Earthworm protein gel candy and preparation method thereof
By preparing earthworm protein gel candies, the problems of poor taste, low absorption rate and insufficient stability of traditional earthworm preparations have been solved, and efficient, stable release and good compliance of earthworm protein have been achieved, which is suitable for daily intervention of cardiovascular and cerebrovascular diseases.
Patent Information
- Application Number
- CN202511010703.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-22
- Publication Date
- 2025-09-05
AI Technical Summary
Traditional earthworm preparations have problems such as poor taste, low absorption rate, poor portability and insufficient stability, which affect their large-scale application in daily intervention of cardiovascular and cerebrovascular diseases.
The preparation method of earthworm protein gel candy is adopted, using gelatin, apple pectin, sweetening system, active core earthworm protein freeze-dried powder and other ingredients, and forming gel candy through specific process steps, including raw material preparation, boiling and colloid dissolution, active ingredient addition and molding treatment, combined with β-cyclodextrin microencapsulation treatment to improve stability.
The long-term thrombolytic activity stability of earthworm protein was achieved, the intestinal targeted release rate and the retention rate of plasmin activity were improved, the unpleasant odor was eliminated, the compliance and stability of the product were improved, and the proliferation of microorganisms was inhibited.
Smart Images
Figure SMS_1 
Figure SMS_2
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of earthworm preparations, and particularly relates to earthworm protein gel candy and a preparation method thereof. Background Art
[0002] With the surge in demand for cardiovascular and cerebrovascular disease prevention and control and the upgrading of health consumption, traditional earthworm preparations (such as capsules and powders) have pain points such as poor taste, low absorption rate, and poor portability: Severe loss of activity: Traditional hot air drying or tableting processes result in a high denaturation rate of plasmin and a high rate of damage to the gastric acid environment, resulting in unsatisfactory intestinal effective release rate. Dosage form experience defects: Powder / liquid dosage forms have a fishy and bitter smell, hard candies require high-temperature cooking to inactivate the protein, and the delayed dissolution of the soft capsule gelatin shell affects the absorption rate; Insufficient stability: The activity of thrombolytic enzymes in conventional coatings decreases significantly during storage, and high water activity systems are prone to mold growth.
[0003] These defects seriously restrict the large-scale application of earthworm protein in daily cardiovascular intervention scenarios. Summary of the Invention
[0004] In order to overcome the above technical problems, the present invention provides earthworm protein gel candy and a preparation method thereof.
[0005] The present invention adopts the following technical solutions: Earth dragon protein gel candy, calculated by mass, includes: gel matrix: 2500 parts of gelatin; 300 parts of apple pectin; 1800 parts of sorbitol liquid; sweetening system: 1000 parts of erythritol; 4 parts of stevioside; 480 parts of xylitol; active core: 200 grams of earth dragon protein freeze-dried powder; 20 parts of L-arginine hydrochloride; water and carrier: 300 parts of purified water; 5 parts of citric acid; flavor system: 20 parts of concentrated fruit juice and natural flavor; adjuvants: 5 parts of sodium citrate; 5 parts of potassium sorbate.
[0006] The present invention also discloses a method for preparing earthworm protein gel candy, comprising the following steps: S1. Raw material preparation and pre-dissolution Pour 2500g of gelatin powder into a clean stainless steel container and add cold water to cover the gelatin. Stir to ensure all the gelatin is moistened and to prevent lumps. Let it sit at room temperature to allow the gelatin to fully absorb water and swell, forming jelly blocks. In another stainless steel container, mix 300g of pectin powder and 400g of erythritol powder thoroughly in a dry state to prevent pectin from clumping; In a stirring double-layer kettle, add 600g erythritol, 480g xylitol and 1800g sorbitol liquid, add 300g purified water, and slowly heat at 80-85℃, stirring continuously until all solids are completely dissolved to form a clear and viscous sugar alcohol mixture. Stop heating and reduce the temperature to about 75-80℃ and keep warm. S2. Boiling and colloid dissolution Dissolve pectin: Quickly pour the warm sugar alcohol liquid into the container containing the pectin / erythritol mixture, and immediately stir vigorously with a high-speed blender to prevent the pectin from clumping. Continue stirring for about 3-5 minutes until the pectin is completely dissolved and a uniform and viscous pectin base liquid is formed. Transfer it back to the double-layer pot; Add remaining ingredients: Maintaining the temperature at 70-75°C, add 5g citric acid, 5g sodium citrate, and 5g potassium sorbate, stirring until completely dissolved, then add 15g concentrated fruit juice and stir evenly; Add sweetener: Add 4g of stevioside to 50ml of 50℃ warm water and dissolve evenly. Then pour the sweetener solution into the double-layer pot and stir evenly. Add gelatin: Drain excess water from the swollen gelatin and add it to a double-layer pot. Stir slowly to disperse the gelatin blocks in the hot sugar solution. Control the stirring speed to avoid excessive bubbles. Maintain the temperature at 65-70°C and continue stirring until the gelatin is completely dissolved to obtain a uniform, smooth, translucent colloidal syrup mixture. S3. Active ingredient addition and cooling Cooling and adding core active ingredients: Cool the mixed syrup to 45-50°C, slowly add 200g of earthworm protein freeze-dried powder and 20g of L-arginine hydrochloride in batches, and stir thoroughly with a paddle stirrer until a completely uniform, particle-free slurry is formed. At this time, the temperature is strictly controlled at 40-50°C. Add flavoring: Add 5g of natural fruit flavor to the slurry and stir gently; S4. Injection molding and preliminary shaping Keep the slurry at approximately 40-45°C. Use an automatic injection machine or semi-automatic injection gun to inject the slurry into a gel candy mold that has been pre-coated with a thin layer of refined coconut oil. Smoothly transfer the mold filled with slurry to a temperature-controlled cooling tunnel or cold storage. Perform preliminary gelation at 10-15°C and low humidity for approximately 30-60 minutes to develop sufficient elasticity and strength for demolding. S5. Demolding, drying and surface treatment Remove the preliminarily shaped candy cores from the mold, lay them in a single layer on a stainless steel mesh plate, and place them in a constant temperature and humidity drying oven. Set the conditions as follows: temperature: 18-22°C, relative humidity: 45-55%. Dry for 24-72 hours until the water activity drops below 0.65, turning them regularly during the drying process. Surface treatment: After drying, place the candy in a polished pan, spray or roll it with a small amount of refined coconut oil, spray it with a small amount of food-grade magnesium stearate powder and roll it evenly.
[0007] Preferably, before adding, the earthworm protein powder is microencapsulated with β-cyclodextrin or modified starch to further improve its stability and achieve sustained release.
[0008] Compared with the prior art, the present invention has the following beneficial effects: Synergistic effect: L-arginine promotes NO synthesis and accelerates microcirculation improvement; Compliance breakthrough: Fruit flavor masking technology eliminates most unpleasant odors, and the gel matrix has long-lasting thrombolytic activity and stability; Precise release of efficacy: β-cyclodextrin microencapsulation reduces the gastric solubility of earthworm protein, increases the intestinal targeted release rate, and improves the retention rate of plasmin activity; Strong universality: water activity ≤ 0.62 inhibits microbial proliferation, and no Salmonella / Staphylococcus aureus were detected. DETAILED DESCRIPTION
[0009] The following embodiments of the present invention are described in detail. Unless otherwise specified, the raw materials and equipment used are commercially available or commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below are exemplary and are intended only to explain the present invention and are not to be construed as limiting the present invention.
[0010] Key equipment: Jacketed kettle (with temperature control, stirring and cooling system), high-speed shear emulsifier (≥3000rpm), paddle stirrer (low speed, adjustable speed), constant temperature water bath (for heat preservation), vacuum degassing machine (optional), precision injection molding machine (±0.1g accuracy), constant temperature and humidity drying room (temperature control accuracy ±1℃, humidity ±5%), water activity meter (accuracy ±0.01Aw), ultraviolet sterilization tunnel (mold pretreatment).
[0011] Preparation process of earthworm protein gel candy S1. Raw material preparation and pre-dissolution Gelatin swelling: Weigh 2500g of gelatin into a stainless steel bucket and add 4-10℃ purified water (the amount of water is ≈ 3 times the weight of gelatin, which does not account for the water in the formula).
[0012] Use a sterilized spatula to stir slowly in one direction until there is no dry powder, cover with plastic wrap, and refrigerate at 10°C for 45 minutes (not room temperature) to form a uniform transparent rubber block.
[0013] Pectin premix: Pectin 300g + erythritol 400g (from a total of 1000g) → Mix in a dry powder mixer at 300rpm for 5min → Pass through an 80-mesh sieve → Seal and set aside (to prevent moisture).
[0014] Preparation of sugar alcohol solution: Add the following into the sandwich pot: 600g erythritol (remaining amount), 480g xylitol, 1800g sorbitol liquid, and 300g purified water (recipe water amount).
[0015] Start stirring (120 rpm) and steam heat to the target 82 ± 2 ° C, keep stirring for 15 minutes until completely dissolved (transmittance ≥ 95%).
[0016] Stop heating, add cooling water, cool to 77±1℃ and keep warm for later use (optimal window for pectin dissolution).
[0017] S2. Boiling and colloid dissolution Pectin dissolution: Pour the 77°C sugar alcohol solution into the pectin premix at a uniform speed, immediately start the high-speed emulsifier (2500 rpm) and stir for 4 minutes until there are no particles (viscosity range: 1500~2000 cP).
[0018] Transfer back to the jacketed kettle and maintain at 75±1°C.
[0019] Acid hydrolysis system construction: Add in sequence: 5g citric acid and 5g sodium citrate, stir and dissolve for 10 minutes (pH ≈ 3.8); Potassium sorbate 5g, dissolve for 5 minutes; 15g of concentrated juice, stirred for 5 minutes (pH retest: 3.6~3.9); Temperature control: 72±1℃ to prevent gelatin degradation.
[0020] Sweetener Integration: 4 g of stevioside was dissolved in 50 ml of 50°C pure water, poured into the syrup through a 100-mesh sieve, and stirred at 400 rpm for 8 min.
[0021] Gelatin Fusion: Drain excess water from the gelatin and add to the syrup in 3 batches.
[0022] The temperature was controlled at 68±0.5℃ (in the double-layer pot constant temperature mode), and the paddle stirrer was used for low-speed mixing at 40rpm. The interval between each batch was 2min, and the total time was 20min until the mixture was translucent and free of colloid particles.
[0023] Vacuum degassing: vacuum at -0.08MPa for 10 minutes to eliminate bubbles.
[0024] S3. Active ingredient addition Precise cooling: The syrup was transferred to a constant temperature water bath with a circulating water cooling rate of 1.5°C / min and a target temperature of 48±0.5°C.
[0025] Active ingredient feeding: Microencapsulation treatment preferred solution: 200 g of earthworm protein freeze-dried powder, 20 g of L-arginine hydrochloride and 160 g of β-cyclodextrin were encapsulated in a vortex mixer at 2000 rpm for 10 min and passed through a 60-mesh sieve; Add the slurry in 4 batches, stir with paddles at 40 rpm + scrape the wall every 2 minutes, and the total mixing time is ≤15 minutes.
[0026] Fragrance Lock: 5 g of natural fruit essence was injected along the wall of the tank, stirred at 200 rpm for 2 min, and then stopped stirring and allowed to stand for 5 min to defoam.
[0027] S4. Injection molding and shaping Mold pretreatment: Soak the silicone mold in 0.1% peracetic acid for 30 minutes → rinse with pure water → sterilize with ultraviolet light for 30 minutes → spray a thin layer of refined coconut oil (5-10 μm thick).
[0028] Injection molding parameters: The slurry temperature was maintained at 44±1°C (viscosity monitoring: 5000±500cP), the injection molding machine pressure was 0.2MPa, the nozzle temperature was 42°C, and the single pellet filling volume was 5.0±0.1g.
[0029] Mold temperature: 12±1℃, to prevent water precipitation due to temperature difference.
[0030] Gelation control: Cold storage conditions: 13±0.5℃, RH 40%, stand for 40min, puncture elastic modulus ≥50kPa (mold-release hardness).
[0031] S5. Drying and anti-sticking Step drying: Turning frequency: turn the sugar granules over every 8 hours, drying end point Aw: 0.60±0.02.
[0032] Anti-stick treatment: First layer: spray with 0.5% refined coconut oil (particle size ≤ 20μm) and let it stand for 10 minutes for absorption.
[0033] The second layer: 0.3% magnesium stearate powder fluidized bed coating, roller polishing for 20 minutes (speed 8 rpm).
[0034] Key quality control points: Although the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and purpose of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.
Claims
1. Earth dragon protein gel candy, characterized in that, By quality, including: Gel matrix: 2500 parts of gelatin; 300 parts of apple pectin; 1800 parts of sorbitol solution; Sweetening system: erythritol 1000 parts; stevioside 4 parts; xylitol 480 parts; Active ingredients: 200g of earthworm protein freeze-dried powder; 20 parts of L-arginine hydrochloride; Water and carrier: 300 parts of purified water; 5 parts of citric acid; Flavor system: 20 parts of concentrated juice and natural flavor; Auxiliary agents: 5 parts of sodium citrate and 5 parts of potassium sorbate.
2. A method for preparing earthworm protein gel candy, characterized in that: The following steps are involved: S1. Raw material preparation and pre-dissolution Pour 2500g of gelatin powder into a clean stainless steel container and add cold water to cover the gelatin. Stir to ensure all the gelatin is moistened and to prevent lumps. Let it sit at room temperature to allow the gelatin to fully absorb water and swell, forming jelly blocks. In another stainless steel container, mix 300g of pectin powder and 400g of erythritol powder thoroughly in a dry state to prevent pectin from clumping; In a stirring double-layer kettle, add 600g erythritol, 480g xylitol and 1800g sorbitol liquid, add 300g purified water, and slowly heat at 80-85℃, stirring continuously until all solids are completely dissolved to form a clear and viscous sugar alcohol mixture. Stop heating and reduce the temperature to about 75-80℃ and keep warm. S2. Boiling and colloid dissolution Dissolve pectin: Quickly pour the warm sugar alcohol liquid into the container containing the pectin / erythritol mixture, and immediately stir vigorously with a high-speed blender to prevent the pectin from clumping. Continue stirring for about 3-5 minutes until the pectin is completely dissolved and a uniform and viscous pectin base liquid is formed. Transfer it back to the double-layer pot; Add remaining ingredients: Maintaining the temperature at 70-75°C, add 5g citric acid, 5g sodium citrate, and 5g potassium sorbate, stirring until completely dissolved, then add 15g concentrated fruit juice and stir evenly; Add sweetener: Add 4g of stevioside to 50ml of 50℃ warm water and dissolve evenly. Then pour the sweetener solution into the double-layer pot and stir evenly. Add gelatin: Drain excess water from the swollen gelatin and add it to a double-layer pot. Stir slowly to disperse the gelatin blocks in the hot sugar solution. Control the stirring speed to avoid excessive bubbles. Maintain the temperature at 65-70°C and continue stirring until the gelatin is completely dissolved to obtain a uniform, smooth, translucent colloidal syrup mixture. S3. Active ingredient addition and cooling Cooling and adding core active ingredients: Cool the mixed syrup to 45-50°C, slowly add 200g of earthworm protein freeze-dried powder and 20g of L-arginine hydrochloride in batches, and stir thoroughly with a paddle stirrer until a completely uniform, particle-free slurry is formed. At this time, the temperature is strictly controlled at 40-50°C. Add flavoring: Add 5g of natural fruit flavor to the slurry and stir gently; S4. Injection molding and preliminary shaping Keep the slurry at approximately 40-45°C. Use an automatic injection machine or semi-automatic injection gun to inject the slurry into a gel candy mold that has been pre-coated with a thin layer of refined coconut oil. Smoothly transfer the mold filled with slurry to a temperature-controlled cooling tunnel or cold storage. Perform preliminary gelation at 10-15°C and low humidity for approximately 30-60 minutes to develop sufficient elasticity and strength for demolding. S5. Demolding, drying and surface treatment Remove the preliminarily shaped candy cores from the mold, lay them in a single layer on a stainless steel mesh plate, and place them in a constant temperature and humidity drying oven. Set the conditions as follows: temperature: 18-22°C, relative humidity: 45-55%. Dry for 24-72 hours until the water activity drops below 0.65, turning them regularly during the drying process. Surface treatment: After drying, place the candy in a polished pan, spray or roll it with a small amount of refined coconut oil, spray it with a small amount of food-grade magnesium stearate powder and roll it evenly.
3. The preparation method of the earth dragon protein gel candy according to claim 2, wherein Before addition, the earthworm protein powder is microencapsulated with β-cyclodextrin or modified starch to further improve its stability and achieve sustained release.