Camellia oil-containing gel candy and preparation method thereof
By using a double-layer filling design of camellia oil, flaxseed oil, and hemp seed oil, along with a membrane structure, the problem of the lack of lasting effects of existing gut microbiota-regulating health products is solved, achieving long-term regulation of gut microbiota and continuous improvement of constipation.
Patent Information
- Application Number
- CN202511945488.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-22
- Publication Date
- 2026-02-27
AI Technical Summary
Existing health supplements that regulate gut microbiota do not provide lasting effects after discontinuation and are difficult to sustainably improve constipation.
Featuring a double-layer filling design containing camellia oil, flaxseed oil, and hemp seed oil, combined with a membrane coating structure, it ensures precise release of ingredients in different parts of the intestine, regulating gut microbiota and relieving constipation.
It achieves long-term regulation of gut microbiota and continuous improvement of constipation. Ingredients such as camellia oil colonize the gut and optimize the microecology, while the film coating ensures local lubrication with glycerin, effectively relieving constipation.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of gel candy technology, specifically to a camellia oil-containing gel candy and its preparation method. Background Technology
[0002] Modern lifestyles, characterized by high stress, irregular routines, and frequent late nights, often lead to gut microbiota imbalances, resulting in constipation and other health problems. Furthermore, the fast pace of life, unhealthy sleep patterns, and heavily processed diets are contributing to a rise in cardiovascular and cerebrovascular diseases, affecting increasingly younger individuals, further jeopardizing people's health.
[0003] Most health products on the market that are used to regulate intestinal flora imbalance are various probiotic preparations, and most of them are organic-based culture preparations. While these products have a good regulatory effect on the intestines during use, the intestines return to their previous state after the products are discontinued, and they are not ideal for solving constipation.
[0004] Therefore, developing a camellia oil gel candy that can regulate gut microbiota function and maintain its function after a period of drug withdrawal is of great practical significance. Summary of the Invention
[0005] To address the aforementioned technical problems, this invention provides a camellia oil-containing gel candy and its preparation method, thereby resolving the practical problems raised in the background section.
[0006] To achieve the above objectives, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a camellia oil-containing gel candy, comprising a candy body and a filling, wherein the candy body is composed of the following components by weight: 30-40 parts gelatin, 15-20 parts purified water, 5-10 parts glycerol, and 40-50 parts sorbitol. The filling is composed of the following components by weight: 38-42 parts camellia oil, 33-37 parts flaxseed oil, and 23-27 parts hemp seed oil.
[0007] As one specific embodiment, a camellia oil-containing gelatin candy includes a sugar body, a first filling, and a second filling. The sugar body is composed of the following components by weight: 30-40 parts gelatin, 15-20 parts purified water, 5-10 parts glycerol, and 40-50 parts sorbitol. The first filling is composed of the following components by weight: 38-42 parts camellia oil, 33-37 parts flaxseed oil, and 23-27 parts hemp seed oil. The second filling is glycerol. A coating layer exists between the first filling and the second filling. The coating layer is composed of the following components by weight: 40-50 parts sodium alginate, 15-20 parts purified water, and 40-50 parts sorbitol.
[0008] The camellia oil-containing gel candy provided by this invention allows camellia oil, flaxseed oil, and hemp seed oil to successfully pass through the stomach and reach the small intestine, releasing the beneficial probiotics from the soil contained in the camellia oil, flaxseed oil, and hemp seed oil into the intestine, regulating the intestinal flora, reducing or eliminating harmful bacteria in the intestine, and avoiding the strong acid environment of the stomach from inactivating the flora and thus losing its effect.
[0009] Camellia oil can increase the proliferation of Bifidobacteria in the intestines by 3.8 times. Camellia oil contains over 90% unsaturated fatty acids, with oleic acid accounting for about 80%. It can lower the levels of total cholesterol and LDL cholesterol in the blood, while increasing HDL cholesterol levels, thus reducing the risk of atherosclerosis. The tea polyphenols and camelliasides in camellia oil are the main anti-inflammatory active ingredients, which can inhibit the activation of inflammatory cells and reduce the release of inflammatory mediators such as tumor necrosis factor-α and interleukin-6, thereby alleviating the inflammatory response. Squalene in camellia oil also has a certain anti-inflammatory effect and can enhance the body's immune function. Camellia oil can promote bile secretion, break down fat, and improve digestive function. Vitamin E and tea polyphenols in camellia oil have antioxidant effects and can prevent skin aging. Camellia oil can promote the absorption of the trace element calcium, which has a good promoting effect on the development of human bones and teeth and helps prevent osteoporosis.
[0010] Flaxseed oil contains up to 28% water-soluble dietary fiber, which can form a gel-like substance to slow gastric emptying, promote intestinal peristalsis, and solve constipation problems. Flaxseed oil is rich in omega-3 fatty acids, and alpha-linolenic acid helps dilate blood vessels, lower blood pressure, regulate blood lipid levels, reduce the risk of atherosclerosis, and prevent cardiovascular disease.
[0011] Hemp seed oil is high in fat, which can lubricate the intestines and promote intestinal peristalsis. It contains antioxidants such as tocopherols, chlorophyll, phytosterols, and polyphenols. Hemp seed oil is also rich in unsaturated fatty acids, such as omega-3 and omega-6 fatty acids.
[0012] The membrane layer between the first and second fillings can successfully release glycerol into the large intestine, lubricating the intestinal wall while stimulating intestinal peristalsis, softening stool and helping to relieve constipation.
[0013] The components of the coating, sodium alginate and sorbitol, do not dissolve in the mixed oil.
[0014] Secondly, the present invention also provides a method for preparing camellia oil-containing gel candy, the method comprising the following steps: Gelatin swelling: Mix gelatin and purified water at a mass ratio of 1:1, and let stand at 25-30°C for 30-45 minutes; To dissolve the sugar, mix the swollen gelatin, sorbitol, and glycerin together and stir at 65-75°C for 15-20 minutes. Heat preservation of the adhesive solution: Cool down to 55-60℃ to obtain the raw material for the sugar body; Filling preparation: Mix the following components by weight: 38-42 parts camellia oil, 33-37 parts flaxseed oil, and 23-27 parts hemp seed oil to obtain the raw materials for the filling; Sugar body preforming: The sugar body is injected into a capsule mold using raw materials, cooled, and a capsule shell with a thickness of 0.22-0.25 cm is obtained; Filling: The filling is made from raw materials and filled into capsule shells using a capsule filling machine; Sealing: The sugar is sealed using the raw materials described above.
[0015] In the gelatin swelling step, the gelatin is allowed to fully absorb water and swell, preventing clumping during subsequent boiling steps.
[0016] Furthermore, in the boiling and dissolving sugar step, the raw materials such as gelatin, sorbitol, and glycerin are completely dissolved to form a uniform and transparent liquid; even further, a vacuum state is maintained during the dissolution of the raw materials, with a vacuum degree of -0.08 to -0.09 MPa, the purpose of which is to remove air bubbles and prevent voids from forming in the sugar.
[0017] Furthermore, in the heat preservation step of the adhesive solution, the raw materials for the sugar body need to be kept at a temperature of 55-60°C for later use, and the heat preservation time should not exceed 2 hours.
[0018] Furthermore, in the filling processing step, the camellia oil, flaxseed oil, and hemp seed oil are filtered through an 80-100 mesh screen to remove impurities before use. The stirring time is 10-50 minutes, and the speed is 30-50 rpm. The raw materials for the filling need to be stored in the dark at a temperature of 25-30℃ for later use.
[0019] Furthermore, the temperature of the capsule mold is 18-22°C, the cooling time is 10-15 minutes, and the hardness of the resulting capsule shell reaches Shore A hardness of 30-40.
[0020] Furthermore, in the sealing step, the sealing temperature is 50-55°C, and the cooling time is 5-8 minutes.
[0021] Furthermore, after the sealing step, a drying and humidity control treatment is carried out. The drying temperature is 25-30℃, the drying time is 24-36 hours, and the humidity of the drying environment is 40%-50%, so that the moisture content of the candy is reduced to 8%-12% to prevent it from absorbing moisture, softening, or cracking.
[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention provides a camellia oil-containing gel candy with intestinal-targeted release function. Through a unique structural design (double-layer filling) and formula, it ensures that different active ingredients are precisely released at different locations in the intestine, thereby achieving the dual effects of regulating intestinal flora and relieving constipation. The glycosides protect the beneficial probiotics in camellia oil, flaxseed oil, and hemp seed oil, allowing them to safely pass through the highly acidic gastric environment and successfully reach the small intestine for release, thereby colonizing and optimizing the intestinal microecology. The coating ensures precise delivery of glycerin to the large intestine, achieving local lubrication and stimulation, avoiding premature absorption or decomposition, and effectively and specifically improving constipation symptoms. This invention cleverly combines the mechanisms of probiotic regulation and physical laxatives, achieving synergistic effects. Detailed Implementation
[0023] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with embodiments, is provided below.
[0024] Glycoside formulation: 35 parts gelatin, 17.5 parts purified water, 7.5 parts glycerin, and 45 parts sorbitol.
[0025] Filling recipe: 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil.
[0026] Preparation process: Gelatin and purified water were swelled at 28°C for 40 minutes in a 1:1 ratio. The swollen gelatin, sorbitol, and glycerin were mixed and stirred at 70°C under a vacuum of -0.085 MPa for 18 minutes. The gelatin solution was kept at 58°C. 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil were mixed and stirred at 40 rpm for 30 minutes, and stored at 28°C in the dark. The gelatin solution was injected into capsule molds at 20°C and cooled for 12 minutes to obtain capsule shells with a thickness of 0.23 cm and a Shore A hardness of approximately 35. The filling material was filled into the capsule shells using a capsule filling machine, and the capsules were sealed with the gelatin solution at a sealing temperature of 53°C and cooled for 6.5 minutes. Finally, the capsules were dried at 28°C and 45% humidity for 30 hours, resulting in a finished product with a moisture content of approximately 10%.
[0027] Glycoside formulation: 40 parts gelatin, 20 parts purified water, 5 parts glycerin, and 40 parts sorbitol.
[0028] Filling recipe: 42 parts camellia oil, 33 parts flaxseed oil, and 25 parts hemp seed oil.
[0029] Preparation process:Gelatin and purified water were swelled at 28°C for 40 minutes in a 1:1 ratio. The swollen gelatin, sorbitol, and glycerin were mixed and stirred at 70°C under a vacuum of -0.085 MPa for 18 minutes. The gelatin solution was kept at 58°C. 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil were mixed and stirred at 40 rpm for 30 minutes, and stored at 28°C in the dark. The gelatin solution was injected into capsule molds at 20°C and cooled for 15 minutes to obtain capsule shells with a thickness of 0.23 cm and a Shore A hardness of approximately 38. The filling material was filled into the capsule shells using a capsule filling machine, and the capsules were sealed with the gelatin solution at a sealing temperature of 53°C and cooled for 6.5 minutes. Finally, the capsules were dried at 28°C and 45% humidity for 30 hours, resulting in a finished product with a moisture content of approximately 10%.
[0030] Glycoside formulation: 30 parts gelatin, 15 parts purified water, 10 parts glycerin, and 50 parts sorbitol.
[0031] Filling recipe: Camellia oil 38 parts, flaxseed oil 37 parts, hemp seed oil 25 parts.
[0032] Preparation process: Gelatin and purified water were swelled at 28°C for 40 minutes in a 1:1 ratio. The swollen gelatin, sorbitol, and glycerin were mixed and stirred at 70°C under a vacuum of -0.085 MPa for 18 minutes. The gelatin solution was kept at 58°C. 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil were mixed and stirred at 40 rpm for 30 minutes, and stored at 28°C in the dark. The gelatin solution was injected into capsule molds at 22°C and cooled for 10 minutes to obtain capsule shells with a thickness of 0.23 cm and a Shore A hardness of approximately 32. The filling material was filled into the capsule shells using a capsule filling machine, and the capsules were sealed with the gelatin solution at a sealing temperature of 53°C and cooled for 6.5 minutes. Finally, the capsules were dried at 28°C and 45% humidity for 30 hours, resulting in a finished product with a moisture content of approximately 10%.
[0033] Glycoside formulation: 35 parts gelatin, 17.5 parts purified water, 7.5 parts glycerin, and 45 parts sorbitol.
[0034] First filling recipe: 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil.
[0035] Film coating formula: 45 parts sodium alginate, 17.5 parts purified water, and 45 parts sorbitol.
[0036] Second filling: glycerin.
[0037] Preparation process:Gelatin and purified water were swollen at 28°C for 40 minutes in a 1:1 ratio. The swollen gelatin, sorbitol, and glycerin were mixed and stirred at 70°C under a vacuum of -0.085 MPa for 18 minutes. The gelatin solution was kept at 58°C. 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil were mixed and stirred at 40 rpm for 30 minutes, and stored at 28°C in the dark. To prepare the coating solution, sodium alginate and sorbitol were dissolved in purified water to form a homogeneous solution. The gelatin solution was injected into a capsule mold at 20°C and cooled for 12 minutes to obtain a capsule shell with a thickness of 0.23 cm and a Shore A hardness of approximately 35. Half of the first filling material was filled into the capsule shell using a capsule filling machine. A layer of coating liquid was then dripped onto the capsule shell and allowed to initially gel before the second filling material was filled in. After sealing with coating liquid, the other half of the second filling material was filled into the capsule shell and sealed with adhesive liquid at a sealing temperature of 53°C for 6.5 minutes. Finally, the capsules were dried at 28°C and 45% humidity for 30 hours, resulting in a finished product with a moisture content of approximately 11%.
[0038] Glycoside formulation: 35 parts gelatin, 17.5 parts purified water, 7.5 parts glycerin, and 45 parts sorbitol.
[0039] First filling recipe: 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil.
[0040] Film coating formula: Sodium alginate 50 parts, purified water 20 parts, sorbitol 40 parts.
[0041] Second filling: glycerin.
[0042] Preparation process: Same as Example 4.
[0043] Glycoside formulation: 35 parts gelatin, 17.5 parts purified water, 7.5 parts glycerin, and 45 parts sorbitol.
[0044] First filling recipe: 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil.
[0045] Film coating formula: 40 parts sodium alginate, 15 parts purified water, and 50 parts sorbitol.
[0046] Second filling: glycerin.
[0047] Preparation process: Same as Example 4.
[0048] Glycoside formulation: 35 parts gelatin, 17.5 parts purified water, 7.5 parts glycerin, and 45 parts sorbitol.
[0049] Filling recipe: 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil.
[0050] Preparation process: Gelatin and purified water were swelled at 28°C for 40 minutes in a 1:1 ratio. The swollen gelatin, sorbitol, and glycerin were mixed and stirred at 70°C under a vacuum of -0.009 MPa for 20 minutes. The gelatin solution was kept at 58°C. 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil were mixed and stirred at 40 rpm for 30 minutes, and stored at 28°C in the dark. The gelatin solution was injected into capsule molds at 20°C and cooled for 12 minutes to obtain capsule shells with a thickness of 0.23 cm and a Shore A hardness of approximately 35. The filling material was filled into the capsule shells using a capsule filling machine, and the capsules were sealed with the gelatin solution at a sealing temperature of 53°C and cooled for 6.5 minutes. Finally, the capsules were dried at 28°C and 45% humidity for 30 hours, resulting in a finished product with a moisture content of approximately 10%.
[0051] Glycoside formulation: 35 parts gelatin, 17.5 parts purified water, 7.5 parts glycerin, and 45 parts sorbitol.
[0052] Filling recipe: 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil.
[0053] Gelatin and purified water were swelled at 28°C for 40 minutes in a 1:1 ratio. The swollen gelatin, sorbitol, and glycerin were mixed and stirred at 70°C under a vacuum of -0.085 MPa for 18 minutes. The gelatin solution was kept at 58°C. 40 parts camellia oil, 35 parts flaxseed oil, and 25 parts hemp seed oil were mixed and stirred at 40 rpm for 30 minutes, and stored at 28°C in the dark. The gelatin solution was injected into capsule molds at 20°C and cooled for 12 minutes to obtain capsule shells with a thickness of 0.23 cm and a Shore A hardness of approximately 35. The filling material was filled into the capsule shells using a capsule filling machine, and the capsules were sealed with the gelatin solution at a sealing temperature of 53°C and cooled for 6.5 minutes. Finally, the capsules were dried at 30°C and 40% humidity for 24 hours, resulting in a finished product with a moisture content of approximately 12%.
[0054] One hundred and fifty patients with chronic constipation were randomly selected and randomly divided into three groups, corresponding to Example 1, Example 4 and the control group, respectively. Patients in each group discontinued all medications for five days before the trial and during the trial period. Each person in each group consumed two gel candies of their group daily. Patients in the control group took the same number of probiotics daily. The trial period was 30 days. The number of effective cases was counted according to the evaluation criteria. The effectiveness rate = number of effective cases / total number of cases. After 30 days of medication discontinuation, the number of effective cases was counted according to the evaluation criteria. The results are shown in Table 1 below.
[0055] Evaluation criteria: Effective: Constipation is reduced or disappears; Ineffective: Constipation remains unchanged or worsens.
[0056] As can be seen from the results in Table 1 above, compared with the comparative example, the camellia oil-containing gel candy prepared in the embodiment of the present invention can effectively relieve constipation, and the constipation will not recur after discontinuation of the medication. This indicates that the camellia oil-containing gel candy has a very good regulatory effect on the intestinal flora, increasing the content of beneficial bacteria and reducing the content of harmful bacteria.
[0057] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.
Claims
1. A camellia oil-containing gel candy, characterized in that: The product includes a sugar body and a filling. The sugar body is composed of the following components by weight: 30-40 parts gelatin, 15-20 parts purified water, 5-10 parts glycerol, and 40-50 parts sorbitol. The filling is composed of the following components by weight: 38-42 parts camellia oil, 33-37 parts flaxseed oil, and 23-27 parts hemp seed oil.
2. The camellia oil-containing gel candy according to claim 1, characterized in that: The product comprises a sugar body, a first filling, and a second filling. The sugar body is composed of the following components by weight: 30-40 parts gelatin, 15-20 parts purified water, 5-10 parts glycerol, and 40-50 parts sorbitol. The first filling is composed of the following components by weight: 38-42 parts camellia oil, 33-37 parts flaxseed oil, and 23-27 parts hemp seed oil. The second filling is glycerol. A coating layer exists between the first and second fillings. The coating layer is composed of the following components by weight: 40-50 parts sodium alginate, 15-20 parts purified water, and 40-50 parts sorbitol.
3. The method for preparing camellia oil-containing gel candy according to any one of claims 1-2, characterized in that: The preparation method includes the following steps: Gelatin swelling: Mix gelatin and purified water at a mass ratio of 1:1, and let stand at 25-30°C for 30-45 minutes; To dissolve the sugar, mix the swollen gelatin, sorbitol, and glycerin together and stir at 65-75°C for 15-20 minutes. Heat preservation of the adhesive solution: Cool down to 55-60℃ to obtain the raw material for the sugar body; Filling preparation: Mix the following components by weight: 38-42 parts camellia oil, 33-37 parts flaxseed oil, and 23-27 parts hemp seed oil to obtain the raw materials for the filling; Sugar body preforming: The sugar body is injected into a capsule mold using raw materials, cooled, and a capsule shell with a thickness of 0.22-0.25 cm is obtained; Filling: The filling is made from raw materials and filled into capsule shells using a capsule filling machine; Sealing: The sugar is sealed using the raw materials described above.
4. The method for preparing camellia oil-containing gel candy according to claim 3, characterized in that: During the boiling and sugar dissolving step, a vacuum state is maintained during the dissolution of the raw materials, with a vacuum degree of -0.08 to -0.09 MPa.
5. The method for preparing camellia oil-containing gel candy according to claim 3, characterized in that: In the heat preservation step of the adhesive solution, the raw materials for the sugar body are kept at a temperature of 55-60°C for no more than 2 hours.
6. The method for preparing camellia oil-containing gel candy according to claim 3, characterized in that: In the filling processing step, the camellia oil, flaxseed oil, and hemp seed oil are filtered through an 80-100 mesh screen to remove impurities before use.
7. The method for preparing camellia oil-containing gel candy according to claim 3, characterized in that: The temperature of the capsule mold is 18-22°C, the cooling time is 10-15 minutes, and the hardness of the resulting capsule shell reaches Shore A hardness of 30-40.
8. The method for preparing camellia oil-containing gel candy according to claim 3, characterized in that: In the sealing step, the sealing temperature is 50-55℃ and the cooling time is 5-8 minutes.
9. The method for preparing camellia oil-containing gel candy according to claim 8, characterized in that: After the sealing step, a drying and humidity control treatment is carried out. The drying temperature is 25-30℃, the drying time is 24-36 hours, and the humidity of the drying environment is 40%-50%.