Donkey-hide gelatin composition and preparation method thereof

Abstract

The invention discloses a donkey-hide gelatin composition and a preparation method thereof, and relates to the technical field of traditional Chinese medicine products and health-care products. The donkey-hide gelatin composition comprises a ball core and a wrapping layer wrapping the outer side of the ball core. The ball core is a puffed donkey-hide gelatin ball obtained by puffing a donkey-hide gelatin ball; the sphericity degree of the puffed donkey-hide gelatin balls and the sphericity degree of the donkey-hide gelatin balls accord with a specific relationship. The donkey-hide gelatin balls are used as initial raw materials for processing, the donkey-hide gelatin balls are heated uniformly in the puffing treatment process, and the obtained puffed donkey-hide gelatin balls are low in soft yolk rate, free of scorched bitter taste, rich in donkey-hide gelatin flavor and better in taste. Furthermore, by controlling the sphericity degree ratio of the donkey-hide gelatin balls to the puffed donkey-hide gelatin balls before and after the puffing treatment, various defects in the puffing treatment process can be well controlled, such as the mouth feel problems of breakage, soft yolk, charring and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of traditional Chinese medicine products and health care products, and in particular to an donkey-hide gelatin composition and a preparation method thereof. Background Art

[0002] Donkey-hide gelatin is a mild tonic that is both a medicine and a food. It has the effects of nourishing blood and yin, moistening dryness, and stopping bleeding. As a traditional Chinese medicine for blood tonic, donkey-hide gelatin has attracted widespread attention and development research for its good clinical efficacy. It has also been made into various health foods that can enhance human immunity and is deeply loved by consumers. Traditional donkey-hide gelatin is greasy and hinders digestion, and is not suitable for people with weak stomachs. After processing, the greasy nature of donkey-hide gelatin can be reduced, the bad smell can be corrected, and it is more convenient to use. Since donkey-hide gelatin is made from donkey skin and contains a lot of collagen, it has a fishy taste. Cutting donkey-hide gelatin into cubes and adding clam powder for stewing and frying can reduce its greasy taste and make it crispy, but it still has a slight fishy smell and is prone to heavy metal residues. After stewing and frying into beads, its loose texture is not easy to store and is easily crushed into powder during transportation.

[0003] In order to provide donkey-hide gelatin products that are easy to transport and easy to take, the prior art often prepares some chocolate layers, jam layers, nut layers, etc. on the surface of donkey-hide gelatin balls to optimize their taste. However, the donkey-hide gelatin products in the prior art often have the problems of high looseness rate, poor taste, and high breakage rate, which greatly limits the promotion of donkey-hide gelatin products. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a donkey-hide gelatin composition and a preparation method thereof, which can effectively improve the yield of the donkey-hide gelatin composition and optimize its taste.

[0005] In order to solve the above technical problems, the present invention provides a donkey-hide gelatin composition, which comprises a ball core and a wrapping layer wrapped around the outer side of the ball core; the ball core is an expanded donkey-hide gelatin ball obtained by expanding donkey-hide gelatin balls; the expanded donkey-hide gelatin ball and the donkey-hide gelatin ball meet the following relationship:

[0006] 1.01<G p / G b ≤1.15

[0007]

[0008] Among them, G p G is the sphericity of the expanded donkey-hide gelatin balls, b is the sphericity of donkey-hide gelatin balls, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, V p is the volume of the expanded donkey-hide gelatin ball, S b is the macroscopic surface area of ​​donkey-hide gelatin balls, V b is the volume of the expanded donkey-hide gelatin balls.

[0009] As an improvement of the above technical solution, the puffed donkey-hide gelatin balls and the donkey-hide gelatin balls also meet the following relationship:

[0010] C p / C b ≥1.5

[0011] C p =A p -S p

[0012] C b =A b -S b

[0013] Among them, C p is the pore area of ​​the expanded donkey-hide gelatin ball, C b is the pore area of ​​the donkey-hide gelatin ball, A p is the microscopic surface area of ​​the expanded donkey-hide gelatin ball, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, A b is the microscopic surface area of ​​the donkey-hide gelatin ball, S b is the macroscopic surface area of ​​donkey-hide gelatin balls.

[0014] As an improvement of the above technical solution, the puffed donkey-hide gelatin balls and the donkey-hide gelatin balls meet the following relationship:

[0015]

[0016] As an improvement of the above technical solution, the ratio of the diameter of the core to the thickness of the wrapping layer is 10-20:1-3.

[0017] As an improvement of the above technical solution, the wrapping layer comprises the following components by weight percentage:

[0018] Cocoa butter 20%-50%, cocoa liquor 15%-35%, cocoa powder 15%-35%, maltitol 5%-20%, vitamin C 0.1%-0.8%, chrysanthemum extract 0.1%-0.5%, honeysuckle extract 0.1%-0.5%, polygonatum extract 0.01%-0.5%, licorice extract 0.01%-0.5%, blueberry extract 0.05%-0.5%, vitamin B 0.01%-0.5%, pomegranate fruit powder 0.01%-0.5%, red ginseng powder 0.05%-0.5%, soybean lecithin 0.05%-0.5%.

[0019] Correspondingly, the present invention also discloses a method for preparing the donkey-hide gelatin composition, which is used to prepare the above-mentioned donkey-hide gelatin composition, and comprises:

[0020] Crushing the donkey-hide gelatin into donkey-hide gelatin powder;

[0021] Granulate and cut donkey-hide gelatin powder to obtain donkey-hide gelatin balls;

[0022] The donkey-hide gelatin balls are puffed by microwave drying to obtain puffed donkey-hide gelatin balls;

[0023] Forming a coating layer on the surface of the expanded donkey-hide gelatin balls, thereby obtaining an donkey-hide gelatin composition;

[0024] The puffed donkey-hide gelatin balls and the donkey-hide gelatin balls meet the following relationship:

[0025] 1.01<G p / G b ≤1.15

[0026]

[0027] Among them, G p G is the sphericity of the expanded donkey-hide gelatin balls, b is the sphericity of donkey-hide gelatin balls, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, V p is the volume of the expanded donkey-hide gelatin ball, S b is the macroscopic surface area of ​​donkey-hide gelatin balls, V b is the volume of the expanded donkey-hide gelatin balls.

[0028] As an improvement of the above technical solution, the particle size of the donkey-hide gelatin powder is ≤0.21 mm; and / or

[0029] The steps of granulating and dicing the donkey-hide gelatin powder to obtain donkey-hide gelatin balls include:

[0030] The donkey-hide gelatin powder is granulated and rotary-cut by a twin-screw granulator to obtain donkey-hide gelatin granules with a particle size of 6 mm to 8 mm; wherein the granulation temperature is 70° C. to 80° C., and the rotary-cutting speed is 80 rpm to 120 rpm;

[0031] The donkey-hide gelatin granules are cooled and ground by a cooling conveying drum machine to obtain donkey-hide gelatin balls.

[0032] As an improvement of the above technical solution, in the step of subjecting the donkey-hide gelatin balls to puffing treatment by microwave drying to obtain puffed donkey-hide gelatin balls:

[0033] The donkey-hide gelatin balls are loaded into a tunnel-type microwave drying equipment and circulated at 60°C-65°C for 1-2 min, 80°C-85°C for 1-2 min, 110°C-130°C for 2-3 min, and 100°C-120°C for 1-2 min.

[0034] As an improvement of the above technical solution, the step of forming a coating layer on the surface of the expanded donkey-hide gelatin balls, i.e., obtaining the donkey-hide gelatin composition, comprises:

[0035] Melt cocoa butter, cocoa liquor, cocoa powder and soybean lecithin at 45-60°C, add chrysanthemum extract, honeysuckle extract, polygonatum extract, licorice extract, blueberry extract, vitamin C, vitamin B, pomegranate fruit powder, red ginseng powder and maltitol in sequence, stir while adding, grind and refine for 1h-6h after adding, and obtain chocolate pulp;

[0036] The chocolate slurry is coated on the surface of the puffed donkey-hide gelatin balls and solidified to obtain the donkey-hide gelatin composition.

[0037] As an improvement of the above technical solution, in the step of applying the chocolate slurry to the surface of the puffed donkey-hide gelatin balls and solidifying to obtain the donkey-hide gelatin composition:

[0038] A sprayer is used to spray chocolate slurry on the surface of the puffed donkey-hide gelatin balls, and the chocolate layer is formed by cooling the balls; wherein the transmission speed of the sprayer is 2m / min to 3m / min, and the cooling temperature is 4°C to 6°C;

[0039] The expanded donkey-hide gelatin balls with the chocolate layer are polished by a polishing machine to evenly solidify the chocolate layer to form a coating layer, thereby obtaining the donkey-hide gelatin composition, wherein the polishing rotation speed is 20 rpm to 40 rpm.

[0040] The implementation of the present invention has the following beneficial effects:

[0041] 1. The donkey-hide gelatin composition of the present invention comprises a ball core and a wrapping layer wrapped around the outer side of the ball core, wherein the ball core is an expanded donkey-hide gelatin ball obtained by expanding donkey-hide gelatin balls. The present invention uses donkey-hide gelatin balls as the initial raw material for processing, and the donkey-hide gelatin balls are heated more evenly during the expansion process, and the expanded donkey-hide gelatin balls obtained have a low rate of runny core, no bitter taste, a strong donkey-hide gelatin flavor, and a better taste. Furthermore, by controlling the sphericity ratio of donkey-hide gelatin balls and expanded donkey-hide gelatin balls before and after the expansion process, various defects in the expansion process, such as breakage, runny core, burnt and other taste problems, can be well controlled.

[0042] 2. The donkey-hide gelatin composition of the present invention is prepared with cocoa butter, cocoa liquor, cocoa powder, soybean lecithin, chrysanthemum extract, honeysuckle extract, polygonatum extract, licorice extract, blueberry extract, vitamin C, vitamin B, pomegranate fruit powder, red ginseng powder and maltitol to prepare the wrapping layer. Based on the puffed donkey-hide gelatin ball as the ball core and the above-mentioned wrapping layer, it combines the crispness and gelatin fragrance of donkey-hide gelatin, the bitter and fragrant pure flavor of dark chocolate, and the related red ginseng powder, blueberry extract, etc. It has a mellow taste, a long aftertaste, is easy to take, has low calories, and has the effects of nourishing blood and improving immunity, etc., which meets people's demand for nutritious and healthy high-quality chocolate. In addition, the prescription of this product also adds Chinese medicinal extracts of chrysanthemum, honeysuckle, polygonatum and other medicinal and edible herbs, which can adjust the taste, clear away heat and nourish yin, neutralize the warm and dry nature of donkey-hide gelatin, and make the donkey-hide gelatin composition delicious without getting angry.

[0043] 3. The tunnel-type microwave drying equipment of the present invention is used for drying, which can not only quickly and continuously produce puffed donkey-hide gelatin balls in a quantitative manner, but also effectively sterilize. Furthermore, the process of segmented circulation in the present invention can control the temperature at 60°C to 85°C in the first two stages for full and uniform preheating, and control the temperature at 100°C to 130°C in the last two stages for full puffing, so that the donkey-hide gelatin balls are heated more evenly and the molding rate is improved. The use of tunnel-type microwave drying equipment can effectively sterilize and reduce the introduction of exogenous microorganisms into donkey-hide gelatin balls. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 It is a schematic diagram of the structure of the donkey-hide gelatin composition in Example 1. DETAILED DESCRIPTION

[0045] In order to make the objectives, technical solutions and advantages of the present invention more clear, the present invention will be further described in detail below with reference to the accompanying drawings and specific implementation methods.

[0046] See also Figure 1 The present invention provides a donkey-hide gelatin composition, which includes a ball core 1 and a wrapping layer 2 wrapped around the outer side of the ball core; the ball core is an expanded donkey-hide gelatin ball obtained by expanding donkey-hide gelatin balls; the expanded donkey-hide gelatin ball and the donkey-hide gelatin ball meet the following relationship:

[0047] 1.01<G p / G b ≤1.15

[0048]

[0049] Among them, G p G is the sphericity of the expanded donkey-hide gelatin balls, b is the sphericity of donkey-hide gelatin balls, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, V p is the volume of the expanded donkey-hide gelatin ball, S b is the macroscopic surface area of ​​donkey-hide gelatin balls, V b is the volume of the puffed donkey-hide gelatin ball. Among them, the macroscopic surface area refers to the surface area of ​​the macroscopic surface, excluding the surface area of ​​the opening inside the donkey-hide gelatin ball / puffed donkey-hide gelatin ball. In one embodiment, the internal pores of the donkey-hide gelatin ball / puffed donkey-hide gelatin ball can be first sealed (such as using liquid paraffin, etc.), and then the BET method is used for testing to obtain its macroscopic surface area, but the testing method of the macroscopic surface area is not limited to this. Similarly, the volume of the donkey-hide gelatin ball / puffed donkey-hide gelatin ball in the present invention also refers to its macroscopic volume, and its opening volume can be excluded by weighing it in hanging water, or it can be measured by closing the internal pores (such as using liquid paraffin) and then using the drainage method and other methods. Since the donkey-hide gelatin balls / puffed donkey-hide gelatin balls in the present invention are all porous structures, the above-mentioned macroscopic surface area and macroscopic volume can accurately evaluate their sphericity.

[0050] The present invention uses donkey-hide gelatin balls as the initial raw material for processing, and the donkey-hide gelatin balls are heated more evenly during the puffing process. The obtained puffed donkey-hide gelatin balls have a low rate of looseness, no bitter taste, rich donkey-hide gelatin flavor, and better taste. It should be noted that the inventors found in the process of studying the preparation of donkey-hide gelatin products from donkey-hide gelatin raw materials that during the puffing process, the puffing process has a significant impact on the morphology of the donkey-hide gelatin raw materials, and then has a greater impact on the finished donkey-hide gelatin products. For example, when block donkey-hide gelatin is used as the raw material, the uniformity of heating during the puffing process is poor, which easily leads to a high breakage rate. Some parts are heated to a large extent, the degree of coking is high, and a burnt smell may be produced, and some parts have a hard taste; while some parts are heated to a small extent, and a loose center is easily formed. When spherical donkey-hide gelatin balls are used as raw materials, they are heated relatively evenly, the breakage is reduced, and the rate of looseness is also reduced. However, it is still difficult to achieve completely uniform temperature distribution of donkey-hide gelatin balls during the puffing process, which leads to inconsistent puffing degrees in all directions during the puffing process. The sphericity of the puffed donkey-hide gelatin balls increases (the less spherical they are), and there is still a certain risk of breakage during the puffing process. Moreover, when the sphericity is too large, it is also easy to cause the problem of burning. In addition, the puffed donkey-hide gelatin balls with a large sphericity are also prone to inconsistent rolling degrees when the wrapping layer is subsequently formed, resulting in uneven coating of the wrapping layer. Based on the above research findings, the inventor unexpectedly found that by controlling the sphericity ratio of donkey-hide gelatin balls and puffed donkey-hide gelatin balls before and after the puffing process, various defects in the puffing process, such as breakage, loose core, burning, etc., can be well controlled.

[0051] Preferably, in one embodiment of the present invention, the expanded donkey-hide gelatin balls and the donkey-hide gelatin balls also meet the following relationship:

[0052] C p / C b ≥1.5

[0053] C p =A p -S p

[0054] C b =A b -S b

[0055] Among them, C p is the pore area of ​​the expanded donkey-hide gelatin ball, C b is the pore area of ​​the donkey-hide gelatin ball, A p is the microscopic surface area of ​​the expanded donkey-hide gelatin ball, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, A b is the microscopic surface area of ​​the donkey-hide gelatin ball, S bThe microscopic surface area refers to the sum of the surface area of ​​the donkey-hide gelatin ball / expanded donkey-hide gelatin ball and the internal pore surface area, which can be directly tested by the BET method, but the test method is not limited to this. The difference between the microscopic surface area and the macroscopic surface area can better characterize the changes in the internal pores of the donkey-hide gelatin ball during the expansion process, thereby better controlling the taste and smell of the expanded donkey-hide gelatin ball.

[0056] It should be noted that during the puffing process, some components in donkey-hide gelatin, such as proteins, will be denatured, sugars will be caramelized, and the gelatin structure will change, which will cause the pore structure inside the donkey-hide gelatin balls to change, affecting the internal heat conduction of the donkey-hide gelatin balls, and further affecting the taste, smell, etc. The present invention can effectively control various reactions occurring during the puffing process by controlling the ratio of the pore area of ​​the donkey-hide gelatin balls before and after the puffing process and the puffed donkey-hide gelatin balls, thereby ensuring that the degree of caramelization of each part of the puffed donkey-hide gelatin balls tends to be consistent, and maintaining a relatively uniform crisp taste and mellow smell.

[0057] Further preferably, the puffed donkey-hide gelatin balls and the donkey-hide gelatin balls in the present invention meet the following relationship:

[0058]

[0059] By controlling the above relationship, the taste, smell, breakage rate and consistency of the expanded donkey-hide gelatin balls can be better controlled, laying a good foundation for the subsequent formation of the coating layer.

[0060] Specifically, the coating layer in the present invention can be a chocolate layer, a nut layer, a fruit and vegetable powder layer, etc., but not limited thereto. In order to optimize the coating firmness of the coating layer, as well as the overall taste and smell of the donkey-hide gelatin composition, in one embodiment, the ratio of the diameter of the ball core to the thickness of the coating layer is controlled to be 10 to 15:1 to 3. Exemplary ratios are 10:1, 12:2, 13:2.5, 14:2.8 or 14.5:2.9, but not limited thereto.

[0061] Preferably, in one embodiment of the present invention, the wrapping layer comprises the following components by weight percentage:

[0062] Cocoa butter 20%-50%, cocoa liquor 15%-35%, cocoa powder 15%-35%, maltitol 5%-20%, vitamin C 0.1%-0.8%, chrysanthemum extract 0.1%-0.5%, honeysuckle extract 0.1%-0.5%, polygonatum extract 0.01%-0.5%, licorice extract 0.01%-0.5%, blueberry extract 0.05%-0.5%, vitamin B 0.01%-0.5%, pomegranate fruit powder 0.01%-0.5%, red ginseng powder 0.05%-0.5%, soybean lecithin 0.05%-0.5%.

[0063] Among them, cocoa butter, cocoa liquor and cocoa powder give the donkey-hide gelatin combination a bitter and fragrant pure flavor; red ginseng powder and blueberry extract have a mellow taste, a long aftertaste, are easy to take, low in calories, and have the effects of nourishing blood and improving immunity, meeting people's demand for nutritious, healthy and high-quality chocolate. In addition, the prescription of this product also adds Chinese medicinal extracts such as chrysanthemum, honeysuckle, polygonatum, and pomegranate, which are both medicinal and edible. While adjusting the taste, it can clear away heat and nourish yin, neutralize the warm and dry nature of donkey-hide gelatin, and make the donkey-hide gelatin combination delicious without getting angry.

[0064] Correspondingly, the present invention also discloses a method for preparing the donkey-hide gelatin composition, which is used to prepare the above-mentioned donkey-hide gelatin composition, and comprises:

[0065] S1: crushing donkey-hide gelatin into donkey-hide gelatin powder;

[0066] S2: Granulate and cut the donkey-hide gelatin powder to obtain donkey-hide gelatin balls;

[0067] S3: extruding the donkey-hide gelatin balls by microwave drying to obtain extruded donkey-hide gelatin balls;

[0068] S4: forming a coating layer on the surface of the expanded donkey-hide gelatin balls, thereby obtaining the donkey-hide gelatin composition;

[0069] The present invention uses donkey-hide gelatin as the raw material, first crushes it into donkey-hide gelatin powder, and then granulates and cuts it into donkey-hide gelatin balls. Then microwave drying is used for expansion treatment, and finally a wrapping layer is formed. Using donkey-hide gelatin as the raw material has a low processing cost. Using donkey-hide gelatin balls for expansion treatment by microwave drying, firstly, the yield of expansion treatment is improved, the runny rate is low, and the taste is better. Secondly, microwave drying can be quickly mass-produced and effectively sterilized.

[0070] Specifically, in step S1, the particle size of the crushed donkey-hide gelatin powder is ≤0.21 mm (65 mesh sieve aperture).

[0071] Specifically, in step S2, granulation can be performed by a granulation technique commonly used in the art, such as granulation by a spray tower, granulation by a centrifugal granulator, or granulation by a melt solidification method, but is not limited thereto. Preferably, in one embodiment, step S2 includes:

[0072] S21: pelletizing the donkey-hide gelatin powder using a twin-screw granulator and rotary cutting to obtain donkey-hide gelatin granules;

[0073] The granulation temperature is 70°C to 80°C, the rotary cutting speed is 80rpm to 120rpm, and the particle size of the donkey-hide gelatin granules obtained by granulation is 5mm to 12mm, preferably 6mm to 10mm, and more preferably 6mm to 8mm.

[0074] S22: Cooling and grinding the donkey-hide gelatin granules by using a cooling conveying drum machine to obtain donkey-hide gelatin balls.

[0075] By grinding with a cooling conveyor drum machine, the sphericity of the donkey-hide gelatin balls can be reduced, that is, they can be made more spherical. The speed of the cooling conveyor drum machine is 20 rpm to 50 rpm, and the temperature of the donkey-hide gelatin balls after cooling is 30° C. to 40° C. Preferably, in one embodiment, the donkey-hide gelatin granules are transported to the cooling conveyor drum machine by an air conveyor for cooling and grinding.

[0076] Specifically, in one embodiment, in step S3, the donkey-hide gelatin balls are loaded into a tunnel microwave drying device, and are sequentially circulated at 60°C to 65°C for 1min to 2min, 80°C to 85°C for 1min to 2min, 110°C to 130°C for 2min to 3min, and 100°C to 120°C for 1min to 2min. That is, the donkey-hide gelatin balls are dried by a four-stage tunnel microwave drying device, wherein the first two stages are uniformly preheated, and the latter two stages are fully puffed, thereby increasing the molding rate. Moreover, the donkey-hide gelatin balls can be effectively sterilized and the introduction of exogenous microorganisms into the donkey-hide gelatin balls can be reduced.

[0077] Specifically, in step S4, a coating layer can be formed on the surface of the donkey-hide gelatin balls by a spheronizer, a coating machine, a fluidized bed and other equipment commonly used in the art, but not limited thereto. Preferably, in one embodiment, step S4 includes:

[0078] S41: Melting cocoa butter, cocoa liquor, cocoa powder and soybean lecithin, adding chrysanthemum extract, honeysuckle extract, polygonatum extract, licorice extract, blueberry extract, vitamin C, vitamin B, pomegranate fruit powder, red ginseng powder and maltitol in sequence, stirring, grinding and refining to obtain chocolate pulp;

[0079] Specifically, the melting temperature is 45° C. to 60° C. During the refining process, the rotation speed is 100 rpm to 150 rpm, and the refining time is 1 h to 6 h.

[0080] S42: Apply chocolate paste to the surface of the puffed donkey-hide gelatin balls and solidify them to obtain the donkey-hide gelatin composition.

[0081] Preferably, in one embodiment, step S42 includes:

[0082] S421: spraying chocolate paste on the surface of the puffed donkey-hide gelatin balls with a sprayer, and cooling to form a chocolate layer;

[0083] Among them, the transmission speed of the sprayer is 2m / min~3m / min, and the cooling temperature is 4℃~6℃;

[0084] S422: polishing the puffed donkey-hide gelatin balls with the chocolate layer using a polishing machine to evenly solidify the chocolate layer to form a coating layer, thereby obtaining an donkey-hide gelatin composition;

[0085] Among them, the coating rotation speed is 20rpm~40rpm.

[0086] The present invention will be further described below with reference to specific embodiments.

[0087] Example Group 1

[0088] Example 1-1

[0089] This embodiment provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0090] Take 5000g of donkey-hide gelatin, grind it into donkey-hide gelatin powder using a grinder, and pass it through a 65-mesh sieve;

[0091] The donkey-hide gelatin powder was conveyed to a twin-screw granulator, extruded into granules at 72°C, cooled and extruded through a mold, and the rotation speed of the rotary cutting motor was adjusted to 100 rpm to produce donkey-hide gelatin granules of uniform size of 6 mm to 8 mm.

[0092] The pellets were transported to a cooling conveyor drum machine for cooling and grinding with an air conveyor and a drum speed of 25 rpm to obtain donkey hide gelatin balls.

[0093] The donkey-hide gelatin balls are transported to a 4-section tunnel microwave drying and sterilization equipment, where they are heated and expanded by frequency conversion to obtain expanded donkey-hide gelatin balls. The first box adjusts the expansion temperature to 65°C, and the flow time is 2 minutes; the second box microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2 minutes; the third box microwave equipment box adjusts the expansion temperature to 120°C, and the flow time is 3 minutes; the fourth box microwave equipment box adjusts the expansion temperature to 105°C, and the flow time is 2 minutes; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage.

[0094] Example 1-2

[0095] This embodiment provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0096] Take 5000g of donkey-hide gelatin, grind it into donkey-hide gelatin powder using a grinder, and pass it through a 65-mesh sieve;

[0097] The donkey-hide gelatin powder was conveyed to a twin-screw granulator, extruded into granules at 72°C, cooled and extruded through a die, and the rotation speed of the rotary cutting motor was adjusted to 120 rpm to produce donkey-hide gelatin granules of uniform size of 5.5 mm to 7 mm.

[0098] The pellets were transported to a cooling conveyor drum machine for cooling and grinding with an air conveyor and a drum speed of 25 rpm to obtain donkey hide gelatin balls.

[0099] The donkey-hide gelatin balls are transported to a 4-section tunnel microwave drying and sterilization equipment, where they are heated and expanded by frequency conversion to obtain expanded donkey-hide gelatin balls. The first box adjusts the expansion temperature to 85°C, and the flow time is 2 minutes; the second box microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2 minutes; the third box microwave equipment box adjusts the expansion temperature to 110°C, and the flow time is 3 minutes; the fourth box microwave equipment box adjusts the expansion temperature to 110°C, and the flow time is 2 minutes; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage.

[0100] Examples 1-3

[0101] This embodiment provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0102] Take 5000g of donkey-hide gelatin, grind it into donkey-hide gelatin powder using a grinder, and pass it through a 65-mesh sieve;

[0103] The donkey-hide gelatin powder was conveyed to a twin-screw granulator, extruded into granules at 70°C, cooled and extruded through a mold, and the rotation speed of the rotary cutting motor was adjusted to 90 rpm to produce donkey-hide gelatin balls of uniform size of 7.5 mm to 8.5 mm.

[0104] The donkey-hide gelatin balls are transported to a 4-section tunnel microwave drying and sterilization equipment, where they are heated and expanded by frequency conversion to obtain expanded donkey-hide gelatin balls. The first box adjusts the expansion temperature to 70°C, and the flow time is 2 minutes; the second box microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2 minutes; the third box microwave equipment box adjusts the expansion temperature to 130°C, and the flow time is 3 minutes; the fourth box microwave equipment box adjusts the expansion temperature to 110°C, and the flow time is 2 minutes; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage.

[0105] Comparative Example 1

[0106] This comparative example provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0107] 5000g of donkey-hide gelatin cubes (6mm×6mm) are transported to a 4-section tunnel microwave drying and sterilization equipment, and are heated and expanded by frequency conversion to obtain spherical donkey-hide gelatin balls. The first microwave equipment box adjusts the expansion temperature to 65°C, and the flow time is 2min; the second microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2min; the third microwave equipment box adjusts the expansion temperature to 120°C, and the flow time is 3min; the fourth microwave equipment box adjusts the expansion temperature to 105°C, and the flow time is 2min; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage to obtain expanded donkey-hide gelatin balls.

[0108] Comparative Example 2

[0109] This comparative example provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0110] Take clean clam powder, put it in a medicine frying machine, set the temperature of the medicine frying machine to 200-250°C, the rotation frequency of the drum to 30-40Hz, heat it to a slippery state (temperature 140-170°C), then put donkey-hide gelatin cubes (6mm×6mm) into the medicine frying machine and keep turning it. The amount of medicine to be fried each time is about 1.0kg, the amount of clam powder is 18kg, and it is fried for about 90-180s until it becomes beads. When there is no runny core, use a sieve to sieve out the clam powder, put it in a clean container, and let it cool.

[0111] Comparative Example 3

[0112] This comparative example provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0113] After pre-expanding donkey-hide gelatin cubes (6mm×6mm) in a microwave device with an output power of 30kW for 1 minute, the output power of the microwave device was adjusted to 42kW and then heated for 5 minutes (the temperature during this process was 120-150°C) to obtain expanded donkey-hide gelatin balls.

[0114] Comparative Example 4

[0115] This comparative example provides a method for preparing puffed donkey-hide gelatin balls, which specifically includes:

[0116] Take 5000g of donkey-hide gelatin, grind it into donkey-hide gelatin powder using a grinder, and pass it through a 65-mesh sieve;

[0117] The donkey-hide gelatin powder was conveyed to a twin-screw granulator, extruded into granules at 70°C, cooled and extruded through a mold, and the rotation speed of the rotary cutting motor was adjusted to 90 rpm to produce donkey-hide gelatin balls of uniform size of 7.5 mm to 8.5 mm.

[0118] The donkey-hide gelatin balls are transported to a 4-section tunnel microwave drying and sterilization equipment, where they are heated and expanded by frequency conversion to obtain expanded donkey-hide gelatin balls. The first box adjusts the expansion temperature to 100°C and the flow time to 2 minutes; the second box microwave equipment box adjusts the expansion temperature to 100°C and the flow time to 2 minutes; the third box microwave equipment box adjusts the expansion temperature to 120°C and the flow time to 3 minutes; the fourth box microwave equipment box adjusts the expansion temperature to 120°C and the flow time to 2 minutes; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage.

[0119] The donkey-hide gelatin ball samples obtained from the above-mentioned Example Group 1 and Comparative Examples 1 to 4 were respectively taken and evaluated in terms of properties, increase, looseness rate, breakage rate, etc. The specific results are shown in Table 1:

[0120] Table 1 Comparison of the preparation effects of expanded donkey-hide gelatin balls

[0121]

[0122]

[0123] Example Group 2

[0124] This embodiment group studies the microwave drying process of donkey-hide gelatin balls, as follows:

[0125] Example 2-1

[0126] Take about 2000g of donkey-hide gelatin balls (diameter 6-8mm), convey them to a tunnel-type microwave drying and sterilization equipment (length 8640mm), adjust the puffing temperature to 110°C, and the puffing flow time to 8min; receive the sample at the mouth of the box conveyor belt, cool it naturally, and seal it for storage to obtain puffed donkey-hide gelatin balls.

[0127] Example 2-2

[0128] Take about 2000g of donkey-hide gelatin balls (diameter 6-8mm), transport them to a two-section tunnel microwave drying and sterilization equipment (length 8640mm), and heat them with variable frequency to expand them to obtain expanded donkey-hide gelatin balls. The first microwave equipment box adjusts the expansion temperature to 80℃, and the flow time is 4min; the second microwave equipment box adjusts the expansion temperature to 110℃, and the flow time is 7min; receive the sample at the box conveyor belt mouth, cool it naturally, and seal it for storage to obtain expanded donkey-hide gelatin balls.

[0129] Example 2-3

[0130] Take about 2000g of donkey-hide gelatin balls (diameter 6-8mm), transport them to a 4-section tunnel microwave drying and sterilization equipment (length 8640mm), and heat and expand them by frequency conversion to obtain spherical donkey-hide gelatin balls. The first microwave equipment box adjusts the expansion temperature to 65°C, and the flow time is 2min; the second microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2min; the third microwave equipment box adjusts the expansion temperature to 120°C, and the flow time is 3min; the fourth microwave equipment box adjusts the expansion temperature to 105°C, and the flow time is 2min; receive the sample at the conveyor belt port of the fourth box, cool it naturally, and seal it for storage to obtain expanded donkey-hide gelatin balls.

[0131] Table 2 Expansion and sterilization effects of segmented tunnel microwave drying and sterilization equipment

[0132]

[0133] Example 3

[0134] This embodiment provides a donkey-hide gelatin composition, and its preparation method is as follows:

[0135] Take 15500g of donkey-hide gelatin, use a grinder to grind it into donkey-hide gelatin powder, and pass it through a 65-mesh sieve.

[0136] The donkey-hide gelatin powder is conveyed to a twin-screw granulator, extruded at 72°C, cooled and extruded through a die, and the rotation speed of the rotary cutting motor is adjusted to 100 rpm to produce donkey-hide gelatin granules of uniform size and a diameter of 6 mm to 8 mm.

[0137] The pellets are transported to a cooling conveyor drum for cooling and grinding with an air conveyor. The drum speed is 20 rpm to obtain gelatin balls with a smooth and round surface.

[0138] The donkey-hide gelatin balls are transported to a 4-section tunnel-type microwave drying and sterilization device, and are heated and expanded by frequency conversion to obtain spherical donkey-hide gelatin balls. The first box adjusts the expansion temperature to 65°C, and the flow time is 2 minutes; the second box microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2 minutes; the third box microwave equipment box adjusts the expansion temperature to 120°C, and the flow time is 3 minutes; the fourth box microwave equipment box adjusts the expansion temperature to 105°C, and the flow time is 2 minutes; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage, and the expanded donkey-hide gelatin balls are obtained.

[0139] Melt 12000g of cocoa butter, 12000g of cocoa mass, 12000g of cocoa powder and 60g of soybean lecithin at 45°C, and add 60g of chrysanthemum extract, 60g of honeysuckle extract, 6g of polygonatum extract, 6g of licorice extract, 60g of blueberry extract, 60g of acerola powder (vitamin C), 6g of yeast powder (natural vitamin B), 6g of pomegranate powder, 60g of red ginseng powder, 60g of soybean lecithin and 4800g of maltitol in sequence, stir while adding, and refine at a speed of 100rpm for 6h to make chocolate syrup.

[0140] The donkey-hide gelatin balls and chocolate slurry were placed in a sprayer for spraying. After being coated with a chocolate layer, they were transferred to a polisher for polishing to obtain a donkey-hide gelatin composition. The transmission speed of the sprayer was 2.5 m / min, the transmission cooling temperature was 4° C., and the polishing speed of the polisher was 25 rpm.

[0141] Example 4

[0142] This embodiment provides a donkey-hide gelatin composition, and its preparation method is as follows:

[0143] Take 15500g of donkey-hide gelatin, grind it into donkey-hide gelatin powder using a grinder, and pass it through a 65-mesh sieve;

[0144] The donkey-hide gelatin powder is conveyed to a twin-screw granulator, extruded at 80°C, cooled and extruded through a mold, and the rotation speed of the rotary cutting motor is adjusted to 120 rpm to produce donkey-hide gelatin granules of uniform size and a diameter of 6 mm to 7 mm.

[0145] The pellets are transported to a cooling conveyor drum for cooling and grinding with an air conveyor. The drum speed is 30 rpm to obtain smooth and round donkey-hide gelatin balls.

[0146] The donkey-hide gelatin balls are transported to a 4-section tunnel microwave drying and sterilization equipment, and are heated and expanded by frequency conversion to obtain spherical donkey-hide gelatin balls. The first microwave equipment box adjusts the expansion temperature to 65°C, and the flow time is 2 minutes; the second microwave equipment box adjusts the expansion temperature to 85°C, and the flow time is 2 minutes; the third microwave equipment box adjusts the expansion temperature to 120°C, and the flow time is 3 minutes; the fourth microwave equipment box adjusts the expansion temperature to 105°C, and the flow time is 2 minutes; the sample is received at the conveyor belt port of the fourth box, cooled naturally, and sealed for storage to obtain expanded donkey-hide gelatin balls.

[0147] Melt 6000g of cocoa butter, 3000g of cocoa mass, 3000g of cocoa powder and 30g of soybean lecithin at 45°C, and add 30g of chrysanthemum extract, 30g of honeysuckle extract, 30g of polygonatum extract, 30g of licorice extract, 30g of blueberry extract, 30g of acerola powder (vitamin C), 30g of yeast powder (natural vitamin B), 30g of pomegranate powder, 30g of red ginseng powder, 30g of soybean lecithin and 2400g of maltitol, stir while adding, and refine at a speed of 150rpm for 1h to make chocolate syrup.

[0148] The donkey-hide gelatin balls and chocolate slurry were placed in a sprayer for spraying. After being coated with a chocolate layer, they were transferred to a polisher for polishing to obtain a donkey-hide gelatin composition. The transmission speed of the sprayer was 3.0 m / min, the transmission cooling temperature was 6° C., and the polishing speed of the polisher was 35 rpm.

[0149] It should be noted that the cocoa butter, cocoa liquor and cocoa powder in Examples 3 and 4 of the present invention are purchased from Barry Callebaut (Suzhou) Cocoa Co., Ltd.; the chrysanthemum extract, honeysuckle extract, polygonatum extract and licorice extract are all granules obtained after boiling water extraction, concentration and spray drying (see "Technical Requirements for Quality Control and Standardization of Traditional Chinese Medicine Formula Granules"). The blueberry extract is made from blueberry fruit through enzymatic hydrolysis, water extraction, purification, concentration, drying and other processes, and the total anthocyanin content of blueberry anthocyanins (calculated as cyanidin-3-O-glucoside chloride) is ≥40.0g / 100g.

[0150] The quality attributes of the donkey-hide gelatin compositions obtained in Examples 3 and 4 of the present invention are as follows:

[0151]

[0152] The above is a preferred embodiment of the invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the principle of the invention. These improvements and modifications are also considered to be within the scope of protection of the invention.

Claims

1. A donkey-hide gelatin composition, characterized in that: The ball comprises a core and a wrapping layer wrapped around the outer side of the core; the core is an expanded donkey-hide gelatin ball obtained by expanding donkey-hide gelatin balls; the expanded donkey-hide gelatin ball and the donkey-hide gelatin ball meet the following relationship: 1.01<G p / G b ≤1.15 Among them, G p G is the sphericity of the expanded donkey-hide gelatin balls, b is the sphericity of donkey-hide gelatin balls, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, V p is the volume of the expanded donkey-hide gelatin ball, S b is the macroscopic surface area of ​​the donkey-hide gelatin ball, V b is the volume of the expanded donkey-hide gelatin balls.

2. The donkey-hide gelatin composition according to claim 1, characterized in that: The puffed donkey-hide gelatin balls and the donkey-hide gelatin balls also meet the following relationship: C p / C b ≥1.5 C p =A p -S p C b =A b -S b Among them, C p is the pore area of ​​the expanded donkey-hide gelatin ball, C b is the pore area of ​​the donkey-hide gelatin ball, A p is the microscopic surface area of ​​the expanded donkey-hide gelatin ball, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, A b is the microscopic surface area of ​​the donkey-hide gelatin ball, S b is the macroscopic surface area of ​​donkey-hide gelatin balls.

3. The donkey-hide gelatin composition according to claim 2, characterized in that: The puffed donkey-hide gelatin balls and the donkey-hide gelatin balls meet the following relationship:

4. The donkey-hide gelatin composition according to claim 1, characterized in that: The ratio of the diameter of the core to the thickness of the wrapping layer is 10-20:1-3.

5. The donkey-hide gelatin composition according to claim 1, characterized in that: The wrapping layer comprises the following components by weight percentage: Cocoa butter 20%-50%, cocoa liquor 15%-35%, cocoa powder 15%-35%, maltitol 5%-20%, vitamin C 0.1%-0.8%, chrysanthemum extract 0.1%-0.5%, honeysuckle extract 0.1%-0.5%, polygonatum extract 0.01%-0.5%, licorice extract 0.01%-0.5%, blueberry extract 0.05%-0.5%, vitamin B 0.01%-0.5%, pomegranate fruit powder 0.01%-0.5%, red ginseng powder 0.05%-0.5%, soybean lecithin 0.05%-0.5%.

6. A method for preparing an donkey-hide gelatin composition, for preparing the donkey-hide gelatin composition as claimed in any one of claims 1 to 5, characterized in that: include: Crushing the donkey-hide gelatin into donkey-hide gelatin powder; Granulate and cut donkey-hide gelatin powder to obtain donkey-hide gelatin balls; The donkey-hide gelatin balls are puffed by microwave drying to obtain puffed donkey-hide gelatin balls; Forming a coating layer on the surface of the expanded donkey-hide gelatin balls, thereby obtaining an donkey-hide gelatin composition; The puffed donkey-hide gelatin balls and the donkey-hide gelatin balls meet the following relationship: 1.01<G p / G b ≤1.15 Among them, G p G is the sphericity of the expanded donkey-hide gelatin balls, b is the sphericity of donkey-hide gelatin balls, S p is the macroscopic surface area of ​​the puffed donkey-hide gelatin ball, V p is the volume of the expanded donkey-hide gelatin ball, S b is the macroscopic surface area of ​​donkey-hide gelatin balls, V b is the volume of the expanded donkey-hide gelatin balls.

7. The method for preparing the donkey-hide gelatin composition according to claim 6, characterized in that: The particle size of the donkey-hide gelatin powder is ≤0.21 mm; and / or The steps of granulating and dicing the donkey-hide gelatin powder to obtain donkey-hide gelatin balls include: The donkey-hide gelatin powder is granulated and rotary-cut by a twin-screw granulator to obtain donkey-hide gelatin granules with a particle size of 6 mm to 8 mm; wherein the granulation temperature is 70° C. to 80° C., and the rotary-cutting speed is 80 rpm to 120 rpm; The donkey-hide gelatin granules are cooled and ground by a cooling conveying drum machine to obtain donkey-hide gelatin balls.

8. The method for preparing the donkey-hide gelatin composition according to claim 6, characterized in that: In the step of subjecting the donkey-hide gelatin balls to a puffing treatment by microwave drying to obtain puffed donkey-hide gelatin balls: The donkey-hide gelatin balls are loaded into a tunnel-type microwave drying equipment and circulated at 60°C-65°C for 1-2 min, 80°C-85°C for 1-2 min, 110°C-130°C for 2-3 min, and 100°C-120°C for 1-2 min.

9. The method for preparing the donkey-hide gelatin composition according to claim 6, characterized in that: The step of forming a coating layer on the surface of the expanded donkey-hide gelatin balls, i.e., obtaining the donkey-hide gelatin composition, comprises: Melt cocoa butter, cocoa liquor, cocoa powder and soybean lecithin at 45-60°C, add chrysanthemum extract, honeysuckle extract, polygonatum extract, licorice extract, blueberry extract, vitamin C, vitamin B, pomegranate fruit powder, red ginseng powder and maltitol in sequence, stir while adding, grind and refine for 1h-6h after adding, and obtain chocolate pulp; The chocolate slurry is coated on the surface of the puffed donkey-hide gelatin balls and solidified to obtain the donkey-hide gelatin composition.

10. The method for preparing the donkey-hide gelatin composition according to claim 9, characterized in that: In the step of applying the chocolate slurry to the surface of the puffed donkey-hide gelatin balls and solidifying them to obtain the donkey-hide gelatin composition: A sprayer is used to spray chocolate slurry on the surface of the puffed donkey-hide gelatin balls, and the chocolate layer is formed by cooling the balls; wherein the transmission speed of the sprayer is 2m / min to 3m / min, and the cooling temperature is 4°C to 6°C; The expanded donkey-hide gelatin balls with the chocolate layer are polished by a polishing machine to evenly solidify the chocolate layer to form a coating layer, thereby obtaining the donkey-hide gelatin composition, wherein the polishing rotation speed is 20 rpm to 40 rpm.

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