Menthol-containing potato starch capsule shell
A technology of potato starch and capsule shell, which is applied in capsule transportation, medical preparations of non-active ingredients, and food forming, etc. It can solve the problems of delayed dissolution of capsule contents, unsatisfactory raw materials, and impact on processing, etc., to improve the taste The effect of astringent feeling, lower product price, and improved palatability
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Embodiment 1
[0019] 1) material preparation
[0020] Weigh main ingredients: potato starch 100g, auxiliary materials: menthol 0.01g, reinforcing agent 20g, plasticizer 1g, food coloring 1g, lubricant 0.1g, disintegrant 2g, surfactant 0.4g, diluent 2g, antibacterial 0.4g oxidant, 1g filler, 0.3g fragrance;
[0021] 2) Disperse the above-mentioned potato starch in 140g of water, heat it to 90°C in a constant temperature magnetic water bath stirring pot, and stir for 15 minutes to obtain a gelatinized glue;
[0022] 3) Add the above-mentioned auxiliary materials into the above-mentioned gelatinized glue, and stir evenly to obtain a dipping glue; ensure that the temperature of the dipping glue is 72-75°C, the temperature of the rubber plate is 45-48°C, and the temperature of the drying tunnel is 62-65°C;
[0023] 4) The glue-dipping solution is subjected to decompression and defoaming treatment, and then the capsule shell is prepared by the glue-dipping method, and dried for 48 hours.
Embodiment 2
[0024] Embodiment 2, each step is the same as embodiment 1; Wherein, menthol 3g, reinforcing agent 5g, plasticizer 3g, food coloring 0.1g, lubricant 2g, disintegrant 0.1g, surfactant 3g, diluent 0.1g , antioxidant 4g, filler 0.2g, flavoring agent 2g; the heating temperature in step 2) is 60°C, and the stirring time is 30 minutes.
Embodiment 3
[0025] Embodiment 3, each step is the same as embodiment 1; Wherein, menthol 1.5g, strengthening agent 12g, plasticizer 2g, food coloring 0.5g, lubricant 1g, disintegrant 1g, surfactant 1.7g, diluent 1g , antioxidant 2.2g, filler 0.6g, flavoring agent 1.1g; the heating temperature in step 2) is 75°C, and the stirring time is 22 minutes.
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