阅读说明：本技术 一种钙凝胶糖果及其制备工艺 (Calcium gel candy and preparation process thereof ) 是由 张志敏 陈娜 于 2020-12-23 设计创作，主要内容包括：本发明提供一种钙凝胶糖果及其制备工艺,涉及凝胶糖果技术领域。此钙凝胶糖果包含海藻粉、核桃油和亚麻籽油等组分,生物活性钙含量较高,且含有72种微量矿物质和对人体有益的益生元,有助于人体骨骼和牙齿的发育及强健,提高人体免疫力,适用人群分布较广。同时钙凝胶糖果的口感较佳,用户体验较好。此外,本发明还涉及一种钙凝胶糖果的制备工艺,该工艺最大程度的保留了各原料的营养成分,提高了混合物的分散程度和分散液的稳定程度,每粒糖果所含营养成分分布更为均匀。(The invention provides a calcium gel candy and a preparation process thereof, and relates to the technical field of gel candies. The calcium gel candy contains components such as seaweed meal, walnut oil, linseed oil and the like, has high content of bioactive calcium, contains 72 trace mineral substances and prebiotics beneficial to human bodies, is beneficial to the development and the strengthening of human bones and teeth, improves the immunity of the human bodies, and is suitable for wide population distribution. Meanwhile, the calcium gel candy has good taste and good user experience. In addition, the invention also relates to a preparation process of the calcium gel candy, which furthest retains the nutrient components of the raw materials, improves the dispersion degree of the mixture and the stability degree of the dispersion liquid, and ensures that the nutrient components contained in each candy are more uniformly distributed.)

1. The calcium gel candy is characterized by comprising the following raw materials in parts by weight:

25-35 parts of seaweed powder, 1-5 parts of walnut oil, 8-15 parts of linseed oil, 8-15 parts of olive oil, 8-15 parts of sunflower seed oil, 20-30 parts of gelatin, 15-25 parts of glycerol, 0.3-1 part of dextrose monohydrate and 0.1-0.5 part of lactose.

2. The calcium gel confection of claim 1, comprising the following raw materials in parts by weight:

20 parts of seaweed powder, 3 parts of walnut oil, 12 parts of linseed oil, 10 parts of olive oil, 10 parts of sunflower seed oil, 15 parts of gelatin, 20 parts of glycerol, 0.8 part of dextrose monohydrate and 0.3 part of lactose.

3. The calcium gel confection of claim 1, further comprising the following raw materials in parts by weight:

vitamin D₃5-10 parts of soybean peptide, 5-15 parts of casein phosphopeptide, 15-25 parts of fructo-oligosaccharide, 5-15 parts of teasel root, 5-10 parts of rhizoma drynariae, 5-10 parts of frankincense, 5-15 parts of scorched malt, 2-5 parts of magnesium-rich edible yeast, 1-2 parts of flavoring agent, 5-10 parts of emulsifier, 1-10 parts of fruit essence, 5-10 parts of functional algal polysaccharide, and grape vine5-15 parts of raisin, 10-20 parts of mushroom, 0.1-2 parts of chitin, 2-10 parts of astragalus polysaccharide, 5-15 parts of red yeast powder and 10-15 parts of glucomannan.

4. The calcium gel confection of claim 1, further comprising one or more of the following materials in parts by weight:

5-10 parts of propylene glycol alginate, 15-20 parts of sodium alginate, 5-10 parts of gellan gum and 0.1-5 parts of microcrystalline cellulose.

5. A process for the manufacture of a calcium gel confection according to any one of claims 1 to 3, comprising the steps of:

extracting radix Dipsaci, rhizoma Drynariae, fructus Hordei Germinatus preparata and Olibanum with supercritical carbon dioxide to obtain Chinese medicinal mixture;

adding dextrose monohydrate, lactose, flavoring agent and fruit essence into a gelatin melting tank, adding 7-8 parts of water, heating to 50-60 ℃, stirring at the rotating speed of 50-70r/min for 5-10 minutes, adding gelatin and glycerol, continuously stirring for 1-2 hours until the viscosity reaches 4-5.2 DEG E, putting the mixture into the tank, filtering the mixture through a 140-mesh filter bag, vacuumizing to remove bubbles to obtain candy outer skin gelatin solution, and putting the candy outer skin gelatin solution into a heat preservation barrel for heat preservation;

grinding seaweed powder, raisin, mushroom and red koji powder into powder of 200 meshes and 240 meshes to obtain a primary mixture; adding the Chinese medicinal mixture and vitamin D into the primary mixture₃Grinding soybean peptide, casein phosphopeptide, fructo-oligosaccharide, magnesium-rich edible yeast, functional algal polysaccharide, chitin, astragalus polysaccharide and glucomannan together for 10-30 minutes to obtain a secondary mixture; adding walnut oil, linseed oil, olive oil, sunflower seed oil and an emulsifier into the secondary mixture, dispersing for 30-60 minutes by using an ultrahigh shear emulsifying machine, and standing to remove bubbles to obtain a sandwich mixed solution;

and finally, putting the sandwich mixed solution and the candy coating glue solution into a soft capsule machine for pelleting and drying.

6. The process for preparing calcium gel confection of claim 5, wherein the supercritical carbon dioxide extraction process conditions are as follows: the extraction temperature is 45-50 ℃, the flow of carbon dioxide is 20-25L/h, the extraction time is 90-120 minutes, the extraction pressure is 25-30MPa, and the separation pressure is 5-7 MPa.

7. The preparation process of the calcium gel candy as claimed in claim 5, wherein the teasel root, the drynaria rhizome, the scorched malt and the frankincense are processed and then subjected to supercritical carbon dioxide extraction.

8. The preparation process of the calcium gel candy as claimed in claim 5, wherein the candy coating glue solution is ultrasonically dispersed for 5-10 minutes under the power of 30W, and then is put into a heat preservation barrel for heat preservation.

9. The process for preparing calcium gel confection of claim 5, wherein the conditions of the ultra high shear emulsifying machine dispersion treatment are as follows: the output rotation speed is 3000-4000r/min, and the dispersion time is 30-60 minutes.

10. The process for preparing a calcium gel confection of claim 5, wherein the calcium gel confection is dried after pelleting to a moisture content of 8-10%, the drying conditions being a temperature of 16-20 ℃ and a humidity of 10-25% RH.

Technical Field

The invention relates to the technical field of gel candies, and particularly relates to a calcium gel candy and a preparation process thereof.

Background

Calcium is a major element necessary for human bodies, and the normal growth and development of children are influenced by calcium deficiency to cause rickets; the middle-aged and the elderly are susceptible to osteoporosis, osteomalacia and other symptoms. Minerals in our body make up about 5% of body weight and calcium makes up about 2% of body weight. Calcium from the body is mostly distributed in bones and teeth, accounting for about 99% of the total, with the remaining 1% distributed in blood, interstitial fluid and soft tissues. Calcium is an essential component of bone, and is involved in various physiological activities in the body in addition to directly affecting height. These physiological activities play an important role in maintaining the health of the organism and ensuring the smooth progress of normal growth and development.

Calcium in human bodies is constantly in a changing state, and the nutrition of the calcium must be added in each stage of human life, so that the effect is better when the calcium is supplemented earlier. In daily life, a human body mainly takes calcium from food, and in traditional diet, the calcium is mainly from vegetable food, cereal food and other plant food, but the utilization rate of the calcium by the human body is low, so people mostly supplement calcium elements required by the body by health-care food with high calcium content, and the calcium sources of the calcium-supplementing health-care products are mainly compounds such as calcium carbonate, so that the calcium-supplementing health-care products are single in nutrition, are not beneficial to the absorption of the calcium, and are mostly suitable for people over 4 years old.

Disclosure of Invention

The invention aims to provide a calcium gel candy which has higher content of bioactive calcium, contains 72 trace mineral substances and prebiotics beneficial to human bodies, is beneficial to the development and the strengthening of bones and teeth of the human bodies, improves the immunity of the human bodies and has wider distribution of applicable people. Meanwhile, the candy tastes good, and the user experience is good.

The invention also aims to provide a preparation process of the calcium gel candy, which retains the nutrient components of the raw materials to the maximum extent, improves the dispersion degree of the mixture and the stability degree of the dispersion liquid, and ensures that the nutrient components contained in each candy are more uniformly distributed.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The invention provides a calcium gel candy which comprises the following raw materials in parts by weight:

25-35 parts of seaweed powder, 1-5 parts of walnut oil, 8-15 parts of linseed oil, 8-15 parts of olive oil, 8-15 parts of sunflower seed oil, 20-30 parts of gelatin, 15-25 parts of glycerol, 0.3-1 part of dextrose monohydrate and 0.1-0.5 part of lactose.

The invention provides a preparation process of calcium gel candy, which comprises the following steps:

extracting radix Dipsaci, rhizoma Drynariae, fructus Hordei Germinatus preparata and Olibanum with supercritical carbon dioxide to obtain Chinese medicinal mixture.

Adding dextrose monohydrate, lactose, flavoring agent and fruit essence into a gelatin melting tank, adding 7-8 parts of water, heating to 50-60 ℃, stirring at the rotating speed of 50-70r/min for 5-10 minutes, adding gelatin and glycerol, continuously stirring for 1-2 hours until the viscosity reaches 4-5.2 DEG E, putting into the tank, filtering with a filter bag of 140 meshes, vacuumizing to remove bubbles to obtain the candy skin gelatin solution, and putting into a heat-insulating barrel for heat insulation.

Grinding seaweed powder, raisin, mushroom and red koji powder into powder of 200 meshes and 240 meshes to obtain a primary mixture; adding the Chinese medicinal mixture and vitamin D into the primary mixture₃Grinding soybean peptide, casein phosphopeptide, fructo-oligosaccharide, magnesium-rich edible yeast, functional algal polysaccharide, chitin, astragalus polysaccharide and glucomannan together for 10-30 minutes to obtain a secondary mixture; adding walnut oil, linseed oil, olive oil, sunflower seed oil and an emulsifier into the secondary mixture, dispersing for 30-60 minutes by using an ultrahigh shear emulsifying machine, and standing to remove bubbles to obtain a sandwich mixed solution.

And finally, putting the sandwich mixed solution and the candy coating glue solution into a soft capsule machine for pelleting and drying.

The calcium gel candy and the preparation process thereof provided by the embodiment of the invention at least have the following beneficial effects:

the seaweed is a kind of marine plant with abundant varieties, and with the gradual and deep research on marine biological resources, the biological active substances and the biological functions in the seaweed are more and more valued by people. The seaweed powder in the embodiment of the invention can be adoptedThe seaweed powder is naturally extracted, and the seaweed powder contains 30-35% of calcium, 4% of magnesium and 72 trace minerals including zinc, iron, phosphorus, boron and the like. The multi-element is cooperated to promote the high-efficiency absorption,the redundant calcium can be eliminated along with the digestion of the human body, and the burden of intestines and stomach is avoided. The product has no allergy hidden trouble, and is suitable for people of all kinds of constitution and age. The seaweed is rich in active substances such as polysaccharides, polyphenols, terpenoids, proteins, amino acids, polyunsaturated fatty acids and the like, and provides a plurality of biological functions for human bodies. For example: algal polysaccharides contain important components required by living organisms, and have important roles in controlling cell division, regulating cell growth and maintaining normal metabolism of the living organisms. The polysaccharides and polyphenols in seaweed have strong antioxidant activity, and can inhibit the generation of active oxygen free radicals and promote their elimination. The amino acid composition of the seaweed protein is basically consistent with that of the terrestrial plant soybean, the digestion and absorption of a human body are facilitated, and meanwhile, most of the seaweed protein has the functions of reducing blood pressure, regulating blood fat balance, promoting an immune system and the like.

Walnuts, flaxseeds, olives and sunflower seeds all contain rich nutrients, and provide proteins, fat, carbohydrates, various trace elements, minerals and vitamins required by life activities for human bodies. For example, the fat contained in walnut contains linolic acid glyceride as the main component, which can not only not raise cholesterol after eating but also reduce the absorption of cholesterol by intestinal tract, thus being used as a tonic for patients with hypertension and arteriosclerosis. The product is rich in vitamin A and vitamin D, and can promote calcium absorption and promote bone and tooth growth. The microelements zinc and manganese contained in the walnut are important components of pituitary, and are beneficial to nutrition supplement of brain, brain strengthening and intelligence improving effects and the like when being eaten frequently.

The edible oil made of the raw materials is used in the embodiment of the invention, so that the rich nutritional ingredients in the raw materials are reserved, and meanwhile, harmful flora in the raw materials is removed in the processing process, so that the edible oil is safer to eat. In addition, compared with the bitter and astringent greasy taste of the walnuts and the olives when the walnuts and the olives are independently eaten, the edible oil is more fragrant and natural, has light mouthfeel, is more delicious, and is more suitable for digestion and absorption of tender intestines and stomach of children. Further, edible surfactant can be added into the mixed oil and the seaweed meal to be micro-emulsified, so that the dispersibility of the seaweed meal and the mixed oil is improved, and the nutritional ingredients are uniformly mixed. The suspension emulsified by the surfactant can exist stably, and serious uneven distribution of nutrient components of the candies caused by separation among substances is avoided.

Gelatin, as a biopolymer, has excellent physicochemical and biological properties, and is therefore widely used in many fields such as food, medicine, and cosmetics. The gelatin is derived from collagen of connective tissues such as skin, bone and tendon of animals, contains many hydrophilic groups in molecules, and can react with water molecules, so that the gelatin solution is not only a high molecular solution, but also a hydrophilic colloid solution. Glycerol is also known as glycerol. It is a colorless transparent viscous liquid, has warm sweet taste, no toxicity, no odor and strong hydrophilicity, and has good compatibility with many colloid materials, so that it is widely used as plasticizer for film material to raise the flexibility of the material. The addition of glycerol into the gelatin material not only improves the physical and chemical properties of the gelatin, but also improves the mechanical properties of the gelatin and increases the chewing strength of the candy. Furthermore, chitosan is added into gelatin and glycerol, so that strong hydrogen bonds and intermolecular forces exist among molecules of the generated composite gel, and the stability and integrity of the gel are improved. In addition, the composite gel has obvious inhibition effect on escherichia coli, staphylococcus aureus, bacillus subtilis and the like, and can improve the immunity of organisms.

The glucose monohydrate and the lactose can supplement various energies required by human bodies, and can be used as a flavoring agent of candies to improve the mouthfeel of the candies. Wherein, the monohydrate dextrose is easier to be digested and absorbed in the digestive system, and can immediately participate in the basal metabolism in the human body, and the utilization rate is higher. In addition, lactose can form a ligand to form a calcium carrier, so that the absorption and utilization of calcium are promoted, the intestinal health of infants is facilitated, and the growth, development and metabolism of organisms are promoted. Meanwhile, the existence of the cosolutes of the glucose monohydrate, the lactose and the gelatin strengthens the gelation tendency of the blending system integrally. Further, lactase may be added to increase the degree of hydrolysis of lactose and thus more rapidly be absorbed directly by the intestine.

The flavoring agent can improve organoleptic properties of calcium gel candy, neutralize bitter taste of calcium gel candy, improve palatability, promote secretion of digestive juice, and stimulate appetite. In detail, the flavoring agent can be salty agent, and can also be sweetener or sour agent, which is not limited in particular, and meets the selectivity of different people on the taste. The fruit essence can be strawberry essence, apple essence, etc., and is not limited. The fruit essence and the flavoring agent can be used in combination, thereby achieving the bionic effect. For example, when the flavoring agent uses a strawberry acid flavoring agent, the strawberry essence is selected as the fruit essence, so that the overall experience of the user is improved. The emulsifier is distributed on the surface of the sandwich liquid substance to prevent the droplets of the dispersed phase from coagulating with each other, so that the formed emulsion is relatively stable. In detail, the emulsifier can be food grade tween, and can also be food grade span.

The embodiment of the invention also provides a preparation method of the calcium gel candy, which mainly comprises the following steps:

extracting radix Dipsaci, rhizoma Drynariae, fructus Hordei Germinatus preparata and Olibanum with supercritical carbon dioxide to obtain Chinese medicinal mixture. The traditional process extracts the effective components in the medicinal materials by decocting and concentrating, has rough process, incomplete extraction of the effective components and no effective removal of impurities, and has large dosage of medicine taking, thereby influencing the compliance of patients. Compared with the traditional extraction method, the supercritical carbon dioxide extraction can almost retain all effective components in the medicinal materials, has no organic solvent residue, and has high product purity and short extraction time. Because the extraction is carried out at normal temperature, the damage of the effective components caused by overhigh temperature can be avoided, thereby ensuring the drug effect. In addition, the supercritical carbon dioxide extraction process can effectively remove the residual organic pesticide and heavy metal in the medicinal materials, and improve the medicinal value and food safety of the medicinal materials.

Adding glucose monohydrate, lactose, flavoring agent and fruit essence into gelatin melting tank, adding 7-8 parts of water, heating to 50-60 deg.C, and stirring at 50-70r/min for 5-10 min. The substances can be accelerated to be dissolved in water by heating and stirring, and the dissolution is almost finished within 5-10 minutes. Keeping the temperature, adding gelatin and glycerol into the mixed solution, continuously stirring for 1-2 hours until the viscosity reaches 4-5.2 DEG E, placing the mixture into a tank, filtering the mixture through a filter bag with 140 meshes, and vacuumizing to remove bubbles to obtain the candy skin gelatin solution.

In detail, when the gelatin is dissolved in water, the water temperature is preferably 50-60 ℃. The two-time dissolution can not only improve the dispersibility and stability of the gelatin, the glycerol and the mixed solution, but also avoid agglomeration of undissolved solid powder when the gelatin, the glycerol and the mixed solution are added simultaneously. The gel time can be shortened by increasing the stirring speed, but the network structure in the formed sol can be damaged too fast, so the rotating speed of the embodiment of the invention is 50-70 r/min. The stirring time is prolonged to 1-2 hours, the mixing degree in the mixed liquid can be improved, and the phase separation of a blending system is avoided. When the viscosity of the mixed solution is 4-5.2 DEG E, the candy has good formability and short forming time. The components which are not fully fused can be removed by a 140-mesh filter bag, and the gel strength formed after the sol is cooled can be improved by matching with vacuum defoaming treatment. The candy outer skin glue solution with the temperature of 50-60 ℃ is put into a heat preservation barrel for heat preservation, thereby preventing premature gelation, keeping the candy outer skin glue solution in a better fluidity range and facilitating the treatment of the candy forming process in the later period.

The seaweed meal, the raisin, the mushroom and the red koji powder are ground into powder of 200 meshes and 240 meshes to obtain a primary mixture, the grain size of the powder can be reduced by grinding, the digestion and absorption of human bodies to the nutrient components of the raw materials are facilitated, and the probability of grading caused by overlarge grain size difference among the raw materials is reduced. Adding the primary mixture into the Chinese medicinal mixture, and vitamin D₃Grinding the mixture of soybean peptide, casein phosphopeptide, fructo-oligosaccharide, magnesium-rich edible yeast, functional algal polysaccharide, chitin, astragalus polysaccharide and glucomannan for 10-30 minutes to obtain a secondary mixture. The grinding time of 10-30 minutes is to improve the dispersibility of the material, and the grinding time of two times is to ensure that the particle size of the powder is basically consistent, so that the raw materials are mixed more uniformly.

And adding the walnut oil, the linseed oil, the olive oil, the sunflower seed oil and the emulsifier into the secondary mixture, dispersing for 30-60 minutes by using an ultrahigh shear emulsifying machine, and vacuumizing to remove bubbles to obtain the sandwich mixed solution. The mixed liquid is emulsified by the ultra-high shear emulsifier, so that the stability of the mixed liquid can be improved, the treatment capacity at one time is large, the dispersion time is shortened, and the production efficiency is improved. In addition, after emulsification treatment, the particle size distribution range of particles in the sandwich mixed solution is narrow, the uniformity is good, the solution is finer, and the raw materials can be completely emulsified by dispersion without generating dead angles. And finally, putting the sandwich mixed solution and the candy coating glue solution into a soft capsule machine for pelleting and drying.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The invention provides a calcium gel candy which comprises the following raw materials in parts by weight:

25-35 parts of seaweed powder, 1-5 parts of walnut oil, 8-15 parts of linseed oil, 8-15 parts of olive oil, 8-15 parts of sunflower seed oil, 20-30 parts of gelatin, 15-25 parts of glycerol, 0.3-1 part of dextrose monohydrate and 0.1-0.5 part of lactose.

In detail, the seaweed meal in the embodiment of the invention can be adoptedThe seaweed powder (of course, seaweed powder of other brands can be adopted in other embodiments), is rich in active substances such as polysaccharides, polyphenols, terpenoids, proteins, amino acids, polyunsaturated fatty acids and the like, and can provide various biological functions for human bodies. For example, algal polysaccharides contain important components required by living organisms, and have important roles in controlling cell division, regulating cell growth, and maintaining normal metabolism of living organisms. The amino acid composition of the seaweed protein is basically consistent with that of the terrestrial plant soybean, the digestion and absorption of a human body are facilitated, and meanwhile, most of the seaweed protein has the functions of reducing blood pressure, regulating blood fat balance, promoting an immune system and the like. In addition, the natural extraction is adoptedAfter takingThe seaweed powder has calcium content of 30-35%, magnesium content of 4%, and other 72 trace minerals including zinc, iron, phosphorus, boron, etc. Pure natural seaweed calcium can build skeleton and tooth to form tissue, and participate in blood coagulation, nerve transmission, muscle contraction and relaxation, cell differentiation and enzyme activation. The magnesium alginate can promote calcium absorption, and prevent calcification and calcium deposition. Boron can assist the digestion and absorption of calcium, strengthen bones and the like, and the synergistic effect among multiple elements can not only promote the high-efficiency absorption of calcium, but also have unique benefits on bones, joints and digestive systems. The seaweed powder has porous honeycomb structure, and large surface area up to 9.4m²(5.5 times of calcium carbonate), thus the solubility and the ionization ability are higher, and the buffer capacity is stronger, the solubility in gastric juice can reach 95%, the redundant calcium which is not digested by the human body can be discharged along with the metabolism of the human body, the gastrointestinal burden is avoided, the allergy hidden danger is avoided, and the calcium carbonate is suitable for people with various constitutions.

The walnut oil, the linseed oil, the olive oil and the sunflower seed oil have synergistic effect, and provide protein, fat, carbohydrate, various trace elements, minerals and vitamins required by life activities for human bodies. The above materials contain large amount of unsaturated fatty acids essential to human body, and have effects of promoting metabolism, maintaining blood pressure balance, and reducing cholesterol in blood. The rich natural vitamin A and vitamin D can promote calcium absorption and help bone and tooth growth. The trace elements of zinc and manganese are important components of pituitary, and are beneficial to the nutrition supplement of the brain, the brain strengthening and intelligence improving effects and the like when being eaten frequently. And the edible oil not only retains rich nutrient components in the raw materials, but also eliminates harmful flora in the raw materials in the processing process, so that the edible oil is safer to eat. In addition, compared with the bitter and astringent greasy taste of the walnuts and the olives when the walnuts and the olives are independently eaten, the edible oil is more fragrant and natural, has light mouthfeel, is more delicious, and is more suitable for digestion and absorption of tender intestines and stomach of children. Furthermore, the edible surfactant is added into the mixed oil and stirred to be micro-emulsified, so that the dispersibility of the seaweed meal and the mixed oil can be improved, and all the nutritional ingredients can be uniformly mixed. The suspension emulsified by the surfactant can exist stably, so that the nutrient components of the candy are distributed more uniformly.

The gelatin is derived from collagen of connective tissues such as animal skin, bone, tendon, etc., and contains many hydrophilic groups in its molecule, which can react with water molecules, so that the gelatin solution is not only a high molecular solution, but also a hydrophilic colloid solution. Gelatin solution forms a viscous fluid sol under warm conditions, and when the temperature is lowered, the chain-like dispersed protein molecules form a network structure, and water molecules are contained in the network structure and converted into gel. Glycerol is also known as glycerol. It is a colorless transparent viscous liquid, has warm sweet taste, no toxicity, no odor and strong hydrophilicity, has good compatibility with many colloid materials, and is widely used as a plasticizer of a film material to improve the flexibility of the material. The addition of glycerol into the gelatin material not only improves the physical and chemical properties of the gelatin, but also improves the mechanical properties of the gelatin material and increases the chewing strength of the calcium gel candy. Furthermore, chitosan is added into gelatin and glycerol, so that strong hydrogen bonds and intermolecular forces exist among molecules of the generated composite gel, and the stability and integrity of the gel are improved. In addition, the composite gel has obvious inhibition effect on escherichia coli, staphylococcus aureus, bacillus subtilis and the like, and improves the immunity of the organism.

The monohydrate dextrose and lactose not only can supplement various energies required by human bodies, but also can be used as a flavoring agent of candies to improve the mouthfeel of the candies. Wherein, the monohydrate dextrose is easier to be digested and absorbed in the digestive system, and can be immediately participated in the basal metabolism in the human body, and the utilization rate is higher. In addition, lactose can form a ligand to form a calcium carrier, so that the absorption and utilization of calcium are promoted, the intestinal health of infants is facilitated, and the growth, development and metabolism of organisms are promoted. Meanwhile, the existence of the cosolutes of the glucose monohydrate, the lactose and the gelatin strengthens the gelation tendency of the blending system integrally. Further, lactase may be added to increase the degree of hydrolysis of lactose and thus more rapidly be absorbed directly by the intestine.

Further, when the seaweed powder is 20 parts, the walnut oil is 3 parts, the linseed oil is 12 parts, the olive oil is 10 parts, and the sunflower seed oil is 10 parts, the obtained sandwich liquid is fragrant, sweet and smooth in taste. Moreover, in the calcium gel candies prepared from the same raw materials, the proportion of the nutrient components contained in the calcium gel candies in parts by weight is most reasonable. When the gelatin is 15 parts, the glycerin is 20 parts, the dextrose monohydrate is 0.8 part and the lactose is 0.3 part, the obtained candy skin gel has better formability and chewiness and moderate sweet taste.

Further, the calcium gel candy also comprises the following raw materials in parts by weight:

vitamin D₃5-10 parts of soybean peptide, 5-15 parts of casein phosphopeptide, 15-25 parts of fructo-oligosaccharide, 5-15 parts of teasel root, 5-10 parts of rhizoma drynariae, 5-10 parts of frankincense, 5-15 parts of scorched malt, 2-5 parts of magnesium-rich edible yeast, 1-2 parts of flavoring agent, 5-10 parts of emulsifier, 1-10 parts of fruit essence, 5-10 parts of functional algal polysaccharide, 5-15 parts of raisin, 10-20 parts of mushroom, 0.1-2 parts of chitin, 2-10 parts of astragalus polysaccharide, 5-15 parts of monascus powder and 10-15 parts of glucomannan.

In detail, when a human body absorbs metal ions such as calcium and phosphorus, the metal ions are required to be dissolved on the mucosa of the small intestine to be effectively absorbed by the human body, and the grains in the daily diet contain a large amount of high-phosphorus components such as phytic acid, phytic acid and the like, and the components are combined with calcium at the lower end of the small intestine to generate calcium phosphate precipitates under the environment of pH 7-8, so that calcium elements are lost, and the diseases such as dyspepsia, gallstones, liver systems and the like are caused for a long time. In order to improve the absorption of calcium element by human body and prevent diseases caused by calcium precipitation, the embodiment of the invention is added with vitamin D₃Soybean peptide and casein phosphopeptide. Under the synergistic effect of the soybean peptide and the casein phosphopeptide, the amino group, the carboxyl group and the metal ions form soluble chelate, so that the free calcium keeps higher concentration, and the absorption and utilization of calcium, phosphorus and trace elements by a human body are promoted. The calcium element chelate taking the small peptide as the ligand can inhibit the activity of peptidase when passing through a small peptide running system, thereby not only improving the utilization rate of the peptide, but also ensuring the solubility of calcium, and accelerating the absorption of the calcium. Vitamin preparationElement D₃The bone mineralization is promoted to be formed by influencing the absorption of calcium and phosphorus in intestinal tracts and simultaneously converting organic calcium into inorganic calcium. In addition, the soybean peptide is micromolecular protein, is very easy to be absorbed by human bodies, and is suitable for people with poor digestion and absorption of the protein, such as middle-aged and old people, postoperative convalescent patients, tumor and radiotherapy and chemotherapy patients, patients with poor gastrointestinal function and the like.

Active prebiotics such as fructo-oligosaccharide can selectively stimulate the proliferation of beneficial bacteria in intestinal tract and inhibit the growth of harmful bacteria in intestinal tract, thereby maintaining the balance of intestinal flora and keeping the intestinal tract healthy. The fructo-oligosaccharide promotes the proliferation of bifidobacteria in large intestine, decomposes the bifidobacteria into short-chain fatty acid, reduces the pH value of intestinal microecology, promotes the dissolution of calcium ions, and further promotes the absorption of the calcium ions. Meanwhile, the short-chain fatty acid has a certain promotion effect on intestinal mucosa, and stimulates more calcium ions to enter the human body for circulation through the intestinal mucosa, thereby promoting the absorption of the calcium ions. In addition, the teasel root and the rhizoma drynariae have the effects of tonifying the kidney and strengthening bones, and activate the activity and the number of osteoblasts by improving the blood calcium and blood phosphorus level, so that the matrix calcification is promoted, the callus growth is promoted, and the callus reconstruction is accelerated.

The mastic mainly contains resin, gum, etc., wherein the gum contains 20% calcium salt and magnesium salt of arabonic acid, which is a supplement of calcium element and can also improve calcium absorption. The frankincense and the magnesium-rich edible yeast have synergistic effect, so that the absorption and utilization of calcium by a human body are improved. Magnesium is an important cation in cells as an activator of enzyme systems, participates in many important biochemical reactions in the body, and plays a key role in energy metabolism and substance metabolism. The magnesium contained in the frankincense and the magnesium-rich edible yeast can promote bone growth and improve bone density, bone strength and bone stress. Meanwhile, the casein phosphopeptide can also improve the bioavailability of metal ions such as iron, zinc, magnesium and the like, thereby improving the absorption and utilization of calcium.

In addition, the magnesium-rich edible yeast also contains other rich mineral elements and high-quality dietary fibers, can regulate the micro-ecological balance of the intestinal tract of a human body, improves the basal metabolism, improves the nutritional value of the calcium gel candy and simultaneously helps digestion. The scorched malt is rich in amylolytic enzyme, invertase, lipidase, vitamin B and the like, and has good digestion-aiding function. The synergistic effect between the two components promotes intestinal peristalsis, accelerates digestion of human body, and improves the absorption and utilization rate of nutrient substances by human body.

Besides the function of promoting the absorption of calcium ions, the fructo-oligosaccharide also has higher tolerance and dietary fiber efficacy. Even if a large amount of food is taken, the intestinal tract can be effectively kept unobstructed, and the pathogenic risk of the colon cancer is reduced. After the human body intakes fructo-oligosaccharide, the fructo-oligosaccharide will not cause blood sugar fluctuation, can improve lipid metabolism, reduce cholesterol and blood fat, and is also suitable for patients with diabetes and obesity. Furthermore, the fructo-oligosaccharide, the red yeast powder, the raisin, the astragalus polysaccharide, the chitin, the glucomannan and the functional algal polysaccharide have mutual synergistic action, so that the cholesterol, the blood fat and the blood sugar in the human body are reduced, and the health of the human body is maintained. For example, chitosan in chitin binds bile acids and is totally excreted outside the body, hindering the conversion of cholesterol.

Meanwhile, the frankincense also has broad-spectrum antibacterial effect, and can be used as an immune promoter or regulator to improve the antiviral, antitumor, antiaging, antiradiation, anti-stress and antioxidant abilities of human body under the synergistic effect with the functional algal polysaccharides, chitin and astragalus polysaccharides. Further, in order to reduce the probability of candy causing dental diseases, the synergistic effect among casein phosphopeptide, fructo-oligosaccharide, raisin and shiitake mushroom in the raw materials can achieve the effect of preventing decayed teeth. Wherein, the raisin contains a plurality of compounds for inhibiting the growth of oral bacteria, such as oleanolic acid, oleanolic aldehyde, betulin and the like, and the chemical substances are natural antioxidants in plants, are beneficial to the health of teeth and gum, and can effectively prevent decayed teeth, gingivitis, periodontitis and the like. The fructo-oligosaccharide and Lentinus Edodes can inhibit pathogenic bacteria growth in oral cavity, prevent dental plaque formation, and prevent dental caries. In addition, the casein phosphopeptide can combine calcium ions in food at the decayed tooth part to reduce demineralization of enamel, thereby achieving the aim of resisting the decayed tooth.

In order to improve the taste of the calcium gel candy and strengthen the chewing force of the candy, one or more of propylene glycol alginate, sodium alginate, gellan gum and microcrystalline cellulose are added into the outer skin raw material glycerol and gelatin, and the raw materials are respectively synergistic to obtain a stable colloid dispersion system, so that the sticky and glutinous feeling of the calcium gel candy is improved and the calcium gel candy is rich in elasticity. For example, the addition of propylene glycol alginate and sodium alginate can enhance gelation and improve the properties of poor mechanical strength and easy breakage. In addition, the gellan gum can also be used as a stabilizer to improve the shape retention of the candy, enhance the elasticity of the candy and shorten the time for forming gel colloid.

The flavoring agent can improve organoleptic properties of calcium gel candy, neutralize bitter taste of medicines in calcium gel candy to make it more delicious, promote secretion of digestive juice and stimulate appetite. In detail, the flavoring agent can be salty agent, and can also be sweetener or sour agent, which is not limited in particular, and meets the selectivity of different people on the taste. The fruit essence may be strawberry essence or apple essence, and is not limited. The fruit essence and the flavoring agent can be used in combination, thereby achieving the bionic effect. For example, when the flavoring agent uses a strawberry acid flavoring agent, the strawberry essence is selected as the fruit essence, so that the overall experience of customers is improved. The emulsifier is distributed on the surface of the sandwich liquid substance to prevent the droplets of the dispersed phase from coagulating with each other, so that the formed emulsion is relatively stable. In detail, the emulsifier can be food grade tween, and can also be food grade span.

The raw materials not only supplement calcium element required by human body by increasing the content of calcium in the calcium gel candy, but also improve the utilization rate of calcium by a plurality of other substances which promote the calcium element to be recycled, thereby solving the efficacy problem of calcium supplement substantially. In addition, the raw materials have mutual synergistic effect, and the nutritional ingredients are relatively comprehensive, so that the immunity of the organism can be enhanced, the internal environment balance of the human body can be regulated, the body health is maintained, and the disease is prevented. Meanwhile, the nutrient components in the calcium gel candy are distributed uniformly, and the calcium gel candy has good taste and chewy taste.

The embodiment of the invention also provides a preparation method of the calcium gel candy, which mainly comprises the following steps:

extracting radix Dipsaci, rhizoma Drynariae, folium Hordei Germinatus preparata and Olibanum at 45-60 deg.C under 25-30MPa for 90-120 min by supercritical carbon dioxide extraction, and separating the residue under 5-7MPa to obtain Chinese medicinal mixture with carbon dioxide flow of 20-25L/h. Compared with the traditional extraction method, the supercritical carbon dioxide extraction can almost retain all the effective components in the medicinal materials, has no organic solvent residue, and has high purity of the liquid medicine and short time. Because the extraction is carried out at normal temperature, the damage of the effective components caused by overhigh temperature can be avoided, thereby ensuring the drug effect. In addition, the supercritical carbon dioxide extraction process can effectively remove the residual organic pesticide and heavy metal in the medicinal materials, and improve the medicinal value and food safety of the medicinal materials.

In detail, the influence of the extraction temperature on the extraction efficiency mainly plays two roles. On one hand, the higher the extraction temperature is, the lower the density of the carbon dioxide fluid is, and the poorer the dissolving capacity of the carbon dioxide fluid on organic matters is; on the other hand, the higher the extraction temperature, the greater the volatility of the component. Tests prove that the substances can completely extract the active ingredients of the medicinal materials at the temperature of 45-50 ℃ and have better medicinal effect. Along with the increase of the flow of the carbon dioxide, the mass transfer speed is correspondingly increased, so that the mass transfer speed can quickly reach the equilibrium solubility, and the extraction rate of the substances is improved. However, when the flow rate of carbon dioxide exceeds 25L/h, the residence time of the supercritical carbon dioxide fluid in the above-mentioned substances is short, which is disadvantageous for the improvement of the extraction rate, and therefore the flow rate of carbon dioxide is 20 to 25L/h. The extraction rate of the substances is increased along with the extension of the extraction time, most of the effective substances are extracted until 120 minutes, the extraction rate is not greatly improved, and therefore, the extraction pressure of the embodiment of the invention is 90-120 minutes. The extraction rate of the medicinal materials is correspondingly increased along with the increase of the extraction pressure, and when the extraction pressure exceeds 30MPa, the change of the extraction rate is not obvious, so the extraction pressure of the embodiment of the invention is 25-30 MPa. The separation pressure has little influence on the extraction rate of the above substances, and the residue can be well separated under the separation pressure of 5-7 MPa.

Further, radix Dipsaci, rhizoma Drynariae, fructus Hordei Germinatus preparata and Olibanum can be processed and then extracted with supercritical carbon dioxide. For example, in this embodiment, teasel roots are sliced and uniformly mixed with saline water, slightly moistened, placed in a frying container with moderate preheating after the saline water is absorbed completely, fried to dryness with slow fire until the continuous slices are blackish brown, taken out, cooled, and sieved to remove scraps. The processed radix Dipsaci has salt introduced into kidney, and has improved clinical effect, reduced harmful components in radix Dipsaci, and improved medicinal value. In other embodiments, the preparation may be performed in other manners as long as the curative effect can be enhanced, and the specific method is not limited. The other three materials are processed according to their respective pharmacology to improve their medicinal effects.

Adding glucose monohydrate, lactose, flavoring agent and fruit essence into gelatin melting tank, adding 7-8 parts of water, heating to 50-60 deg.C, and stirring at 50-70r/min for 5-10 min. The substances can be accelerated to be dissolved in water by heating and stirring, and the dissolution is almost finished within 5-10 minutes. Keeping the temperature, adding gelatin and glycerol into the mixed solution, continuously stirring for 1-2 hours until the viscosity reaches 4-5.2 DEG E, placing into a tank, and filtering with a 140-mesh filter bag.

In detail, when the gelatin is dissolved in water, the water temperature is preferably 50-60 ℃. The two-time dissolution can not only improve the dispersibility and stability of the gelatin, the glycerol and the mixed solution, but also avoid the caking of undissolved solid powder when the gelatin, the glycerol and the mixed solution are added simultaneously. And the stirring speed of 50-70r/min can shorten the gel time without damaging the network structure in the formed sol. The stirring time is prolonged to 1-2 hours, the mixing degree in the mixed liquid can be improved, and the phase separation of a blending system is avoided. When the viscosity of the mixed solution is 4-5.2 DEG E, the candy has good formability and short forming time. The components which are not fully fused can be removed by the 140-mesh filter bag, the uniformity of the mixed liquid is improved, and the strength of the gel sugar shell is further improved.

Further, ultrasonically dispersing the obtained candy outer skin glue solution for 5-10 minutes under the power of 30W, and then putting the candy outer skin glue solution into a heat preservation barrel for heat preservation. In the gel forming process, the system is promoted by ultrasonic to rapidly form tiny crystal nuclei, then the tiny crystal nuclei grow into a fibrous skeleton structure, fibers are mutually lapped into a network structure, and then the fibrous skeleton structure is combined with water and is subjected to water condensation based on the surface tension effect. Under the power of 30W, the bonding effect of the fiber network and water is strong, and the gel is stable. Vacuumizing the ultrasonically processed candy coating glue solution for 2 hours under the pressure of not more than 0.2MPa, removing bubbles to obtain the candy coating glue solution, and putting the candy coating glue solution into a heat-preserving container for heat preservation (the temperature of the glue solution is 50-60 ℃). The vacuum defoaming treatment can enable the structure inside the gel to be more compact after the candy is formed and the surface of the candy to be smoother. The heat preservation can keep the glue solution in a better fluidity range, which is beneficial to the treatment of the candy forming process in the later period.

The seaweed meal, the raisin, the mushroom and the red koji powder are ground into powder of 200 meshes and 240 meshes to obtain a primary mixture, the grain size of the powder can be reduced by grinding, the digestion and absorption of human bodies to the nutrient components of the raw materials are facilitated, and the probability of grading caused by overlarge grain size difference among the raw materials is reduced. Adding the primary mixture into the Chinese medicinal mixture, and vitamin D₃Grinding the mixture of soybean peptide, casein phosphopeptide, fructo-oligosaccharide, magnesium-rich edible yeast, functional algal polysaccharide, chitin, astragalus polysaccharide and glucomannan for 10-30 minutes to obtain a secondary mixture. The grinding time of 10-30 minutes is to improve the dispersibility of the material, and the grinding time of two times is to ensure that the particle size of the powder is basically consistent, so that the raw materials are mixed more uniformly.

Adding walnut oil, linseed oil, olive oil, sunflower seed oil and an emulsifier into the secondary mixture, dispersing for 30-60 minutes by using an ultrahigh shear emulsifying machine under the condition that the output rotation speed is 3000-4000r/min, and standing to remove bubbles to obtain the sandwich mixed solution. The sandwich mixed liquid is emulsified by the ultra-high shear emulsifier, so that the stability of the mixed liquid can be improved, the treatment capacity at one time is large, the dispersion time is shortened, and the production efficiency is improved. In addition, the particle size distribution range of the particles in the sandwich mixed solution is narrow at the output rotating speed of 3000-4000r/min, the uniformity is good, the solution is more exquisite and uniform, and the dispersibility and the stability are good. And finally, putting the sandwich mixed solution and the candy coating glue solution into a soft capsule machine for pelleting.

The resulting calcium gel candy is finally dried at a humidity of 10-25% RH. In detail, the calcium gel candy is dried to the moisture content of 50-60% under the conditions of the humidity of 25% RH and the temperature of 20 ℃; then placing the calcium gel candy in an environment with the humidity of 15% RH and the temperature of 18 ℃, and continuously drying the calcium gel candy until the water content is 15-20%; finally, the calcium gel candy is placed in an environment with the humidity of 10% RH and the temperature of 16 ℃ and is continuously dried until the water content is 8-10%. In detail, when low-temperature drying is adopted, the drying rate is low, and the calcium gel candy is dried uniformly. Meanwhile, the temperature gradient is consistent with the humidity gradient, so that the moisture in the calcium gel candy is promoted to move outwards, and the drying time is shortened.

Finally, selecting qualified products which have good formability and no damage from the dried calcium gel candies, and bottling, wherein the weight of each candy is about 1.19 g.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The embodiment provides a calcium gel candy, which mainly comprises the following raw materials:

25kg of seaweed powder, 1kg of walnut oil, 8kg of linseed oil, 8kg of olive oil, 8kg of sunflower seed oil, 20kg of gelatin, 15kg of glycerol, 0.3kg of dextrose monohydrate, and vitamin D₃5kg, lactose 0.1kg, soybean peptide 10kg, casein phosphopeptide 5kg, fructo-oligosaccharide 15kg, teasel root 5kg, drynaria 5kg, frankincense 5kg, scorched malt 5kg, magnesium-rich edible yeast 2kg, flavoring agent 1kg, emulsifying agent 5kg, fruit essence 1kg, functional algal polysaccharide 5kg, raisin 5kg, mushroom 10kg, astragalus polysaccharide 2kg, chitin 0.1kg, monascus powder 5kg and glucomannan 10 kg.

The preparation method of the calcium gel candy comprises the following steps:

processing radix Dipsaci, rhizoma Drynariae, fructus Hordei Germinatus preparata and Olibanum by parching for 1 hr for preliminary treatment. Then extracting the processed medicinal materials by supercritical carbon dioxide extraction process at 45 deg.C under 25MPa for 90 min, and separating the residue under 5MPa to obtain Chinese medicinal mixed solution with carbon dioxide flow of 20L/h.

Adding glucose monohydrate, lactose, flavoring agent and fruit essence into gelatin melting tank, adding 7kg water, heating to 50 deg.C, and stirring at 50r/min for 5 min. Then adding gelatin and glycerol, stirring for 1 hr until the viscosity reaches 4 ° E, canning, and filtering with 140 mesh filter bag to obtain candy skin gelatin solution. Then ultrasonically dispersing the candy coating glue solution for 5 minutes under the power of 30W, vacuumizing the ultrasonically treated candy coating glue solution for 2 hours under the pressure of not more than 0.2MPa, removing bubbles to obtain the candy coating glue solution, and putting the candy coating glue solution into a heat-preserving container for heat preservation.

The seaweed powder, raisin, shiitake and red koji powder were ground into 200 mesh powder to obtain a primary mixture. Adding the primary mixture into the Chinese medicinal mixture, and vitamin D₃Grinding the mixture of soybean peptide, casein phosphopeptide, fructo-oligosaccharide, magnesium-rich edible yeast, functional algal polysaccharide, chitin, astragalus polysaccharide and glucomannan for 10 minutes to obtain a secondary mixture. Adding walnut oil, linseed oil, olive oil, sunflower seed oil and an emulsifier into the secondary mixture, dispersing for 30min by using an ultrahigh shear emulsifying machine under the condition that the output rotation speed is 3000r/min, and standing to remove bubbles to obtain a sandwich mixed solution.

And finally, putting the sandwich mixed solution and the candy coating glue solution into a soft capsule machine for pelleting. Then drying the calcium gel candy to a moisture content of 50% under the conditions of a humidity of 25% RH and a temperature of 20 ℃; then placing the calcium gel candy in an environment with the humidity of 15% RH and the temperature of 18 ℃, and continuously drying the calcium gel candy until the water content is 15%; finally, the calcium gel candy is placed in an environment with the humidity of 10% RH and the temperature of 16 ℃, the calcium gel candy is continuously dried until the water content is 8%, and the calcium gel candy with good shape and no damage is screened out and bottled.

Example 2

The embodiment provides a calcium gel candy, which mainly comprises the following raw materials:

35kg of seaweed powder, 5kg of walnut oil, 15kg of linseed oil, 15kg of olive oil, 15kg of sunflower seed oil, 30kg of gelatin, 25kg of glycerol, 1kg of dextrose monohydrate, and vitamin D₃10kg, lactose 0.5kg, soybean peptide 15kg, casein phosphopeptide 10kg, fructo-oligosaccharide 25kg, radix Dipsaci 15kg, rhizoma Drynariae 10kg, Olibanum 10kg, parched fructus Hordei Germinatus 15kg, magnesium-rich edible yeast 5kg, flavoring agent 2kg, emulsifier 10kg, fruit essence 10kg, functional algal polysaccharide 10kg, raisin 15kg, Lentinus Edodes 20kg, chitin 2kg, Astragalus polysaccharides 10kg, red rice15kg of powder and 15kg of glucomannan.

The preparation method of the calcium gel candy comprises the following steps:

extracting radix Dipsaci, rhizoma Drynariae, folium Hordei Germinatus preparata and Olibanum at 30MPa for 120 min by supercritical carbon dioxide extraction at 50 deg.C, and separating the residue under 7MPa to obtain Chinese medicinal mixture with carbon dioxide flow of 25L/h.

Adding glucose monohydrate, lactose, flavoring agent and fruit essence into gelatin melting tank, adding 8kg water, heating to 60 deg.C, and stirring at 70r/min for 10 min. Adding gelatin and glycerol, stirring for 2 hr until the viscosity reaches 5.2 ° E, placing into a tank, filtering with 140 mesh filter bag, vacuumizing under pressure of 0.2MPa or less for 2 hr, removing bubbles to obtain candy outer shell glue solution, and placing into a heat-insulating barrel for heat insulation.

The seaweed powder, raisin, shiitake and red koji powder were ground into 240 mesh powder to obtain a primary mixture. Adding the primary mixture into the Chinese medicinal mixture, and vitamin D₃Grinding the mixture of the soybean peptide, the casein phosphopeptide, the fructo-oligosaccharide, the magnesium-rich edible yeast, the functional algal polysaccharide, the chitin, the astragalus polysaccharide and the glucomannan for 30 minutes to obtain a secondary mixture. And adding walnut oil, linseed oil, olive oil, sunflower seed oil and an emulsifier into the secondary mixture, dispersing for 60 minutes by using an ultrahigh shear emulsifying machine under the condition that the output rotation speed is 4000r/min, and standing to remove bubbles to obtain a sandwich mixed solution.

And finally, putting the sandwich mixed solution and the candy coating glue solution into a soft capsule machine for pelleting. Drying the calcium gel confection to a moisture content of 60% at a humidity of 25% RH and a temperature of 20 ℃; then placing the calcium gel candy in an environment with the humidity of 15% RH and the temperature of 18 ℃, and continuously drying the calcium gel candy until the water content is 20%; finally, the calcium gel candy is placed in an environment with the humidity of 10% RH and the temperature of 16 ℃, the calcium gel candy is continuously dried until the water content is 10%, and the calcium gel candy with good shape and no damage is screened out and bottled.

Example 3

The embodiment provides a calcium gel candy, which mainly comprises the following raw materials:

30kg of seaweed powder, 2.5kg of walnut oil, 10kg of linseed oil, 10kg of olive oil, 10kg of sunflower seed oil, 25kg of gelatin, 20kg of glycerol, 0.7kg of dextrose monohydrate, and vitamin D₃8kg, lactose 0.3kg, soybean peptide 13kg, casein phosphopeptide 8kg, fructo-oligosaccharide 20kg, radix Dipsaci 12kg, rhizoma Drynariae 8kg, Olibanum 8kg, parched fructus Hordei Germinatus 10kg, magnesium-rich edible yeast 3kg, flavoring agent 1.5kg, emulsifier 8kg, fruit essence 5kg, functional algal polysaccharide 8kg, raisin 10kg, chitin 1.2kg, Lentinus Edodes 15kg, Astragalus polysaccharides 7kg, red rice powder 10kg and glucomannan 13 kg.

The preparation method of the calcium gel candy comprises the following steps:

extracting radix Dipsaci, rhizoma Drynariae, folium Hordei Germinatus preparata and Olibanum at 27MPa for 100 min by supercritical carbon dioxide extraction at 48 deg.C, and separating the residue under 6MPa to obtain Chinese medicinal mixture with carbon dioxide flow of 23L/h.

Adding glucose monohydrate, lactose, flavoring agent and fruit essence into gelatin melting tank, adding 7.5kg water, heating to 55 deg.C, and stirring at 60r/min for 8 min. And then continuously adding gelatin and glycerol, continuously stirring for 1.5 hours until the viscosity reaches 4.5 DEG E, putting the mixture into a tank, filtering the mixture through a 140-mesh filter bag, vacuumizing the mixture for 2 hours under the pressure of not more than 0.2MPa, removing bubbles to obtain candy outer skin glue solution, and putting the candy outer skin glue solution into a heat-preserving container for heat preservation.

The seaweed powder, raisin, mushroom and red koji powder were ground into 220 mesh powder to obtain a primary mixture. Adding the primary mixture into the Chinese medicinal mixture, and vitamin D₃Grinding the mixture of soybean peptide, casein phosphopeptide, fructo-oligosaccharide, magnesium-rich edible yeast, functional algal polysaccharide, chitin, astragalus polysaccharide and glucomannan for 20 minutes to obtain a secondary mixture.

And adding walnut oil, linseed oil, olive oil, sunflower seed oil and an emulsifier into the secondary mixture, dispersing for 45 minutes by using an ultrahigh shear emulsifying machine under the condition that the output rotation speed is 3500r/min, and standing to remove bubbles to obtain a sandwich mixed solution.

And finally, putting the sandwich mixed liquid and the candy coating glue solution into a soft capsule machine for pelleting and drying, selecting qualified products with good formability and no damage, and bottling.

Example 4

The embodiment provides a calcium gel candy, which mainly comprises the following raw materials:

20kg of seaweed powder, 3kg of walnut oil, 12kg of linseed oil, 10kg of olive oil, 10kg of sunflower seed oil, 15kg of gelatin, 20kg of glycerol, 0.8kg of dextrose monohydrate and 0.3kg of lactose.

The preparation method of the calcium gel candy comprises the following steps:

adding glucose monohydrate and lactose into a gelatin melting tank, adding 7.2kg of water, heating to 58 ℃ and stirring at the rotating speed of 65r/min for 7 minutes. And then continuously adding gelatin and glycerol, continuously stirring for 1.8 hours until the viscosity reaches 4.4 DEG E, putting the mixture into a tank, filtering the mixture through a 140-mesh filter bag, vacuumizing the mixture for 2 hours under the pressure of not more than 0.2MPa, removing bubbles to obtain candy outer skin glue solution, and putting the candy outer skin glue solution into a heat-preserving container for heat preservation.

Adding seaweed powder into the mixed oil of walnut oil, linseed oil, olive oil and sunflower seed oil, dispersing for 35 minutes by using an ultrahigh shear emulsifying machine under the condition that the output rotating speed is 3200r/min, standing and removing bubbles to obtain the sandwich mixed liquid.

And finally, putting the sandwich mixed liquid and the candy coating glue solution into a soft capsule machine for pelleting and drying, selecting qualified products with good formability and no damage, and bottling.

Example 5

The embodiment provides a calcium gel candy, which mainly comprises the following raw materials:

28kg of seaweed powder, 4kg of walnut oil, 11kg of linseed oil, 11kg of olive oil, 11kg of sunflower seed oil, 23kg of gelatin, 18kg of glycerol, 0.6kg of dextrose monohydrate, 0.4kg of lactose,

the preparation method of the calcium gel candy comprises the following steps:

adding glucose monohydrate, lactose, flavoring agent and fruit essence into gelatin melting tank, adding 7.6kg water, heating to 53 deg.C, and stirring at 55r/min for 6 min. And then continuously adding gelatin and glycerol, continuously stirring for 1.6 hours until the viscosity reaches 4.7 DEG E, putting the mixture into a tank, filtering the mixture through a 140-mesh filter bag, vacuumizing the mixture for 2 hours under the pressure of not more than 0.2MPa, removing bubbles to obtain candy outer skin glue solution, and putting the candy outer skin glue solution into a heat-preserving container for heat preservation.

Adding seaweed powder into the mixed oil of walnut oil, linseed oil, olive oil and sunflower seed oil, dispersing for 55 minutes by using an ultrahigh shear emulsifying machine, and standing to remove bubbles to obtain a sandwich mixed solution.

And finally, putting the sandwich mixed liquid and the candy coating glue solution into a soft capsule machine for pelleting and drying, selecting qualified products with good formability and no damage, and bottling.

Test example 1

To better illustrate the chewy effect of the calcium gel confectioneries of the present invention, the samples of the examples were subjected to sensory evaluation. The samples of the examples were randomly selected for 3 aspects of hardness, elasticity and chewiness to be subjected to sensory scoring (10 full points) by 50 persons, and specific scores (average values) are shown in table 1:

table 1 example scores in terms of hardness, elasticity, chewiness 3

Examples	Hardness of	Elasticity	Chewiness of the product
				Example 1	8	8	9
Example 2	8	9	9
				Example 3	9	9	9
Example 4	8	9	8
				Example 5	8	8	7

The scores all represent the satisfaction degree of user experience, and the calcium gel candy of the embodiment has moderate hardness, higher elasticity and better chewiness and is suitable for being eaten in a chewing mode.

Test example 2

The contents of vitamin D, calcium and zinc in the calcium gel candies prepared in the respective examples were measured, and the vitamin D was measured by the first method of the vitamin D measurement method specified in 0722 in the fourth part of the pharmacopoeia of the people's republic of china, 2015 edition; the calcium content determination method is an EDTA complexation titration method; the zinc content determination method is the determination of the zinc content of fruits, vegetables and products specified in the national standard GB12285-90 of the people's republic of China. The product was measured for 10 grains per batch, and the minimum and maximum values were recorded, and the measurement results are shown in table 2.

TABLE 2 content of vitamin D, calcium and Zinc in calcium gel candy center-filling

The contents of the above components are expressed in terms of the content of 100g of the calcium gel candy center-fill liquid. As can be seen from the data in table 1, the gel candy prepared in each example has high vitamin D, calcium and zinc contents, and the content difference between the respective granules is small. Compared with the prior art, the raw materials contained in the embodiment of the invention are mutually cooperated, so that the content of vitamin D, calcium and zinc in the product is higher, and the preparation method improves the dispersibility of the raw materials, so that the content difference of the components among the products is smaller.

Test example 3

Weaned rats were selected as experimental observants and randomly organized into 3 groups of 20 rats each, 60 rats in total, based on body weight. After balanced breeding of rats, the calcium gel candy sandwich liquid with the same mass is mixed into feed for breeding, and after 2 weeks of pre-breeding, the excrement of each tested animal is collected for 5 days respectively to determine the calcium content. The intake calcium and fecal calcium were measured by atomic absorption spectrophotometry, and the test results (average values) are shown in table 3, and each test value was calculated according to the following formula:

intake of calcium-the content of calcium in the feed-the feed consumption;

fecal calcium content in feces versus fecal output;

calcium uptake rate (calcium intake-faecal calcium)/calcium intake 100%.

TABLE 3 calcium absorption Rate in calcium gel candy center-fill

Compared with the existing common calcium-supplementing health-care products, the calcium-supplementing gel candy provided by the invention has higher calcium absorption rate, which shows that the calcium-supplementing gel candy has good calcium-supplementing effect and is suitable for children to eat.

Test example 4

The calcium gel candies of each example were subjected to stability test for 6 months under conditions of 40. + -. 2 ℃ and 75. + -. 5% relative humidity, and the results of the test were shown in Table 4, wherein the test was emulsion-like and gel-skin elasticity.

TABLE 4 creaminess and gel-coat elasticity of calcium gel candies

Examples	Traits	Elasticity
			Example 1	Milky, fine, smooth, without leakage and without sticking	Good effect
Example 2	Milky, fine, smooth, without leakage and without sticking	Good effect
			Example 3	Milky, fine, smooth, without leakage and without sticking	Good effect
Example 4	Milky, fine, smooth, without leakage and without sticking	Good effect
			Example 5	Milky, fine, smooth, without leakage and without sticking	Good effect

As can be seen from Table 4, no quality problem occurs in the gel outer skin of the calcium gel candy stored for 6 months, and the filling liquid is fine and smooth without agglomeration, which indicates that the preparation process of the calcium gel candy provided by the invention effectively improves the overall stability of the gel candy.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.