Tablet candy and preparation method thereof
阅读说明：本技术 一种压片糖果及其制备方法 (Tablet candy and preparation method thereof ) 是由 江建云 黄昕 张天宇 何利祥 应丹丹 于 2019-10-31 设计创作，主要内容包括：本发明公开了一种压片糖果及其制备方法。该压片糖果以压片糖果中各原料的质量百分比之和为100％计,其原料包括以下含量的组分：脂质类物质5～30％,麦芽糖醇和山梨糖醇的总添加量50～90％,润滑剂0.6～1.0％,抗性糊精0～40％；麦芽糖醇和山梨糖醇的质量比为(0.25～4)：1,其中,百分比为各组分质量占原料总质量的质量百分比。本发明的压片糖果在含有较多量的脂质类物质的同时制备工艺简单、在压片的过程中片剂不易开裂、不易粘冲头,得到的压片糖果在保质期内不易氧化、可保持风味的稳定从而使得压片糖果的口感更佳,且在货架期内压片糖果的状态和脂质类物质的含量稳定、含水量较低。(The invention discloses a tablet candy and a preparation method thereof. The tablet candy comprises the following raw materials in percentage by mass, wherein the sum of the raw materials in the tablet candy is 100 percent: 5-30% of lipid substances, 50-90% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant and 0-40% of resistant dextrin; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1, wherein the percentage is the mass percentage of each component in the total mass of the raw materials. The tablet candy of the invention has simple preparation process while containing a large amount of lipid substances, the tablet is not easy to crack and stick to a punch in the tablet pressing process, the obtained tablet candy is not easy to oxidize in the shelf life and can keep the stability of the flavor, so that the taste of the tablet candy is better, and the state of the tablet candy and the content of the lipid substances are stable in the shelf life and the water content is lower.)
1. The tablet candy is characterized in that the tablet candy comprises the following raw materials in percentage by mass, wherein the sum of the raw materials in percentage by mass is 100 percent: 5-30% of lipid substances, 50-90% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant and 0-40% of resistant dextrin; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1, wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
2. The tabletted confectionery product of claim 1, wherein the lipid material is present in an amount of 5 to 20%;
and/or the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil;
and/or the total addition amount of the maltitol and the sorbitol is 50-80%;
and/or the mass ratio of the maltitol to the sorbitol is (0.6-1.4): 1;
and/or the content of the resistant dextrin is 5-40%;
and/or, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide;
and/or, the raw material of the tablet candy also comprises an acidity regulator;
and/or the raw material of the tabletted candy also comprises a flavor substance.
3. A tabletted confectionery according to claim 2, wherein the lipid content is 8-12%, preferably 8%, 10% or 12%;
and/or, the lipid substances comprise phosphatidylserine and/or algae oil DHA;
and/or the total addition amount of the maltitol and the sorbitol is 60-79.4%, preferably 70-75.4%;
and/or the mass ratio of the maltitol to the sorbitol is (0.8-1): 1;
and/or, the content of the resistant dextrin is 5-20%, preferably 8-19.7%;
and/or, the lubricant comprises magnesium stearate and/or silicon dioxide;
and/or, the content of the acidity regulator is 0.5 to 1%, preferably 0.5 to 0.9%, more preferably 0.5 to 0.7%;
and/or the acidity regulator is edible acid; the edible acid preferably comprises one or more of citric acid, malic acid and lactic acid, more preferably comprises citric acid and/or malic acid;
and/or, the content of the flavor substance is 0.1-8%, preferably 1-8%, more preferably 1-5%;
and/or, the flavor substances comprise powder essence and/or fruit powder; wherein, the powder essence is preferably milk powder essence; the fruit powder comprises one or more of citrus fruit powder, apple fruit powder and strawberry fruit powder, and is preferably citrus fruit powder, and the citrus fruit powder is preferably citrus fruit powder and/or sweet orange fruit powder.
4. The tabletted candy according to claim 1, wherein the raw materials of the tabletted candy comprise the following components in an amount of 100% by mass of the sum of the raw materials in the tabletted candy: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant and 5-40% of resistant dextrin; the mass ratio of maltitol to sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, and the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide.
5. The tabletted candy according to claim 1, wherein the raw materials of the tabletted candy comprise the following components in an amount of 100% by mass of the sum of the raw materials in the tabletted candy: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant, 5-40% of resistant dextrin, 0.5-1% of acidity regulator and 0.1-8% of flavor substances; the mass ratio of maltitol to sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, the acidity regulator comprises one or more of citric acid, malic acid and lactic acid, and the flavor material comprises one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder.
6. The tabletted candy according to claim 1, wherein the raw materials of the tabletted candy comprise the following components in an amount of 100% by mass of the sum of the raw materials in the tabletted candy: 5-20% of lipid substances, 60-79.4% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant, 5-20% of resistant dextrin, 0.5-1% of acidity regulator and 1-8% of flavor substances; the mass ratio of maltitol to sorbitol is (0.6-1.4): 1, the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substance comprises phosphatidylserine and/or algae oil DHA, the acidity regulator comprises citric acid and/or malic acid, the flavor substance comprises one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder, and the lubricant comprises magnesium stearate and/or silicon dioxide.
7. The tabletted candy according to claim 1, wherein the raw materials of the tabletted candy comprise the following components in percentage by mass, based on 100% of the sum of the raw materials in the tabletted candy in mass: 8-12% of phosphatidylserine, 70-75.4% of total addition amount of maltitol and sorbitol, 0.6-1.0% of magnesium stearate, 8-19.7% of resistant dextrin, 0.5-0.9% of acidity regulator and 1-5% of flavor substance; the mass ratio of maltitol to sorbitol is (0.8-1): 1, the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substance comprises phosphatidylserine and/or algae oil DHA, the acidity regulator comprises citric acid and/or malic acid, and the flavor substance comprises citrus fruit powder and/or sweet orange fruit powder.
8. A method of making a tabletted confectionery product according to any one of claims 1 to 7, comprising the steps of:
mixing the components except the lubricant in the tabletted candy to obtain a mixture;
and (2) mixing the mixture with a lubricant, and tabletting.
9. The method of claim 8, wherein the mixing is performed in a dry blender;
and/or the mixing time in the step (1) is 5-8 min;
and/or the mixing time in the step (2) is 6-10 min;
and/or, the mixing in the step (2) is to add the mixture in the step (1) into a lubricant;
and/or, said tableting is performed in a tablet press.
10. The method according to claim 9, wherein the mixing in step (1) is carried out for 6 to 7 min;
and/or the mixing time in the step (2) is 7-9 min;
and/or the speed of a rotary table of the tablet press is 10-25 rpm, preferably 12-21 rpm;
and/or the filling depth of the material of the tablet press is 4.5-9 mm, preferably 5-7.5 mm;
and/or the prepressing thickness of the tablet press is 2-6 mm, preferably 3-4.5 mm;
and/or the thickness of the tablet press is 1-2 mm, preferably 1.2-1.6 mm;
and/or the tabletting diameter of the tabletting machine is 5-22 mm, preferably 7-15 mm;
and/or the pressure of the tablet press is 10-20 KN, preferably 12-16 KN.
Technical Field
The invention relates to a tablet candy and a preparation method thereof.
Background
The traditional candy food only focuses on aspects such as color, aroma and taste, and the like, and is often only required to meet the demand of people on the aspect of food sensory diversity. As people pay more attention to health, there is a need for proper intake of drugs or foods having health-care functions. The drug-food dual-purpose tablet candy can be used as food to supplement energy, and also contains functional components to regulate body and promote health.
Lipid substances are one of important nutrients required by human body, supply energy required by the body and provide essential fatty acids required by the body, and are components of human cell tissues. The special lipid nutrient substances are very important for the functional health care of human bodies, particularly the development stages of children and teenagers and special crowds, and the market demand is very large in recent years, but the lipid nutrient substances are not easy to dissolve in water due to the characteristics of the lipid nutrient substances, and the product development process is difficult due to the reasons of poor taste, narrow sources and the like.
Taking phosphatidylserine as an example, phosphatidylserine is also called compound nervonic acid, is mainly extracted from natural soybean oil residues, is an active substance of cell membranes, exists in brain cells, has the functions of improving the functions of nerve cells, regulating the conduction of nerve pulses and enhancing the memory of the brain, can quickly enter the brain through a blood brain barrier after being absorbed due to strong lipophilicity, and can play roles of relieving vascular smooth muscle cells and increasing the blood supply of the brain. In addition, children often need to be supplemented with phosphatidylserine in large quantities during development.
In the existing tabletting candies containing phosphatidylserine or similar effects, because the lipid substances are powder with poor tabletting performance, the content of the lipid substances in the formula is generally low. In the preparation process, wet method or absolute ethyl alcohol is mostly needed for granulating, and simultaneously, a large amount of excipient is necessarily added to be embedded into powder for forming, and the subsequent treatment is difficult to dry and has poor stability. The wet method or the absolute ethanol granulation can cause irreversible influence on the activity of lipid substances such as phosphatidylserine and the like.
In the prior art, the tabletting candy containing phosphatidylserine is mainly granulated by a wet method, and the wet method does not need to open water or other liquid for size mixing and does not need a subsequent drying process. The shelf life of the phosphatidylserine in the aqueous solution and the high-temperature environment is unstable. The wet granulation process is complex, and the phosphatidylserine is powder which is very easy to wet (according to the quality requirement of phosphatidylserine in the national new resource food bulletin of No. 15 of the ministry of health, 2010 and the moisture content is less than or equal to 2%), the moisture residue is high after wetting, the drying is difficult, the product performance is poor, the taste is poor, the shelf life is very unstable, and the quality control difficulty is high during production.
The absolute ethyl alcohol method has complex and complicated preparation process, relates to the use of dangerous chemicals, is easy to crack and stick a punch head in the tabletting process, and can obtain tabletting sugar which is easy to oxidize and has poor taste, and the problems of oxidation smell of grease, deep surface color of the tablet and the like in the storage process.
Chinese patent document CN105166255A discloses a tabletting candy rich in phospholipid and phosphatidylserine and a preparation method thereof, wherein the tabletting candy comprises the following raw materials in parts by weight: 50-150 parts of modified soybean phospholipid, 50-150 parts of phosphatidylserine, 25-75 parts of vitamin C, 85-255 parts of isomaltitol, 12.5-37.5 parts of sorbitol, 0.25-7.5 parts of magnesium stearate and 25-75 parts of microcrystalline cellulose; the preparation method comprises the steps of mixing, size mixing, granulating, drying at high temperature and totally mixing, and tabletting the obtained mixture by a tabletting machine to obtain the final tabletting candy. The patent adopts wet granulation, wherein 'water' is used for size mixing and is mixed with phosphatidylserine in the process, but the phosphatidylserine has strong hygroscopicity, is easy to be wetted, has high moisture residue due to lipid characteristics, and needs to be dried for 4 hours at 50-60 ℃, and the moisture content of the granules can be only controlled to be 5% or less as described in paragraph 0020 of the specification. While reference is made to the national new resources bulletin which the quality standard for phosphatidylserine is specified to be 2% or less, it is stated that moisture control is very important for phosphatidylserine, especially in the case of higher levels. Secondly, the preparation process of the patent is complex, and operations such as size mixing and drying of water and starch are used, so that the stability of phospholipid is greatly influenced; due to the selection of the formula, the tabletted candy is easy to crack and stick to a punch head in the tabletting process; the finally obtained tablet candy is easy to oxidize, has poor taste and has dark color to influence the appearance.
Therefore, the problem to be solved is to provide the phosphatidylserine tabletted candy which can supplement a large amount of phosphatidylserine, is simple and feasible in preparation process, convenient to eat and good in edible mouthfeel. The problem is also a technical problem to be solved in the development and production process of other nutritional health care products containing lipid functional components at present.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defect that in the existing preparation process of the tablet candy containing lipid substances, for example, phosphatidylserine is contacted with water and is dried at high temperature, so that the effective components of the lipid substances in a final product are reduced, and in addition, the inventor of the application finds that the content of the phosphatidylserine is reduced by 12 percent after the lipid substances, such as the phosphatidylserine, are stored in an aqueous solution at 40 ℃ for 4 hours; the preparation process is complex, tablets are easy to crack and stick to punches in the preparation process, and the obtained tablet candy is easy to oxidize, poor in taste, unstable in shelf life, high in water content and the like. The tablet candy of the invention has simple preparation process while containing a large amount of lipid substances, the tablet is not easy to crack and stick to a punch in the tablet pressing process, the obtained tablet candy is not easy to oxidize in the shelf life and can keep the stability of the flavor, so that the taste of the tablet candy is better, and the state of the tablet candy and the content of the lipid substances are stable in the shelf life and the water content is lower.
The invention solves the technical problems through the following technical scheme:
the invention provides a tablet candy, which comprises the following raw materials in percentage by mass as 100 percent: 5-30% of lipid substances, 50-90% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant and 0-40% of resistant dextrin; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1, wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
The edible amount of the tabletted candies in one day is different due to different qualities of each tablet caused by different diameters and thicknesses of tabletted tablets and different densities caused by different proportions, so that conversion and calculation of the used amount are required for application of each formula, for example, the maximum addition amount of lipid substances in the patent is 5-30%, and according to the detection content of a final product, an actual product can remind a consumer of daily recommended intake amount by eating multiple tablets or slicing, so that the edible amount accords with relevant national regulations.
In the present invention, the content of the lipid-like substance is preferably 5 to 20%, for example, 8%, 8.1%, 9.4%, 10%, 11%, 12%, 13%, 14% or 15%; more preferably 8-12%, such as 8%, 10% or 12%.
In the present invention, the lipid may be a lipid nutrient conventional in the art, and typically includes one or more of phosphatidylserine, algae oil DHA, lutein ester, and krill oil, for example, phosphatidylserine, algae oil DHA, lutein ester, or krill oil, preferably phosphatidylserine and/or algae oil DHA. According to different types and contents of the lipid nutrient substances, the actual addition amount of the lipid nutrient substances meets the limit of national standards.
In the present invention, the source of phosphatidylserine may be conventional in the art, and is preferably extracted from soybean.
In the present invention, the maltitol and sorbitol are known to those skilled in the art as maltitol and sorbitol conventionally used in the art.
In the present invention, the total amount of maltitol and sorbitol is preferably 50-80%, more preferably 60-79.4%, such as 60%, 67%, 70%, 70.4%, 73.3% or 75.4%, more preferably 70-75.4%.
In the present invention, the mass ratio of maltitol to sorbitol is preferably (0.6 to 1.4): 1, e.g., 30:43.3, 33.7: 41.7 or 33:34, more preferably (0.8-1): 1.
in the present invention, the content of the resistant dextrin is preferably 5 to 40%, such as 6%, preferably 5 to 20%, more preferably 8 to 19.7%, such as 8%, 18.8% or 19.7%. The addition of resistant dextrin can prevent the tabletted candy from sticking to teeth and make the tabletted candy have better taste.
In the present invention, the lubricant is known to those skilled in the art as a lubricant conventionally used in the art, and generally includes one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, and preferably includes magnesium stearate and/or silicon dioxide.
In the present invention, the raw material of the tabletted confectionery typically further comprises an acidity regulator, as is known to the skilled person.
In the present invention, the content of the acidity regulator can be conventional in the art, preferably 0.5 to 1%, more preferably 0.5 to 0.9%, such as 0.5%, 0.6%, 0.7%, 0.8% or 0.9%, preferably 0.5 to 0.7%, such as 0.5%, 0.6% or 0.7%. The addition of the acidity regulator makes the resulting tabletted confectioneries sour-sweet and palatable.
In the present invention, the acidity regulator may be conventional in the art, and is typically an edible acid.
In the present invention, the edible acid may be conventional in the art, and preferably comprises one or more of citric acid, malic acid and lactic acid, and more preferably comprises citric acid and/or malic acid.
In the present invention, the starting material of the tabletted confectionery product also comprises a flavour material, as will be appreciated by the skilled person.
In the present invention, the content of the flavor substance can be conventional in the art, and is preferably 0.1 to 8%, such as 1%, 3.1%, 5%, 7%, 8%, more preferably 1 to 8%, and still more preferably 1 to 5%.
In the present invention, the flavour substances may be conventional in the art, and typically comprise powdered flavours and/or fruit powders; the powdered flavour may be conventional in the art, preferably a milk powdered flavour.
In the present invention, the fruit powder may be conventional in the art, and preferably includes one or more of citrus fruit powder, apple fruit powder and strawberry fruit powder, more preferably citrus fruit powder, which can well cover the flavor of lipid substances, and the citrus fruit powder is preferably citrus fruit powder and/or sweet orange fruit powder.
In the present invention, the flavor substance preferably includes one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder, and more preferably citrus fruit powder and/or sweet orange fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant and 5-40% of resistant dextrin; the mass ratio of maltitol to sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, and the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant, 5-40% of resistant dextrin, 0.5-1% of acidity regulator and 0.1-8% of flavor substances; the mass ratio of maltitol to sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, the acidity regulator comprises one or more of citric acid, malic acid and lactic acid, and the flavor material comprises one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant, 5-40% of resistant dextrin, 0.5-1% of acidity regulator and 0.1-8% of flavor substances; the mass ratio of maltitol to sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the lubricant is one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, the acidity regulator is one or more of citric acid, malic acid and lactic acid, and the flavor substance is one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 5-20% of lipid substances, 60-79.4% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant, 5-20% of resistant dextrin, 0.5-1% of acidity regulator and 1-8% of flavor substances; the mass ratio of maltitol to sorbitol is (0.6-1.4): 1, the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substance comprises phosphatidylserine and/or algae oil DHA, the lubricant comprises magnesium stearate and/or silicon dioxide, the acidity regulator comprises citric acid and/or malic acid, and the flavor substance comprises one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 5-20% of lipid substances, 60-79.4% of total addition amount of maltitol and sorbitol, 0.6-1.0% of lubricant, 5-20% of resistant dextrin, 0.5-1% of acidity regulator and 1-8% of flavor substances; the mass ratio of maltitol to sorbitol is (0.6-1.4): 1, the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is phosphatidylserine and/or algae oil DHA, the lubricant is magnesium stearate and/or silicon dioxide, the acidity regulator is citric acid and/or malic acid, and the flavor substance is one or more of milk powder essence, citrus fruit powder, sweet orange fruit powder, apple fruit powder and strawberry fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 8-12% of phosphatidylserine, 70-75.4% of total addition amount of maltitol and sorbitol, 0.6-1.0% of magnesium stearate, 8-19.7% of resistant dextrin, 0.5-0.9% of acidity regulator and 1-5% of flavor substance; the mass ratio of maltitol to sorbitol is (0.8-1): 1, the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substance comprises phosphatidylserine and/or algae oil DHA, the acidity regulator comprises citric acid and/or malic acid, and the flavor substance comprises citrus fruit powder and/or sweet orange fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 8-12% of phosphatidylserine, 70-75.4% of total addition amount of maltitol and sorbitol, 0.6-1.0% of magnesium stearate, 8-19.7% of resistant dextrin, 0.5-0.9% of acidity regulator and 1-5% of flavor substance; the mass ratio of maltitol to sorbitol is (0.8-1): 1, the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substance is phosphatidylserine and/or algae oil DHA, the acidity regulator is citric acid and/or malic acid, and the flavor substance is citrus fruit powder and/or sweet orange fruit powder.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 9.4 percent of lutein ester, 40 percent of resistant dextrin, 40 percent of maltitol, 10 percent of sorbitol and 0.6 percent of silicon dioxide; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 20% of phosphatidylserine, 18.8% of resistant dextrin, 35% of maltitol, 25% of sorbitol, 0.1% of milk powder essence, 0.5% of citric acid and 0.6% of magnesium stearate; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 8% of algae oil DHA, 19.7% of resistant dextrin, 35% of maltitol, 35% of sorbitol, 1% of sweet orange fruit powder, 0.2% of citric acid, 0.3% of malic acid and 0.8% of magnesium stearate; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 10% of phosphatidylserine, 8% of resistant dextrin, 33.7% of maltitol, 41.7% of sorbitol, 5% of citrus fruit powder, 0.6% of citric acid and 1.0% of magnesium stearate; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 12% of phosphatidylserine, 6% of resistant dextrin, 30% of maltitol, 43.3% of sorbitol, 3% of strawberry fruit powder, 2% of sweet orange fruit powder, 2% of citrus fruit powder, 0.7% of malic acid, 0.8% of magnesium stearate and 0.2% of silicon dioxide; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 15% of phosphatidylserine, 5% of resistant dextrin, 25% of maltitol, 45.4% of sorbitol, 8% of apple fruit powder, 0.2% of citric acid, 0.4% of malic acid, 0.2% of lactic acid, 0.6% of magnesium stearate and 0.2% of silicon dioxide; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 5% of phosphatidylserine, 3.1% of algae oil DHA, 18% of maltitol, 72% of sorbitol, 0.9% of lactic acid and 1% of silicon dioxide; the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the raw materials of the tablet candy preferably comprise the following components by mass percent, wherein the sum of the mass percent of the raw materials in the tablet candy is 100 percent: 10% of phosphatidylserine, 10% of krill oil, 10% of algae oil DHA, 33% of maltitol, 34% of sorbitol, 1% of sweet orange fruit powder, 1% of citric acid and 1% of magnesium stearate; the percentage is the mass percentage of each component in the total mass of the raw materials.
The invention also provides a preparation method of the tablet candy, which comprises the following steps:
mixing the components except the lubricant in the tabletted candy to obtain a mixture;
and (2) mixing the mixture with a lubricant, and tabletting.
In the present invention, preferably, the mixing is performed in a dry mixer.
In the present invention, the mixing time in step (1) is preferably 5 to 8min, and more preferably 6 to 7 min.
In the present invention, the mixing time in step (2) is preferably 6-10 min, such as 6min, 7min, 8min, 9min or 10min, and more preferably 7-9 min.
In the present invention, preferably, the mixing in step (2) is adding the mixture in step (1) to a lubricant.
In the present invention, the tabletting is carried out in a tabletting machine, as is known to the person skilled in the art.
According to the invention, the parameters of the tablet press are reasonably selected and set according to the required tablet pressing candy.
The speed of the rotary table of the tablet press is preferably 10 to 25rpm, such as 10rpm, 12rpm, 15rpm, 20rpm, 21rpm, 22rpm or 25rpm, more preferably 12 to 21 rpm.
The filling depth of the material of the tablet press is preferably 4.5-9 mm, such as 4.5mm, 5mm, 6mm, 7mm, 7.5mm, 8mm or 9mm, more preferably 5-7.5 mm.
The pre-pressing thickness of the tablet press is preferably 2-6 mm, such as 2mm, 3mm, 3.5mm, 4mm, 4.5mm, 5mm or 6mm, and more preferably 3-4.5 mm.
The tablet thickness of the tablet press is preferably 1 to 2mm, such as 1mm, 1.2mm, 1.4mm, 1.5mm, 1.6mm, 1.8mm or 2mm, more preferably 1.2 to 1.6 mm.
The tablet diameter of the tablet press is preferably 5-22 mm, such as 5mm, 7mm, 9mm, 12mm, 15mm, 17mm or 22mm, more preferably 7-15 mm.
Wherein, the pressure of the tablet press is preferably 10-20 KN, such as 10KN, 12KN, 14KN, 15KN, 16KN, 18KN or 20KN, more preferably 12-16 KN.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the tablet candy provided by the invention contains a large amount of lipid substances, is simple in preparation process, and is not easy to crack and stick to a punch head in the tablet pressing process, so that the obtained tablet candy is not easy to oxidize in the quality guarantee period and can keep the stability of the flavor, and the tablet candy is better in taste, nutrient and healthy; the water content of the finally prepared tablet candy containing the lipid substance meets the water content requirement of the lipid substance such as phosphatidylserine in the national new resource food bulletin of No. 15 of 2010 of Ministry of health; the state and the stability of the lipid content of the tabletted candy are high during the shelf life.
Drawings
Fig. 1 is a photograph of the tabletted confectionery prepared in example 4 taken out after being stored in a sealed bottle for 90 days.
Fig. 2 is a photograph of the tabletted confectionery prepared in comparative example 1 taken out after being stored in a sealed bottle for 60 days.
Fig. 3 is a photograph of the tabletted confectionery prepared in comparative example 2 taken out after being stored in a sealed bottle for 60 days.
Fig. 4 is a photograph of the tabletted candy prepared in comparative example 3 taken out after being stored in a sealed bottle for 60 days.
Fig. 5 is a photograph of the tabletted candy prepared in comparative example 4 taken out after being stored in a sealed bottle for 60 days.
Figure 6 is a photograph of a tabletted candy according to comparative example 5.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The raw materials used in the embodiment of the invention are as follows:
phosphatidylserine: jia ji a tai food systems (beijing) ltd;
resistant dextrin, maltitol, sorbitol: rogowett (china) ltd;
citric acid, magnesium stearate, sweet orange fruit powder, citrus fruit powder, strawberry fruit powder, algae oil DHA, krill oil, lutein ester, and milk powder essence: shanghai Yongdu food Co., Ltd.
In the examples, "%" represents the percentage of the total mass of the tabletted confectionery.
The moisture content in the examples and comparative examples is referred to the moisture test method in GB 5009.3 food products.
Example 1
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Lutein ester
9.4
Resistant dextrins
40
Maltitol
40
Sorbitol
10
Silicon dioxide
0.6
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 5min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 6min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 10rpm, the filling depth of the material is 4.5mm, the pre-pressing thickness is 2.0mm, the tabletting thickness is 1mm, the tabletting diameter is 5mm, and the pressure is 10 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, and the content of lutein ester in the obtained tablet candy keeps stable, so that the tablet candy is a tablet candy which has a lipid flavor and a health-care function; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 2
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture, and continuously mixing for 7min in a dry mixer to obtain a total mixture; and (3) putting the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 12rpm, the filling depth of the material is 5mm, the pre-pressing thickness is 3mm, the tabletting thickness is 1.2mm, the tabletting diameter is 7mm, and the pressure is 12 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of phosphatidylserine in the obtained tablet candy is kept stable, and meanwhile, the tablet candy has a milk taste, well covers the taste of phosphatidylserine, and is sour, sweet and delicious; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 3
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Algae oil DHA
8
Resistant dextrins
19.7
Maltitol
35
Sorbitol
35
Sweet orange fruit powder
1
Citric acid
0.2
Malic acid
0.3
Magnesium stearate
0.8
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
and (2) adding a lubricant into the mixture, and continuing mixing for 7min in a dry mixer. Obtaining a total mixture; and (3) putting the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 15rpm, the filling depth of the material is 6mm, the pre-pressing thickness is 3.5mm, the tabletting thickness is 1.4mm, the tabletting diameter is 9mm, and the pressure is 14 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of the algae oil DHA in the obtained tablet candy is stable, and the tablet candy has the taste of sweet orange fruits, better covers the taste of lipid substances, and is sour, sweet and delicious; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 4
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Resistant dextrins
8
Maltitol
33.7
Sorbitol
41.7
Citrus fruit powder
5
Citric acid
0.6
Magnesium stearate
1
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 8min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 20rpm, the filling depth of the material is 7mm, the pre-pressing thickness is 4.0mm, the tabletting thickness is 1.5mm, the tabletting diameter is 12mm, and the pressure is 15 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, oxidation, flaking and tooth sticking are avoided within 90 days, the content of phosphatidylserine in the obtained tablet candy is stable, the orange fruit flavor is achieved, the phosphatidylserine flavor is well covered, and the orange fruit candy is sour, sweet and delicious. As shown in fig. 1, the color of the surface of the tablet did not darken after 90 days of storage, indicating that the phosphatidylserine in the tabletted candy was not oxidized and the tablet remained intact, non-flaked; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 5
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 7min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 21rpm, the filling depth of the material is 7.5mm, the pre-pressing thickness is 4.5mm, the tabletting thickness is 1.6mm, the tabletting diameter is 15mm, and the pressure is 16 KN.
The tabletted candy of the embodiment does not stick a punch, is not easy to crack in the tabletting process, has good tabletting performance, is not easy to absorb moisture, does not oxidize, does not flower and stick teeth within 90 days, and has stable content of phosphatidylserine in the obtained tabletted candy. Meanwhile, the fruit vinegar has the taste of mixed fruits, better covers the taste of phosphatidylserine, and is sour, sweet and delicious; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 6
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
15
Resistant dextrins
5
Maltitol
25
Sorbitol
45.4
Apple fruit powder
8
Citric acid
0.2
Malic acid
0.4
Lactic acid
0.2
Magnesium stearate
0.6
Silicon dioxide
0.2
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 7min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 22rpm, the filling depth of the material is 8mm, the pre-pressing thickness is 5.0mm, the tabletting thickness is 1.8mm, the tabletting diameter is 17mm, and the pressure is 18 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of phosphatidylserine in the obtained tablet candy is stable, and meanwhile, the tablet candy has apple fruit taste, better covers the taste of phosphatidylserine, and is sour, sweet and delicious; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 7
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
5
Algae oil DHA
3.1
Maltitol
18
Sorbitol
72
Lactic acid
0.9
Silicon dioxide
1.0
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 8min to obtain a mixture;
adding a lubricant into the mixture, and mixing for 10min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 25rpm, the filling depth of the material is 9mm, the pre-pressing thickness is 6.0mm, the tabletting thickness is 2mm, the tabletting diameter is 22mm, and the pressure is 20 KN.
The tablet candy of the embodiment does not stick a punch head, is not easy to crack in the tablet pressing process, has good tabletting performance, is not easy to absorb moisture, does not oxidize or flake within 90 days, and has stable content of lipid substances; the water content of the tabletted candy in this example is less than or equal to 2%.
Example 8
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Krill oil
10
Algae oil DHA
10
Maltitol
33
Sorbitol
34
Sweet orange fruit powder
1
Citric acid
1
Magnesium stearate
1
The preparation steps are as follows:
mixing the components except the magnesium stearate in a dry mixer for 7min to obtain a mixture;
adding magnesium stearate into the mixture, and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 22rpm, the filling depth of the material is 8mm, the pre-pressing thickness is 5.0mm, the tabletting thickness is 1.8mm, the tabletting diameter is 17mm, and the pressure is 18 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, oxidation and flaking do not occur within 90 days, the content of various lipid substances in the obtained tablet candy is stable, the tablet candy with a light taste is obtained, and the tablet candy has the taste of a little mixed lipid substance; the water content of the tabletted candy in this example is less than or equal to 2%.
Comparative example 1
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
15.1
Microcrystalline cellulose
10
Xylitol, its preparation method and use
62
Sweet orange fruit powder
10
Citric acid
0.9
Magnesium stearate
2
The preparation steps are as follows:
mixing the above materials except magnesium stearate in a dry mixer, granulating with anhydrous ethanol, sieving, oven drying, adding sugar alcohol and magnesium stearate, sieving, and tabletting.
The tablet candy prepared from the raw material components is easy to crack and absorb moisture in the tablet pressing process, the preparation method is complicated, the granules are prepared by using absolute ethyl alcohol, and the taste is poor. As shown in FIG. 2, the compressed candy containing phosphatidylserine, which was prepared by the raw material components of the comparative example, was significantly darkened in color and the tablet was cracked after being preserved for 60 days; the moisture content of the tabletted candy was 1.22%.
Comparative example 2 (replacement of maltitol by isomalt)
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Resistant dextrins
8
Isomalt
33.7
Sorbitol
41.7
Citrus fruit powder
5
Citric acid
0.6
Magnesium stearate
1
The procedure is as in example 4 except that the components are added. The tablet of the tablet candy has the defects of deviation of tabletting performance, easy cracking and hard mouthfeel. As shown in FIG. 3, the candy tablets containing phosphatidylserine, which were prepared using the raw materials of this comparative example, became darker in color after 60 days of storage, and were prone to flaking and cracking; the moisture content of the tabletted candy was 2.18%.
Comparative example 3 (maltitol content too low, mass ratio between maltitol and sorbitol outside the scope of protection of the application)
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Resistant dextrins
8
Sorbitol
65
Maltitol
10.4
Citrus fruit powder
5
Citric acid
0.6
Magnesium stearate
1
The procedure is as in example 4 except that the components are added. The tablet candy prepared from the components has good compressibility and taste, but is extremely easy to absorb moisture, cannot be stored and has a dark color in a shelf life. As shown in fig. 4, the tabletted confectionery containing phosphatidylserine obtained using the raw material components of this comparative example was significantly darker in color after storage for 60 days, and the surface phosphatidylserine had been significantly oxidized; the moisture content of the tabletted candy was 3.31%.
Comparative example 4 (sorbitol content too low, mass ratio between maltitol and sorbitol not within the scope of protection of the application)
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Resistant dextrins
8
Maltitol
10.4
Sorbitol
65
Citrus fruit powder
5
Citric acid
0.6
Magnesium stearate
1
The procedure is as in example 4 except that the components are added. As shown in FIG. 5, the tabletted confectionery prepared from this composition had poor tabletability and had cracked after 60 days of storage; the moisture content of the tabletted candy was 4.29%.
COMPARATIVE EXAMPLE 5 (commercially available)
The comparative example is a commercial phosphatidylserine tabletted confectionery product. As shown in FIG. 6, the commercially available tabletted candy after 60 days of storage showed a significant darkening in color indicating that the phosphatidylserine had been oxidized; the moisture content of the tabletted candy was 5.41%.
Comparative example 6
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Modified soybean phospholipid
19.7
Phosphatidylserine
19.6
Vitamin C
9.8
Isomalt
33.8
Sorbitol
5.6
Magnesium stearate
0.2
Microcrystalline cellulose
11.3
(1) Adding modified soybean phospholipid, phosphatidylserine, vitamin C, isomaltitol, sorbitol and microcrystalline cellulose into a mixer according to formula dosage, stirring for 15 minutes, uniformly mixing, and crushing to obtain particles with particle size of below 5 μm;
(2) mixing the pulp by using starch according to a conventional method;
(3) adding the starch slurry in the step (2) into the mixture in the step (1), and uniformly stirring to obtain a mixture wet material;
(4) granulating the mixture in the step (3) by using a granulator with a wet stainless steel screen to obtain wet granules;
(5) drying at 50-55 ℃, stopping drying when the water content is below 5%, cooling to room temperature, and pouring into a clean container to obtain dry particles.
Experiments show that the production process of the scheme is complex, the process parameters are many and strict, and the time consumption is long. And at least 4-6 hours are needed when the soybean lecithin modified soybean lecithin. The tablet of the tabletted candy has cracks and is easily oxidized during the shelf life.
Effect example 1
Evaluation experiments of color, form, texture, flavor, smell and impurities are carried out on the tablet candies prepared in the examples 1-8 and the tablet candies prepared in the comparative examples 1-6 by adopting a percentage evaluation method, the tablet candies stored for 60 days are uniformly taken and subjected to sensory evaluation according to the sensory requirements in SB/T10347-2017 tablet candies, and the sensory evaluation standard is shown in Table 1. The number of people participating in the experiment is 20, the average value of the sensory scoring items is taken, the higher the score is, the more close the optimal characteristics of the product are shown, the preference degree of the tested person to the product is counted, and the sensory scoring result is shown in table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory evaluation after eating
Color
Form of the composition
Tissue of
Taste and smell
Impurities
Preference (score)
Example 1
16
16
16
17
16
81
Example 2
15
17
17
17
16
82
Example 3
16
16
18
16
17
83
Example 4
16
17
17
17
18
85
Example 5
15
17
16
17
17
82
Example 6
16
15
16
17
17
81
Example 7
16
16
16
16
16
80
Example 8
16
16
16
16
16
80
Comparative example 1
9
11
10
10
10
50
Comparative example 2
8
8
8
8
8
40
Comparative example 3
12
11
13
10
13
59
Comparative example 4
14
13
9
13
13
62
Comparative example 5
11
13
11
12
13
60
Comparative example 6
10
12
12
13
13
60
As is apparent from the sensory evaluation results in table 2, the tabletted candy of the present invention can maintain the stability of lipid substances under the condition of containing lipid substances, and can be prepared into tabletted candies with good performance without wet granulation, high-temperature drying, etc. operations, and the tablets are not easy to stick to punches and crack during the preparation process, and the edges of the prepared tabletted candy are kept neat and smooth after being stored for 60 days. The tabletted candy obtained by the invention is obviously superior to the comparative example, which shows that the tabletted candy has a larger application value, can improve the quality of the existing product, and improves the product experience of customers and consumers.
- 上一篇：一种医用注射器针头装配设备
- 下一篇：一种无糖压片糖果及其制备方法