Pectin gummies containing disodium pyrroloquinoline quinone and their preparation method

Abstract

This invention relates to the field of health product technology, and particularly to a pectin gummies containing disodium pyrroloquinolinequinone and its preparation method. The raw materials for the pectin gummies containing disodium pyrroloquinolinequinone include pectin and an oil suspension, wherein the oil suspension comprises caprylic / capric glyceride, an adsorbent, and disodium pyrroloquinolinequinone; the weight ratio of pectin to caprylic / capric glyceride is (14~30):(20~100); the weight ratio of pectin to the adsorbent is (14~30):(15.38~76.92); the weight ratio of pectin to disodium pyrroloquinolinequinone is (14~30):(0.01~8.16); and the weight ratio of caprylic / capric glyceride to the adsorbent is (0.6~1.35):1. This application improves the problem of sugar precipitation of disodium pyrroloquinoline quinone during the gelation and storage process, and prepares pectin gummies with less precipitation of disodium pyrroloquinoline quinone, which can be provided to vegetarians and meet the vegetarians' intake requirements for disodium pyrroloquinoline quinone.

Description

Technical Field

[0001] This invention relates to the field of health product technology, and in particular to a pectin soft candy containing disodium pyrroloquinoline quinone and its preparation method. Background Technology

[0002] Pectin gummies are a type of food made by processing pectin with sugar or sugar alcohols through processes such as sugar dissolving, gum dissolving, mixing, cooking, blending, pouring, drying, and demolding. Because their colloid comes from plants, they are very popular among vegetarians.

[0003] Pyrroloquinoline quinone (PQQ) is the third redox coenzyme discovered after nicotinamide and riboflavin. It is widely found in nature and has functions such as promoting growth, protecting neurons, regulating free radical levels, and inhibiting inflammatory responses. Due to its relatively reactive chemical properties, pyrroloquinoline quinone is difficult to store for extended periods. Therefore, most existing related products use its sodium salt form (e.g., disodium pyrroloquinoline quinone, PQQ·Na2) as a raw material.

[0004] Internationally, gels containing disodium pyrroloquinoline quinone typically use animal-derived gelatin as the base gelling agent. Pectin, as a plant-based gum, is more difficult to produce compared to gelatin. Furthermore, when using pectin as the base gelling agent, disodium pyrroloquinoline quinone gels also suffer from the problem of disodium pyrroloquinoline quinone easily precipitating onto the surface of the sugar. Therefore, there are currently no pectin gummies containing disodium pyrroloquinoline quinone on the market. Summary of the Invention

[0005] Based on this, the first aspect of the present invention provides a pectin gummies containing disodium pyrroloquinoline quinone, the technical solution of which is as follows:

[0006] A pectin gummies containing disodium pyrroloquinoline quinone, the raw materials of which include pectin and an oil suspension, said oil suspension including octyl, decanoic acid glyceride, an adsorbent and disodium pyrroloquinoline quinone;

[0007] The weight ratio of the pectin to the caprylic / capric glyceride is (14~30):(20~100).

[0008] The weight ratio of pectin to adsorbent is (14~30):(15.38~76.92).

[0009] The weight ratio of the pectin to the disodium pyridoquinoline quinone is (14~30):(0.01~8.16).

[0010] The weight ratio of the octyl, decanoic acid glyceride to the adsorbent is (0.6~1.35):1.

[0011] The second aspect of this invention provides a method for preparing pectin gummies containing disodium pyrroloquinoline quinone, the technical solution of which is as follows:

[0012] A method for preparing pectin gummies containing disodium pyrroloquinoline quinone includes the following steps:

[0013] A gel solution was prepared using pectin as the main raw material.

[0014] An oil suspension was prepared by mixing octyl, decanoic acid glyceride, an adsorbent, and disodium pyridoquinoline quinone.

[0015] The adhesive and the oil suspension are mixed, poured into molds, and then demolded to prepare the pectin soft candy containing disodium pyrroloquinoline quinone.

[0016] Compared with traditional solutions, the present invention has the following advantages:

[0017] The applicant analyzed the reasons for the easy precipitation of disodium pyrroloquinolinequinone in pectin gummies, believing it to be related to its water solubility. During the gelation and storage of pectin, disodium pyrroloquinolinequinone moves with the water movement within the pectin, resulting in precipitation onto the surface of the gummies. To improve this problem, this application adds disodium pyrroloquinolinequinone to the pectin gummies in the form of an oil suspension. The weight of the pectin, octyl, decanoic acid glyceride, adsorbent, and disodium pyrroloquinolinequinone in the oil suspension facilitates gelation and stabilizes disodium pyrroloquinolinequinone in the oil suspension system, thus reducing precipitation during gelation and storage. In summary, this application improves the problem of easy sugar precipitation of disodium pyrroloquinoline quinone during the gelation and storage process, and prepares pectin gummies with less precipitation of disodium pyrroloquinoline quinone, which can be provided to vegetarians and meet the intake requirements of vegetarians for disodium pyrroloquinoline quinone. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention and to more completely understand the present invention and its beneficial effects, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic flowchart of the preparation method in Example 1. Detailed Implementation

[0020] The present invention will be further described in detail below with reference to specific embodiments. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0022] the term

[0023] Unless otherwise stated or in case of contradiction, the terms or phrases used herein shall have the following meanings:

[0024] In this invention, terms such as "multiple", "various", "multiple times", and "multi-dimensional" are used, unless otherwise specified, to refer to a quantity greater than or equal to 2. For example, "one or more" means one or more types.

[0025] In this invention, the terms "optionally," "optionally," and "optional" refer to options that are optional, meaning they are selected from either "with" or "without." If multiple "optional" options appear in a technical solution, unless otherwise specified and there are no contradictions or mutual constraints, each "optional" option is independent.

[0026] In this invention, the terms "first aspect," "second aspect," "third aspect," and "fourth aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," and "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0027] In this invention, numerical intervals (i.e., numerical ranges) are involved. Unless otherwise specified, the selected numerical distributions within the aforementioned numerical intervals are considered continuous, and include the two endpoints (i.e., the minimum and maximum values) of the numerical range, as well as every value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints. In this document, this is equivalent to directly listing every integer. For example, if t is an integer selected from 1 to 10, it means that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Furthermore, when multiple ranges are provided to describe features or characteristics, these ranges can be merged. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0028] Unless otherwise specified, the temperature parameters in this invention can be either constant temperature treatment or variations within a certain temperature range. It should be understood that the constant temperature treatment allows temperature fluctuations within the precision range controlled by the instrument. Fluctuations are permitted within ranges such as ±5℃, ±4℃, ±3℃, ±2℃, and ±1℃.

[0029] In this invention, percentage content refers to mass percentage for solid-liquid mixtures and solid-phase-solid mixtures, and volume percentage for liquid-phase-liquid mixtures, unless otherwise specified.

[0030] In this invention, percentage concentrations, unless otherwise specified, refer to the final concentration. The final concentration refers to the proportion of the added component in the system after the addition of that component.

[0031] In this invention, %(w / w) and wt% both represent weight percentage, %(v / v) refers to volume percentage, and %(w / v) refers to mass-volume percentage.

[0032] In this invention, Dv(10) refers to the particle size corresponding to 10% of the volume distribution. Dv(50) refers to the particle size corresponding to 50% of the volume distribution. Dv(90) refers to the particle size corresponding to 90% of the volume distribution. Dv(99) refers to the particle size corresponding to 99% of the volume distribution.

[0033] In this invention, D[3,2] stands for "volume area average particle size," or simply area average diameter. It is calculated by dividing the percentage of each particle size interval by the average value of its corresponding particle size interval and then summing the results. D[4,3] stands for "mass distance volume average particle size," or simply volume average diameter. It is calculated by averaging the particle size values ​​at both ends of each particle size interval, multiplying this average by the percentage of particle size distribution content corresponding to that interval, and then summing the results of all intervals.

[0034] The chemical structural formula of disodium pyrroloquinoline quinone is shown in Formula I:

[0035] Formula I

[0036] The applicant analyzed the reasons for the easy precipitation of disodium pyrroloquinoline quinone in pectin gummies, believing it to be related to the water solubility of disodium pyrroloquinoline quinone. During the gelation process and storage of pectin, disodium pyrroloquinoline quinone moves along with the water movement inside the pectin, resulting in precipitation onto the surface of the sugar particles. Specifically, the gelation mechanism of pectin is as follows: polyols or sugars compete for water in the hydration layer surrounding the pectin, reducing the adsorbed water (similar to a monolayer of water) on the surface of the original gum particles. The gum particles then combine to form chain-like micelles, and numerous micelles form a three-dimensional network structure. During the gelation process, the hydration layer around the pectin decreases, and the water-soluble disodium pyrroloquinoline quinone moves along with the movement of the hydration layer. Furthermore, during the storage of pectin gummies, the water inside the pectin also moves, and the water-soluble disodium pyrroloquinoline quinone continues to move with the water. Therefore, during the gelation and storage of pectin, the problem of disodium pyrroloquinoline quinone precipitating onto the surface of the gummies is likely to occur.

[0037] Based on the above analysis, the first aspect of this application provides a pectin gummies containing disodium pyrroloquinoline quinone. In some embodiments, the raw materials include pectin and an oil suspension, said oil suspension comprising octyl, decanoic acid glyceride, an adsorbent, and disodium pyrroloquinoline quinone;

[0038] The weight ratio of the pectin to the caprylic / capric glyceride is (14~30):(20~100).

[0039] The weight ratio of pectin to adsorbent is (14~30):(15.38~76.92).

[0040] The weight ratio of the pectin to the disodium pyridoquinoline quinone is (14~30):(0.01~8.16).

[0041] The weight ratio of the octyl, decanoic acid glyceride to the adsorbent is (0.6~1.35):1.

[0042] The above-described embodiment adds disodium pyrroloquinolinequinone to the pectin gummies in the form of an oil suspension. The weight distribution of pectin, octyl, decanoic acid glycerides, adsorbent, and disodium pyrroloquinolinequinone in the oil suspension facilitates gelation. Furthermore, stabilizing disodium pyrroloquinolinequinone in the oil suspension system helps reduce its precipitation during gelation and storage. In summary, the above embodiment improves the problem of disodium pyrroloquinolinequinone easily precipitating into sugar bodies during gelation and storage, producing pectin gummies with less disodium pyrroloquinolinequinone precipitation, suitable for vegetarians and meeting their intake requirements for disodium pyrroloquinolinequinone.

[0043] Optionally, the pectin has a UAS-SAG gel strength rating of 150.

[0044] The pectin content is 14-30 parts by weight, for example, 14, 17, 23, or 30 parts. When the pectin content is less than 14 parts by weight, the gel cannot form, and the gel of the pectin gummies will be too soft and prone to "breaking." When the pectin content is greater than 30 parts by weight, the hardness of the pectin gummies will exceed the chewing range of normal pectin candies. Furthermore, during the production process, the liquid will become abnormally viscous due to excessive pectin concentration, resulting in a non-Newtonian fluid-specific "stick-climbing" phenomenon. This phenomenon causes the liquid to rise and adhere to the stirring rod during stirring.

[0045] The weight parts of the octyl, decanoic acid glyceride are 20 to 100 parts, for example, 20 parts, 50 parts, or 100 parts. When the weight parts of octyl, decanoic acid glyceride are less than 20 parts, it cannot act as an oil suspension solvent for disodium pyrroloquinoline quinone, and thus an oil suspension system cannot be formed. When the weight parts of octyl, decanoic acid glyceride are greater than 100 parts, the oil will precipitate onto the surface of the pectin, causing the disodium pyrroloquinoline quinone to precipitate.

[0046] The adsorbent has a weight ratio of 15.38 to 76.92 parts, for example, 15.38 parts, 50 parts, or 76.92 parts. When the weight ratio of the adsorbent is less than 15.38 parts, the adsorbent cannot perform its adsorption function. When the weight ratio of the adsorbent is greater than 76.92 parts, the mixture will become too viscous after mixing with pectin, making it impossible to pour normally.

[0047] The pyridoquinoline quinone disodium is present in parts by weight of 0.01 to 8.16, for example, 0.01, 3, 5, or 8.16 parts.

[0048] Due to factors affecting process feasibility and normal human sensory perception, the weight ratio of pectin to caprylic / capric glyceride may optionally be (14~23):(20~100). Alternatively, the weight ratio of pectin to the adsorbent may be (14~23):(15.38~76.92). Alternatively, the weight ratio of pectin to disodium pyridoquinoline quinone may be (14~23):(0.01~8.16).

[0049] The adsorption of octyl, decanoic acid glyceride by the adsorbent forms an oil suspension stabilized with disodium pyrroloquinoline quinone. Mixing this oil suspension with a pectin-containing gum solution forms a stable suspension, thereby preventing the precipitation of disodium pyrroloquinoline quinone in pectin gummies. Controlling the weight ratio of octyl, decanoic acid glyceride to the adsorbent allows for the formation of an oil suspension containing suspended solids with controllable particle size. The weight ratio of octyl, decanoic acid glyceride to the adsorbent is (0.6~1.35):1, for example, 0.6:1, 1:1, or 1.35:1.

[0050] Optionally, the particle size distribution of the suspended solids in the oil suspension satisfies the following condition:

[0051] (1) Dv(10)≤110μm; for example, Dv(10) is 10μm, 60μm, or 110μm.

[0052] (2) Dv(50)≤237μm; for example, Dv(50) is 10μm, 100μm, 237μm.

[0053] (3) Dv(90)≤410μm; for example, Dv(90) is 10μm, 200μm, or 410μm.

[0054] (4) D[3,2]≤171μm; for example, D[3,2] is 10μm, 90μm, or 170μm.

[0055] (5) D[4,3]≤248μm. For example, D[4,3] is 10μm, 130μm, or 248μm.

[0056] Optionally, the particle size distribution of the pyridoquinoline quinone disodium satisfies the following condition: 99% of the particles are ≤850 μm. Understandably, 99% of the particle size refers to the particle size of 99% of the total number of particles in the pyridoquinoline quinone. For example, 99% of the particle sizes are ≤850 μm, ≤400 μm, or ≤10 μm.

[0057] Optionally, the adsorbent is selected from one or more of cyclodextrin and modified starch.

[0058] Optionally, the cyclodextrin is selected from one or more of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

[0059] Optionally, the modified starch is selected from one or more of acid-treated modified starch and acetate starch.

[0060] Pectin gummies containing disodium pyrroloquinoline quinone, as a food that can be chewed and swallowed, also include at least one of sweeteners, acidity regulators, active ingredients, flavorings, and colorings in their ingredients.

[0061] Optionally, the sweetener includes one or more of white sugar, glucose syrup, maltitol, erythritol, sorbitol, isomaltitol, xylitol, and lactitol.

[0062] Optionally, the sweetener is present in portions of 500 to 900 parts by weight. For example, the sweetener may be present in portions of 500, 700, or 900 parts by weight.

[0063] Optionally, the acidity regulator includes one or more of citric acid, sodium citrate, DL-malic acid, lactic acid, fumaric acid, and DL-tartaric acid.

[0064] Optionally, the acidity regulator is present in parts by weight of 0 to 20. For example, the acidity regulator may be present in parts by weight of 0, 0.01, 10, or 20 parts.

[0065] Optionally, the active ingredient includes one or more of vitamins, minerals, and probiotics.

[0066] Optionally, the effective ingredient is expressed in parts by weight of 0 to 100. For example, the effective ingredient may be expressed in parts by weight of 1 part, 0.1 part, 50 parts, or 100 parts.

[0067] The second aspect of this application provides a method for preparing pectin gummies containing disodium pyrroloquinoline quinone. In some embodiments, the method for preparing pectin gummies containing disodium pyrroloquinoline quinone includes the following steps:

[0068] S10. Prepare a glue solution using pectin as the main raw material.

[0069] Considering that pectin formation requires strict control of pH and temperature, pectin can be used as the main raw material, and the preparation of the gum solution includes the following steps:

[0070] Pectin, a portion of an acidity regulator, and hot water at a temperature of 70-80°C are mixed to obtain a pectin solution, wherein the acidity regulator is citric acid and sodium citrate.

[0071] The sweetener is dissolved in sugar to obtain a sugar solution.

[0072] Optionally, sweetening sugar may include the following steps: dissolving solid sugar or sugar alcohol in water or syrup.

[0073] Mix pectin solution and sugar solution, boil to obtain a gelling liquid.

[0074] Optionally, the cooking temperature is 121~141℃.

[0075] An oil suspension was prepared by combining S20, mixed octyl, decanoic acid glycerides, an adsorbent, and disodium pyridoquinoline quinone.

[0076] Optionally, octyl, decanoic acid glyceride, adsorbent and disodium pyridoquinoline quinone are mixed and stirred to obtain an oil suspension.

[0077] S30. Mix the adhesive and the oil suspension, pour into molds, and then demold to prepare the pectin soft candy containing disodium pyrroloquinoline quinone.

[0078] Understandably, after mixing the adhesive and the oil suspension, appropriate flavoring substances, such as fragrances, colorings, active ingredients, and the remaining acidity regulators, may be added to obtain a mixed liquid.

[0079] The mixture is poured into a mold and dried. The drying time can be 24-28 hours. During this process, the mixture is formed.

[0080] Demold the completely dried pectin gel.

[0081] After demolding, the process also includes a powder blowing step, in which a coating agent is sprayed onto the surface of the pectin gel solid to obtain pectin gum containing disodium pyrroloquinoline quinone.

[0082] The following description is further illustrated with specific embodiments and comparative examples. Unless otherwise specified, the raw materials involved in the following specific embodiments and comparative examples are all commercially available. Unless otherwise specified, the instruments used are all commercially available. Unless otherwise specified, the processes involved are conventionally selected by those skilled in the art.

[0083] I. Main Materials:

[0084] Pectin (SAG 150), CNS No.: 20.006, Yantai DSM Andeli Pectin Co., Ltd., China;

[0085] Pyrroloquinoline quinone disodium, CAS No.: 122628-50-6, Weifang Shengyu Pharmaceutical Co., Ltd., China;

[0086] Caprylic / decanoic acid glyceride, CNS No.: 10.018, PT. Musim Mas Martubung, Indonesia;

[0087] α-Cyclodextrin, CNS No.: 18.011, Wacker Chemie AG, Germany;

[0088] β-Cyclodextrin, CNS No.: 20.024, Anhui Shanhe Pharmaceutical Excipients Co., Ltd., China;

[0089] γ-Cyclodextrin, CNS No.: 18.012, Wacker Chemie AG, Germany;

[0090] Modified starch (acid-treated starch), CNS No.: 20.032, Roquette, France;

[0091] Modified starch (acetate starch), CNS No.: 20.039, Sveriges Stärkeiseproducenter, Sweden;

[0092] Citric acid, CNS No.: 01.101, Rizhao Jinhe Boyuan Biochemical Co., Ltd., China;

[0093] Sodium citrate, CNS No.: 01.303, Jiangsu Guoxin Xielian Energy Co., Ltd., China;

[0094] Copier paper, conforming to the "Superior Grade" requirements in GB / T 24988-2020 Copier Paper, Asia Pacific Resources International Ltd. (Guangdong) Paper Co., Ltd., China.

[0095] II. Preparation Method

[0096] Please see Figure 1 The steps for preparing the pectin gummies in each embodiment and comparative example are as follows:

[0097] Step 1: Pectin preparation. Pectin preparation: Mix pectin, a portion of acidity regulator, and hot purified water at 75°C to obtain a pectin solution. The acidity regulator is citric acid and sodium citrate.

[0098] Step 2: Dissolve the sugar. Dissolve the sweetener in purified water to obtain a sugar solution.

[0099] Step 3: Mix and cook. Mix the pectin solution from Step 1 with the sugar solution from Step 2 and cook to obtain the gelatin solution.

[0100] Step 4: Preparation of oil suspension. Mix octyl, caprylic glycerol with the adsorbent at a stirring frequency of 15-35 Hz. After thorough mixing, gradually add disodium pyrroloquinoline quinone while continuously stirring until the oil suspension stabilizes.

[0101] Step 5: Mixing. Gradually add the oil suspension from Step 4 to the adhesive solution from Step 3, and add fragrance, pigment, and the remaining acidity regulator to obtain a mixed solution.

[0102] Step 6: Pouring. Pour the mixture obtained in Step 5 into an edible corn starch mold with a moisture content of less than 6 wt%.

[0103] Step 7: Drying. Place the starch mold containing the mixed solution at 48±3℃ and 12±4%RH for 24 hours to dry.

[0104] Step 8: Demolding and polishing. Remove the completely dried pectin gel from the starch mold, blow powder onto it, and spray a coating agent onto the surface of the pectin gel.

[0105] Step 9: Picking.

[0106] Step 10: Packaging. Dispense the above samples into composite films, bags, or polyethylene terephthalate bottles.

[0107] III. Testing Methods:

[0108] Instruments and equipment:

[0109] Colorimeter, 3nh ® NR60CP;

[0110] Laser particle size analyzer, Malvern Mastersizer 3000;

[0111] Forced-air drying oven; Shanghai Yiheng Scientific Instruments Co., Ltd. DHG-9245A

[0112] High-speed shearing machine; IKA ® EUROSTAR 60 Digatal

[0113] Multi-functional induction cooker: Midea model C21-RT2171

[0114] 1. Detection test of pyrroloquinoline quinone disodium pectin gummies

[0115] Approximately 30 gummies (2.5g / g) obtained from each example and comparative example were packaged in PET bottles and placed in a pharmaceutical accelerator at 40±2℃ and 75±5% humidity for 15 days. After 15 days, the samples were removed and placed in an environment at 18~25℃ and 35%~75%RH. At the same time, a piece of white paper was taken out. The quality of the white paper should meet the requirements of superior grade in GB / T 24988. The packaging of the sample was removed, and the gummies were taken out. The gummies were placed one by one on the designated single layer of paper with the flat side down. They were left to stand freely for 5 minutes without applying any additional pressure. After the standing time was up, the sample was removed, and the L, a, and b values ​​were measured using a colorimeter.

[0116] In optics, color can be represented using the Lab color scale. The L-axis represents brightness (0 for black, 100 for white); the a-axis represents red / green (positive for red, negative for green, 0 for neutral); and the b-axis represents yellow / blue (positive for yellow, negative for blue, 0 for neutral). These scales are used to represent the color difference between a sample and a standard, typically identified by Δa, Δb, and ΔL. A colorimeter, based on the Lab / Lch principle of the CIE color space, measures and displays the color difference ΔE and the values ​​of Δa, Δb, and ΔL between the sample and the standard. Where ΔE = (ΔL / Δa) * (Δb / ΔL) * (Δa / ...2 +Δa 2 +Δb 2 ) 1 / 2 .

[0117] Since disodium pyrroloquinoline quinone is red, we used the calculated ΔE and Δa to determine whether disodium pyrroloquinoline quinone had precipitated. The value of Δa is positive, and the larger the value, the deeper the precipitation of disodium pyrroloquinoline quinone. The relationship between ΔE and the perceived color difference is shown in Table 1.

[0118] Table 1

[0119]

[0120] 2. Method for determining the hardness of pyrroloquinoline quinone disodium pectin gummies:

[0121] 1. TPA Test

[0122] The pectin gummies prepared in each example and comparative example were subjected to TPA (texture profile analysis) testing. The texture of the gummies was tested using an SMS TA.XT Plus C physical property testing instrument under the following conditions: a P / 36R cylindrical probe was selected; the pre-test speed was 1.00 mm / s; the test speed was 3.00 mm / s; and the post-test speed was 3.00 mm / s. The strain rate was 75.0%, the trigger force was 10.0 g, and the residence time was 5 s. The hardness of the pectin gummies was determined.

[0123] 2. Sensory test of taste

[0124] The taste of the pectin gummies prepared in each example and comparative example was scored according to the criteria shown in Table 2.

[0125] Table 2

[0126]

[0127] 3. Determination of particle size distribution in oil suspension

[0128] The particle size distribution of suspended solids in the oil suspensions prepared in each example and comparative example was determined using a Malvern Mastersizer 3000 laser particle size analyzer. Wet injection was used, and purified water was selected as the solvent. The particle size distribution of stable oil droplets formed by octyl, decanoic acid glyceride, adsorbent and disodium pyrroloquinoline quinone in the oil suspension was determined.

[0129] The weight parts of materials in each embodiment and comparative example, as well as the test results mentioned above, are shown in Tables 3 to 9.

[0130] Table 3

[0131]

[0132] Table 4

[0133]

[0134] Table 5

[0135]

[0136] Table 6

[0137]

[0138] Table 7

[0139]

[0140] Table 8

[0141]

[0142] Table 9

[0143]

[0144] Comparative Examples 1-4 show that when the pectin content is less than 14 parts by weight, the gel cannot form and becomes too soft, easily leading to "skin breakage." Comparative Examples 1-3 and 4-5, and Examples 4-6 and 7 show that when the pectin content reaches 30 parts by weight, the product's hardness is extremely high, exceeding the normal chewing ability of ordinary people. Furthermore, during the production of pectin gummies, the liquid becomes abnormally viscous due to excessive concentration, resulting in a non-Newtonian fluid-specific "stick-climbing" phenomenon. This phenomenon causes the liquid to rise and adhere to the stirring rod during stirring. Comparative Examples 5-6 and 9-13, and Comparative Examples 7-8 and 9-10 show that when the weight ratio of caprylic / capric glyceride to adsorbent is outside the range of (0.6~1.35:1), an oil suspension may not form, or the suspended solids in the formed oil suspension may have an unsuitable particle size distribution, leading to the precipitation of disodium pyrroloquinoline quinone. When the weight ratio of caprylic / capric triglyceride to adsorbent is in the range of (0.6~1.35):1, the particle size distribution of the composite system consisting of disodium pyrroloquinoline quinone, cyclodextrin / modified starch, and caprylic / capric triglyceride meets the following requirements: Dv(10)≤110μm, Dv(50)≤237μm, Dv(90)≤410μm, D[3,2]≤171μm, D[4,3]≤248μm, which can effectively inhibit the precipitation of disodium pyrroloquinoline quinone in pectin gummies.

[0145] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0146] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A pectin gummy containing disodium pyrroloquinoline quinone, characterized in that, Its raw materials include pectin and oil suspension, wherein the oil suspension includes caprylic / decanoic acid glyceride, adsorbent and disodium pyrroloquinoline quinone, wherein the adsorbent is selected from one or more of cyclodextrin and modified starch, and the modified starch is selected from one or more of acid-treated modified starch and acetate starch; The weight ratio of the pectin to the caprylic / capric glyceride is (14~30):(20~100). The weight ratio of pectin to adsorbent is (14~30):(15.38~76.92). The weight ratio of the pectin to the disodium pyrroloquinoline quinone is (14~30):(0.01~8.16). The weight ratio of the octyl, decanoic acid glyceride to the adsorbent is (0.6~1.35):

1.

2. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 1, characterized in that, The particle size distribution of the suspended solids in the oil suspension satisfies the following condition: (1) Dv(10)≤110μm; (2) Dv(50)≤237μm; (3) Dv(90)≤410μm; (4) D[3,2]≤171μm; (5) D[4,3]≤248μm.

3. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 2, characterized in that, The particle size distribution of the pyrroloquinoline quinone disodium satisfies the following condition: 99% of the particles are ≤850μm, where 99% refers to the particle size of 99% of the total number of particles in the pyrroloquinoline quinone.

4. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 1, characterized in that, The weight ratio of the pectin to the caprylic / capric glyceride is (14~23):(20~100).

5. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 1, characterized in that, The weight ratio of pectin to adsorbent is (14~23):(15.38~76.92).

6. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 1, characterized in that, The weight ratio of the pectin to the disodium pyrroloquinoline quinone is (14~23):(0.01~8.16).

7. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 1, characterized in that, The cyclodextrin is selected from one or more of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

8. The pectin gummies containing disodium pyrroloquinoline quinone according to any one of claims 1 to 7, characterized in that, Its raw materials also include at least one of sweeteners, acidity regulators, active ingredients, flavorings, and colorings.

9. The pectin gummies containing disodium pyrroloquinoline quinone according to claim 8, characterized in that, Includes at least one of the following features: (1) The sweeteners include one or more of white sugar, glucose syrup, maltitol, erythritol, sorbitol, isomaltitol, xylitol and lactitol; (2) The acidity regulator includes one or more of citric acid, sodium citrate, DL-malic acid, lactic acid, fumaric acid and DL-tartaric acid; (3) The active ingredients include one or more of vitamins, minerals and probiotics.

10. A method for preparing pectin gummies containing disodium pyrroloquinoline quinone according to any one of claims 1 to 7, characterized in that, Includes the following steps: A gel solution was prepared using pectin as the main raw material. An oil suspension was prepared by mixing octyl, decanoic acid glyceride, an adsorbent, and disodium pyrroloquinoline quinone. The adhesive and the oil suspension are mixed, poured into molds, and then demolded to prepare the pectin soft candy containing disodium pyrroloquinoline quinone.

Images