Method for processing colla corii asini beads blanched with flour
By using a method of scalding flour to make donkey-hide gelatin beads, employing gradient heating and airflow nozzle control, and combining an electrically heated jacketed planetary stirring wok, the problems of sticky agglomeration and cold residue in the processing of donkey-hide gelatin beads are solved, achieving efficient and low-cost production of donkey-hide gelatin beads, which is suitable for industrial promotion.
Patent Information
- Application Number
- CN202511728157.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-24
- Publication Date
- 2026-01-20
AI Technical Summary
Existing processing techniques for donkey-hide gelatin beads have problems such as high cost, unstable quality, limited sources of auxiliary materials, high requirements for cooking temperature, easy adhesion and clumping of donkey-hide gelatin pieces, and residual charred and fishy smell. In addition, the traditional clam powder scalding process results in residual cold properties, which may affect the use of the product by people with weak spleen and stomach.
The method of scalding donkey-hide gelatin beads with flour involves gradient heating and airflow nozzle control, combined with an electrically heated jacketed planetary stirring wok. Low-gluten wheat flour, food-grade silica, maltodextrin and other compound auxiliary materials are used to form a pre-coated powder film to ensure that the donkey-hide gelatin cubes are heated evenly and to avoid sticky agglomeration. The donkey-hide gelatin beads are formed by stirring at low speed.
This method achieves uniform expansion of donkey-hide gelatin beads, eliminates the presence of a soft center, and ensures high quality consistency. It reduces production costs, broadens the target audience, reduces waste of auxiliary materials, is suitable for industrial production, and guarantees the shape and taste of the finished product.
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Figure CN121360138A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of medicinal material processing, and particularly relates to a processing method of flour toasted gelatin beads. BACKGROUND
[0002] Gelatin is a traditional Chinese medicine, which is first recorded in Shennong's Herbal Classic, has the effects of tonifying blood and yin, moistening dryness and stopping bleeding, and is widely used in clinical treatment, food and health products. However, the existing gelatin products have the problems of inconvenient taking, strong greasy nature and obvious fishy smell. The existing processes such as sand roasting, oil frying and microwave puffing have the problems of high cost, difficult process control and unstable product quality. In the prior art, during the processing of gelatin beads, The current processing of gelatin beads is mainly by clam powder, but the clam powder is salty and cold, and can clear heat and phlegm, and soften and scatter knots. After the gelatin beads are processed by the clam powder, the greasy nature of the gelatin is reduced. In addition, the clam powder is dependent on the calcination of marine shells, and the source of raw materials is limited, the procurement cost is high, and the processing process has high requirements for the degree of heating and processing. At the same time, the gelatin will soften and release sticky components due to heating, which will cause the surface of some gelatin to directly adhere and form agglomerated blocks. The heat transfer in the agglomerated blocks is blocked, and then the agglomerated blocks are locally carbonized and have residual fishy smell.
[0003] Therefore, there is an urgent need for a processing method of flour toasted gelatin beads to solve the above problems. SUMMARY
[0004] To achieve the above purpose, the following technical scheme is adopted in the present application. A processing method of flour toasted gelatin beads, comprising the following steps: Step 100, gelatin piece preparation, baking the gelatin block in an oven at 60-80 DEG C for 10-15 min, and cutting the softened gelatin block into 0.6-0.8 cm gelatin pieces, and cooling to room temperature; Step 200, pre-coating powder treatment, putting the gelatin pieces into a drum-type powder coating machine, adding the gelatin pieces and pre-coating powder at a mass ratio of 10:1, controlling the drum rotation speed at 20 r / min and the temperature at 30-35 DEG C, and tumbling for 5-8 min to form a pre-coating powder film with a thickness of 0.1-0.2 mm on the surface of the gelatin pieces; Step 300, gradient heating preheating, putting the composite auxiliary material into an electric heating double-layer planetary stirring frying pan for gradient heating treatment; Step 400, mixing processing, mixing the gelatin pieces prepared in step 200 and the composite auxiliary material at a mass ratio of 1:1, controlling the rotation speed at 45 r / min for 0-1 min, 40 r / min for 1-2 min and 35 r / min for 2-3 min; Step 500, then the temperature of the wok is raised to 235-245℃, and the uniform stirring is carried out, so that the donkey-hide glue powder is expanded into donkey-hide glue beads, and finally the donkey-hide glue beads are separated from the composite excipients by using a screen, and the finished product is obtained after cooling.
[0005] Further, in step 200, the pre-wrapping powder includes 80% low-gluten wheat flour, 15% food-grade silicon dioxide, and 5% malt dextrin by weight.
[0006] Further, in step 300, the composite excipients include 60-80% low-gluten wheat flour, 10-20% hydroxypropyl starch, 5-15% Pachyman, and 5-8% hydroxypropyl methyl cellulose by weight.
[0007] Further, in step 400, the wok is provided with an air jet nozzle, and first, the air jet nozzle is turned on to introduce hot air at 175-180℃ at a wind speed of 1-1.5m / s, and then the mixing processing is carried out.
[0008] Further, in step 300, the gradient temperature treatment is first raised to 180-190℃, and stirred at a speed of 30r / min for 3-4min to stabilize the temperature of the composite excipients at 160-170℃, and then the temperature is raised to 220-230℃, and the stirring speed is increased to 40r / min for 2-3min to make the temperature of the excipients reach 170-180℃.
[0009] Further, in step 500, the stirring speed is 40-45r / min, and the stirring time is 3-4min.
[0010] Compared with the prior art, the beneficial effects of the present application are: 1. The processing method in the present application solves the key problems of easy agglomeration of donkey-hide glue powder due to stickiness and core runny in traditional donkey-hide glue bead processing through full-process process innovation and excipient formula optimization, and ensures that the finished product has uniform shape and is fully heated. In addition, the technical solution in the present application has clear and controllable process parameters, the components of the composite excipients used are widely sourced, low in cost and recyclable, and do not need to rely on complex and precise equipment, which can not only adapt to the high efficiency and stability requirements of industrial large-scale production, but also effectively control the production cost, and provide reliable technical support for the industrialization and quality upgrading of donkey-hide glue beads.
[0011] 2. The technical solution in this application uses composite excipients, which differs from the drawback of clam powder-processed donkey-hide gelatin beads, which can cause abdominal pain and diarrhea in people with weak spleen and stomach, cold intolerance, and loose stools due to residual cold properties. The flour used in this process is mild in medicinal properties after being stir-fried, and the processed donkey-hide gelatin beads have no residual cold properties. Therefore, people with weak spleen and stomach will not experience additional burden on their digestive system, significantly broadening the applicable population for donkey-hide gelatin beads. Furthermore, flour is readily available, and its procurement cost is far lower than that of clam powder, which relies on marine shells for processing. In this process, the separated flour, after cooling and sieving to remove donkey-hide gelatin fragments, can be reused 2-3 times, further reducing excipient waste. Compared to the clam powder processing method, this process significantly reduces excipient costs. Compared to the frying process using edible oil, there is no material loss due to oil residue, significantly reducing material costs for industrial production.
[0012] 3. This application achieves constant temperature and uniform speed control through an electrically heated jacketed planetary stirring fryer, avoiding the problems of "local scorching and internal runny center" caused by differences in the size and moisture content of the donkey-hide gelatin pieces during microwave puffing. The finished product qualification rate is stable at over 95%, ensuring the consistency of quality in industrial production. Attached Figure Description
[0013] Appendix Figure 1 This is a process flow diagram of the preparation method of this application; Appendix Figure 2 This is a schematic diagram of the structure of the electrically heated jacketed planetary stirring wok in this application.
[0014] Reference numerals: 1. Jacketed heating device; 2. Motor; 3. Planetary agitator; 4. Discharge port; 5. Fixing frame; 6. Control device; 7. Stirring pan. Detailed Implementation
[0015] The present application will be further described in conjunction with the accompanying drawings and specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this application, those skilled in the art can make various alterations or modifications to this application, and these equivalent forms also fall within the scope defined by this application.
[0016] Combined with appendix Figure 1 A method for preparing donkey-hide gelatin beads by scalding flour includes the following steps: Step 100, Preparation of donkey-hide gelatin cubes: Place the donkey-hide gelatin blocks in an oven at 60-80℃ for 10-15 minutes until the surface of the donkey-hide gelatin blocks is free of hard shells and there is no obvious resistance when cutting with a knife. After softening, cut into 0.6-0.8cm donkey-hide gelatin cubes and cool to room temperature. At step 200, the pre-coated powder treatment, the Ejiao Ding is put into the drum-type powder coating machine, and the rolling friction is used instead of stirring impact to avoid the damage of the Ejiao Ding during the powder coating process. At the same time, the low rotation speed can prevent the pre-coated powder from splashing due to excessive centrifugal force, and ensure the utilization rate of the powder. The Ejiao Ding and the pre-coated powder are added in a mass ratio of 10:1, the drum rotation speed is controlled at 20 r / min, and the temperature is controlled at 30-35℃. The Ejiao Ding is rolled for 5-8 min to form a pre-coated powder film with a thickness of 0.1-0.2 mm on the surface of the Ejiao Ding. The pre-coated powder film is too thin to effectively isolate the viscosity, and too thick to hinder the subsequent expansion. The pre-coated powder includes 80% low-gluten wheat flour, 15% food-grade silicon dioxide, and 5% malt dextrin by weight. The food-grade silicon dioxide has a particle size of 5-10 μm. The physical isolation layer formed by the food-grade silicon dioxide in the pre-coated powder and the viscous adsorption effect of the malt dextrin delay the release temperature of the viscous components of the Ejiao Ding from 170℃ to 185℃, which provides a buffer time for the coating of the composite adjuvant.
[0017] At step 300, the gradient temperature preheating, the composite adjuvant is put into the electric heating sandwich planetary stirring frying pan. First, the temperature is raised to 180-190℃, and the stirring speed is 30 r / min for 3-4 min to stabilize the temperature of the composite adjuvant at 160-170℃. Then, the temperature is raised to 220-230℃, and the stirring speed is increased to 40 r / min for 2-3 min to make the temperature of the adjuvant reach 170-180℃. Through gradient temperature rising, the local overheating of the composite adjuvant is avoided, and the uneven heat transfer is avoided. The composite adjuvant includes 60-80% low-gluten wheat flour, 10-20% hydroxypropyl starch, 5-15% Poria cocos polysaccharide, and 5-8% hydroxypropyl methyl cellulose by weight.
[0018] At step 400, the mixing and processing, the frying pan is provided with an air jet nozzle. First, the air jet nozzle is opened, and hot air at 175-180℃ is introduced at a wind speed of 1-1.5 m / s. The air jet nozzle can greatly avoid the problem of the Ejiao Ding agglomerating into large blocks due to viscosity in the traditional process, and the form and uniformity of the Ejiao Ding are significantly improved. Then, the Ejiao Ding prepared in step 200 is mixed with the composite adjuvant in a mass ratio of 1:1. At 0-1 min, the stirring speed is 45 r / min. At 1-2 min, the stirring speed is 40 r / min. At 2-3 min, the stirring speed is 35 r / min.
[0019] At step 500, the temperature of the frying pan is then raised to 235-245℃, and the stirring speed is 40-45 r / min for 3-4 min to make the Ejiao Ding expand into Ejiao beads in a spherical shape without inner runny center. Finally, the Ejiao beads and the composite adjuvant are separated by using a 10-mesh sieve. The Ejiao beads are cooled to obtain the finished product. In some preferred embodiments of the present application, the separated composite adjuvant is naturally cooled to below 50℃, and then the broken pieces of Ejiao are removed again through a 40-60 mesh sieve, which can be repeated 2-3 times.
[0020] In the present application, an electric heating sandwich planetary stirring frying pan is used for heating and stirring, as shown in the accompanying drawings Figure 2 As shown, it comprises a fixed frame 5, a motor 2 arranged above the fixed frame 5, a control device 6 arranged on the fixed frame 5, the control device 6 being used for controlling the rotating speed and temperature, the output end of the motor 2 being connected with a planetary stirring paddle 3, the motor 2 driving the planetary stirring paddle 3 to stir, and further comprising a stirring frying pan 7 and a sandwich heating device 1, the stirring frying pan 7 being a double-layer structure, the middle sandwich being provided with the sandwich heating device 1, high-temperature resistant heat-conducting oil and a temperature sensing device, in preparation, the composite adjuvant and Ejiao pieces are placed in the stirring frying pan 7, the stirring is started, and the rotating speed and temperature and other parameters are adjusted through the control device 6, and finally the finished product is taken out from the discharge port 4.
[0021] Embodiment 1 In combination with the accompanying drawings Figure 1 A processing method of flour scalded Ejiao beads, comprising the following steps: Step 100, preparation of Ejiao pieces, baking Ejiao blocks in an oven at 70℃ for 13 min, and cutting into 0.7 cm cubic Ejiao pieces after softening, and cooling to room temperature; Step 200, pre-coating powder treatment, putting the Ejiao pieces into a drum-type powder coating machine, adding Ejiao pieces and pre-coating powder at a mass ratio of 10:1, controlling the drum rotating speed at 20 r / min and the temperature at 32℃, and tumbling for 6 min to form a pre-coating powder film with a thickness of 0.15 mm on the surface of the Ejiao pieces, wherein the pre-coating powder comprises, by weight, 80% low-gluten wheat flour, 15% food-grade silicon dioxide and 5% malt dextrin, and the food-grade silicon dioxide has a particle size of 8 μm.
[0022] Step 300, gradient temperature preheating, putting the composite adjuvant into an electric heating sandwich planetary stirring frying pan, first heating to 185℃, stirring at a rotating speed of 30 r / min for 3.5 min to stabilize the temperature of the composite adjuvant at 165℃, then increasing the temperature to 225℃ and the rotating speed to 40 r / min, and stirring for 2.5 min to make the temperature of the adjuvant reach 178℃; The composite adjuvant comprises, by weight, 70% low-gluten wheat flour, 15% hydroxypropyl starch, 10% Pachyman and 5-8% hydroxypropyl methyl cellulose.
[0023] Step 400, mixing processing, the frying pan is provided with an air jet nozzle, first open the air jet nozzle, and then mix the agglutinin prepared in step 200 with the composite adjuvant according to a mass ratio of 1:1, at 0-1 min, the rotating speed is 45 r / min, at 1-2 min, the rotating speed is 40 r / min, and at 2-3 min, the rotating speed is 35 r / min.
[0024] Step 500, then raise the temperature of the frying pan to 240℃, the rotating speed is 42 r / min, and stir-fry for 3.5 min, so that the agglutinin is expanded into spherical agglutinin beads without core overflow, finally, separate the agglutinin beads from the composite adjuvant by using a sieve, and the finished product is obtained after cooling the agglutinin beads. Example 2 This example 2 is basically the same as example 1, except that the agglutinin is a 0.6 cm cubic agglutinin.
[0025] Example 3 This example 3 is basically the same as example 1, except that the temperature of the roller in step 200 is 35℃.
[0026] Example 4 This example 4 is basically the same as example 1, except that the air speed of the air jet nozzle in step 400 is 1.5 m / s.
[0027] Example 5 This example 5 is basically the same as example 1, except that the temperature of the frying pan in step 500 is raised to 235℃.
[0028] Example 6 This example 6 is basically the same as example 1, except that in step 300, the content of hydroxypropyl starch in the composite adjuvant is 10%.
[0029] Example 7 This example 6 is basically the same as example 1, except that in step 300, the content of poria cocos polysaccharide in the composite adjuvant is 8%.
[0030] The effects of different agglutinin bead diameters, heating temperatures, and times on the friability, moisture content, appearance, and core overflow rate of the agglutinin beads are investigated, wherein the friability is measured by placing the sample into a friability tester, weighing the unbroken sample after 5 min, and calculating the breakage rate; the appearance shape, color depth, and whether there is a crack are observed by naked eye; whether there is a core overflow is observed by cutting open; and the moisture content is determined according to the first method of the moisture determination method in the Pharmacopoeia of the People's Republic of China.
[0031] Table 1 Data summary
[0032] From the above experimental results, it can be seen that the heating temperature and heating time have certain effects on the puffing, appearance cracks and color of the Ejiao beads. In Examples 1-7, even if there is reasonable fluctuation in the key parameters, the detection indexes of the finished products remain excellent, the moisture content is stable at 8.3-8.8%, the friability is ≤1.3%, and there is no runny center, proving that the process parameters in the present application are controllable, have outstanding anti-interference ability, and are suitable for industrialized mass production. Among them, the comprehensive performance of the finished product of Example 1 is the best.
[0033] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.
Claims
1.A processing method of flour-baked donkey-hide gelatin beads, comprising the following steps: Step 100, donkey-hide gelatin preparation, baking donkey-hide gelatin pieces in an oven at 60-80℃ for 10-15min, and cutting the softened donkey-hide gelatin into 0.6-0.8cm donkey-hide gelatin pieces, and cooling to room temperature; Step 200, pre-coating powder treatment, putting the donkey-hide gelatin pieces into a drum-type powder coating machine, adding pre-coating powder to the donkey-hide gelatin pieces at a mass ratio of 10:1, controlling the drum rotation speed at 20r / min and the temperature at 30-35℃, and tumbling for 5-8min to form a pre-coating powder film with a thickness of 0.1-0.2mm on the surface of the donkey-hide gelatin pieces; Step 300, gradient temperature preheating, putting the compound excipients into an electric heating double-layer planetary stirring frying pan for gradient temperature treatment; Step 400, mixing processing, mixing the donkey-hide gelatin prepared in Step 200 with the compound excipients at a mass ratio of 1:1, and controlling the rotation speed at 45r / min for 0-1min, at 40r / min for 1-2min, and at 35r / min for 2-3min; Step 500, then increasing the temperature of the frying pan to 235-245℃, and uniformly frying to make the donkey-hide gelatin pieces expand into donkey-hide gelatin beads, and finally separating the donkey-hide gelatin beads from the compound excipients by using a screen, and obtaining the finished product after cooling the donkey-hide gelatin beads. 2.The processing method of flour-baked donkey-hide gelatin beads according to claim 1, wherein in Step 200, the pre-coating powder comprises 80% low-gluten wheat flour, 15% food-grade silicon dioxide and 5% malt dextrin by weight, and the food-grade silicon dioxide has a particle size of 5-10μm. 3.The processing method of flour-baked donkey-hide gelatin beads according to claim 1, wherein in Step 300, the compound excipients comprise 60-80% low-gluten wheat flour, 10-20% hydroxypropyl starch, 5-15% pachyman and 5-8% hydroxypropyl methyl cellulose by weight. 4.The processing method of flour-baked donkey-hide gelatin beads according to claim 1, wherein in Step 400, an air jet nozzle is arranged in the frying pan, and first, the air jet nozzle is opened to introduce hot air at 175-180℃ at a wind speed of 1-1.5m / s, and then the mixing processing is performed. 5.The processing method of flour-baked donkey-hide gelatin beads according to claim 1, wherein in Step 300, the gradient temperature treatment is first increasing the temperature to 180-190℃, stirring at a rotation speed of 30r / min for 3-4min to stabilize the temperature of the compound excipients at 160-170℃, and then increasing the temperature to 220-230℃, increasing the rotation speed to 40r / min, and stirring for 2-3min to make the temperature of the excipients reach 170-180℃. 6.The processing method of flour-baked donkey-hide gelatin beads according to claim 1, wherein in Step 500, the rotation speed is 40-45r / min, and the frying time is 3-4min.