manufacture of different gel candy has many influencing factors, many technological conditions, and the causes are very complicated. This is mainly because the types, molecular structures and physical and chemical properties of different gelling agents are very different, and the compounding is preferred.

Take agar gel candy as an example. Among many gelling agents, there is a synergistic effect between cowpea gum, locust bean gum, xanthan gum and gelatin. However, their degree of synergy and the optimal addition ratio range are different, and guar gum and pectin both have an antagonistic effect with agar. This is mainly due to their molecular structure.

Both locust bean gum and locust bean gum are composed of galactomannan, with mannose residues as the main chain, and an average of 4 adjacent mannose residues are linked to a galacto-residue branch, but the tendency of branching It forms a "hand-chain segment" and a "bare segment" on a series of continuous mannose residues, and combines with the agar double helix to crosslink, resulting in a superposition synergistic effect.

In the starch type candy ingredients, if 0.05% of xanthan gum is added, the processing property can be improved, that is, after the mixed sugar liquid is cooked, it can be rapidly cooled into a gel, which greatly shortens the gel formation time and is changed. The traditional drying process of the drying room creates good conditions.

If gelatin and konjac mannose are compounded in a ratio of 3 to 4:1 to make a gel candy, a gel candy with a soft mouthfeel, good chewability, elasticity, and brightness can be obtained.

However, there are few patents and literatures on the improvement of gelatin rubber formula in the prior art. Basically, according to the standard requirements, the rubber is produced under the requirement of reducing the reducing sugar content, but the effect is always difficult to guarantee, and often appears. The problem of the skin, the deformation, and the like, wherein the patent application of the Chinese Patent Application Publication No.

CN109601677A discloses a sialic acid DHA gel candy which does not relate to the improvement of the rubber property and focuses on the nutritional improvement of the gel candy content, is a formula gel candy.

Chinese patent CN106070944A gel candy and its production process and CN107568401A a gel candy and its production process are all related to the improvement of rubber of gel candy, but there is no improvement on the reducing sugar in the rubber, and the final rubber effect is still bad in aspect of heat resistance.

STATEMENT OF INVENTION The object of the present invention is to provide a Semi-matte rubber skin of gel candy which is easy to chew and high temperature and a preparation method thereof and especially contributes to solving the problem of high temperature resistance. The gel candy products provided have the properties of high temperature resistance. Currently, the average temperature resistance of gel candy on the market is 43-47℃, which is to be improved in this range, and the adaptability range of product transportation is enhanced; Strength and wear resistance, this indicator relates to the use of the product. "Semi-matte" means that rubber skin of gel candy is not transparent totally and not light-blocking totally, rubber skin can also be called as “shell ”.

The technical solution of the present invention is as follows: The invention relates to an easy chewing and high temperature resistant Semi-matte rubber skin of gel candy, wherein the rubber skin comprises the following components in parts by weight: Gelatin 100-110; glycerol 85-90; lactose 30-35; glucose 3-5 monohydrate; glucose syrup 0.5-1.5; purified water 25-30; therein, microcrystalline cellulose 10-15. In the present invention, colloidal microcrystalline cellulose is preferably used.

The above rubber includes the following components in parts by weight: The preferred ratio is as follows: Gelatin 105; glycerol 87; lactose 33; glucose monohydrate 4; glucose syrup 1; purified water The gelatin concealer suitable for the above rubber is nutrient oil: Preferably, it is not limited to: seaweed oil 230-270; it is also preferred to use grape seed oil instead, and the weight portion does not change; The gelatin concealer suitable for the above rubber is nutrient oil: Preferably, it is not limited to: seaweed oil 250.

The gel candy content suitable for the above rubber is also not limited to: Lemon oil 25-35; walnut oil 40-60; olive oil 45-65; white sugar 5-10; lecithin 2-6.

The gel candy content suitable for the above-mentioned rubber is preferably also included and is not limited to: Lemon oil 30; walnut oil 50; olive oil 58; white sugar 8; lecithin 4.

The preparation method of the above product, wherein pure water is added to the plasticization tank, the heating temperature is up to 50℃; gelatin is added, stirred for 5-10 minutes, and the temperature is raised to 65-75℃, and stirring is continued for 1-2 hours until gelatin melt; After the other excipients are dissolved in 40-50℃ pure water, add to the tank and continue to stir for 20-30 minutes; The temperature is set at 45-55℃, and the gas is degassed; Preferably, the temperature is raised from 50℃ to 65-70℃ before production to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50-65 degrees; the temperature of the nozzle is set to 40-50 degrees, and the pellet is pressed.

Invention analysis: According to the combination of the plurality of formulations of the inventors, the improvement of the combination of the reducing sugar composition and the microcrystalline cellulose is finally used as an improvement of the heat resistance of the rubber of the gel candy, wherein the ratio of the reducing sugar is a key factor. However, without the effect of microcrystalline cellulose, it is difficult to exert its practical effect on the improvement of the final product.

Microcrystalline cellulose is purified, partially depolymerized cellulose, white, odorless, tasteless, crystalline powder composed of porous particles. The inventors believe that the improvement of the final product of the rubber after the reduction of the sugar ratio makes it produce the following five technical effects, and is also the core of the inventiveness of the present invention. Generally speaking, under the action of high temperature, its structure is easy to change and lose its original effect. It is also reported in the literature that microcrystalline cellulose can be used as a binder and diluent for capsules in the pharmaceutical process.

Generally 10%-60%. However, in the technical field of gelatin confections, it has never been found that the use of specific proportions of reducing sugars in combination with microcrystalline cellulose provides abrasion resistance and hardness to provide the final product trait, as it is generally in accordance with national standards. At least 10% of the reducing sugars required, the reducing sugar actually played a bad role in the final capsule product, but at present there is no literature suggesting that some people try to join the condensate by adjusting the ratio of different reducing sugars combined with microcrystalline cellulose.

Generally, in the prior art, microcrystalline cellulose is often used as an adsorbent, a suspending agent, a diluent, a disintegrating agent, and is widely used in pharmaceutical preparations, mainly as a diluent and a sticky in oral tablets and capsules. Mixtures can be used not only for wet granulation but also for dry direct compression. There is also a certain degree of lubrication and disintegration, which is very useful in the preparation of tablets. In addition, due to the presence of hydrogen bonds between the microcrystalline cellulose molecules, hydrogen bonding under pressure, it has a high compressibility, and is often used as a binder; when a compressed tablet encounters a liquid, the moisture quickly enters Inside the tablet containing microcrystalline cellulose, the hydrogen bond is immediately broken, so it can be used as a disintegrating agent. Microcrystalline cellulose can also be used as a sustained release agent for pharmaceuticals. The sustained release process is a porous structure in which an active material is introduced into a carrier. The active material is contained by an intermolecular hydrogen bond, and the active material is fixed after drying. When the active substance is released, the water is swollen in the capillary system of the polymer carrier to cause swelling, and the chemical bond between the immobilized active materials is destroyed, and the active material is slowly released.

In the food industry, MCC can be an important functional food base, dietary fiber, which is an ideal health food additive. The MCC is prepared by preparing microcrystalline cellulose by controlled hydrolysis of α-cellulose by a dilute mineral acid solution, and α-cellulose can be obtained from a fiber slurry of a cellulose-containing plant. The hydrolyzed cellulose is filtered, purified, and spray dried by water to form a dry porous particle having a wide particle size distribution. Microcrystalline cellulose (cellulose microciystalline), the main component is a linear polysaccharide substance bound by β-1,4-glucosidic bond. The degree of polymerization is about 3,000 to 10,000 glucose molecules. Among the general plant fibers, microcrystalline cellulose accounts for about 73%, and the other 30% is amorphous cellulose. In the prior art, it has not been found in gel candy products. This product meets the standards of SB/T10021—2017, and the reducing sugar in the rubber is not less than 10%.

The innovations of the invention are as follows: First, the heat resistance of the rubber is greatly improved, and the problem of transportation difficulty is solved; the inventor analyzed that the addition of a suitable ratio of reducing sugar, under the action of microcrystalline cellulose, the structure plays a supporting role. At high temperatures (transport temperatures typically up to 50℃); the original structure can be maintained; Second, to play a certain role of moisture protection, the protective film will help the inner rubber to isolate the moisture in the air; in the presence of microcrystalline cellulose, the reducing sugar ratio adjusted by the inventors of the present invention will further cool the process after preparation precipitating, forming a protective film, this and the subsequent fourth and fifth effects are the same mechanism, and also presents a faintly translucent state in appearance, very unique and beautiful; Third, to some extent reduce the contact between gelatin and oxygen, slow down the rubber aging; Fourth, the problem of scratching of the matte rubber is solved, because the molecules are small and the precipitation is properly controlled, and the new rubber does not substantially cause scratches in the mutual friction of the particles; Fifth, the creation of a new appearance of rubber, a fixed amount of precipitation will make the rubber skin a translucent state, creating a translucent rubber, the rubber has a little frosted feeling, but also has a certain reflection; the fifth item is the effect that the inventor failed to anticipate. Because of the difference in sense, it can also meet the needs of different users and enrich the characteristics of the product.

DETAILED DESCRIPTION OF THE INVENTION The embodiments of the present invention are intended to be illustrative, and not to limit the scope of the present invention. Any slight difference in nutrient composition due to the difference in milk source should not be used as a reason for the inconsistency between the embodiment of the present invention and the specification, so the present invention aims to protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The ground is limited to a specific value.

Embodiment 1 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 100 (kilograms, the same below), stir for 5 minutes, wait until the temperature rises to 65℃, continue stirring for 2 hours until the gelatin melts; Glycerol 85; lactose 30; glucose monohydrate 3; glucose syrup 0.5; purified water 25; microcrystalline cellulose 10 dissolved in 40 ° C pure water, added to the tank and continued to stir for 20 minutes; the temperature is 45 ° C, standing still, Degassing Before the production, the temperature was raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine was set to 50 degrees; the temperature of the nozzle was set to 40 degrees, and the pellet was pressed.

Embodiment 2 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 110 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 2 hours until the gelatin melts; Glycerol 90; lactose 35; glucose monohydrate 5; glucose syrup 1.5; purified water 30; microcrystalline cellulose 15 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; the temperature is 55 ° C, let stand gas; Before the production, the temperature was raised from 50℃ to 70℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine was set to 65 degrees; the temperature of the nozzle was set to 50 degrees, and the pellet was pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Algae oil 270; gel candy content also includes: lemon oil 35; walnut oil 60; olive oil 65; white sugar 10; lecithin 6.

Embodiment 3 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 105 (weight unit is kilograms, the same below), stir for 8 minutes, wait until the temperature rises to 70℃, continue stirring for 1.5 hours until the gelatin melts; Glycerol 87; lactose 32; glucose monohydrate 4; glucose syrup 1; purified water 27; microcrystalline cellulose 12 dissolved in 42 ° C pure water, added to the tank and continued to stir for 25 minutes; the temperature is 47 ° C, let stand gas; Before the production, the temperature was raised from 50℃ to 68℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine was set to 55 degrees; the temperature of the nozzle was set to 45 degrees, and the pellet was pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Algae oil 230, gel candy inclusions also include: Lemon oil 30; walnut oil 50; olive oil 55; white sugar 7; lecithin 4.

Embodiment 4 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 4110 (weight unit is kilograms, the same below), stir for 54 minutes, wait until the temperature rises to 475℃, continue stirring for 14 hours until the gelatin melts; Glycerol 90; lactose 30; glucose monohydrate 5; glucose syrup 0.5; purified water 30; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 20 minutes; the temperature is 55 ° C, let stand gas; Before the production, the temperature was raised from 50℃ to 70℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine was set to 50 degrees; the temperature of the nozzle was set to 50 degrees, and the pellet was pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Algae oil 270; gel candy content also includes: lemon oil 35; walnut oil 40; olive oil 65; white sugar 5; lecithin 6.

Embodiment 5 Add pure water to the chemical tank, heat the temperature to 50 ° C; add gelatin 105 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75 ° C, continue stirring for 1.5 hours until the gelatin melts; Glycerol 90; lactose 32; glucose d 4; glucose syrup 0.5; purified water 25; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Algae oil 250; gelatin suitable gel candy inclusions also include: lemon oil 28; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

Embodiment 6 Add pure water to the chemical tank, heat the temperature to 50 ° C; add gelatin 105 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75 ° C, continue stirring for 1.5 hours until the gelatin melts; Glycerol 90; lactose 32; glucose d 4; glucose syrup 0.5; purified water 25; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Algae oil 250; gelatin suitable gel candy inclusions also include: lemon oil 28; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

Embodiment 7 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 110 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 1.5 hours until the gelatin melts; Glycerol 85; lactose 30; glucose monohydrate 4; glucose syrup 0.5; purified water 25; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; the temperature is 55 ° C, let stand gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Grape seed oil 250; gelatin suitable gel candy inclusions also include: lemon oil 28; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

Embodiment 8 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 100 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 1 hour until the gelatin melts; Glycerol 90; lactose 32; glucose d 4; glucose syrup 0.5; purified water 25; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Grape seed oil 240; gelatin suitable gel candy inclusions also include: lemon oil 28; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

Embodiment 9 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 110 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 2 hours until the gelatin melts; Glycerol 90; lactose 34; glucose monohydrate 5; glucose syrup 0.9; purified water 27; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; the temperature is 55 ° C, let stand gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Grape seed oil 230; gelatin suitable gel candy inclusions also include: lemon oil 35; walnut oil 60; olive oil 65; white sugar 10; lecithin 2.

Embodiment 10 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 108 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 1.2 hours until the gelatin melts; Glycerin 92; lactose 33; glucose monohydrate 3; glucose syrup 0.5; purified water 25; microcrystalline cellulose 10 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; the temperature is 55 ° C, let stand gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Grape seed oil 250; gelatin suitable gel candy inclusions also include: lemon oil 35; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

Embodiment 11 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 108 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 1.5 hours until the gelatin melts; Glycerol 86; lactose 32; glucose monohydrate 3; glucose syrup 0.5; purified water 25; microcrystalline cellulose 12 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; the temperature is 55 ° C, let stand gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Grape seed oil 245; gelatin suitable gel candy inclusions also include: lemon oil 28; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

Embodiment 12 Add pure water to the plastic can, heat the temperature to 50℃; add gelatin 110 (weight unit is kilograms, the same below), stir for 10 minutes, wait until the temperature rises to 75℃, continue stirring for 1.8 hours until the gelatin melts; Glycerol 85; lactose 32; glucose d 4; glucose syrup 0.7; purified water 25; microcrystalline cellulose 15 dissolved in 50 ° C pure water, added to the tank and continued to stir for 30 minutes; gas; Before the production, the temperature is raised from 50℃ to 65℃ to facilitate the outflow of the glue; the temperature of the booth of the pelletizing machine is set to 50 degrees; the temperature of the nozzle is set to 50 degrees, and the pellet is pressed.

The gelatin concealer suitable for the above rubber is nutrient oil: Algae oil 250; gelatin suitable gel candy inclusions also include: lemon oil 28; walnut oil 45; olive oil 60; white sugar 8; lecithin 6.

From the measurement of the products of embodiment 1-12, the integrated mouthfeel of the product of the invention and the structure and yield thereof are very good, the product is moderately soft and hard, and the elasticity is good, the skin strength of the gel candy is very good, and the product is aged. In the test, the average heat resistance was 53℃, which was higher than the average heat resistance of 43-47℃. The intensity is also increased by a certain extent.

Using the commercially available capsule testing equipment (Qingdao Yiqing Biotechnology Co., Ltd.), the above test results were obtained using the following methods, among which: The operation steps of the capsule pre-locking force are as follows: Take a pre-locked capsule, pass the module in the direction in which the capsule is facing inward, and clamp the capsule with a sleeve and a locking sleeve. Pull the target force gauge back 1cm, rotate the screw handle counterclockwise, rotate the test target of the force gauge to the right of the stop disc at the end of the sleeve, and reset the passive indicator needle. Push the gauge to the front and turn the screw handle clockwise until the capsule cap is separated.

The data indicated by the passive indicator needle of the force gauge is the pre-locking force of the capsule. The data is recorded in the attached table. (The capsule is not separated when the pre-locking force data exceeds 50gw, and the capsule should be separated. For reasons not to be opened, the data is specially marked and fed back). The capsule caps are then removed from the module and sleeve, respectively. Repeat the above operation until all the capsules under test have been measured.

The steps of the capsule locking force and the pulling force are as follows: Take a pre-locked capsule, insert the capsule cap into the capsule sleeve, and rotate the left screw handle counterclockwise so that the slider and capsule can be smoothly placed between the force gauge and the screw handle. Press the TRACK button to make the force measurement. Repeat zero (if there is deviation, rotate the dial to zero), rotate the screw handle clockwise until the capsule locks (the force gauge has a short pause when the capsule is locked), the data indicated by the force gauge pointer is the capsule The locking force, the data is recorded in the attached table (when the capsule locking force data exceeds 8N, the capsule locking resistance is large, and the top concave phenomenon is easy to occur. The reason why the capsule has a large locking resistance should be analyzed, and the data is specially marked and Feedback).

The locking force clamping device does not move, and the left screw handle is rotated counterclockwise to take out the locked capsule in the capsule sleeve. The module in the pulling force holding device is passed in the direction in which the capsule body faces inward, and the capsule body is clamped by the sleeve and the locking sleeve. Turn the screw handle on the right side clockwise to hang the end of the sleeve on the hook of the force gauge and press the TRACK button to reset the meter. Turn the screw handle counterclockwise until the capsule cap is separated. The data indicated by the force gauge pointer is the pulling force of the capsule.

The data is recorded in the attached table. When the capsule pulling force data exceeds 8N, the maximum indication data of the meter is exceeded. The capsule should be analyzed and the data marked with special marks. And feedback). The capsule caps are then removed from the module and sleeve, respectively. Repeat the above operation until all the capsules under test have been measured.

Embodiment 1-12 Product evaluation Number Pre-locking force Locking force Pulling force gw N N Embodiment 1 39.56 7.06 7.17 Embodiment 2 40.50 6.89 7.34 Embodiment 3 39.52 6.85 7.38 Embodiment 4 36.48 6.55 6.91 Embodiment 5 40.35 6.52 7.05 Embodiment 6 37.11 6.47 6.81 Embodiment 7 36.53 6.21 7.01 Embodiment 8 37.20 6.81 7.05 Embodiment 9 38.82 7.09 7.10 Embodiment 10 36.73 7.08 7.03 Embodiment 11 36.20 7.10 7.09 Embodiment 12 32.40 7.07 6.95 WHAT WE

Claims (7)

CLAIM 1. IS

1. Semi-matte rubber skin of gel candy with easy chewing and high temperature resistance, characterized in that the rubber comprises the following components in parts by weight: Gelatin 100-110; glycerol 85-90; lactose 30-35; glucose 3-5 monohydrate; glucose syrup 0.5-1.5; purified water 25-30; Therein, there are also: microcrystalline cellulose 10-15.

2. The rubber of gel candy of claim 1 wherein said rubber skin comprises the following components in parts by weight: The ratio is as follows: Gelatin 105; glycerol 87; lactose 33; glucose monohydrate 4; glucose syrup 1; purified water 27; Therein, further comprise microcrystalline cellulose 12.

3. The rubber of gel candy according to claim 2, wherein rubber skin further comprises nutrient oil: Seaweed oil 230-270.

4. The rubber of gel candy according to claim 3, wherein the rubber candy content suitable for the rubber is nutrient oil: Seaweed oil 250.

5. The rubber of gel candy according to claim 3, wherein the gel candy content suitable for the rubber is further limited to: Lemon oil 25-35; walnut oil 40-60; olive oil 45-65; white sugar 5-10; lecithin 2-6.

6. The rubber of gel candy according to claim 5, wherein the gel candy content suitable for the rubber skin further comprises: Lemon oil 30; walnut oil 50; olive oil 58; white sugar 8; lecithin 4.

7. The method of preparing a product according to any one of claims 1 to 6, wherein: 1) Add pure water to the plastic can, heat the temperature to 50℃; add gelatin, stir for 5-10 minutes, wait until the temperature rises to 65-75℃, continue stirring for 1-2 hours until the gelatin melts; 2) After the other excipients are dissolved in 40-50℃ pure water, add to the tank and continue to stir for 20-30 minutes; 3) The temperature is 45-55℃ to stand and degas.