NZ767549A

NZ767549A - Calcium supplemented gel candy and preparation method thereof

Info

Publication number: NZ767549A
Application number: NZ767549A
Authority: NZ
Inventors: Zhenglai Zhou; Xuluodan; Anhui
Original assignee: Unipharm Healthy Mfg Co Limited
Priority date: 2020-08-28
Filing date: 2020-08-28
Publication date: 2023-10-27

Abstract

The present invention of a calcium-supplemented gel candy which includes a gel-candy shell which wraps around a soft capsule filling. The shell contains gelatin, purified water, glycerin, dextrose monohydrate, Maltitol, caramel colour and super micro-titanium dioxide. The filling is composed of both active ingredients and auxiliary materials. The active ingredients include seaweed powder, valerian root extract, and balm freeze-dried powder. The auxiliary materials may be linseed oil, olive oil, cod liver oil, monoglyceride, fatty acid esters, diglyceride fatty acid esters, white granulated sugar and sucralose.

Description

TITLE Calcium supplemented gel candy and preparation method f CAL FIELD This invention relates to the field of gel candy more specifically, a calcium-supplemented gel candy and preparation method thereof.

BACKGROUND OF THE INVENTION Calcium is an ial element and mineral for the human body. Calcium helps to maintain bone health, regular blood clotting, muscle contractions and a regulated heart beat. Everyday we lose calcium in our skin, nails, hair, sweat, urine and feces. r, our bodies are not able to produce calcium on their own which is why it is important to get calcium from our diet. If we do not outsource calcium our bodies tend to take it from our bones. If this is happening occasionally it may not cause much hard however it may cause the bones to become weak. Calcium plays a vital role in promoting the development of human bones and maintaining a well functioning heart. -aged and elderly individuals are more likely to have a lower calcium absorption rate and a higher calcium loss. This may lead to a calcium deficiency which has symptoms such as high blood pressure, ipidemia, and hyperglycaemia. ore, a calcium supplement may be deemed extremely important.

Although there are many calcium supplement products on the market, many of them tend to be a single calcium or a combination of calcium and trace elements such as vitamin D and CPP. However when the human body absorbs calcium, both vely charged calcium ions and vely charged aminos are not able to penetrate the small intestinal cell membrane, they combine with physic acid or oxalic acid to form corresponding insoluble calcium salts which are excreted with feces. This means the human body utilisation rate of calcium is extremely low in many calcium supplemented products.

Current reports show breast , strokes, and heart attacks among female patients are not quite as high as the number of patients with osteoporotic fractures. After the age of 50, over the next ten years there is possibility of hip, spine, m or proximal humerus fractures when they fall unconscious. According to statistics, orosis incidents in elderly women aged 60 to 69 are 50- 70% more likely, for elderly men they are 30% more likely. In 2018, the number of fracture patients over 50 years old in Beijing exceeded 20,000 each year. According to the statistics of the medical insurance department, the medical expenses of osteoporotic fractures increased year by year.

Osteoporosis is gradually becoming a pressing issue in many countries.

According to the WHO (Guidelines for the Prevention Management of Osteoporosis), 75 million people in Europe, the United State and Japan alone have reduced bone mass. Additionally, 230 million people suffer from osteoporosis fractures in Europe and North America each year. In the UK women over 45 years of age are more likely to be hospitalised due to res rather than chronic disease such as coronary heart disease, es, Chronic Obstructive Pulmonary Disease (COPD), lung cancer and more. Almost one-third of patients with femoral fractures e years of home care furthermore, one out of every five patients will live less than a year after the re occurs.

According to data, the annual medical expenses for osteoporotic fractures is 21 billion U.S dollars in the United States and in Europe it is currently one hundred million U.S dollars. 99% of calcium in the human body is found in the bones and teeth, it supports both the body’s exercise and chewing ability. After adulthood, the human body slowly enters a negative calcium balance period where the absorption of calcium is reduced. Severe calcium deficiency can have severe consequences such as heel pain, lumbar, cervical and spine pain, lose of teeth, obvious hunchback, height reduction, loss of te, digestive ulcers, pation, insomnia, irritability and more.

The ng calcium supplement products tend to include active calcium, L-threonate, amino acid chelated calcium, m supplemented oatmeal and animal bone-derived calcium preparations. It is possible the absorption rate is directly d to the biological effect therefore, the tion rate is key to evaluating the effect of calcium supplements. ing calcium supplement products tend to have unsatisfactory absorption rate. Statistics from the International Osteoporosis Foundation show the osteoporosis currently s approximately one-third of women over the age of 50 and one-fifth of men over the age of 50. The "China White Paper on Osteoporosis" pointed out that the prevalence rate of osteoporosis in China, from 2002 to 2005 was 8.8%, ranking third highest in the prevalence of chronic diseases. At the time being 210 n people suffer from low-bone mass, with an increased population and the ification of the ageing population, osteoporosis will continue to increase. It is estimated that by 2020, the number of patients with osteoporosis and low bone mass in China will increase to 280 million.

Studies have shown that for s under four years old, the calcium produced from breast feeding is sufficient for their needs. When the infant is five-six months old, supplementary foods should be appropriately added, such as milk or soy products which are rich in calcium. Children under the age of one should aim to have a daily milk intake of 800ml to ensure a healthy amount of calcium to encourage growth. For infants who many not be breast fed, calcium supplements should ideally be taken for proper calcium supplements. Pre-adolescents and adolescents tend to need a larger calcium intake however m supplements alone may not lead to significant improvements, a balanced diet and exercise is the most effective way to ensure bone health. When outdoor activities and sun exposure cannot be guaranteed, proper calcium supplementation is considered necessary.

Additionally, the majority of the population who tends to eat candy is children, as they are in their peak of physical pment, a calcium supplemented candy could be hugely effective.

STATEMENT OF INVENTION The present invention provides the method of ation for a calcium-supplemented gel candy and product.

The present invention was achieved through the following technical solutions: A calcium-supplemented gel candy which includes a soft-gel capsule shell wrapped around a softgel filling.

In order to adjust the taste of the capsules 38-41 parts of sorbitol of is added, sorbitol is not only a taste regulator as it can also e a cross-linking reaction with n and Maltitol which helps lock in moisture making it taste better when chewed. The filling includes both active ingredients and auxiliary materials. The active ingredients include seaweed , valerian root extract, and balm freeze-dried powder. The auxiliary materials include linseed oil, olive oil, cod liver oil, monoglyceride fatty acid esters, eride fatty acid ester, white granulated sugar and sucralose.

The filling should accurately contain the ing raw materials in part: 120-140 parts of d powder, 7-14 parts of valerian root extract, 5-12 parts of balm freezedried powder, 342-361 parts of linseed oil, 80-85 parts of olive oil, 2-3 parts of cod liver oil, 5-12 parts of monoglyceride fatty acid esters, 5-11 parts of diglycerin fatty acid esters, 0.3-0.8 parts of white granulated sugar, and 0.1-0.3 parts of sucralose.

Preferably, the soft-gel e shell should contain the following raw materials in part: 194.1 parts of gelatin, 43.7 parts of purified water, 45.2 parts of glycerin, 36.7 parts of dextrose monohydrate, 41.5 parts of Maltitol, 6.4 parts of caramel colour, 0.7 parts of ultra-fine titanium dioxide.

The filling contains the following raw als in part: 123.7 parts of seaweed powder, 9.4 parts of valerian root t, 6.4 parts of balm -dried powder, 347 parts of linseed oil, 81.5 parts of olive oil, 2.4 parts of cod liver oil, monoglyceride fatty acid esters 11.8 parts, 10.2 parts of diglycerin fatty acid esters, 0.32 parts of white ated sugar, and 0.16 parts of sucralose.

Preferably, the soft-gel capsule shell should contain the ing raw materials in part: 203.5 parts of gelatin, 39.4 parts of purified water, 48.2 parts of glycerin, 36.2 parts of dextrose monohydrate, 40.8 parts of maltitol, 7.8 parts of caramel colour, 0.9 parts of fine titanium dioxide.

The g contains the following raw materials in part: 128.4 parts of seaweed powder, 10.7 parts of valerian root extract, 6.8 parts of balm freeze-dried powder, 348 parts of linseed oil, 84.3 parts of olive oil, 2.4 parts of cod liver oil, monoglyceride fatty acid esters 11.6 parts, 10.5 parts of diglycerin fatty acid , 0.32 parts of white granulated sugar, and 0.18 parts of ose.

Preferably, the soft-gel capsule shell should contain the following raw materials in part: 173.1 parts of gelatin, 42.3 parts of purified water, 47.6 parts of glycerin, 36.7 parts of se monohydrate, 40.5 parts of maltitol, 7.4 parts of caramel colour, 0.8 parts of ultra-fine titanium dioxide.

The filling contains the following raw materials in part: 128.5 parts of seaweed powder, 11.2 parts of valerian root extract, 6.7 parts of balm freeze-dried powder, 357 parts of linseed oil, 84.2 parts of olive oil, 2.6 parts of cod liver oil, monoglyceride fatty acid esters 9.3 parts, 8.3 parts of diglycerin fatty acid esters, 0.64 parts of white ated sugar, 0.21 parts of sucralose. The particle size of the fine titanium dioxide is 500-800 mesh.

The method for preparing the calcium-supplemented gel candy includes the following steps: 1. Preparing the gel liquid of soft gelatin: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After glycerin and ultra-fine titanium dioxide are mixed and homogenised a second suspension is After mixing the two suspensions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, maltitol and gelatin, heating to 60-80℃, stir, degas, and obtain the capsule . 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm -dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nutrient filling. 3. Preparing the gel candy: The ed soft capsule gel liquid and active nt filling are added to the soft capsule machine.

The active nt filling are filled into the soft capsule shell, this is then encapsulated and dried.

The calcium-supplemented gel candy is then ed.

The method of preparation for the valerian root t is outlined below: 1. The valerian root is first washed and air-dried, then cut, sheared and dehydrated to obtain a valerian root segment with a moisture content of no more than 10%. 2. Crush the dried valerian root and sieve to obtain a powder form, then adjust the water content of the valerian root powder. A extrusion treatment is then performed to obtain a puffed powder. 3. The puffed product is crushed to create a puffed powder, add the appropriate amount of water to create a mixture. The temperature of the mixture is then adjusted to 35℃-45℃, and the pH value is adjusted to 3-4.5. Cellulase, hemicellulose and lignin degrading enzymes are then added to the mixture, they are then subject to enzymatic hydrolysis to obtain enzymatic hydrolysis products. The total added amount of the cellulase, hemicellulose and lignin degrading enzyme is 0.2-0.3%. For the mass of the mixture cellulase, hemicellulose and lignin degrading enzyme (the mass ratio of) is 5:2:1. 4. Add ethanol to the enzymatic hydrolysis product obtained in step (3), soak and extract at a nt temperature for 0.5 to 1 hour to obtain a preliminary extract.

. Centrifuge the initial extract obtained in step (4), and use the atant. 6. Add n-hexane to the supernatant obtained in step (5) to take the water phase liquid, then add nbutanol to the water phase liquid to obtain the n-butanol extract. 7. The n-butanol extract obtained in step (6) is concentrated under d re and dried to obtain a crude an root extract 8. The crude valerian root extract is dissolved in a mixed organic t to obtain a crude valerian root extract solution, water is then added, filtered and dried to obtain the valerian root extract.

The preparation method of the freeze-dried balm powder includes the following steps: 1. Fresh balm leaves, balm tips and balm flower buds are used as the raw material. 2. Using an ultra-fine pulveriser the young leaves, tips and buds of the beam are crushed to create an ultra-fine milk. 0.5～0.7kg of water (per kg) is added to the young balm leaves and is then pulverised to 2～3μm. 6kg of water (per kg) is added to the tip of the balm are crushed and pulverised to 4～6μm. 0.3～0.5kg of water (per kg) is added to the balm flower buds are also pulverised to 4～6μm. 3. The milk obtained is placed in a freeze dryer to create freeze-dried blocks. Put the balm leaf milk into the freeze dryer at a reduced temperature of -5℃ and at a cooling rate of 2～3℃/min, keeping it in for 15-20 minutes. Then reduce the pressure to 10kPa at the pressure reduction rate of 1～ in. After 20-30 minutes of heat preservation, the pressure is increased to 100kPa, further increasing the temperature to 0℃ to obtain the freeze-dried t. Put the balm flower bud milk into the freeze dryer reducing the ature to -4℃ at a cooling rate of 3～4℃/min, keeping it in for 10-12 minutes. Then reduce the pressure to 20kPa at the re ion rate of 1～2kPa/Min. After g for 20-25 minutes, increase the pressure reduction rate to 100kPa, further sing the temperature to 0℃ to obtain the freeze-dried product. 4. Once the freeze-dried blocks are prepared, mixing is the next step to create the freeze-dried balm powder.

Olive oil is considered to be the most suitable fat for human nutrition. It is rich in monounsaturated fatty acids-oleic acid, vitamin A, vitamin D, vitamin E, vitamin K and antioxidants. rmore, cod liver oil is fat extracted from the liver of sharks and cod fish it has a yellow tint and fish smell. It contains vitamin A and vitamin D and is often used to help night blindness, rickets, etc.

Flaxseed is a plant protein with high nutritional value, the sum of crude protein, fat and total sugar content in flaxseed is as high as 84.07%. Flaxseed protein has a variety of amino acids, the essential amino acid content is as high as 5.16%. A-linolenic acid is an essential fatty acid for the human body which can be converted into eicosapentaenoic acid and docosahexaenoic acid in the human body.

The content of A-linolenic acid in linseed oil is 53% hence why they are an effective active in fish oil products.

Valerian root extract is one of our active ingredients for our gel candy filling, valerian root is commonly used in traditional Chinese medicine. It is a perennial cold-resistant ing plant, the stems and leaves are ly used as food by the larvae of some lepidopteran species. After macerating, grading and dehydrating it is then used in products that may sedate, help with anti-anxiety, strengthening the cerebral cortex, reducing reflex excitability and relieving muscle spasms.

Additionally, the root is ly used as a dietary supplement as they can have an effect on the frontal cortex caused by electrical stimulation of the midbrain network structure and l grey . The awakening wave has the effect of increasing the threshold of electrical stimulation.

Seaweed powder is made from marine natural seaweed and to supplemented by fine processing of a small amount of marine micro-algae. l seaweed powder is rich in seaweed polysaccharides, mannitol, amino acids, proteins, vitamins, ium, iron, calcium, phosphorus, iodine, selenium, cobalt and other elements. The highly unsaturated fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) extracted from deep-sea fish oil can help to improve brain intelligence and enhance human immunity.

To summarise, the present invention has the following beneficial effects: The gel candy is a m-supplementing nutritional composition which have a synergistic effect with each other helping to improve the tion rate and bioavailability of calcium being particularly suitable for children.

DETAILED DESCRIPTION OF THE INVENTION: The realisations of the present invention are intended to be illustrate and not to limit the scope of the invention. However, any slight difference in nutrient composition, which may be caused when using a different milk source, may cause an inconsistency n the embodiments of the t invention and the specifications. Therefore the invention at hand 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 A calcium-supplemented gel candy, including a soft-gel capsule and a soft-gel filling.

The soft-gel capsule shell contains the following raw materials in part: 194.1 parts of gelatin, 43.7 parts of purified water, 45.2 parts of in, 36.7 parts of dextrose monohydrate, 41.5 parts of maltitol, 6.4 parts of caramel colour, 0.7 parts of fine titanium e.

It is also preferred that 38.38 parts of sorbitol are added.

The filling contains the following raw materials in part: 123.7 parts of seaweed , 9.4 parts of valerian root extract, 6.4 parts of balm freeze-dried powder, 347 parts of linseed oil, 81.5 parts of olive oil, 2.4 parts of cod liver oil, monoglyceride fatty acid esters 11.8 parts, 10.2 parts of diglycerin fatty acid esters, 0.32 parts of white granulated sugar, and 0.16 parts of sucralose.

The method of ation is as s: 1. Preparing the gel liquid of soft gelatin: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After glycerin and ultra-fine titanium dioxide are mixed and homogenised a second suspension is obtained.

After mixing the two suspensions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, maltitol and gelatin, heating to 60-80℃, stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm -dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nutrient g. 3. Preparing the gel candy: The prepared soft capsule gel liquid and active nutrient filling are added to the soft capsule machine.

The active nutrient filling are filled into the soft capsule shell, this is then encapsulated and dried.

The calcium-supplemented gel candy is then prepared.

The method of preparation for the an root extract is outlined below: 1. The valerian root is first washed and air-dried, then cut, sheared and dehydrated to obtain a valerian root segment with a moisture content of no more than 10%. 2. Crush the dried valerian root and sieve to obtain a powder form, then adjust the water content of the valerian root powder. A ion treatment is then performed to obtain a puffed powder. 3. The puffed product is crushed to create a puffed powder, add the appropriate amount of water to create a mixture. The ature of the mixture is then adjusted to 35℃-45℃, and the pH value is adjusted to 3-4.5. Cellulase, hemicellulose and lignin degrading enzymes are then added to the mixture, they are then subject to enzymatic hydrolysis to obtain enzymatic hydrolysis products. The total added amount of the cellulase, hemicellulose and lignin degrading enzyme is 0.2-0.3%. For the mass of the e cellulase, hemicellulose and lignin degrading enzyme (the mass ratio of) is 5:2:1. 4. Add ethanol to the enzymatic hydrolysis product obtained in step (3), soak and t at a constant temperature for 0.5 to 1 hour to obtain a inary extract.

. Centrifuge the initial extract obtained in step (4), and use the supernatant. 6. Add n-hexane to the supernatant obtained in step (5) to take the water phase liquid, then add nbutanol to the water phase liquid to obtain the n-butanol extract. 7. The n-butanol extract obtained in step (6) is concentrated under reduced pressure and dried to obtain a crude valerian root extract 8. The crude valerian root extract is dissolved in a mixed organic solvent to obtain a crude valerian root extract solution, water is then added, filtered and dried to obtain the valerian root extract.

The preparation method of the freeze-dried balm powder includes the following steps: 1. Fresh balm , balm tips and balm flower buds are used as the raw material. 2. Using an ultra-fine pulveriser the young , tips and buds of the beam are d to create an ultra-fine milk. 0.5～0.7kg of water (per kg) is added to the young balm leaves and is then pulverised to 2～3μm. 0.4~0.6kg of water (per kg) is added to the tip of the balm are crushed and pulverised to 4～6μm. 5kg of water (per kg) is added to the balm flower buds are also pulverised to 4～6μm. 3. The milk obtained is placed in a freeze dryer to create freeze-dried blocks. Put the balm leaf milk into the freeze dryer at a reduced temperature of -5℃ and at a g rate of 2～3℃/min, keeping it in for 15-20 minutes. Then reduce the pressure to 10kPa at the pressure reduction rate of 1～ 2kPa/Min. After 20-30 minutes of heat preservation, the pressure is increased to 100kPa, further increasing the temperature to 0℃ to obtain the freeze-dried product. Put the balm flower bud milk into the freeze dryer reducing the temperature to -4℃ at a cooling rate of 3～4℃/min, keeping it in for 10-12 minutes. Then reduce the pressure to 20kPa at the pressure reduction rate of 1～2kPa/Min. After holding for 20-25 minutes, increase the pressure reduction rate to 100kPa, further increasing the temperature to 0℃ to obtain the freeze-dried product. 4. Once the freeze-dried blocks are ed, mixing is the next step to create the freeze-dried balm powder.

EMBODIMENT 2 A calcium-supplemented gel candy, including a soft-gel e and a soft-gel filling.

The soft-gel capsule shell contains the ing raw materials in part: 203.5 parts of gelatin, 39.4 parts of purified water, 48.2 parts of glycerin, 36.2 parts of dextrose monohydrate, 40.8 parts of maltitol, 7.8 parts of caramel colour, 0.9 parts of ultra-fine titanium dioxide; It is also preferred that 38 parts of sorbitol are added.

The filling contains the following raw materials in part: 128.4 parts of seaweed powder, 10.7 parts of valerian root extract, 6.8 parts of balm -dried powder, 348 parts of linseed oil, 84.3 parts of olive oil, 2.4 parts of cod liver oil, monoglyceride fatty acid esters 11.6 parts, 10.5 parts of diglycerin fatty acid esters, 0.32 parts of white granulated sugar, and 0.18 parts of sucralose.

The method of preparation is as follows: 1. Preparing the gel liquid of soft gelatin: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After in and ultra-fine titanium dioxide are mixed and homogenised a second sion is obtained.

After mixing the two suspensions, add purified water to r homogenise and refine. ing this add dextrose monohydrate, maltitol and gelatin, heating to 60-80℃, stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, yceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nutrient filling. 3. Preparing the gel candy: The prepared soft capsule gel liquid and active nt filling are added to the soft capsule machine.

The calcium-supplemented gel candy is then prepared.

The method of preparation for the valerian root extract is outlined below: 1. The valerian root is first washed and air-dried, then cut, sheared and dehydrated to obtain a valerian root segment with a moisture content of no more than 10%. 2. Crush the dried valerian root and sieve to obtain a powder form, then adjust the water content of the valerian root powder. A extrusion treatment is then performed to obtain a puffed powder. 3. The puffed product is d to create a puffed powder, add the appropriate amount of water to create a mixture. The temperature of the mixture is then adjusted to 35℃-45℃, and the pH value is adjusted to 3-4.5. Cellulase, hemicellulose and lignin degrading enzymes are then added to the mixture, they are then subject to enzymatic hydrolysis to obtain tic hydrolysis products. The total added amount of the cellulase, hemicellulose and lignin degrading enzyme is 0.2-0.3%. For the mass of the mixture cellulase, hemicellulose and lignin degrading enzyme (the mass ratio of) is 5:2:1. 4. Add ethanol to the enzymatic hydrolysis product obtained in step (3), soak and extract at a constant temperature for 0.5 to 1 hour to obtain a preliminary extract.

. Centrifuge the initial extract ed in step (4), and use the supernatant. 6. Add n-hexane to the atant obtained in step (5) to take the water phase liquid, then add nbutanol to the water phase liquid to obtain the n-butanol extract. 7. The n-butanol extract obtained in step (6) is concentrated under reduced re and dried to obtain a crude an root t 8. The crude valerian root extract is dissolved in a mixed organic solvent to obtain a crude an root t solution, water is then added, filtered and dried to obtain the an root extract.

The preparation method of the freeze-dried balm powder includes the following steps: 1. Fresh balm leaves, balm tips and balm flower buds are used as the raw al. 2. Using an ultra-fine pulveriser the young leaves, tips and buds of the beam are crushed to create an ultra-fine milk. 0.5～0.7kg of water (per kg) is added to the young balm leaves and is then pulverised to 2～3μm. 0.4~0.6kg of water (per kg) is added to the tip of the balm are crushed and pulverised to 4～6μm. 0.3～0.5kg of water (per kg) is added to the balm flower buds are also pulverised to 4～6μm. 3. The milk obtained is placed in a freeze dryer to create freeze-dried blocks. Put the balm leaf milk into the freeze dryer at a reduced temperature of -5℃ and at a cooling rate of 2～3℃/min, keeping it in for 15-20 minutes. Then reduce the pressure to 10kPa at the pressure reduction rate of 1～ in. After 20-30 minutes of heat preservation, the pressure is increased to 100kPa, further increasing the temperature to 0℃ to obtain the freeze-dried product. Put the balm flower bud milk into the freeze dryer reducing the temperature to -4℃ at a cooling rate of 3～4℃/min, keeping it in for 10-12 minutes. Then reduce the pressure to 20kPa at the pressure ion rate of 1～2kPa/Min. After holding for 20-25 minutes, increase the re reduction rate to 100kPa, r increasing the ature to 0℃ to obtain the freeze-dried product. 4. Once the freeze-dried blocks are prepared, mixing is the next step to create the -dried balm powder.

EMBODIMENT 3 A calcium-supplemented gel candy, including a soft-gel e and a soft-gel filling.

The soft-gel capsule shell contains the following raw materials in part: 173.1 parts of gelatin, 42.3 parts of purified water, 47.6 parts of glycerin, 36.7 parts of dextrose monohydrate, 40.5 parts of maltitol, 7.4 parts of caramel colour, 0.8 parts of ultra-fine titanium dioxide; It is also preferred that 41 parts of sorbitol are added.

The filling contains the following raw materials in part: 128.5 parts of d powder, 11.2 parts of valerian root extract, 6.7 parts of balm freeze-dried powder, 357 parts of linseed oil, 84.2 parts of olive oil, 2.6 parts of cod liver oil, monoglyceride fatty acid esters 9.3 parts, 8.3 parts of diglycerin fatty acid esters, 0.64 parts of white granulated sugar, 0.21 parts of sucralose.

After glycerin and ultra-fine titanium dioxide are mixed and homogenised a second sion is obtained.

After mixing the two sions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, maltitol and gelatin, heating to 60-80℃, stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nt filling. 3. Preparing the gel candy: The prepared soft capsule gel liquid and active nutrient filling are added to the soft capsule machine.

The m-supplemented gel candy is then prepared.

The method of preparation for the valerian root extract is outlined below: 1. The valerian root is first washed and air-dried, then cut, sheared and dehydrated to obtain a valerian root segment with a moisture content of no more than 10%. 2. Crush the dried valerian root and sieve to obtain a powder form, then adjust the water content of the valerian root powder. A ion treatment is then performed to obtain a puffed powder. 3. The puffed product is crushed to create a puffed powder, add the appropriate amount of water to create a mixture. The temperature of the mixture is then adjusted to 35℃-45℃, and the pH value is adjusted to 3-4.5. Cellulase, hemicellulose and lignin degrading enzymes are then added to the mixture, they are then subject to enzymatic hydrolysis to obtain enzymatic hydrolysis ts. The total added amount of the cellulase, hemicellulose and lignin degrading enzyme is 0.2-0.3%. For the mass of the mixture cellulase, hemicellulose and lignin degrading enzyme (the mass ratio of) is 5:2:1. 4. Add ethanol to the enzymatic ysis product obtained in step (3), soak and extract at a constant temperature for 0.5 to 1 hour to obtain a preliminary extract.

. Centrifuge the initial extract obtained in step (4), and use the supernatant. 6. Add n-hexane to the supernatant ed in step (5) to take the water phase liquid, then add nbutanol to the water phase liquid to obtain the n-butanol extract. 7. The n-butanol extract obtained in step (6) is concentrated under reduced pressure and dried to obtain a crude valerian root extract 8. The crude valerian root t is dissolved in a mixed c solvent to obtain a crude an root extract solution, water is then added, filtered and dried to obtain the valerian root extract.

The preparation method of the freeze-dried balm powder includes the following steps: 1. Fresh balm , balm tips and balm flower buds are used as the raw material. 2. Using an fine pulveriser the young , tips and buds of the beam are crushed to create an ultra-fine milk. 0.5～0.7kg of water (per kg) is added to the young balm leaves and is then pulverised to 2～3μm. 0.4~0.6kg of water (per kg) is added to the tip of the balm are crushed and pulverised to 4～6μm. 0.3～0.5kg of water (per kg) is added to the balm flower buds are also pulverised to 4～6μm. 3. The milk obtained is placed in a freeze dryer to create freeze-dried blocks. Put the balm leaf milk into the freeze dryer at a reduced temperature of -5℃ and at a cooling rate of 2～3℃/min, keeping it in for 15-20 minutes. Then reduce the pressure to 10kPa at the pressure reduction rate of 1～ 2kPa/Min. After 20-30 minutes of heat preservation, the pressure is increased to 100kPa, r increasing the temperature to 0℃ to obtain the freeze-dried product. Put the balm flower bud milk into the freeze dryer reducing the temperature to -4℃ at a cooling rate of 3～4℃/min, keeping it in for 10-12 minutes. Then reduce the pressure to 20kPa at the pressure reduction rate of 1～2kPa/Min. After holding for 20-25 minutes, increase the pressure reduction rate to 100kPa, further increasing the temperature to 0℃ to obtain the freeze-dried product. 4. Once the freeze-dried blocks are prepared, mixing is the next step to create the -dried balm powder.

Product integrity: A comparative study between the gel candy obtained during the ment and commercially available candies was conducted. The s are shown in Table 1 and Table 2. It was made clear that the candies in example 1-3 are clearly superior in texture and water tion index.

Table 1: Texture Analysis (Hardness unit: G) Embodiment 1 Embodiment 2 ment 3 Comparison 0h sample hardness 9768.4 9775.8 9774.8 6681.7 90℃ heat preservation 0.5h 8532.9 8622.3 8661.4 4034.6 hardness Hardness at 90℃ for 7733.8 7276.4 7371.5 3775.5 Degree of ss change between 0 12.47% 13.87% 11.42% 39.69% and 0.5h Degree of hardness change between 0 20.36% 26.35% 24.38% 43.56% and 1h Table 2: Discount Analysis (Unit: %) fuge time Embodiment 1 Embodiment 2 Embodiment 3 Comparison 0h 0.48 0.51 0.47 0.65 0.5h 0.52 0.53 0.54 0.71 1h 0.65 0.63 0.67 0.56 average 0.55 0.56 0.56 0.64 Calcium addition uniformity test method: Five samples of each embodiment and five samples from randomly selected brands already available were sampled for this experiment. The calcium content values in the five samples of each group were all tested, the results are shown in Table 3 below.

Table 3: ed Values of Calcium content in samples of each group (mg/100mg) Numbering 1 2 3 4 5 Embodiment 1 23 29 34 21 37 Embodiment 2 153 146 137 142 159 Embodiment 3 148 152 157 137 169 Comparison 162 143 163 154 157 The above are only preferred embodiments of the present invention is not intended to limit the present ion in any other forms. Anyone familiar with the profession may use the technical content disclosed above to change or modify equivalent changes. However any simple modifications or changes made to the above embodiments based on the technical essence of the present invention without ing from the content of the technical solution of the t invention still belong to the protection scope of the technical solution of the t invention.

WHAT WE

Claims

CLAIM IS

1. A calcium supplemented gel candy, characterized in that it comprises a shell and a fill wrapped in the soft capsule: The soft-gel capsule shell contains the following raw als in part: The shell contains the following raw materials in parts by weight: 153-217 parts of gelatin, 38-45 parts of purified water, 42-50 parts of glycerin, 35-42 parts of dextrose monohydrate, 39-42 parts of maltitol, 6-8 parts of caramel colour, 0.6-1.1 parts of ultra-fine titanium dioxide; The filling is ed of both active ingredients and auxiliary materials; The active ingredients include seaweed , valerian root extract, and balm freeze-dried powder; The auxiliary materials may be linseed oil, olive oil, cod liver oil, monoglyceride, fatty acid esters, diglyceride fatty acid esters, white granulated sugar and sucralose; The g should accurately ns the following raw materials in part: 120-140 parts of seaweed powder, 7-14 parts of valerian root extract, 5-12 parts of balm dried powder, 1 parts of linseed oil, 80-85 parts of olive oil, 2-3 parts of cod liver oil, 5-12 parts of monoglyceride fatty acid esters, 5-11 parts of diglycerin fatty acid esters, 0.3-0.8 parts of white granulated sugar, and 0.1-0.3 parts of sucralose.

2. A calcium-supplemented gel candy as mentioned in claim 1, where the el capsule shell contains the following raw als: 194.1 parts of gelatin, 43.7 parts of purified water, 45.2 parts of glycerin, 36.7 parts of dextrose drate, 41.5 parts of maltitol, 6.4 parts of caramel colour, 0.7 parts of ultra-fine titanium dioxide; The said filling contains the following raw materials in part: 123.7 parts of seaweed powder, 9.4 parts of valerian root extract, 6.4 parts of balm freeze-dried powder, 347 parts of linseed oil, 81.5 parts of olive oil, 2.4 parts of cod liver oil, monoglyceride fatty acid esters 11.8 parts, 10.2 parts of diglycerin fatty acid esters, 0.32 parts of white granulated sugar, and 0.16 parts of sucralose;

3. An alternative calcium-supplemented gel candy as mentioned in claim 1, where the soft-gel capsule shell contains the following raw materials: 203.5 parts of n, 39.4 parts of purified water, 48.2 parts of glycerin, 36.2 parts of se monohydrate, 40.8 parts of maltitol, 7.8 parts of caramel colour, 0.9 parts of ultra-fine titanium dioxide; The said filling contains the following raw materials in part: 128.4 parts of d powder, 10.7 parts of valerian root extract, 6.8 parts of balm freeze-dried powder, 348 parts of linseed oil, 84.3 parts of olive oil, 2.4 parts of cod liver oil, monoglyceride fatty acid esters 11.6 parts, 10.5 parts of diglycerin fatty acid esters, 0.32 parts of white granulated sugar, and 0.18 parts of sucralose;

4. A calcium-supplemented gel candy as mentioned in claim 1, where the soft-gel capsule shell contains the following raw materials: 173.1 parts of gelatin, 42.3 parts of purified water, 47.6 parts of glycerin, 36.7 parts of dextrose monohydrate, 40.5 parts of maltitol, 7.4 parts of l colour, 0.8 parts of ultra-fine um dioxide; The said filling contains the following raw als in part: 128.5 parts of seaweed , 11.2 parts of valerian root extract, 6.7 parts of balm freeze-dried powder, 357 parts of linseed oil, 84.2 parts of olive oil, 2.6 parts of cod liver oil, monoglyceride fatty acid esters 9.3 parts, 8.3 parts of erin fatty acid esters, 0.64 parts of white ated sugar, 0.21 parts of sucralose.

5. The calcium-supplemented gel candy as mentioned in claim 1, where the particles of the ultrafine titanium dioxide is 500-800 mesh.

6. The method for preparing the gel candy as mentioned any one of claims 1-5, is compromised of the following steps: 1) Preparing the gel liquid of soft gelatin: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and nization; After glycerin and ultra-fine titanium dioxide are mixed and homogenised a second suspension is obtained; After mixing the two suspensions, add purified water to further homogenise and refine; Following this add dextrose monohydrate, maltitol and gelatin, heating to 60-80℃, stir, degas, and obtain the capsule liquid; 2) Preparing the active nutrient g: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm freeze-dried powder; Stir and keep warm for 20-30min; Once it has cooled down to ≤45℃, add seaweed , stir for 15min and cool to ≤35℃; This is then homogenised, refined and degased to obtain the active nutrient filling; 3) Preparing the gel candy: The prepared soft capsule gel liquid and active nutrient filling are added to the soft capsule machine; The active nutrient filling are filled into the soft e shell, this is then encapsulated and dried; The calcium-supplemented gel candy is then prepared.

7. The method for ing calcium-supplemented gel candy mentioned claim 6, wherein the method for preparing the an root extract comprises the following steps: 1) The valerian root is first washed and air-dried, then cut, sheared and dehydrated to obtain a valerian root segment with a moisture content of no more than 10%; 2) Crush the dried valerian root and sieve to obtain a powder form, then adjust the water content of the an root powder; a extrusion treatment is then med to obtain a puffed powder; 3) The puffed product is crushed to create a puffed powder, add the appropriate amount of water to create a mixture; The temperature of the mixture is then adjusted to 35℃-45℃, and the pH value is adjusted to 3-4.5; Cellulase, hemicellulose and lignin degrading enzymes are then added to the mixture, they are then t to enzymatic hydrolysis to obtain enzymatic hydrolysis products; The total added amount of the cellulase, hemicellulose and lignin degrading enzyme is 0.2-0.3%; For the mass of the mixture cellulase, hemicellulose and lignin degrading enzyme (the mass ratio of) is 5:2:1; 4) Add ethanol to the enzymatic hydrolysis t obtained in step (3), soak and extract at a constant temperature for 0.5 to 1 hour to obtain a preliminary extract; 5) Centrifuge the initial extract obtained in step (4), and use the supernatant; 6) Add n-hexane to the supernatant obtained in step (5) to take the water phase liquid, then add n-butanol to the water phase liquid to obtain the n-butanol extract; 7) The n-butanol t obtained in step (6) is concentrated under reduced pressure and dried to obtain a crude valerian root extract; 8) The crude valerian root extract is dissolved in a mixed c solvent to obtain a crude valerian root extract on, water is then added, filtered and dried to obtain the valerian root extract.

8. The method for preparing balm freeze-dried powder is ed below: 1) Fresh balm leaves, balm tips and balm flower buds are used as the raw material; 2) Using an ultra-fine pulveriser the young leaves, tips and buds of the beam are crushed to create an ultra-fine milk. 0.5～0.7kg of water (per kg) is added to the young balm leaves and is then pulverised to 2～3μm. 0.4~0.6kg of water (per kg) is added to the tip of the balm are crushed and pulverised to 4～6μm. 0.3～0.5kg of water (per kg) is added to the balm flower buds are also pulverised to 4～6μm; 3) The milk obtained is placed in a freeze dryer to create freeze-dried blocks; Put the balm leaf milk into the freeze dryer at a reduced temperature of -5℃ and at a cooling rate of 2～3℃ /min, keeping it in for 15-20 minutes; Then reduce the re to 10kPa at the pressure reduction rate of 1～2kPa/Min; After 20-30 minutes of heat preservation, the pressure is increased to 100kPa, r increasing the temperature to 0℃ to obtain the freeze-dried product; Put the balm flower bud milk into the freeze dryer ng the temperature to -4℃ at a cooling rate of 3～4℃/min, keeping it in for 10-12 s; Then reduce the pressure to 20kPa at the pressure reduction rate of 1～ 2kPa/Min; After holding for 20-25 minutes, increase the pressure reduction rate to 100kPa, r increasing the temperature to 0℃ to obtain the freeze-dried product; 4) Once the freeze-dried blocks are prepared, mixing is the next step to create the freeze-dried balm powder.