TW201406409A - Chewable soft capsule skin and chewable soft capsule - Google Patents
Chewable soft capsule skin and chewable soft capsule Download PDFInfo
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本發明屬於食品學或製劑學領域,涉及一種咀嚼型軟膠囊皮和咀嚼型軟膠囊。本發明還涉及一種夾心凝膠軟糖,以及所述咀嚼型軟膠囊或夾心凝膠軟糖的製備方法。 The invention belongs to the field of food science or preparation, and relates to a chewable soft capsule skin and a chewable soft capsule. The present invention also relates to a sandwich gelatin, and a method of preparing the chewable soft capsule or the sandwich gelatin.
相對於食品或製劑行業中的只能吞服的普通軟膠囊,可咀嚼軟膠囊(咀嚼型軟膠囊)改善了膠囊殼的咀嚼性,使之可以在口中咬破咀嚼食用,同時又克服了普通軟膠囊內容物的不良口感。 Compared with the ordinary soft capsules which can only be swallowed in the food or preparation industry, the chewable soft capsules (chewing soft capsules) improve the chewiness of the capsule shell, so that it can be chewed and eaten in the mouth while overcoming the ordinary The bad taste of the soft capsule contents.
目前,已經有關於可咀嚼軟膠囊及其製造方法的報導。例如:公開號為CN 101590027 A的中國專利申請中公開了一種咀嚼軟膠囊及其製備方法,通過在軟膠囊膠皮外結晶出甜味劑層,使得服用時口腔感受到的甜味劑層掩蓋膠皮本身的原料氣味;美國專利申請US 20050136104公開了一種咀嚼性軟膠囊,通過保持較高的水分含量使得膠囊具有一定的柔軟度,其中膠皮含水量達到27%;中國專利ZL 200480021784.0中公開了一種咀嚼性膠囊及其製造方法,通過在皮膜表面結晶露出一部分結晶析出劑來增加食用時的清涼感和降低軟膠囊之間的黏附。此外,市場上還有一些軟膠囊產品通過增加增塑劑的比例來使膠囊外殼更柔軟。 At present, there have been reports on chewable soft capsules and methods for their manufacture. For example, a Chinese patent application with the publication number of CN 101590027 A discloses a chewing soft capsule and a preparation method thereof, which are obtained by crystallizing a sweetener layer outside the soft capsule rubber, so that the sweetener layer which is felt by the oral cavity is masked by the rubber when taken. The raw material odor of the present invention; US Patent Application No. 20050136104 discloses a chewable soft capsule which has a certain softness by maintaining a high moisture content, wherein the rubber has a moisture content of 27%; a chewing is disclosed in Chinese Patent ZL 200480021784.0 The capsule and the method for producing the same have a cooling sensation at the time of eating and a decrease in adhesion between the soft capsules by crystallizing a part of the crystallization agent on the surface of the film. In addition, there are some soft capsule products on the market that make the capsule shell softer by increasing the proportion of plasticizer.
但是,上述軟膠囊的現有技術在解決了一些問題的同時還存在諸多需要改進完善的方面:(1)膠囊外殼的咀嚼性並不理想,並且穩定性較差。通過增加增塑劑或保持較高 的水分含量如美國專利申請US 20050136104雖然可以改善膠皮柔軟度和咀嚼性,但同時也會導致軟膠囊因相互擠壓而變形或黏結,從而影響產品的貨架期;(2)普通軟膠囊在破裂後不具有咀嚼性,而且為避免液狀親水性物質與膠皮發生反應,內容物多為液狀或混懸的油相或填充了藥物,藥物的不良氣味和油脂油膩的口感不容易被吞咽。 However, the prior art of the above soft capsules has many problems that need to be improved while solving some problems: (1) The chewability of the capsule shell is not ideal, and the stability is poor. By adding plasticizer or keeping it high The moisture content of the US Patent Application US 20050136104 can improve the softness and chewiness of the rubber, but it also causes the soft capsule to deform or stick due to mutual extrusion, thereby affecting the shelf life of the product; (2) the ordinary soft capsule is cracked. It is not chewable afterwards, and in order to avoid the reaction of the liquid hydrophilic substance with the rubber, the contents are mostly liquid or suspended oil phase or filled with drugs, and the bad odor of the drug and the greasy taste of the oil are not easily swallowed.
夾心凝膠軟糖是一種消費者普遍喜歡的產品形式。現有的夾心凝膠軟糖(夾心型凝膠糖果)的生產工藝是(如圖1所示):(1)將明膠加水溶脹後加熱化膠成明膠溶液並維持60℃-65℃保溫備用;(2)白砂糖、葡萄糖漿、水等物質加熱溶解後熬煮達到一定糖度後與明膠溶液混合調配(調酸、色、香),然後進行澆注,同時灌注內含物。 Sandwich gelatin is a form of product that consumers generally like. The production process of the existing sandwich gelatin (sandwich gel candy) is (as shown in FIG. 1): (1) the gelatin is swollen with water and then heated to form a gelatin solution and maintained at 60 ° C -65 ° C for standby; (2) White granulated sugar, glucose syrup, water and other substances are heated and dissolved, then boiled to a certain degree of sugar and then mixed with gelatin solution (adjusted acid, color, fragrance), and then poured, while infused with the contents.
但是現有生產技術工藝複雜,並且在這個過程中,糖體外殼需要形成能夠均勻包裹內含物的厚度,以及糖體澆注溫度決定並限制了內含物的物料性質和夾心含量的比例,否則就會出現爆漿、偏心、漏心等系列問題,因此通常內含物為親水性物質,產品的夾心含量只有8-15%。需要夾心軟糖外殼的厚度往往大於遠大於2 mm,因此也制約了產品的口感。此外,設備、工藝條件對內含物體系的限定也只能通過調整香精而改變口味使得夾心產品缺乏新意。 However, the existing production technology is complicated, and in this process, the saccharide shell needs to form a thickness capable of uniformly wrapping the contents, and the saccharide casting temperature determines and limits the ratio of the material properties and the content of the inclusions, otherwise There will be a series of problems such as pulping, eccentricity, and leakage. Therefore, the inclusions are usually hydrophilic substances, and the content of the product is only 8-15%. The thickness of the shell of the sandwich jelly is often greater than 2 mm, which also limits the taste of the product. In addition, the limitations of the equipment and process conditions on the inclusion system can only be changed by adjusting the flavor to make the sandwich product lack of new ideas.
發明人經過創造性的勞動和大量的試驗,得到了一種新配方的軟膠囊皮,並且驚奇地發現,該軟膠囊皮的咀嚼性和口感良好,並且穩定性出色。本發明人還驚奇地發現,該軟膠囊皮適於含有藥物
或食品成分的液體、流體、半固體或醬狀體作為內含物,特別是適於半固體或醬狀體的內含物。由此提供了下述發明:本發明的一個方面涉及一種咀嚼型軟膠囊皮,包含:
根據本發明的咀嚼型軟膠囊皮,其包含:
根據本發明的咀嚼型軟膠囊皮,其厚度為0.3-1.2 mm;優選地,為0.4-1.0 mm;更優選地,為0.6-0.8 mm(例如0.6、0.65、0.7、0.75、 或0.8mm)。 The chewable soft capsule skin according to the present invention has a thickness of 0.3 to 1.2 mm; preferably, 0.4 to 1.0 mm; more preferably, 0.6 to 0.8 mm (for example, 0.6, 0.65, 0.7, 0.75, Or 0.8mm).
不拘於理論的束縛,如果軟膠囊皮的厚度小於0.3 mm,則存在容易擠壓變形甚至產生內容物漏出的可能性。而如果大於1.2 mm,則其咀嚼性變差,並且厚度越大,越是存在難以咀嚼的傾向。此外,無論厚度大於1.2 mm還是小於0.3 mm都會影響食用時的良好口感。 Without being bound by theory, if the thickness of the soft capsule skin is less than 0.3 mm, there is a possibility that it is easily deformed by extrusion or even leakage of contents. On the other hand, if it is larger than 1.2 mm, the chewiness is deteriorated, and the larger the thickness, the more difficult it is to chew. In addition, regardless of the thickness of more than 1.2 mm or less than 0.3 mm, it will affect the good taste when eating.
根據本發明的咀嚼型軟膠囊皮,其特徵在於如下的(1)至(4)項中的任意一項或多項:(1)所述明膠來自於牛骨、豬皮、魚皮的明膠中的一種或兩種;(2)所述明膠的凝膠強度為80-250 Bloom;優選100-220 Bloom;更優選100-200 Bloom;(3)所述的水分保持劑為甘油;可選地,還包括山梨糖醇、聚葡萄糖、麥芽糖醇中的一種或多種;以及(4)所述的增稠劑為澱粉(優選變性澱粉,並且更優選為酯化澱粉,例如馬鈴薯醋酸酯化澱粉);可選地,還包括果膠、結冷膠、瓊脂、黃原膠、普魯蘭多醣、卡拉膠、瓜爾膠、刺槐豆膠、海藻酸鈉和羅望子多醣膠中的一種或多種。 The chewable soft capsule skin according to the present invention is characterized by any one or more of the following items (1) to (4): (1) the gelatin is derived from gelatin of bovine bone, pig skin, and fish skin. (2) the gelatin has a gel strength of 80-250 Bloom; preferably 100-220 Bloom; more preferably 100-200 Bloom; (3) the moisture retaining agent is glycerin; And further comprising one or more of sorbitol, polydextrose, and maltitol; and (4) the thickener is starch (preferably modified starch, and more preferably esterified starch, such as potato acetate starch) Optionally, one or more of pectin, gellan gum, agar, xanthan gum, pullulan, carrageenan, guar gum, locust bean gum, sodium alginate and tamarind polysaccharide gum are also included.
根據本發明的咀嚼型軟膠囊皮,其還包含:
根據本發明的咀嚼型軟膠囊皮,其中,所述甜味劑選自白砂糖、葡萄糖漿、三氯蔗糖、海藻糖、阿斯巴甜、和糖醇中的一種或多種;具體地,所述糖醇選自木糖醇、麥芽糖醇、赤蘚糖醇、山梨糖醇、和異麥芽酮糖醇中的一種或多種。 a chewing type soft capsule skin according to the present invention, wherein the sweetener is selected from one or more of white sugar, glucose syrup, sucralose, trehalose, aspartame, and sugar alcohol; specifically, The sugar alcohol is selected from one or more of xylitol, maltitol, erythritol, sorbitol, and isomalt.
本發明的另一個方面涉及一種咀嚼型軟膠囊,其包含內含物和 包裹在內含物外部的本發明的咀嚼型軟膠囊皮。 Another aspect of the invention relates to a chewing soft capsule comprising an inclusion and The chewable soft capsule skin of the present invention wrapped around the contents.
根據本發明的咀嚼型軟膠囊,其中,所述內含物為食品或藥物;具體地,為適於製成膠囊形式的食品或藥物。 A chewing soft capsule according to the present invention, wherein the inclusion is a food or a drug; specifically, a food or a drug suitable for being in the form of a capsule.
所述軟膠囊的外徑可以是本領域常見的外徑。 The outer diameter of the soft capsule can be an outer diameter that is common in the art.
本發明的再一方面涉及一種夾心凝膠軟糖,其包含內含物和包裹在內含物外部的糖體外殼,其中,所述糖體外殼為本發明的咀嚼型軟膠囊皮。 A further aspect of the invention relates to a sandwich gelatin comprising an inclusion and a saccharide shell encased outside the inclusion, wherein the saccharide shell is a chewing soft capsule of the invention.
根據本發明的夾心凝膠軟糖,其特徵在於如下的(1)至(5)項中的任意一項或多項:(1)所述內含物為半固體或醬狀體;(2)所述內含物在夾心凝膠軟糖中的含量為15%-85%、20%-85%、25%-85%、30%-85%、35%-85%、40%-85%、45%-85%、50%-80%、55%-85%、55%-80%、60%-85%、60%-80%、15%-65%、20%-65%、25%-65%、30%-65%、35%-65%、40%-65%、45%-65%、或55%-65%(例如55%、60%、或65%);(3)所述內含物含有營養物質,所述營養物質選自國家法規允許在糖果中添加的維生素、礦物質、胺基酸、蛋白質、脂肪酸、新資源食品原料、動物提取物、和植物提取物中的一種或多種;(4)所述夾心凝膠軟糖乾燥失重20%;以及(5)所述夾心凝膠軟糖還原糖含量以葡萄糖計10%。 The sandwich gelatin according to the present invention is characterized by any one or more of the following items (1) to (5): (1) the inclusion is a semi-solid or a sauce; (2) The content of the inclusions in the sandwich gelatin is 15%-85%, 20%-85%, 25%-85%, 30%-85%, 35%-85%, 40%-85%. 45%-85%, 50%-80%, 55%-85%, 55%-80%, 60%-85%, 60%-80%, 15%-65%, 20%-65%, 25 %-65%, 30%-65%, 35%-65%, 40%-65%, 45%-65%, or 55%-65% (eg 55%, 60%, or 65%); (3 The inclusions contain nutrients selected from vitamins, minerals, amino acids, proteins, fatty acids, new resource food materials, animal extracts, and plant extracts that are permitted by national regulations to be added to the candy. One or more of the following; (4) the sandwich gel soft candy drying weight loss 20%; and (5) said sandwich gelatin soft sugar reducing sugar content in terms of glucose 10%.
上述(3)中,所述維生素包括,但不限於:維生素C、B族維生素、生物素、維生素A、維生素D、維生素E等。 In the above (3), the vitamin includes, but is not limited to, vitamin C, B vitamins, biotin, vitamin A, vitamin D, vitamin E, and the like.
所述礦物質包括常量和微量元素,例如鈣、磷、鉀、鎂、鐵、鋅等。 The minerals include macro and trace elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, and the like.
所述新資源食品原料例如乳礦物鹽、葉黃素酯、魚油及其提取物、菊粉、低聚果糖、DHA藻油等。 The new resource food material such as milk mineral salt, lutein ester, fish oil and its extract, inulin, oligofructose, DHA algae oil and the like.
所述植物提取物可以是藍莓提取物、蔓越莓提取物、櫻桃李提取物、針葉櫻桃提取物等。 The plant extract may be a blueberry extract, a cranberry extract, a cherry plum extract, a conifer cherry extract, or the like.
所述動物提取物可以是膠原蛋白、牛初乳等。 The animal extract may be collagen, bovine colostrum or the like.
另外,除上述各成分以外,可選地,本發明的夾心凝膠軟糖還可以含有著色劑、調味劑、乳化劑、或食用香精香料等食品添加劑。 Further, in addition to the above components, the center-filled gelatin jelly of the present invention may further contain a food additive such as a coloring agent, a flavoring agent, an emulsifier, or a flavoring agent.
本發明的夾心凝膠軟糖的內含物的含量顯著高於已有的夾心凝膠軟糖,並且咀嚼性和口感良好,而且不易產生爆漿、偏心、漏心等問題。另外,糖體外殼(軟膠囊皮)的厚度也大為降低。 The content of the content of the sandwich gelatin of the present invention is remarkably higher than that of the existing sandwich gelatin, and the chewiness and the mouthfeel are good, and problems such as blasting, eccentricity, and leakage are less likely to occur. In addition, the thickness of the saccharide shell (soft capsule skin) is also greatly reduced.
本發明的再一方面涉及本發明的咀嚼型軟膠囊或者夾心凝膠軟糖的製備方法(如圖2所示),包括下述步驟:1)化膠:將水加入到化膠罐中,待溫度上升到70℃-80℃時加入明膠、水分保持劑,攪拌直至明膠完全溶解,得到透明溶液A;2)熬糖:將任選的甜味劑、任選的水分保持劑、增稠劑加水溶解後加熱熬煮到固形物達到70-80 Brix(例如75-80 Brix)時停止加熱得到物質B;3)調配:將透明溶液A和物質B混合,攪拌均勻後進行真空脫氣,得到混合膠液,並且混合膠液的溫度 為55℃-65℃;4)使步驟3)中得到的混合膠液流入膠盒,然後從膠盒中流出到膠盒下方的膠皮輪上,調節形成厚度均勻的膠皮;5)灌注、成型:將配製好的內含物灌注到步驟4)所得的膠皮內壓制成型,得到咀嚼型軟膠囊產品或夾心凝膠軟糖;以及6)乾燥:將步驟5)所得產品置於轉籠中定型,然後在20℃-30℃並且相對濕度15%-40%的條件下乾燥,直到水分20%。具體地,可以在密閉或非密閉的乾燥間內或者使用迴圈風除濕系統進行乾燥。 A further aspect of the present invention relates to a method for preparing a chewing soft capsule or a sandwich gelatin soft candy of the present invention (as shown in FIG. 2), comprising the steps of: 1) chemicalizing: adding water to a chemicalizing tank, Add gelatin and moisture retaining agent when the temperature rises to 70 °C-80 °C, stir until gelatin is completely dissolved to obtain clear solution A; 2) sucrose: optional sweetener, optional moisture retaining agent, thickening The solution is dissolved in water, heated and boiled until the solid content reaches 70-80 Brix (for example, 75-80 Brix), and the heating is stopped to obtain the substance B; 3) Preparation: the transparent solution A and the substance B are mixed, stirred uniformly, and then vacuum degassed. The mixed glue is obtained, and the temperature of the mixed glue is 55 ° C - 65 ° C; 4) the mixed glue obtained in the step 3) is flowed into the plastic box, and then flows out from the plastic box to the rubber wheel under the plastic box, and is adjusted. Forming a rubber having a uniform thickness; 5) pouring and molding: injecting the prepared contents into the rubber obtained in the step 4) to form a chewable soft capsule product or a sandwich gelatin; and 6) drying: Step 5) The product obtained is placed in a rotating cage and then set at 20 ° C to 30 ° C. And a relative humidity of 15% -40% of dried until the moisture 20%. Specifically, the drying can be carried out in a closed or non-closed drying chamber or using a loop wind dehumidification system.
其中,根據步驟1)至4)可以製得本發明的咀嚼型軟膠囊皮或夾心軟糖外殼。 Among them, the chewable soft capsule skin or the center-filled fondant shell of the present invention can be obtained according to steps 1) to 4).
根據本發明的製備方法,其特徵在於如下的(1)至(3)項中的任意一項或者多項:(1)步驟1)中,得到的透明溶液A在60℃-65℃(例如60℃)保溫備用;(2)步驟2)中,得到的物質B在80℃-90℃保溫備用;以及(3)步驟3)中,將得到的混合膠液靜置1-3小時。 The preparation method according to the present invention is characterized by any one or more of the following items (1) to (3): (1) In the step 1), the transparent solution A obtained is at 60 ° C to 65 ° C (for example, 60). °C) heat preservation standby; (2) in step 2), the obtained substance B is kept at 80 ° C - 90 ° C for standby; and (3) step 3), the obtained mixed glue is allowed to stand for 1-3 hours.
根據本發明的製備夾心凝膠軟糖的方法,其中,步驟2)中,可以提供糖度計測得固形物達到70-80 Brix。 A method of preparing a center-filled gelatin soft candy according to the present invention, wherein, in the step 2), a hydrometer can be provided to measure a solid content of 70-80 Brix.
製備方法中的水分保持劑、增稠劑、甜味劑等的選擇可以參照前文關於本發明的夾心凝膠軟糖中的描述。其中 水為達到國家飲用標準的水。 The selection of the moisture retaining agent, the thickener, the sweetener and the like in the preparation method can be referred to the description of the sandwich gelatin according to the present invention. among them Water is water that meets national drinking standards.
在本發明的一個實施方案中,步驟1)中的水分保持劑為甘油,步驟2)中的水分保持劑為山梨糖醇。 In one embodiment of the invention, the moisture retaining agent in step 1) is glycerin and the moisture retaining agent in step 2) is sorbitol.
本領域技術人員知曉,山梨糖醇還具有甜味劑的作用,在本發明中,山梨糖醇單獨可以作為水分保持劑或甜味劑,也可以同時作為水分保持劑和甜味劑。這些都在本發明的保護範圍之內。 It is known to those skilled in the art that sorbitol also functions as a sweetener. In the present invention, sorbitol can be used alone as a moisture retaining agent or a sweetener, or as both a moisture retaining agent and a sweetener. These are all within the scope of the invention.
本發明中,所述半固體或醬狀體(醬體)內含物可以使用本領域的方法製備,也可以採用下面的步驟:(1)將甜味劑、酸味劑、水溶性營養成分加水溶解(可選地,加熱使其完全溶化),然後加入表面活性劑及可選的水溶性香精和/或天然色素;(2)將脂溶性營養成分加入到油脂中,攪拌並加入乳化劑、增稠劑使其混合均勻,如所選香精為油溶性則需加入到本步驟中;以及(3)將前兩步所得物質經均質乳化設備(例如膠體磨等)製成均一的半流體或醬體後冷卻到室溫備用即可。 In the present invention, the semi-solid or sauce (sauce) inclusions may be prepared by methods in the art, or the following steps may be employed: (1) adding sweeteners, sour agents, water-soluble nutrients to water Dissolve (optionally, heat to completely dissolve), then add surfactant and optional water-soluble flavor and/or natural pigment; (2) add fat-soluble nutrients to the oil, stir and add emulsifier, The thickener is uniformly mixed, and if the selected flavor is oil-soluble, it needs to be added to the step; and (3) the material obtained in the first two steps is uniformly homogenized by a homogenizing emulsification device (for example, a colloid mill or the like). After the sauce is cooled to room temperature, it can be used.
在本發明中,術語“咀嚼性”具有在食品或製劑行業中的常規含義,即所述夾心凝膠軟糖是能夠通過咀嚼而破碎並且容易吞咽。 In the present invention, the term "chewiness" has the conventional meaning in the food or preparation industry that the sandwich gelatin is capable of being broken by chewing and being easily swallowed.
術語“半固體”在食品或製劑行業中具有常規含義,是指在室溫下性狀介於固體和流體之間黏稠的流體物質。 The term "semi-solid" has its ordinary meaning in the food or formulation industry and refers to a fluid substance that is viscous between a solid and a fluid at room temperature.
術語“醬狀體(或醬體)”在食品或製劑行業中具有常規含義,是指在室溫下具有一定流動性和黏性的膏狀物質。例 如,果醬、黃油等。 The term "sauce (or sauce)" has a conventional meaning in the food or preparation industry and refers to a paste-like substance having a certain fluidity and viscosity at room temperature. example For example, jam, butter, etc.
本發明的軟膠囊皮的咀嚼性和穩定性良好,並且不容易出現偏心、漏心等問題(特別是在高含量的內含物的情況下),實現了口感和柔韌性的統一。此外,本發明在新的軟膠囊皮的技術基礎上,將夾心物(內含物)改進為完全區別於糖體外殼物性的醬體,使得產品內外之間不僅口感上具有層次,而且灌注夾心含量提高,不容易出現偏心、漏心問題,更易於糖體的穩定。 The soft capsule skin of the present invention is excellent in chewability and stability, and is less prone to problems such as eccentricity, leakage, and the like (especially in the case of a high content of inclusions), achieving uniformity of mouthfeel and flexibility. In addition, based on the technology of the new soft capsule skin, the present invention improves the sandwich (inclusion) into a sauce body which is completely different from the physical properties of the saccharide shell, so that not only the taste is layered inside and outside the product, but also the filling sandwich. The content is increased, and it is not easy to have problems of eccentricity and leakage, and it is easier to stabilize the saccharide.
下面將結合實施例對本發明的實施方案進行詳細描述,但是本領域技術人員將會理解,下列實施例僅用於說明本發明,而不應視為限定本發明的範圍。實施例中未註明具體技術或條件者,按照本領域內的文獻所描述的技術或條件或者按照產品說明書進行。所用試劑或儀器未註明生產廠商者,均為可以通過市購獲得的常規產品。 The embodiments of the present invention will be described in detail below with reference to the accompanying drawings, however, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention. Where specific techniques or conditions are not indicated in the examples, they are carried out according to the techniques or conditions described in the literature in the art or in accordance with the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are conventional products that can be obtained commercially.
1)將36 kg 180 Bloom的豬皮明膠、28 kg甘油加36 kg水後加熱化膠成明膠溶液並維持60℃保溫備用;2)將白砂糖15 kg、山梨糖醇液30 kg、變性澱粉16 kg加水32 kg溶解後加熱熬煮到以糖度計測得固形物為76 Brix的糖液時停止加熱並在80℃-90℃保溫 備用;3)將1)所得明膠溶液與2)所得糖液混合均勻後真空脫氣,得到混合膠液,在55℃-65℃保溫,同時靜置1-3小時備用;以及4)使步驟3)中所得混合膠液經膠管流入膠盒,然後從膠盒中流出到膠盒下方的膠皮輪上,調節形成工藝設定的厚度均勻的膠皮。 1) 36 kg 180 Bloom pig skin gelatin, 28 kg glycerol plus 36 kg water, heat gelatinized into gelatin solution and maintained at 60 ° C for future use; 2) 15 kg white sugar, 30 kg sorbitol solution, modified starch After 16 kg of water and 32 kg of water are dissolved, the mixture is heated and boiled until the solid content of the 76 Brix sugar solution is measured by a sugar meter. The heating is stopped and the temperature is maintained at 80 ° C - 90 ° C. 3) The 1) gelatin solution is mixed with 2) the obtained sugar liquid and then degassed under vacuum to obtain a mixed glue liquid, which is kept at 55 ° C - 65 ° C while standing for 1-3 hours for standby; and 4) making the step 3) The mixed glue obtained in the glue flows into the plastic box through the rubber tube, and then flows out from the plastic box to the rubber wheel under the plastic box to adjust the rubber layer with uniform thickness set by the process.
1)將白砂糖18 kg、檸檬酸1.2 kg、三氯蔗糖0.02 kg、藍莓提取物0.5 kg加水分散至完全溶解溶解,然後加入藍莓香精攪拌均勻;2)將脂溶性維生素A 10 g、0.05 g VD3加入到57 kg玉米油中,攪拌並加入變性澱粉2.5 kg使其混合均勻;3)將前兩步所得物質經均質乳化設備(例如膠體磨等)製成均一的半流體或醬體後冷卻到室溫備用;4)將上述3)所述配製好的半流體或醬體內容物灌注到實施例1製備的膠皮中,將膠皮調整到工藝要求的厚度0.9 mm以及內容物質量占比為60%後壓制成型、乾燥即可。 1) Disperse white sugar 18 kg, citric acid 1.2 kg, sucralose 0.02 kg, blueberry extract 0.5 kg with water until completely dissolved and dissolved, then add blueberry flavor and stir evenly; 2) add fat-soluble vitamin A 10 g, 0.05 g VD3 is added to 57 kg of corn oil, stirred and added with 2.5 kg of modified starch to make it evenly mixed; 3) The material obtained in the first two steps is homogenized by emulsification equipment (such as colloid mill, etc.) to make a uniform semi-fluid or sauce and then cooled. 4 to the room temperature; 4) The prepared semi-fluid or sauce content of the above 3) was poured into the rubber prepared in Example 1, and the rubber was adjusted to a process thickness of 0.9 mm and the content quality ratio was After 60%, it can be press molded and dried.
1)將白砂糖18 kg、檸檬酸1.2 kg、三氯蔗糖0.02 kg、藍莓提取物0.5 kg加水分散至完全溶解,然後加入藍莓香精攪拌均勻; 2)將脂溶性新資源食品葉黃素酯0.1 kg加入到57 kg玉米油中,攪拌並加入變性澱粉2.5 kg使其混合均勻;3)將前兩步所得物質經均質乳化設備(例如膠體磨等)製成均一的半流體或醬體後冷卻到室溫備用;4)將上述3)所述配製好的半流體或醬體內容物灌注到實施例1製備的膠皮中,將膠皮調整到工藝要求的厚度0.8 mm以及內容物質量占比為65%後壓制成型、乾燥即可。 1) Disperse white sugar 18 kg, citric acid 1.2 kg, sucralose 0.02 kg, blueberry extract 0.5 kg with water until completely dissolved, then add blueberry essence and stir evenly; 2) Add 0.1 kg of fat-soluble new resource food lutein ester to 57 kg of corn oil, stir and add 2.5 kg of modified starch to make it evenly mixed; 3) Pass the materials obtained in the first two steps through homogenizing emulsification equipment (such as colloid mill Or) to make a uniform semi-fluid or sauce and then cool to room temperature for use; 4) inject the prepared semi-fluid or sauce content of the above 3) into the rubber prepared in Example 1, and adjust the rubber to The process requires a thickness of 0.8 mm and a content of 65% by mass, and then press molding and drying.
對於上述所得軟膠囊樣品進行感官評定試驗。感官評定試驗是請20名評定員品嚐評定各種樣品,按照下面表1的評價標準,通過評分法對軟膠囊殼的咀嚼感、內容物的不快感及總體服用感三個專案進行評價。 The sensory evaluation test was performed on the soft capsule samples obtained above. In the sensory evaluation test, 20 assessors were asked to taste and evaluate various samples. According to the evaluation criteria of Table 1 below, the three methods of the chewing sensation of the soft capsule shell, the unpleasant feeling of the contents, and the overall feeling of taking were evaluated by the scoring method.
感官評定試驗的結果以20位評定員對各樣品評價的平均值列於表2,其中比較樣品1(內容物含維生素A、D)和比較樣品2(內容物含葉黃素)為市售同類軟膠囊樣品。 The results of the sensory evaluation test are shown in Table 2 as the average of the evaluations of each sample by 20 assessors, wherein Comparative Sample 1 (content containing vitamin A, D) and Comparative Sample 2 (content containing lutein) are commercially available. Similar soft capsule samples.
現有技術的比較樣品1和比較樣品2內容物為混懸液,咀嚼時快速擴散於口腔中的油膩感和原料本身的不良氣味 使得內容物不快感增強,總體服用感評價很差,而實施例2和3製備的樣品在三個評定專案中均得到良好的結果。 The contents of Comparative Sample 1 and Comparative Sample 2 of the prior art are suspensions, the greasy sensation rapidly diffused in the oral cavity during chewing, and the bad odor of the raw material itself. The content unpleasantness was enhanced, and the overall feeling of ingestion was poorly evaluated, while the samples prepared in Examples 2 and 3 gave good results in all three evaluation projects.
本實施例的高夾心含量的夾心凝膠軟糖內含物選用含有DHA和藍莓花青素作為營養成分的乳化醬體。 The high-sand content sandwich gelatin inclusion content of the present embodiment is an emulsified sauce containing DHA and blueberry anthocyanin as nutrients.
將30 kg飲用水加入到化膠罐中,溫度上升到70℃-80℃時加入凝膠強度為180 Bloom的牛骨明膠20 kg、100 Bloom的豬皮明膠12 kg,甘油20 kg,攪拌使明膠完全溶解得到透明溶液A;另將木糖醇20 kg,山梨糖醇液30 kg、果膠0.2 kg、變性澱粉15 kg加水溶解後加熱熬煮到糖度計測得固形物達到75 Brix時得到物質B;將透明溶液A與物質B混合均勻後進行真空脫氣,保持溫度為55℃-65℃;將上述醬體內含物投入料斗,調節糖體外殼厚度為1.0 mm及內含物灌注量為55%,達到設定要求後進行灌注成型、乾燥後拋光、包裝即得。製備過程未發現偏心、漏心等現象。 Add 30 kg of drinking water to the chemical tank. When the temperature rises to 70 °C-80 °C, add 20 kg of beef bone gel with a gel strength of 180 Bloom, 12 kg of pig skin gelatin of 100 Bloom, 20 kg of glycerin, stir. The gelatin is completely dissolved to obtain a transparent solution A; another 20 kg of xylitol, 30 kg of sorbitol solution, 0.2 kg of pectin, 15 kg of modified starch and water are dissolved, and then heated and boiled to obtain a substance when the solid content reaches 75 Brix. B; the transparent solution A and the substance B are uniformly mixed, and then vacuum degassed, and the temperature is maintained at 55 ° C - 65 ° C; the contents of the above sauce are put into a hopper to adjust the thickness of the saccharide shell to 1.0 mm and the content of the contents is 55%, after the setting requirements are met, the molding is carried out, dried, polished, and packaged. No eccentricity or leakage was observed during the preparation process.
其中,醬體內含物的製備如下: Among them, the preparation of the contents of the sauce is as follows:
將白砂糖16 kg、維生素C 2 kg、藍莓提取物0.5 kg、三氯蔗糖0.03 kg加水分散至完全溶解,然後加入藍莓香精攪拌均勻;將脂溶性維生素E 0.1 kg加入到57 kg魚油中,攪拌並加入變性澱粉1.8 kg使其混合均勻;將前兩步所得物質經均質乳化設備(例如膠體磨等)製成均一的醬體後冷卻到室溫即為醬體內含物。 Dissolve white sugar 16 kg, vitamin C 2 kg, blueberry extract 0.5 kg, sucralose 0.03 kg with water until completely dissolved, then add blueberry flavor and mix well; add fat-soluble vitamin E 0.1 kg to 57 kg fish oil, stir And add 1.8 kg of modified starch to make it evenly mixed; the materials obtained in the first two steps are made into a uniform sauce by homogenizing emulsification equipment (such as colloid mill, etc.) and then cooled to room temperature to be the contents of the sauce.
本實施例的高夾心含量的夾心凝膠軟糖選用含有B族 維生素作為營養成分的半固體內含物。 The high-sand content sandwich gelatin of this embodiment is selected to contain B group Vitamins as a semi-solid inclusion of nutrients.
將30 kg飲用水加入到化膠罐中,溫度上升到70℃-80℃時加入凝膠強度為150 Bloom的豬皮明膠24 kg、100 Bloom的魚皮明膠10 kg,甘油25 kg,攪拌使明膠完全溶解得到透明溶液A;另將海藻糖25 kg,山梨糖醇液20 kg、瓊脂0.3 kg、變性澱粉18 kg加水溶解後加熱熬煮到糖度計測得固形物達到74 Brix時得到物質B;將透明溶液A與物質B混合均勻後進行真空脫氣,保持溫度為55℃-58℃;將上述半固體內含物投入料斗,調節糖體外殼厚度為0.8 mm及內含物灌注量為58%,達到設定要求後進行灌注成型、乾燥後拋光、包裝即得。製備過程未發現偏心、漏心等現象。 Add 30 kg of drinking water to the chemical tank. When the temperature rises to 70 °C-80 °C, add 24 kg of pig skin gelatin with a gel strength of 150 Bloom, 10 kg of fish skin gelatin of 100 Bloom, 25 kg of glycerin, stir. The gelatin is completely dissolved to obtain a transparent solution A; another 25 kg of trehalose, 20 kg of sorbitol solution, 0.3 kg of agar, and 18 kg of modified starch are dissolved in water, and then heated and boiled until the solid content reaches 74 Brix to obtain substance B; The transparent solution A and the substance B are uniformly mixed, and then vacuum degassed, and the temperature is maintained at 55 ° C - 58 ° C; the semi-solid content is put into the hopper to adjust the thickness of the saccharide shell to 0.8 mm and the content of the inclusion is 58. %, after the setting requirements are met, the infusion molding, drying, polishing, and packaging are obtained. No eccentricity or leakage was observed during the preparation process.
其中,半固體內含物的製備如下: Among them, the preparation of semi-solid inclusions is as follows:
將葡萄糖漿20 kg、B族維生素混合物0.2 kg、檸檬酸1.0 kg、三氯蔗糖0.02 kg加水分散至完全溶解,然後加入甜橙香精攪拌均勻;將脂溶性葉黃素酯0.1 kg加入到60 kg植物油中,攪拌並加入變性澱粉2.5 kg使其混合均勻;將前兩步所得物質經均質乳化設備(例如膠體磨等)製成均一的半固體後冷卻到室溫即為內含物。 Dissolve 20 kg of glucose syrup, 0.2 kg of B vitamins, 1.0 kg of citric acid, 0.02 kg of sucralose with water until completely dissolved, then add the sweet orange flavor and stir evenly; add 0.1 kg of fat-soluble lutein ester to 60 kg. In the vegetable oil, stir and add 2.5 kg of the modified starch to make it evenly mixed; the material obtained in the first two steps is made into a uniform semi-solid by a homogenizing emulsification device (for example, a colloid mill or the like), and then cooled to room temperature to be an inclusion.
本發明的高夾心含量的夾心凝膠軟糖內含物選用含有膳食纖維作為營養成分的半固體。 The high-sand content sandwich gelatin inclusions of the present invention are selected from semisolids containing dietary fiber as a nutrient.
將30 kg飲用水加入到化膠罐中,溫度上升到70℃-80℃時加入凝膠強度為180 Bloom的牛骨明膠15 kg、80 Bloom的魚皮明膠15 kg,甘油21 kg,攪拌使明膠完全溶解得到透明溶液A;另將白砂糖16 kg,山梨糖醇液28 kg、結冷膠0.1 kg、變性澱粉12 kg加水溶解後加熱熬煮到糖度計測得固形物達到78 Brix時得到物質B;將透明溶液A與物質B混合均勻後進行真空脫氣,保持溫度為57℃-62℃;將上述半固體內含物投入料斗,調節糖體外殼厚度為0.7 mm及內含物灌注量為70%,達到設定要求後進行灌注成型、乾燥後拋光、包裝即得。製備過程未發現偏心、漏心等現象。 Add 30 kg of drinking water to the chemical tank. When the temperature rises to 70 °C-80 °C, add bovine bone gelatin with a gel strength of 180 Bloom 15 kg, 80 Bloom's fish skin gelatin 15 kg, glycerin 21 kg, stir to completely dissolve gelatin to obtain clear solution A; another 16 kg of white sugar, 28 kg of sorbitol liquid, 0.1 kg of gellan gum, 12 kg of modified starch and water are dissolved and heated The material B is obtained when the solid matter reaches 78 Brix, and the transparent solution A and the substance B are uniformly mixed, and then vacuum degassed to maintain the temperature at 57 ° C - 62 ° C; the semi-solid content is put into the hopper. Adjust the thickness of the saccharide shell to 0.7 mm and the content of the content of the inclusion to 70%. After the setting requirements are met, the infusion molding, drying, polishing and packaging are obtained. No eccentricity or leakage was observed during the preparation process.
其中,半固體內含物的製備如下: Among them, the preparation of semi-solid inclusions is as follows:
將葡萄糖漿10 kg、聚葡萄糖12 kg、三氯蔗糖0.03 kg、檸檬酸0.9 kg、加水分散至完全溶解,然後加入草莓香精攪拌均勻;將脂溶性維生素E 0.1 kg加入到55 kg葵花籽油中,攪拌並加入變性澱粉2.5 kg使其混合均勻;將前兩步所得物質經均質乳化設備(例如膠體磨等)製成均一的半固體後冷卻到室溫即為內含物。 Add 10 kg of glucose syrup, 12 kg of polydextrose, 0.03 kg of sucralose, 0.9 kg of citric acid, add water to dissolve completely, then add strawberry flavor and mix well; add fat-soluble vitamin E 0.1 kg to 55 kg of sunflower oil. Stir and add 2.5 kg of modified starch to make it evenly mixed; the material obtained in the first two steps is made into a uniform semi-solid by homogenizing emulsification equipment (such as colloid mill, etc.) and then cooled to room temperature to be an inclusion.
對於上述實施例5-7所得夾心凝膠軟糖樣品1-3進行感官評定試驗。感官評定試驗是請20名評定員品嚐評定各種樣品,以下面表3所示的評價標準通過評分法對夾心凝膠軟糖的咀嚼感、內含物的飽滿度及總體質感三個專案進行評價。其中軟糖的咀嚼感如咬不動或黏牙評定為很差,軟硬適中評定為很好;內含物的飽滿度如夾心含量很少且不具營養價值評定為很差,夾心含量高且營養價值豐富評定 為很好;總體質感則包括口味、口感及營養價值性價比的評價。 The sensory evaluation test was carried out on the sandwich gelatin samples 1-3 obtained in the above Examples 5-7. The sensory evaluation test is to ask 20 assessors to taste and evaluate various samples, and evaluate the three aspects of the chewing sensation, the fullness of the inclusions and the overall texture of the sandwich gelatin by the scoring method according to the evaluation criteria shown in Table 3 below. . Among them, the chewing feeling of soft candy is as bad as the bite or the sticky tooth is evaluated, and the hardness is moderately evaluated. The fullness of the inclusions is very low in the content of the sandwich, and the nutritional value is not bad, the content of the sandwich is high and the nutrition is high. Value-rich assessment It is very good; the overall texture includes the evaluation of taste, taste and nutritional value.
感官評定試驗的結果以20位評定員對各樣品評價的平均值列於表4,其中比較樣品3(內容物含DHA)和比較樣品4為市售普通夾心凝膠軟糖樣品。 The results of the sensory evaluation test are shown in Table 4 as the average of the evaluations of each sample by 20 assessors, wherein Comparative Sample 3 (content containing DHA) and Comparative Sample 4 are commercially available ordinary sandwich gelatin samples.
現有技術的比較樣品3和比較樣品4為普通夾心凝膠軟糖樣品,受生產工藝制約,夾心含量少而且營養成分含量低,總體質感評價一般,而實施例5-7製得的夾心凝膠軟糖樣品1-3不僅克服了上述缺陷,而且在富有營養的同時不失美味,在三個評定專案中均得到良好的結果。 The comparative sample 3 and the comparative sample 4 of the prior art are ordinary sandwich gel soft candy samples, which are restricted by the production process, have small sandwich content and low nutrient content, and generally have a general texture evaluation, and the sandwich gel prepared in Examples 5-7. The soft candy samples 1-3 not only overcome the above drawbacks, but also are rich in nutrients without sacrificing taste, and good results are obtained in all three evaluation projects.
將咀嚼型軟膠囊樣品1-2、夾心凝膠軟糖樣品1-3、以及比較樣品1-4分別以同等品質包裝入相同容器後置於恆溫箱(溫度設定範圍為38-44℃,每個溫度考察12小時,每次升溫2℃)中比較其變形、表面黏結情況確定產品能夠耐受的最高溫度和時間。其中,將產品之間無黏結、無變形的情況評價為“V”;將產品之間黏結、有輕微變形但容易分離的情況評價為“O”;將產品之間黏結不容易分離且變形嚴重的情況評價為“X”。 The chewable soft capsule sample 1-2, the sandwich gelatin sample 1-3, and the comparative sample 1-4 were respectively packaged in the same container in the same quality and placed in an incubator (the temperature setting range was 38-44 ° C, each The temperature was measured for 12 hours, and the temperature and surface adhesion were compared in each case to determine the maximum temperature and time that the product can withstand. Among them, the case of no sticking and no deformation between the products was evaluated as “V”; the case where the products were bonded and slightly deformed but easily separated was evaluated as “O”; the bond between the products was not easily separated and the deformation was severe The situation is evaluated as "X".
根據耐溫性試驗方法對產品耐溫性評定的結果見表5。 The results of the temperature resistance evaluation of the product according to the temperature resistance test method are shown in Table 5.
由表5結果可知,本發明的咀嚼型軟膠囊和夾心凝膠軟糖在耐溫性方面分別明顯優於目前市售的咀嚼型軟膠囊和夾心凝膠軟糖。 As can be seen from the results of Table 5, the chewable soft capsules and the sandwich gelatin gums of the present invention are significantly superior in temperature resistance to the currently commercially available chewable soft capsules and sandwich gelatins.
將咀嚼型軟膠囊樣品1-2、夾心凝膠軟糖樣品1-3、以及比較樣品1-4分別以同等品質包裝與相同容器後置於37-38℃/RH 75%的恆溫恆濕箱中,0點初始檢測值後以15d為間隔定期對感官及理化、微生物指標進行檢測,如各項指標均符合其標示值及產品標準則繼續觀察並以此確定產品的保質期。通常第45d各項檢測值均符合要求的保質期至少可達12個月,第90d各項檢測值均符合要求的保質期至少可達24個月。其中感官、理化、微生物指標有一項檢測不符合的標記為“-”,兩項不符合的標記為“--”,各項指標均符合要求的標記為“+”。結果如下面的表6所示。 The chewable soft capsule sample 1-2, the sandwich gelatin sample 1-3, and the comparative sample 1-4 were respectively packaged in the same quality and the same container and placed in a constant temperature and humidity chamber of 37-38 ° C / RH 75%. In the middle, the initial detection value of 0 points is used to periodically detect the sensory, physical and chemical, and microbiological indicators at intervals of 15d. If the indicators meet the marked values and product standards, continue to observe and determine the shelf life of the product. Generally, the 45th test value meets the required shelf life of at least 12 months, and the 90th test value meets the required shelf life of at least 24 months. Among them, the sensory, physical and chemical, and microbiological indicators have a mark that is inconsistent with “-”, two items that do not match “--”, and the indicators that meet the requirements are marked as “+”. The results are shown in Table 6 below.
由表6結果可知,本發明的咀嚼型軟膠囊和夾心凝膠軟糖樣品分別與比較樣品相比,保質期大大延長,有利於產品的存儲和銷售。 As can be seen from the results of Table 6, the chewable soft capsules and the sandwich gelatin samples of the present invention have a much longer shelf life than the comparative samples, which is advantageous for storage and sale of the products.
總之,本發明的咀嚼型軟膠囊咀嚼性和口感良好,並且耐溫性好,保質期長。本發明的夾心凝膠軟糖比現有產品夾心含量高、產品也更為穩定,不會出現偏心、漏心等現象,並且其耐溫性好、保質期也較現有產品更長。 In summary, the chewable soft capsule of the present invention is excellent in chewability and mouthfeel, and has good temperature resistance and long shelf life. The sandwich gel jelly of the invention has higher sandwich content and more stable product than the existing products, and does not have eccentricity, leakage, etc., and has good temperature resistance and longer shelf life than existing products.
儘管本發明的具體實施方式已經得到詳細的描述,本領域技術人員將會理解。根據已經公開的所有教導,可以對那些細節進行各種修改和替換,這些改變均在本發明的保護範圍之內。本發明的全部範圍由所附申請專利範圍及其任何等同物給出。 Although specific embodiments of the invention have been described in detail, those skilled in the art will understand. Various modifications and alterations of the details are possible in light of the teachings of the invention. The full scope of the invention is given by the scope of the appended claims and any equivalents thereof.
圖1:現有夾心凝膠軟糖的製備工藝流程示意圖;以及 圖2:本發明的工藝流程示意圖。其中,表示十萬級潔淨區。 Figure 1: Schematic diagram of the preparation process of the existing sandwich gelatin; and Figure 2: Schematic diagram of the process flow of the present invention. among them, Represents a 100,000-level clean area.
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