Collagen peptide, donkey-hide gelatin and camellia oil gel candy and preparation method thereof

Abstract

The invention belongs to the technical field of candy preparation, and particularly relates to a collagen peptide, donkey-hide gelatin and camellia oil gel candy and a preparation method thereof.The collagen peptide, donkey-hide gelatin and camellia oil gel candy is of a double-material structure comprising stuffing and a candy body, the camellia oil comprises the following components: 46%-50% of camellia oil, 4%-9% of fish collagen peptide powder, 3%-8% of glutathione yeast powder, 3%-8% of skipjack elastin peptide, 3%-8% of mono / diglycerol fatty acid ester, 3%-8% of donkey-hide gelatin powder, 1%-3% of ginseng powder, 2%-7% of pomegranate fruit powder and 2%-7% of blueberry fruit powder. The sugar body comprises the following components in percentage by dry weight: 28%-38% of gelatin, 42%-52% of sorbitol, 14%-19% of purified water, 6%-11% of glycerol and 0.5%-1% of caramel color; the weight ratio of the sugar body to the stuffing is 7: 3, and through the synergistic effect of multiple components, the three core effects of skin care, nutrition tonifying and intestine and stomach conditioning are achieved; meanwhile, through process optimization, the hardness is stable, the taste is elastic, the heavy metal and microbiological indexes meet the safety standard, and the method is suitable for large-scale production and application in the field of healthy food.

Description

Technical Field

[0001] This invention relates to the field of confectionery preparation technology, specifically to a collagen peptide donkey-hide gelatin camellia oil gel candy and its preparation method. Background Technology

[0002] Currently, in the gel candy industry, the core positioning of products is mostly focused on taste optimization (such as chewiness and flavor) and basic nutritional supplementation (such as simple sugars and vitamins), with a significant lack of focus on health benefits. Some products focus solely on "skin care" and rely heavily on a single active ingredient (such as adding only collagen peptides), failing to achieve the synergistic skincare effects of "collagen replenishment, anti-oxidation, and metabolic support." Some traditional tonic candies only focus on "nutritional benefits" (such as adding only donkey-hide gelatin and ginseng), but do not combine modern active peptides (such as bonito elastin peptide and glutathione) and high-quality oils (such as camellia oil), resulting in insufficient synergistic effects of "tonifying qi and blood" and "anti-fatigue and immunity enhancement"; Some conditioning products only focus on "gastrointestinal function" (such as adding only dietary fiber), without utilizing the dual properties of camellia oil in "cleansing the stomach and moisturizing the intestines, and protecting the gastric mucosa," and without combining the prebiotic auxiliary effect of humectants in sugars (such as sorbitol), resulting in low efficiency in conditioning the gastrointestinal tract.

[0003] Overall, existing products cannot simultaneously meet consumers' multi-dimensional health needs for skin care, nutritional supplementation, and gastrointestinal regulation. The lack of functional synergy has become a core pain point. To address this, we propose a collagen peptide donkey-hide gelatin camellia oil gel candy and its preparation method. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a collagen peptide donkey-hide gelatin camellia oil gel candy and its preparation method, thus solving the problems mentioned in the background.

[0005] To achieve the above objectives, the present invention provides the following technical solution: A collagen peptide donkey-hide gelatin and camellia oil gel candy comprises a dual-material structure of a filling and a candy body. The filling, by weight percentage, contains the following ingredients: 46%-50% camellia oil, 4%-9% fish collagen peptide powder, 3%-8% glutathione yeast powder, 3%-8% bonito elastin peptide, 3%-8% mono- and diglyceride fatty acid esters, 3%-8% donkey-hide gelatin powder, 1%-3% ginseng powder, 2%-7% pomegranate fruit powder, and 2%-7% blueberry fruit powder. The sugar body, by dry weight percentage, contains the following components: gelatin 28%-38%, sorbitol 42%-52%, purified water 14%-19%, glycerin 6%-11%, and caramel color 0.5%-1%; The weight ratio of the sugar to the filling is 7:3.

[0006] As a further part of the present invention, the ginseng in the ginseng powder is artificially cultivated ginseng that has been grown for 5 years or more.

[0007] A method for preparing collagen peptide donkey-hide gelatin camellia oil gel candy includes candy preparation, filling preparation, encapsulation molding and post-processing. The glycoside preparation method includes the following steps: 1) Colloid preparation: Add gelatin to 2-3 times its weight of purified water, let it stand at 25-30℃ for 40-50 minutes until it is completely swelled and absorbs water, then heat it to 60-70℃ and stir at 300-500 r / min for 15-20 minutes until it is completely dissolved, to prepare a gelatin sol with a viscosity of 500-800 mPa・s. 2) Sugar boiling: Add glycerin, sorbitol and the remaining purified water to the sugar dissolving pot, stir at 200-300 r / min and heat to 80-90℃ to dissolve, add caramel coloring and stir for 5-10 minutes, heat to 115-120℃ and keep warm for 30 minutes, so that the solid content of the sugar solution reaches 75%-80%; 3) Mixing and homogenizing: Cool the sugar solution to 85-90℃, slowly add the gelatin sol, stir at 400-600r / min for 20-30 minutes until the mixture is uniform, send the mixture into a homogenizer, and homogenize 2-3 times under a pressure of 20-30MPa, with each homogenization time being 5 minutes, to ensure that the system is free of stratification and the particle size is ≤5μm; 4) Casting: Cool the homogenized sugar solution to 70-80℃, control the viscosity at 1000-1500mPa・s, and inject it into a silicone mold at 30-40℃ at a speed of 5-10mL / s and a pressure of 0.2-0.3MPa.

[0008] As a further part of the present invention, the filling preparation method includes the following steps: 1) Raw material pretreatment: Pass donkey-hide gelatin powder, ginseng powder, pomegranate fruit powder and blueberry fruit powder through an 80-mesh sieve to remove particulate impurities. Place fish collagen peptide powder, glutathione yeast powder and bonito elastin peptide in a vacuum drying oven to control the moisture content to ≤5% to avoid clumping during subsequent mixing. 2) Oil emulsification: Add camellia oil and mono- and diglycerides of fatty acids to a mixing pot, stir at 300-400 r / min and heat to 50-60℃, keep warm for 10-15 minutes until completely dissolved; 3) Powder mixing: Keep the mixing pot temperature at 50-60℃, and add the pretreated powder raw materials in the following order: "fish collagen peptide powder → bonito elastin peptide → glutathione yeast powder → donkey-hide gelatin powder → ginseng powder → pomegranate fruit powder → blueberry fruit powder". Stir at 500-600r / min for 10 minutes after each addition. 4) Homogenization: Pump the mixed powder material into a high-pressure homogenizer and homogenize it continuously 3-4 times under a pressure of 10-20MPa and a temperature of 50-55℃, controlling the particle size of the material to be ≤10μm and the viscosity at 25℃ to be 500-800mPa・s. 5) Degassing and heat preservation: The homogenized material is sent to a vacuum degasser and degassed for 15 minutes at -0.07MPa and 50℃ to remove air bubbles in the system and prevent voids from forming during subsequent embedding. After degassing, the filling is transferred to a heat preservation tank and kept at a temperature of 45-50℃ and a stirring speed of 100-150r / min for later use. The heat preservation time shall not exceed 4 hours to prevent oxidation of the components.

[0009] As a further part of the present invention, the embedding molding and post-processing process includes the following steps: 1) Filling embedding: After the sugar solution has stood in the mold for 5-8 minutes, inject the heated filling into the center of the sugar using a metering pump. The injection volume is controlled according to the ratio of "sugar:filling = 7:3". The weight error of a single filling is ≤ ±0.01g. The injection speed is 2-3mL / s to avoid breaking through the surface of the sugar. 2) Cooling and demolding: Send the mold containing the filling into the tunnel cooling machine, set the cooling temperature to 5-10℃ and the wind speed to 2-3m / s, and cool in sections for 2-3 hours until the temperature of the center of the candy drops below 10℃ and it is completely solidified; after cooling, open the mold and demold manually or mechanically, with a demolding qualification rate of ≥99%, ensuring that there are no missing corners or filling leakage. 3) Drying and shaping: After demolding, the candies are placed in a constant temperature and humidity drying room. The temperature is set at 35-40℃, the relative humidity at 30%-35%, and the wind speed at 1-1.5m / s. The candies are dried for 12-24 hours. During this period, the candies are turned over regularly to ensure even drying. 4) Screening and grading: After drying, the product is screened by a vibrating screener to remove defective products that are deformed, stuck together, or out of weight tolerance, with a pass rate of ≥95%; 5) Packaging and warehousing: Qualified products are individually packaged using food-grade multi-layer composite film. During packaging, the humidity in the workshop is controlled to be ≤40% and the temperature to be 20-25℃ to prevent the candies from absorbing moisture. After packaging, the products are boxed in batches and stored in a cool and dry warehouse (temperature ≤25℃, relative humidity ≤60%), with a shelf life of 12 months.

[0010] As a further aspect of the present invention, the multilayer composite film is a composite structure of PET film, AL film and PE film.

[0011] As a further part of the present invention, the raw material pretreatment in the filling preparation method is vacuum dried in a vacuum drying oven at 60°C and -0.08MPa for 2 hours.

[0012] As a further part of the present invention, the cooling and demolding process of the embedding molding and post-processing involves cooling at 10°C for 1 hour in the first stage and at 5°C for 1-2 hours in the second stage.

[0013] This invention provides a collagen peptide-based gelatin and camellia oil jelly candy and its preparation method. Compared with the prior art, it has the following advantages: 1. Significant skin care effects: Through the synergistic effect of fish collagen peptides, bonito elastin peptides, glutathione, and anthocyanins, the skin stratum corneum moisture content increased by 41.1% compared to the control group, wrinkle depth decreased by 23.8%, and serum SOD activity increased by 21.7%, far exceeding the single-ingredient group, achieving multiple effects of moisturizing, anti-wrinkle, anti-oxidation, and brightening skin tone at the same time. 2. Comprehensive and efficient nutritional supplementation: The combination of donkey-hide gelatin, ginseng peptides, and camellia oil increases the time spent swimming with load by 74.1%, liver glycogen reserves by 61.9%, and serum total amino acid content by 50.0%. It not only replenishes qi and blood but also enhances anti-fatigue and immunity-boosting effects, which is superior to single-ingredient supplements. 3. Precise and effective gastrointestinal conditioning: The combination of the gastric mucosa protection effect of camellia oil and the prebiotic effect of sorbitol increases the number of daily bowel movements by 62.2%, reduces the gastric mucosa damage index by 75.3%, and increases the number of bifidobacteria in the intestines by 29.2%. It takes into account both bowel lubrication, stomach protection, and regulation of intestinal flora, and its effect is better than single conditioning ingredients. 4. Solving the oil-water separation problem: Adding 3%-8% mono- and diglyceride fatty acid esters to the filling, combined with high-pressure homogenization process, improves the stability of the system; 5. Extend shelf life and ensure quality: Through raw material pretreatment, vacuum degassing, and precise temperature control, the product shelf life is extended from 6 months to 12 months. Under conditions of 25℃ and 60% relative humidity, there is no cracking, sticking, oxidation, or delamination after 12 months of storage. 6. High molding precision: The sugar body and filling are embedded in a 7:3 ratio, with a single weight error of ≤±0.02g, a filling content error of ≤±0.01g, a demolding qualification rate of ≥99%, and a qualified product rate of ≥95%, achieving consistent quality in large-scale production; 7. Innovative application of traditional raw materials: Combining traditional tonic raw materials such as donkey-hide gelatin and ginseng with modern active ingredients such as fish collagen peptides and bonito elastin peptides, it not only retains the traditional efficacy of "nourishing both qi and blood" but also adds modern skin care and anti-fatigue value, thereby improving the comprehensive utilization rate of raw materials; 8. Deep exploration of the multiple benefits of camellia oil: Breaking through the single use of camellia oil for consumption or intestinal lubrication, integrating its multiple benefits of "regulating blood lipids, anti-inflammation, moisturizing, and protecting the stomach", making it a core ingredient connecting gastrointestinal conditioning, cardiovascular health, and skin care; 9. Excellent taste experience: The sugar is formulated with an optimized ratio of gelatin, glycerin and sorbitol, resulting in stable hardness, a chewy and delicate texture, and no gritty feeling. Detailed Implementation

[0014] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0015] This invention provides a technical solution: a collagen peptide donkey-hide gelatin and camellia oil gel candy, comprising a dual-material structure of a filling and a candy body. The filling, by weight percentage, contains the following ingredients: 46%-50% camellia oil, 4%-9% fish collagen peptide powder, 3%-8% glutathione yeast powder, 3%-8% bonito elastin peptide, 3%-8% mono- and diglyceride fatty acid esters, 3%-8% donkey-hide gelatin powder, 1%-3% ginseng powder, 2%-7% pomegranate fruit powder, and 2%-7% blueberry fruit powder. The sugar body, by dry weight percentage, contains the following components: gelatin 28%-38%, sorbitol 42%-52%, purified water 14%-19%, glycerin 6%-11%, and caramel color 0.5%-1%; The weight ratio of the sugar to the filling is 7:3.

[0016] The ginseng in the ginseng powder is artificially cultivated for 5 years or more.

[0017] A method for preparing collagen peptide donkey-hide gelatin camellia oil gel candy includes candy preparation, filling preparation, encapsulation molding and post-processing. The glycoside preparation method includes the following steps: 1) Colloid preparation: Add gelatin to 2-3 times its weight of purified water, let it stand at 25-30℃ for 40-50 minutes until it is completely swelled and absorbs water, then heat it to 60-70℃ and stir at 300-500 r / min for 15-20 minutes until it is completely dissolved, to prepare a gelatin sol with a viscosity of 500-800 mPa・s. 2) Sugar boiling: Add glycerin, sorbitol and the remaining purified water to the sugar dissolving pot, stir at 200-300 r / min and heat to 80-90℃ to dissolve, add caramel coloring and stir for 5-10 minutes, heat to 115-120℃ and keep warm for 30 minutes, so that the solid content of the sugar solution reaches 75%-80%; 3) Mixing and homogenizing: Cool the sugar solution to 85-90℃, slowly add the gelatin sol, stir at 400-600r / min for 20-30 minutes until the mixture is uniform, send the mixture into a homogenizer, and homogenize 2-3 times under a pressure of 20-30MPa, with each homogenization time being 5 minutes, to ensure that the system is free of stratification and the particle size is ≤5μm; 4) Casting: Cool the homogenized sugar solution to 70-80℃, control the viscosity at 1000-1500mPa・s, and inject it into a silicone mold at 30-40℃ at a speed of 5-10mL / s and a pressure of 0.2-0.3MPa.

[0018] The filling preparation method includes the following steps: 1) Raw material pretreatment: Pass donkey-hide gelatin powder, ginseng powder, pomegranate fruit powder and blueberry fruit powder through an 80-mesh sieve to remove particulate impurities. Place fish collagen peptide powder, glutathione yeast powder and bonito elastin peptide in a vacuum drying oven to control the moisture content to ≤5% to avoid clumping during subsequent mixing. 2) Oil emulsification: Add camellia oil and mono- and diglycerides of fatty acids to a mixing pot, stir at 300-400 r / min and heat to 50-60℃, keep warm for 10-15 minutes until completely dissolved; 3) Powder mixing: Keep the mixing pot temperature at 50-60℃, and add the pretreated powder raw materials in the following order: "fish collagen peptide powder → bonito elastin peptide → glutathione yeast powder → donkey-hide gelatin powder → ginseng powder → pomegranate fruit powder → blueberry fruit powder". Stir at 500-600r / min for 10 minutes after each addition. 4) Homogenization: Pump the mixed powder material into a high-pressure homogenizer and homogenize it continuously 3-4 times under a pressure of 10-20MPa and a temperature of 50-55℃, controlling the particle size of the material to be ≤10μm and the viscosity at 25℃ to be 500-800mPa・s. 5) Degassing and heat preservation: The homogenized material is sent to a vacuum degasser and degassed for 15 minutes at -0.07MPa and 50℃ to remove air bubbles in the system and prevent voids from forming during subsequent embedding. After degassing, the filling is transferred to a heat preservation tank and kept at a temperature of 45-50℃ and a stirring speed of 100-150r / min for later use. The heat preservation time shall not exceed 4 hours to prevent oxidation of the components.

[0019] The embedding and post-processing process includes the following steps: 1) Filling embedding: After the sugar solution has stood in the mold for 5-8 minutes, inject the heated filling into the center of the sugar using a metering pump. The injection volume is controlled according to the ratio of "sugar:filling = 7:3". The weight error of a single filling is ≤ ±0.01g. The injection speed is 2-3mL / s to avoid breaking through the surface of the sugar. 2) Cooling and demolding: Send the mold containing the filling into the tunnel cooling machine, set the cooling temperature to 5-10℃ and the wind speed to 2-3m / s, and cool in sections for 2-3 hours until the temperature of the center of the candy drops below 10℃ and it is completely solidified; after cooling, open the mold and demold manually or mechanically, with a demolding qualification rate of ≥99%, ensuring that there are no missing corners or filling leakage. 3) Drying and shaping: After demolding, the candies are placed in a constant temperature and humidity drying room. The temperature is set at 35-40℃, the relative humidity at 30%-35%, and the wind speed at 1-1.5m / s. The candies are dried for 12-24 hours. During this period, the candies are turned over regularly to ensure even drying. 4) Screening and grading: After drying, the product is screened by a vibrating screener to remove defective products that are deformed, stuck together, or out of weight tolerance, with a pass rate of ≥95%; 5) Packaging and warehousing: Qualified products are individually packaged using food-grade multi-layer composite film. During packaging, the humidity in the workshop is controlled to be ≤40% and the temperature to be 20-25℃ to prevent the candies from absorbing moisture. After packaging, the products are boxed in batches and stored in a cool and dry warehouse (temperature ≤25℃, relative humidity ≤60%), with a shelf life of 12 months.

[0020] The multilayer composite film is a composite structure of PET film, AL film and PE film.

[0021] In the filling preparation method, the raw material pretreatment involves vacuum drying in a vacuum drying oven at 60°C and -0.08MPa for 2 hours.

[0022] The cooling and demolding process of the embedding molding and post-processing involves cooling at 10°C for 1 hour in the first stage and at 5°C for 1-2 hours in the second stage.

[0023] To verify the core efficacy advantages of the gel candy of this invention (hereinafter referred to as "this product"), a blank control group (basic gel candy without any added active ingredients), single-efficacy group 1 (gel candy containing only fish collagen peptides), single-efficacy group 2 (gel candy containing only donkey-hide gelatin and ginseng), and single-efficacy group 3 (gel candy containing only camellia oil) were set up for parallel comparative experiments with this product. The experimental subjects were healthy adults (18-45 years old), with 50 people in each group. Each group consumed 2 capsules of the corresponding product daily (approximately 2g per capsule) for 8 consecutive weeks. Indicators related to skin care, nutritional supplementation, and gastrointestinal regulation were measured. The data are shown in the table below: Table 1. Comparative experimental data on skin care efficacy (after 8 weeks of intervention) Note: Data are expressed as mean ± standard deviation. Statistical analysis showed that this product group was significantly different from other groups (P<0.05).

[0024] Table 2 Comparative experimental data on the nutritional supplement efficacy (after 8 weeks of intervention) Note: The weighted swimming experiment used a mouse model (30 mice per group), while the rest were human experimental data; there were significant differences between this product group and other groups (P<0.05).

[0025] Table 3 Comparative experimental data on the efficacy of gastrointestinal conditioning (after 8 weeks of intervention) Note: The gastric mucosal injury experiment used an ethanol-induced mouse model (30 mice per group), while the rest were human experimental data; there were significant differences between this product group and other groups (P<0.05).

[0026] Experimental conclusions 1) Skin care dimension: Through the synergistic effect of fish collagen peptides, bonito elastin peptides, glutathione, and anthocyanins, this product is significantly more effective than single collagen peptide groups in improving skin hydration, elasticity, and reducing wrinkles (10%-15% higher improvement rate), and the antioxidant capacity (SOD activity, MDA content) is more significantly improved.

[0027] 2) Nutritional benefits: The combination of donkey-hide gelatin, ginseng, peptides, and camellia oil is far more effective than the single donkey-hide gelatin + ginseng group in combating fatigue (duration of swimming with weight), replenishing liver glycogen reserves, and supplementing amino acids (the improvement rate is 20%-30% higher), demonstrating the synergistic supplementation effect of multiple nutrients.

[0028] 3) Gastrointestinal regulation dimension: The combination of the gastric mucosal protective effect of camellia oil and the prebiotic effect of sorbitol makes this product more effective than the single camellia oil group in regulating intestinal flora and accelerating gastric emptying (the increase rate of bifidobacteria is more than 10% higher and the reduction rate of gastric mucosal damage is more than 40% higher).

[0029] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0030] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A collagen peptide donkey-hide gelatin and camellia oil gelatin candy, characterized in that, The product comprises a dual-material structure consisting of a filling and a sugar body. The filling, by weight percentage, contains the following ingredients: 46%-50% camellia oil, 4%-9% fish collagen peptide powder, 3%-8% glutathione yeast powder, 3%-8% bonito elastin peptide, 3%-8% mono- and diglyceride fatty acid esters, 3%-8% donkey-hide gelatin powder, 1%-3% ginseng powder, 2%-7% pomegranate fruit powder, and 2%-7% blueberry fruit powder. The sugar body, by dry weight percentage, contains the following components: gelatin 28%-38%, sorbitol 42%-52%, purified water 14%-19%, glycerin 6%-11%, and caramel color 0.5%-1%; The weight ratio of the sugar to the filling is 7:

3.

2. The collagen peptide donkey-hide gelatin and camellia oil jelly candy according to claim 1, characterized in that: The ginseng in the ginseng powder is artificially cultivated ginseng that is 5 years or more old.

3. A method for preparing collagen peptide donkey-hide gelatin camellia oil gel candy, characterized in that, The preparation method is used to prepare a collagen peptide donkey-hide gelatin camellia oil gel candy as described in any one of claims 1-2, including sugar preparation, filling preparation, encapsulation molding and post-processing. The glycoside preparation method includes the following steps: 1) Colloid preparation: Add gelatin to 2-3 times its weight of purified water, let it stand at 25-30℃ for 40-50 minutes until it is completely swelled and absorbs water, then heat it to 60-70℃ and stir at 300-500 r / min for 15-20 minutes until it is completely dissolved, to prepare a gelatin sol with a viscosity of 500-800 mPa・s. 2) Sugar boiling: Add glycerin, sorbitol and the remaining purified water to the sugar dissolving pot, stir at 200-300 r / min and heat to 80-90℃ to dissolve, add caramel coloring and stir for 5-10 minutes, heat to 115-120℃ and keep warm for 30 minutes, so that the solid content of the sugar solution reaches 75%-80%; 3) Mixing and homogenizing: Cool the sugar solution to 85-90℃, slowly add the gelatin sol, stir at 400-600r / min for 20-30 minutes until the mixture is uniform, send the mixture into a homogenizer, and homogenize 2-3 times under a pressure of 20-30MPa, with each homogenization time being 5 minutes, to ensure that the system is free of stratification and the particle size is ≤5μm; 4) Casting: Cool the homogenized sugar solution to 70-80℃, control the viscosity at 1000-1500mPa・s, and inject it into a silicone mold at 30-40℃ at a speed of 5-10mL / s and a pressure of 0.2-0.3MPa.

4. The method for preparing collagen peptide donkey-hide gelatin and camellia oil jelly candy according to claim 3, characterized in that, The filling preparation method includes the following steps: 1) Raw material pretreatment: Pass donkey-hide gelatin powder, ginseng powder, pomegranate fruit powder and blueberry fruit powder through an 80-mesh sieve to remove particulate impurities. Place fish collagen peptide powder, glutathione yeast powder and bonito elastin peptide in a vacuum drying oven to control the moisture content to ≤5% to avoid clumping during subsequent mixing. 2) Oil emulsification: Add camellia oil and mono- and diglycerides of fatty acids to a mixing pot, stir at 300-400 r / min and heat to 50-60℃, keep warm for 10-15 minutes until completely dissolved; 3) Powder mixing: Keep the mixing pot temperature at 50-60℃, and add the pretreated powder raw materials in the following order: "fish collagen peptide powder → bonito elastin peptide → glutathione yeast powder → donkey-hide gelatin powder → ginseng powder → pomegranate fruit powder → blueberry fruit powder". Stir at 500-600r / min for 10 minutes after each addition. 4) Homogenization: Pump the mixed powder material into a high-pressure homogenizer and homogenize it continuously 3-4 times under a pressure of 10-20MPa and a temperature of 50-55℃, controlling the particle size of the material to be ≤10μm and the viscosity at 25℃ to be 500-800mPa・s. 5) Degassing and heat preservation: The homogenized material is sent to a vacuum degasser and degassed for 15 minutes at -0.07MPa and 50℃ to remove air bubbles in the system and prevent voids from forming during subsequent embedding. After degassing, the filling is transferred to a heat preservation tank and kept at a temperature of 45-50℃ and a stirring speed of 100-150r / min for later use. The heat preservation time shall not exceed 4 hours to prevent oxidation of the components.

5. The method for preparing collagen peptide donkey-hide gelatin and camellia oil jelly candy according to claim 4, characterized in that: The embedding and post-processing process includes the following steps: 1) Filling embedding: After the sugar solution has stood in the mold for 5-8 minutes, inject the heated filling into the center of the sugar using a metering pump. The injection volume is controlled according to the ratio of "sugar:filling = 7:3". The weight error of a single filling is ≤ ±0.01g. The injection speed is 2-3mL / s to avoid breaking through the surface of the sugar. 2) Cooling and demolding: Send the mold containing the filling into the tunnel cooling machine, set the cooling temperature to 5-10℃ and the wind speed to 2-3m / s, and cool in sections for 2-3 hours until the temperature of the center of the candy drops below 10℃ and it is completely solidified; after cooling, open the mold and demold manually or mechanically, with a demolding qualification rate of ≥99%, ensuring that there are no missing corners or filling leakage. 3) Drying and shaping: After demolding, the candies are placed in a constant temperature and humidity drying room. The temperature is set at 35-40℃, the relative humidity at 30%-35%, and the wind speed at 1-1.5m / s. The candies are dried for 12-24 hours. During this period, the candies are turned over regularly to ensure even drying. 4) Screening and grading: After drying, the product is screened by a vibrating screener to remove defective products that are deformed, stuck together, or out of weight tolerance, with a pass rate of ≥95%; 5) Packaging and warehousing: Qualified products are individually packaged using food-grade multi-layer composite film. During packaging, the humidity in the workshop is controlled to be ≤40% and the temperature to be 20-25℃ to prevent the candies from absorbing moisture. After packaging, the products are boxed in batches and stored in a cool and dry warehouse (temperature ≤25℃, relative humidity ≤60%), with a shelf life of 12 months.

6. The method for preparing collagen peptide donkey-hide gelatin camellia oil jelly candy according to claim 5, characterized in that: The multilayer composite film is a composite structure of PET film, AL film and PE film.

7. The method for preparing collagen peptide donkey-hide gelatin and camellia oil jelly candy according to claim 6, characterized in that, The raw material pretreatment in the filling preparation method involves vacuum drying in a vacuum drying oven at 60°C and -0.08MPa for 2 hours.

8. The collagen peptide donkey-hide gelatin camellia oil jelly candy and its preparation method according to claim 7, characterized in that: The cooling and demolding process of the embedding molding and post-processing involves cooling at 10°C for 1 hour in the first stage and at 5°C for 1-2 hours in the second stage.

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