Colla corii asini beads processed by using flour as medium and preparation method thereof

Abstract

The invention discloses colla corii asini beads processed by using flour as a medium and a preparation method of the colla corii asini beads, and belongs to the technical field of traditional Chinese medicine processing. The colla corii asini beads are prepared by frying colla corii asini blocks in a medium; the medium comprises the following raw materials in parts by weight: 70-80 parts of flour and 10-15 parts of microcrystalline cellulose; the stir-frying temperature is 150-160 DEG C, and the stir-frying time is 8-10 minutes; after stir-frying, performing low-temperature stir-frying for shaping to obtain the donkey-hide gelatin beads; the low-temperature stir-frying condition is as follows: stir-frying is performed for 4-6 minutes at 115-125 DEG C. The method has the advantages of high forming rate, good user evaluation, low stir-frying temperature, low cost and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of traditional Chinese medicine processing, in particular to a kind of white face as medium processing Ejiao pearl and preparation method thereof. BACKGROUND

[0002] As a traditional Chinese medicine, Ejiao has the effects of tonifying blood, nourishing yin, moistening lung and stopping bleeding, and is deeply favored by people. However, traditional Ejiao blocks have the problems of not easy to melt, poor taste and inconvenient to take. In the prior art, Ejiao can be made into various products, such as Ejiao cake and Ejiao pearl.

[0003] Ejiao pearl is a processed product of Ejiao, which is fried into a pearl with clam powder. This processing method reduces the sticky nature of Ejiao and corrects its odor.

[0004] For example, the patent with application number CN202111564054.7 discloses a preparation method of Ejiao pearl decoction pieces, which includes the following steps: heating Ejiao medicinal materials, cutting into small pieces, and preparing Ejiao small pieces; mixing the Ejiao small pieces with clam powder and frying; the weight ratio of the Ejiao small pieces to the clam powder is 1:(4-40); the frying temperature is 150-210℃; and the frying time is 2-6 minutes.

[0005] For example, the patent with application number CN202110913961.1 discloses a frying process for Ejiao pearl, which includes the following steps: Step one, grinding raw materials: grind Ejiao raw materials into fine powder, and then sieve the fine powder to obtain 20-50 mesh raw materials.

[0006] Step two, cutting into small pieces: heat the 20-50 mesh Ejiao raw materials, cool and shape, and then cut into small pieces for standby use.

[0007] Step three, add clam powder and fry: preheat the frying equipment in the workshop, then put the small piece-shaped Ejiao into the frying equipment, add 5 times the weight of clam powder, and fry until the small piece-shaped Ejiao swells into a nearly spherical shape with a volume increase of 1.5 times, and then pour out the Ejiao coated with clam powder.

[0008] Step four, cooling and sieving: pour the Ejiao coated with clam powder into the cooling and sieving device, sieve off the excess clam powder, and then obtain Ejiao pearl.

[0009] For example, the patent with application number CN201510038404.4 discloses a production method of microparticle Ejiao pearl, which includes the following steps: (1) Grind Ejiao raw materials into 10-100 mesh Ejiao fine powder.

[0010] (2) The fine powder of Ejiao is heated and melted into a sheet shape, and cooled. After the Ejiao sheet is cooled and solidified, it is cut into Ejiao pieces with a particle size of 1-4 mm. The Ejiao pieces are air-dried, oven-dried or spread to dry until the moisture content is less than 20%.

[0011] (3) The clam powder is heated to 170-190°C with a stir-frying machine, and the Ejiao pieces are added. The Ejiao pieces are heated and expanded into Ejiao beads with a particle size of 2-16 mm. The clam powder and the Ejiao beads are poured out, and passed through a 10-mesh sieve to obtain the finished product, the micro-particle Ejiao beads.

[0012] However, the existing Ejiao bead processing generally uses clam powder as an auxiliary material, which has some defects: (1) High cost of auxiliary materials (clam powder needs to be calcined and processed); (2) High frying temperature, high frying difficulty, easy to appear charring layer in the cross section of the finished product, and easy to appear burnt point in the finished product, which will cause low yield (mainly forming rate). SUMMARY

[0013] The present application provides an Ejiao bead processed with white flour as a medium and a preparation method thereof. White flour (flour) is a natural and non-toxic medium and has a wide application in traditional Chinese medicine processing. However, white flour as an auxiliary material has a certain single nature. In order to break through this limitation, the present application adopts a “white flour + microcrystalline cellulose” composite system, which can improve the formability of Ejiao beads and reduce the adhesion phenomenon in the frying process. The technical scheme provided by the present application is as follows: On the one hand, the present application provides an Ejiao bead processed with white flour as a medium, which is prepared by frying Ejiao blocks in a medium. The medium comprises the following raw materials by weight: 70-80 parts of white flour and 10-15 parts of microcrystalline cellulose. The frying temperature is 150-160°C, and the frying time is 8-10 minutes. After frying, low-temperature frying is performed to shape to obtain Ejiao beads. The conditions of the low-temperature frying are as follows: frying at 115-125°C for 4-6 minutes.

[0014] Preferably, the medium comprises the following raw materials by weight: 75 parts of white flour and 12 parts of microcrystalline cellulose.

[0015] In the present application, the particle size of the Ejiao bead is 1-3 mm (the corresponding size of the Ejiao block, which is smaller than the Ejiao bead because it needs to be expanded), the particle size of the microcrystalline cellulose is 30-60 μm, and the particle size of the white flour is 20-100 μm.

[0016] Further, the medium in the present application comprises the following raw materials by weight: 70-80 parts of white flour, 10-15 parts of microcrystalline cellulose and 2-5 parts of a functional component. The functional component is selected from red date powder or wolfberry polysaccharide extract, etc. The functional component is added in the low-temperature frying process to avoid the influence of high temperature on the drug efficacy and taste.

[0017] In one aspect, the medium of the present application comprises the following ingredients by weight: white flour 72 parts, microcrystalline cellulose 13 parts, and red date powder 5 parts.

[0018] In another aspect, the medium of the present application comprises the following ingredients by weight: white flour 78 parts, microcrystalline cellulose 10 parts, and wolfberry polysaccharide extract 3 parts.

[0019] In another aspect, the present application also provides a preparation method of the aforementioned Ejiao beads, which comprises the following steps: S1 preheating: white flour and microcrystalline cellulose are added into a frying device according to the ratio, and are fried at 120-130°C for 3-5 minutes.

[0020] S2 frying: Ejiao blocks are added, and are fried at 150-160°C for 8-10 minutes.

[0021] S3 shaping: cooling, frying at 115-125°C for 4-6 minutes, sieving, and obtaining Ejiao beads.

[0022] Further, the method of the present application further comprises: In step S3, functional components (red date powder or wolfberry polysaccharide extract, etc.) are added.

[0023] In step S2, the total mass of the white flour and the microcrystalline cellulose is 2.5-10:1 of the mass of the Ejiao blocks, which is almost the same as the amount in the prior art.

[0024] In step S1, the rotating speed of the frying device is 25-30 revolutions per minute; in step S2, the rotating speed of the frying device is 30-45 revolutions per minute; and in step S3, the rotating speed of the frying device is 25-30 revolutions per minute. The present application has the following advantages: (1) Compared with the prior art, the cost is lower, which is less than 50% of the prior art.

[0025] (2) The frying can be performed at a lower temperature, which is about 20°C lower than the prior art, and the safety is better.

[0026] (3) The forming rate is high, which can reach more than 92%. The product has a good appearance, and the particle size is 1.0-3.0 mm+ round spherical shape+ no adhesion+ no focal spot.

[0027] (4) The user has a good eating experience, and the compliance can be improved. The product is mainly round spherical shape, a small amount of spherical shape, slightly elastic when pinched by hand, easy to break when chewed, and has a mild and warm aroma and a wheat aroma of Ejiao, no sand grain feeling and no astringency when chewed.

[0028] (5) can introduce functional components, further improve the efficacy (blood effect or DPPH free radical clearance rate, etc., are the main effects of donkey-hide gelatin). DETAILED DESCRIPTION

[0029] In order to make the purpose, technical scheme and advantages of the present application clearer, the embodiments of the present application are described in further detail below.

[0030] Example 1 Example 1 provides a donkey-hide gelatin bead and a preparation method thereof, comprising: (1) formula: 750g of white flour and 120g of microcrystalline cellulose, the mass ratio of donkey-hide gelatin block to white flour + microcrystalline cellulose is 1:3.

[0031] (2) process: Preheating: after mixing white flour and microcrystalline cellulose, put them into a frying pan, preheat at 125℃ for 4 minutes, rotation speed 28 revolutions / minute; Main frying: add donkey-hide gelatin particles, fry at 155℃ for 9 minutes, rotation speed 35 revolutions / minute; Shaping: fry at 120℃ for 5 minutes, rotation speed 28 revolutions / minute.

[0032] (3) results: L-hydroxyproline content >8.0%, forming rate 96%, sensory score 8.5 points. Overall uniform light brown to brown, mainly spherical, a small amount of spherical, slightly elastic when pinched (can bounce back after pressing), crunchy and easy to break when put in the mouth (without biting), close to smell the unique mild caramel aroma of donkey-hide gelatin, no grit feeling and no astringency when chewing. Among them, the forming rate calculation usually includes 4 dimensions: (1) particle size range: adapt to the polybead ability of the composite medium (white flour + microcrystalline cellulose), the qualified bead particle size needs to be controlled in 1.0-3.0mm (too small <1.0mm is "broken powder", too large >3.0mm is "blocky adhesion", both are considered unqualified).

[0033] (2) morphological integrity: the bead needs to be spherical or spherical, without obvious flatness, depression, breakage (such as surface damage area >1 / 5, or irregular shape such as "strip", "sheet", considered unqualified).

[0034] (3) no adhesion: single bead needs to exist independently, without 2 or more adhesion to form "double beads" or "multiple beads" (although microcrystalline cellulose in the medium can prevent adhesion, a small amount of adhesion may still occur due to local overheating, which is considered unqualified).

[0035] (4) no defect in appearance: no focal spot on the surface (local overheating may occur due to main frying at 155℃, focal spot area >1 / 10 is considered unqualified), no obvious auxiliary material residue (no blocky auxiliary material attached to the surface after separation).

[0036] Shaping rate calculation process: (1) Sampling: From the total product after processing, use "random multi-point sampling method" to ensure that the sample is representative.

[0037] (2) Sieving: Select two layers of standard sieves, pour the sample into the upper sieve, and shake on the vibrating sieve for 2-3 minutes.

[0038] (3) Secondary purification: Blow the middle layer (1.0-3.0mm) material with cold air (air speed 2m / s) to remove the fine powder adhesion on the surface (such as white face, microcrystalline cellulose powder), and get "pure Ejiao pearl sample" (only keep the beads, no auxiliary interference).

[0039] (4) Classification and counting: Use electronic counting disc (or manual counting, suitable for small batch) to classify "pure Ejiao pearl sample": qualified bead number (N1): the number of beads that meet the "particle size 1.0-3.0mm + spherical / spherical + no adhesion + no focal spot"; unqualified bead number (N2) does not meet the above standards, including: morphological defects: broken beads, flat beads; Adhesion beads: "bead group" with 2 or more adhesion; appearance defects: surface focal spot, obvious auxiliary residue beads.

[0040] (5) Shaping rate (%) = (qualified bead number N1 / total bead number N) x 100%.

[0041] Ejiao pearl sensory evaluation standard: sensory evaluation should be carried out by 3-5 trained evaluators (no olfactory / gustatory disorder) for blind evaluation, taking the average value, focusing on "appearance- texture-smell-taste" four dimensions, each dimension is set as "excellent, good, medium, poor" four levels, the specific score is shown in Table 0: Table 0

[0042] Example 2 Example 2 provides an Ejiao pearl (blood supplement and strengthening type) and a preparation method thereof, comprising: (1) Formula: white face 720g, microcrystalline cellulose 130g and red jujube powder 50g, the mass ratio of Ejiao block to white face + microcrystalline cellulose is 1:3.

[0043] (2) Process: Preheating: mix white face and microcrystalline cellulose, then put into the frying pan, preheat at 128℃ for 3.5 minutes, rotation speed 27 revolutions / minute; Main frying: fry at 158℃ for 8.5 minutes, rotation speed 36 revolutions / minute; Shaping: evenly pour red jujube powder into the frying pan, fry at 122℃ for 4 minutes, rotation speed 27 revolutions / minute.

[0044] (3) Result: L-hydroxyproline content > 8.0%, molding rate 95%, sensory score 8.3. The reddish-brown of the jujube powder mixed with the yellowish-brown of the donkey-hide gelatin beads, with a slight color difference in some areas. The overall appearance is mainly spherical, with a small amount of spheroidal, with slight elasticity when pinched (elastic after being pressed), and the dietary fiber of the jujube powder is fine, but there is still a very fine "fiber feeling" when chewed, slightly inferior to Example 1 in terms of "no foreign body feeling". Odor: jujube aroma + more intense burnt aroma; texture: unchanged crispness.

[0045] Example 3 Example 3 provides a donkey-hide gelatin bead (anti-aging and fortified) and a preparation method thereof, comprising: (1) Formula: 780 g of white flour, 100 g of microcrystalline cellulose, and 30 g of wolfberry polysaccharide extract, with a mass ratio of donkey-hide gelatin block to white flour + microcrystalline cellulose being 1:3.

[0046] (2) Process: Preheating: after the white flour and the microcrystalline cellulose are mixed, they are put into a frying pan, preheated at 122°C for 4.5 minutes, and rotated at 30 revolutions per minute; Main frying: fried at 152°C for 9 minutes, rotated at 34 revolutions per minute; Shaping: the wolfberry polysaccharide extract is evenly put into the frying pan, fried at 118°C for 5.5 minutes, and rotated at 28 revolutions per minute.

[0047] (3) Result: L-hydroxyproline content > 8.0%, molding rate 95%, sensory score 8.7. The light red of the wolfberry polysaccharide mixed with the light yellowish-brown of the donkey-hide gelatin beads forms a "uniform light yellowish-brown with a light red halo", with no obvious color difference, and the appearance is more pleasing to the eye; the fusion of donkey-hide gelatin burnt aroma + white flour wheat aroma + wolfberry light fruit aroma, with no odor, has more rich flavor levels than Example 1 (single burnt aroma) and Example 2 (burnt aroma + jujube aroma); the fine texture of the reduced amount of microcrystalline cellulose + wolfberry polysaccharide, with "no sand grain feeling, no fiber feeling" when chewed, is smoother than Example 2 (slight fiber feeling); the slightly lower hardness of the beads than Example 1 due to the reduced shaping temperature (118°C) makes the chew more "crispy and easy to chew", with no residual feeling.

[0048] Example 4 Example 4 provides a donkey-hide gelatin bead and a preparation method thereof, comprising: (1) Formula: 800 g of white flour and 130 g of microcrystalline cellulose, with a mass ratio of donkey-hide gelatin block to white flour + microcrystalline cellulose being 1:4.

[0049] (2) Process: Preheating: after the white flour and the microcrystalline cellulose are mixed, they are put into a frying pan, preheated at 125°C for 5 minutes, and rotated at 25 revolutions per minute; Main frying: add donkey-hide gelatin granules, fry at 155°C for 8 minutes, and rotate at 40 revolutions per minute; Shaping: 120℃ for 5 minutes, rotation speed 30rpm.

[0050] (3) Results: L-hydroxyproline content > 8.0%, molding rate 96%, sensory score 8.4 points. Overall uniform light brown to brown yellow, mainly spherical, a small amount of spherical, slightly elastic (can bounce back after pressing), put in the mouth chewy brittle easy to break (without force to bite), close to smell the unique warm caramel aroma of donkey-hide gelatin, chew no grit, no astringency. I. Construction of blood deficiency mouse model and hemoglobin detection experiment: Experimental animals: 40 SPF ICR mice, female, body weight 20±2g; Model construction: Except for the normal control group (10), the remaining 30 mice were injected intraperitoneally with cyclophosphamide (80mg / kg) for 2 consecutive days to establish a blood deficiency model; Group administration: 30 mice with successful modeling were randomly divided into 3 groups (10 in each group); Model control group: intragastrically administered normal saline (0.2mL / 10g body weight); Example 1 group: intragastrically administered the donkey-hide gelatin bead suspension obtained in Example 1 (dose 1.0g / kg body weight, prepared with normal saline); Example 2 group: intragastrically administered the donkey-hide gelatin bead suspension obtained in Example 2 (dose 1.0g / kg body weight, prepared with normal saline); Administration period: once a day, continuous intragastric administration for 7 days; Detection method: 24 hours after the last administration, a small amount of blood (0.3mL) was collected from the tail tip multiple times, and the cyanmethemoglobin method was used to detect the hemoglobin content with a full-automatic blood cell analyzer. The results are shown in Table 1: Table 1

[0051] As can be seen from Table 1, the addition of jujube powder in the medium can improve the blood supplementing effect of donkey-hide gelatin beads; the hemoglobin of the blood deficiency mouse model is increased by 12%.

[0052] II. DPPH free radical scavenging rate detection experiment: Sample preparation: take the donkey-hide gelatin beads of Example 1 and Example 3, crush them, pass them through a 100 mesh sieve, and prepare sample solutions with concentrations of 1mg / mL, 2mg / mL, 4mg / mL, and 8mg / mL using distilled water. Ultrasonic extraction for 30 minutes, centrifugation at 12000r / min for 10 minutes, and taking the supernatant for standby; Control settings: Blank control group: distilled water; positive control group: vitamin C solution.

[0053] Detection method: refer to "health food function evaluation procedure and test method standard", take 2m sample solution, add 2mL 0.1mmol / L DPPH ethanol solution, avoid light reaction 30 minutes, measure absorbance at 517nm wavelength by ultraviolet spectrophotometer, results are shown in table 2: Table 2

[0054] Data verification: when sample concentration is 8mg / mL, DPPH free radical scavenging rate of example 3 is 62.1%, example 1 is 50.2%, example 3 is improved by 23.7% compared with example 1; At the same time, calculate half of the clearance concentration (IC50), IC50 of example 3 is 3.2mg / mL, IC50 of example 1 is 5.8mg / mL, which shows that the antioxidant capacity of example 3 is stronger.

[0055] From the above experiments, it can be seen that the processing method of the patent can keep the efficacy of red jujube powder and gordonii polysaccharide extract from being destroyed, and can cooperate with donkey-hide gelatin to further improve the effect.

[0056] Comparative example 1 Put clam powder into the frying pan, set the temperature to 170-190℃, and the rotation speed to 25r / min. Stir-fry until the clam powder is in a "flexible state" (can be formed into a ball by hand, and scattered by a light touch). Continue to preheat for 5 minutes. Add donkey-hide gelatin particles, and keep the temperature at 170-190℃ and the rotation speed at 25r / min. Continue to stir-fry for 8 minutes without temperature control in sections or a separate shaping stage. Immediately separate the donkey-hide gelatin beads from the clam powder using a 10-mesh sieve after the stir-frying is completed. Naturally cool to room temperature (25℃) and prepare for detection.

[0057] The results are as follows: (1) Appearance: The particles are irregularly spherical, with rough surfaces and residual clam powder. 10% of the particles have charred points with diameters ≥1mm. There are no complete spherical shapes, and the texture is poor. (2) Internal structure: After being cut open, 15% of the particles have "runny centers" (the center is not softened, appearing as a solid hard core), and 3-7% of the cross sections have charred layers. (3) L-hydroxyproline content >8%; shaping rate 82%, sensory score 7.8, odor with obvious burnt taste, sandy and greasy in taste, rough and black in appearance, and hard core in texture.

[0058] Comparative example 2 Use white flour as the medium, and follow the same process as example 1.

[0059] The results are as follows: (1) Appearance: mainly spherical, 15% of the particles have slight charred points on the surface, and there are no complete spherical shapes. A small amount of white flour powder is attached to the surface. (2) 30% of the particles had "runny center" (hard core diameter 0.5-1 mm) after being cut open, and only 20% of the particles had sparse honeycomb structure; (3) L-hydroxyproline content > 8%, molding rate 65%, sensory score 6.3, light burnt smell, with a fresh taste, no grit feeling but with hard core, slightly rough appearance, obvious runny center.

[0060] Comparative Example 3 Using clam powder and microcrystalline cellulose as the medium, the process was the same as in Example 1.

[0061] The results are as follows: (1) Appearance: mainly spherical, 12% of the particles had slight burnt points on the surface, and the surface smoothness was better than that of Comparative Example 2, without complete spherical shape; (2) Internal structure: 25% of the particles had "runny center" after being cut open, and 35% of the particles had sparse honeycomb structure; (3) L-hydroxyproline content > 8%, molding rate 79%, sensory score 8.2, light burnt smell, no grit feeling, hard core slightly reduced, appearance smoothness improved, runny center still obvious.

[0062] Comparative Example 4 The process was the same as in Example 1, except that the low-temperature shaping process was not performed.

[0063] The results are as follows: mainly spherical, with a small amount of sticky fine powder attached to the surface, L-hydroxyproline content > 8%, molding rate 75%, sensory score 8.1, burnt smell + light wheat smell, better flavor than Comparative Examples 2 and 3, no grit feeling but with sticky particles, obvious sticking.

[0064] Comparative Example 5 Using white flour and hydroxypropyl methylcellulose (instead of microcrystalline cellulose) as the medium, the process was the same as in Example 1. The results are as follows: L-hydroxyproline content > 8%, molding rate 68%, sensory score 6.2.

[0065] Comparative Example 6 Using white flour and carboxymethyl cellulose (instead of microcrystalline cellulose) as the medium, the process was the same as in Example 1. The results are as follows: L-hydroxyproline content > 8%, molding rate 74%, sensory score 6.7.

[0066] Comparative Example 7 Using white flour and natural fiber (instead of microcrystalline cellulose) as the medium, the process was the same as in Example 1. The results are as follows: L-hydroxyproline content > 8%, molding rate 66%, sensory score 6.5.

[0067] Comparative Example 8 The corn starch (instead of white flour) and microcrystalline cellulose are used as medium, and the process is the same as that of Example 1. The results are as follows: L-hydroxyproline content <8%, molding rate 63%, sensory score 5.3 points.

[0068] Comparative Example 9 The rice powder (instead of white flour) and microcrystalline cellulose are used as medium, and the process is the same as that of Example 1. The results are as follows: L-hydroxyproline content <8%, molding rate less than 50%, sensory score 4.7 points.

[0069] Comparative Example 10 The clam powder and red date powder are used as medium, and the process is the same as that of Comparative Example 1. The results are as follows: L-hydroxyproline content >8%, molding rate 77%, sensory score 7.3 points.

[0070] The results of Examples 1-4 and Comparative Examples 1-10 are shown in Table 3: Table 3

[0071] As can be seen from Table 3, in the present patent, the addition of functional components only slightly reduces the molding rate, and the sensory evaluation score changes according to the added functional components. As can be seen from Comparative Example 10, when the clam powder is used as the main medium, the addition of functional components significantly reduces the molding rate and the sensory evaluation score. As can be seen from Comparative Example 2, only white flour, the effect is not good, and it is not as good as the conventional scheme; after adding other cellulose except microcrystalline cellulose, the effect does not improve or does not improve significantly. In addition, as can be seen from Comparative Examples 8-9, the use of corn starch and rice powder to replace white flour reduces the molding rate and the sensory score significantly.

[0072] Cost accounting The clam powder is 12 yuan / kg, the white flour is 4 yuan / kg, and the microcrystalline cellulose is 18 yuan / kg.

[0073] For 1 kg of Ejiao block, the amount of clam powder used is 3 kg, and the cost is 36 yuan; For 1 kg of Ejiao block, the amount of white flour used is 2.6 kg, and the amount of microcrystalline cellulose used is 0.4 kg, and the cost is 17.6 yuan; The cost of the present patent is 48.9% of the conventional technology, less than half of the prior art. If converted by molding rate, the cost is lower.

[0074] For the amount of white flour + microcrystalline cellulose (using the process of Example 1), see Table 4: Table 4

[0075] As can be seen from Table 4, the microcrystalline cellulose is less in amount, the forming rate and the sensory score are lower; the microcrystalline cellulose is more in amount, although the forming rate is good, but the sensory score is reduced obviously, in addition, the cost is also higher, the price of the microcrystalline cellulose is more expensive than the oyster shell powder.

[0076] The above merely describes the preferred embodiments of the present application, and is not used to limit the present application, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. The donkey-hide gelatin pearl is prepared by using white flour as medium, and the donkey-hide gelatin block is fried in the medium; characterized in that, The medium comprises the following raw materials by weight: white flour 70-80 parts and microcrystalline cellulose 10-15 parts; the frying temperature is 150-160 DEG C, and the frying time is 8-10 minutes; after frying, low-temperature frying is performed to shape to obtain the donkey-hide gelatin beads; the conditions of the low-temperature frying are as follows: frying at 115-125 DEG C for 4-6 minutes.

2. The Colla Corii Asini beads according to claim 1, characterized in that, The medium comprises the following raw materials by weight: white flour 75 parts and microcrystalline cellulose 12 parts.

3. The Collagen Pearl according to claim 1, characterized in that, The particle size of the donkey-hide gelatin beads is 1-3 mm, the particle size of the microcrystalline cellulose is 30-60 mu m, and the particle size of the white flour is 20-100 mu m.

4. The Collagen Pearl according to claim 1, wherein, The medium comprises the following raw materials by weight: white flour 70-80 parts, microcrystalline cellulose 10-15 parts and functional components 2-5 parts, the functional components are selected from red date powder or medlar polysaccharide extract, and the functional components are added in the low-temperature frying process.

5. The Collagen Pearl according to claim 4, characterized in that, The medium comprises the following raw materials by weight: white flour 72 parts, microcrystalline cellulose 13 parts and red date powder 5 parts.

6. The Collagen Pearl according to claim 4, wherein, The medium comprises the following raw materials by weight: white flour 78 parts, microcrystalline cellulose 10 parts and medlar polysaccharide extract 3 parts.

7. The method of claim 1-6, wherein the method is characterized by, The method comprises: S1 preheating: according to the proportion, the white flour and the microcrystalline cellulose are added into a frying device, and frying is performed at 120-130 DEG C for 3-5 minutes; S2 frying: the donkey-hide gelatin blocks are added, and frying is performed at 150-160 DEG C for 8-10 minutes; S3 shaping: cooling, frying at 115-125 DEG C for 4-6 minutes, sieving, and obtaining the donkey-hide gelatin beads.

8. The method of claim 7, wherein, The method further comprises: In step S3, the functional components are added.

9. The method of claim 7, wherein, In step S2, the total mass of the white flour and the microcrystalline cellulose to the mass of the donkey-hide gelatin blocks is 2.5-10:

1.

10. The method of claim 7, wherein, In step S1, the rotating speed of the frying device is 25-30 revolutions per minute; in step S2, the rotating speed of the frying device is 30-45 revolutions per minute; and in step S3, the rotating speed of the frying device is 25-30 revolutions per minute.

Images