A bovine colostrum IgG nutritional supplement gummies and their preparation method

Abstract

This invention provides a bovine colostrum IgG nutritional supplement gummies and their preparation method, belonging to the field of functional food technology. The bovine colostrum IgG nutritional supplement gummies of this invention, through precise formulation of specific components, effectively improve the dispersion uniformity of whole-fat bovine colostrum freeze-dried powder in the gummy base, significantly retaining the activity of immunoglobulin G, giving the product a stable texture and good taste; further, combined with a special process adapted to the formula, high yield and high raw material utilization are achieved in industrial production. This product combines immune nutritional supplementation with convenient consumption, making it suitable for people of all ages and possessing good market application prospects.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a bovine colostrum IgG nutritional supplement gummy and its preparation method. Background Technology

[0002] Bovine colostrum refers to the milk secreted by healthy dairy cows within 72 hours after calving. It contains various bioactive components such as immunoglobulins, growth factors, and lactoferrin. Among these, immunoglobulin G is the most abundant type of immunoglobulin, and it has wide applications in nutritional supplements and functional foods. Soft candies, as a type of snack food, are becoming increasingly popular due to their convenience, good taste, and wide appeal, making them a common dosage form for functional nutrients.

[0003] Currently, some products on the market combine bovine colostrum with gummy candy, aiming to provide consumers with a choice that combines nutritional supplementation and leisure consumption. However, in practical application, existing bovine colostrum gummy products generally have several problems. First, the retention level of immunoglobulin G activity in these products is low, making it difficult for consumers to obtain the expected nutritional supplementation effect after consumption. Second, the texture stability of these products is poor, easily hardening, grainy, or separating oil during storage, affecting the eating experience. Furthermore, the internal structure of the products is uneven, often with a grainy or sandy texture, resulting in a less than smooth taste. In addition, some products exhibit layering or phase separation after being stored at room temperature for a period of time, compromising the uniformity of the product's appearance. These problems limit the market promotion and consumer acceptance of bovine colostrum gummy products.

[0004] Therefore, improving the retention of active ingredients, texture stability, mouthfeel smoothness, and uniformity during storage of bovine colostrum gummies has long been a technical challenge for those skilled in the art. Further research and improvements are needed to address these issues in order to develop higher-quality bovine colostrum nutritional supplement gummies with a better eating experience.

[0005] Chinese patent CN107439690A discloses a milk tablet candy containing bovine colostrum and its production method. The product is obtained by mixing raw materials such as milk powder and bovine colostrum powder, granulating, drying, and compressing. However, the product still has problems with moisture absorption, softening, and brittleness during storage, which affects the integrity and taste of the product.

[0006] Chinese patent CN114081093A discloses a nutrient-enhanced bovine colostrum compressed candy and its preparation method. The product is obtained by pre-granulation, drying, and cold processing direct compression. However, the uniformity of component dispersion of the product still needs to be improved, and the texture deteriorates and breaks easily during storage. Therefore, the above-mentioned technical problems have not yet been solved. Summary of the Invention

[0007] The purpose of this invention is to provide a bovine colostrum IgG nutritional supplement gummy and its preparation method, which solves the technical problems of easy inactivation of immunoglobulin G due to heat sensitivity, poor compatibility between bovine colostrum freeze-dried powder and gummy base material leading to uneven dispersion and poor taste in the existing bovine colostrum gummy preparation process.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0009] This invention provides a bovine colostrum IgG nutritional supplement gummy, which, by weight, contains the following ingredients: 15-30 parts of pure water, 10-25 parts of isomaltitol, 5-20 parts of whole bovine colostrum freeze-dried powder, 3-12 parts of gelatin, 3-12 parts of glycerin, 1-10 parts of maltitol solution, and 0.1-1 parts of compound thickener.

[0010] Preferably, by weight, it also contains 0.1 to 1 part of cochineal, 0.2 to 1.5 parts of citric acid, 0.1 to 1 part of edible flavoring, and 0.05 to 0.5 parts of anti-sticking oil.

[0011] Preferably, the compound thickener includes one or more of carrageenan, xanthan gum, pectin, konjac gum, gellan gum, gum arabic, and locust bean gum.

[0012] This invention also provides a method for preparing the above-mentioned bovine colostrum IgG nutritional supplement gummies, comprising the following steps: S1: Dissolve gelatin and compound thickener in pure water to obtain gel; S2: Boil isomalt and maltitol solution to obtain the base material; S3: Add the gel obtained in step S1, glycerin and whole bovine colostrum freeze-dried powder to the base material obtained in step S2 and mix to obtain a mixed liquid. S4: Inject the mixture obtained in step S3 into a mold to form a molded soft candy; S5: Demold and dry the molded gummies obtained in step S4 to obtain the bovine colostrum IgG nutritional supplement gummies.

[0013] Preferably, in step S1, the temperature of the sol is 60~80℃, the stirring speed of the sol is 100~300r / min, and the stirring time is 20~40 minutes.

[0014] Preferably, in step S2, the cooking temperature is 110~125℃.

[0015] Preferably, in step S3, the mixing temperature is below 60°C, the mixing speed is 100~500 r / min, and the mixing time is 5~30 minutes.

[0016] Preferably, in step S4, the molding temperature is 50~70℃, and the material is left to stand for 1~3 hours after injection. The molding process includes cooling in an environment of 15~25℃.

[0017] Preferably, in step S5, the demolding process further includes spraying an anti-sticking oil onto the surface of the molded gummy candy; In step S5, the drying process employs low-temperature ventilation drying, and the temperature of the low-temperature ventilation drying does not exceed 35°C.

[0018] Preferably, after step S3 and before step S4, the mixture further includes adding citric acid, carmine, and edible flavoring to the mixture for conditioning, wherein the conditioning temperature is below 60°C.

[0019] The beneficial effects of this invention are: This invention, through precise formulation of specific components, effectively improves the dispersion uniformity of whole bovine colostrum freeze-dried powder in the gummy base, significantly retains the activity of immunoglobulin G, and gives the product a stable texture and good taste. Furthermore, combined with a special process adapted to the formula, it achieves a high yield rate and high raw material utilization rate in industrial production. This product combines immune-boosting nutritional supplementation with convenient consumption, making it suitable for people of all ages and possessing promising market application prospects.

[0020] Specifically, it has the following advantages: First, through a multi-system synergistic formulation design, this invention fundamentally solves the compatibility problem between bovine colostrum freeze-dried powder and gummy candy base material, enabling the bovine colostrum freeze-dried powder to achieve high dispersion in the base material. The product is free of particles, does not become sandy, and has a stable texture, avoiding stratification and phase separation during storage. Second, this invention adopts a low-temperature preparation process that is deeply adapted to the formulation, achieving ultra-high activity retention of bovine colostrum immunoglobulin G. The activity retention rate after preparation and long-term storage is much higher than that of existing products, enabling the gummy candy to truly possess the practical effect of immune nutritional supplementation. Third, due to the high dispersion and stability of bovine colostrum freeze-dried powder in the base material, this invention avoids problems such as mold blockage and particle agglomeration in industrial production, resulting in high molding and demolding qualification rates, significantly improved raw material utilization, and the low-temperature process does not require special high-temperature equipment, making it simple to operate and suitable for large-scale industrial production. Fourth, while improving compatibility and preserving activity, this invention retains the advantages of functional sugar alcohols, such as low glycemic index and no tooth decay. The product has a soft, refreshing taste, is suitable for consumption at any age, and is applicable to people of all ages for supplementing bovine colostrum immunoglobulin nutrition. It has high market acceptance. Detailed Implementation

[0021] This invention provides a bovine colostrum IgG nutritional supplement gummy, which, by weight, contains the following ingredients: 15-30 parts of pure water, 10-25 parts of isomaltitol, 5-20 parts of whole bovine colostrum freeze-dried powder, 3-12 parts of gelatin, 3-12 parts of glycerin, 1-10 parts of maltitol solution, and 0.1-1 parts of compound thickener.

[0022] In this invention, pure water is used as a solvent and dispersion medium to dissolve or disperse other solid raw materials. Pure water refers to water that has been treated by reverse osmosis, deionization, or distillation, with a conductivity typically below 10 μS / cm, free of harmful ions and microorganisms, and meeting the standards for water used in food processing. The amount of pure water used directly affects the flowability of the gummy candy base and the texture of the final product. Too much pure water will lead to difficulties in gummy candy shaping and prolonged drying time, while too little pure water will result in uneven dispersion of raw materials and insufficient gelation.

[0023] Isomaltitol is a functional sugar alcohol, chemically named 6-O-α-D-glucopyranosyl-D-sorbitol, obtained by hydrogenation of isomaltulose. Isomaltitol is a white crystalline powder with a sweetness approximately 50%–60% that of sucrose, and possesses advantages such as a low glycemic index, non-cariogenicity, and good thermal stability. Isomaltitol is almost not digested or absorbed by the human body, has a low calorie content, and is suitable for diabetics and those trying to lose weight. In this invention, isomaltitol not only provides sweetness but also regulates water activity and prevents moisture absorption. The amount of isomaltitol used can be adjusted according to the desired sweetness; the preferred amount is 12–22 parts, more preferably 15–20 parts, and even more preferably 18 parts.

[0024] Whole bovine colostrum freeze-dried powder is a powder made from colostrum secreted by healthy dairy cows within 72 hours after calving using low-temperature freeze-drying technology. Bovine colostrum is rich in bioactive components such as immunoglobulin G (IgG), lactoferrin, lysozyme, and growth factors. Whole bovine colostrum freeze-dried powder retains the natural milk fat components of bovine colostrum, with a milk fat content typically ranging from 15% to 25%. The fatty acids and phospholipids in the milk fat can act as hydrophilic-hydrophobic bridging agents, helping to improve the compatibility of the freeze-dried powder with the gummy base material. The IgG content in whole bovine colostrum freeze-dried powder is generally 10% to 30%, and its bioactivity is temperature-sensitive, potentially denaturing and inactivating above 60°C. In this invention, the amount of whole bovine colostrum freeze-dried powder can be adjusted according to the target IgG content, with a preferred amount of 8 to 18 parts, more preferably 10 to 15 parts, and even more preferably 12.4 parts.

[0025] Gelatin is a polypeptide derived from the partial hydrolysis of animal collagen, possessing gelling, film-forming, emulsifying, and water-holding properties. Gelatin is classified into type A (acid method) and type B (alkali method), with a gel strength typically between 100 and 300 Bloom values. When dissolved in hot water and cooled, gelatin forms a reversible three-dimensional network gel structure, making it one of the most commonly used gelling agents in gummies. The gel strength of gelatin is related to factors such as concentration, temperature, and pH. In this invention, gelatin serves as the primary gelling agent, providing elasticity and chewiness to the gummies. The preferred amount of gelatin used is 5-10 parts, more preferably 6-8 parts, and even more preferably 7 parts.

[0026] Glycerin, also known as glycerol, is a colorless, odorless, sweet-tasting viscous liquid with excellent hygroscopic and moisturizing properties. In the food industry, glycerin is used as a humectant, plasticizer, and sweetener. Glycerin can form hydrogen bonds with gelatin molecules, increasing the water-holding capacity of gummies and preventing the product from hardening due to dehydration during storage. Glycerin also increases the flexibility of the gelling skeleton, giving the gummies a soft, chewy texture that doesn't stick to teeth. The preferred amount of glycerin used is 5-10 parts, more preferably 6-8 parts, and even more preferably 7.4 parts.

[0027] Maltitol solution is a sugar alcohol solution obtained by hydrogenating maltose, typically with a solids content of 70%–80%. Maltitol has a sweetness approximately 80%–90% that of sucrose, is low in calories, and does not cause a rise in blood sugar. Maltitol solution has high hydrophilicity and can form a hydration film on the surface of bovine colostrum freeze-dried powder particles, reducing their hydrophobic aggregation tendency. The preferred amount of maltitol solution used is 2–8 parts, more preferably 3–7 parts, and even more preferably 5 parts.

[0028] Compound thickeners refer to complex food additives made by mixing two or more thickeners in a certain proportion. Thickeners can increase the viscosity of a system, improve the flowability and stability of materials, and prevent the sedimentation of solid particles. Commonly used food thickeners include: carrageenan (a linear sulfated polysaccharide extracted from red algae, with gelling and thickening properties), xanthan gum (an extracellular polysaccharide produced by Xanthomonas fermentation, with excellent suspension and pseudoplasticity), pectin (a natural polysaccharide extracted from citrus peel or apple pomace, divided into high-ester pectin and low-ester pectin), konjac gum (glucomannan extracted from konjac tubers, with high viscosity and gelling properties), gellan gum (an anionic polysaccharide produced by Pseudomonas fermentation, with gel transparency and thermal reversibility), gum arabic (a natural gum exuded from acacia trees, with good emulsifying and film-forming properties), and locust bean gum (galactomannan extracted from locust bean seeds, often used in combination with carrageenan or xanthan gum). Compound thickeners can more effectively improve the viscosity and stability of the system through the synergistic effect between different thickeners. The preferred amount of compound thickener is 0.2 to 0.8 parts, more preferably 0.3 to 0.6 parts, and even more preferably 0.4 parts.

[0029] As a preferred technical solution, the bovine colostrum IgG nutritional supplement gummies provided by the present invention further contain, by weight, 0.1-1 parts of carmine, 0.2-1.5 parts of citric acid, 0.1-1 parts of edible flavoring, and 0.05-0.5 parts of anti-sticking oil.

[0030] Cochineal red is a natural red pigment derived from the dried bodies of female cochineal insects, and its main component is carmine acid. Cochineal red has a bright color and is stable to light, heat, and acid, making it a commonly used natural pigment in the food industry. Cochineal red gives gummies a uniform red appearance, enhancing the product's visual appeal. The preferred amount of cochineal red used is 0.2 to 0.8 parts, more preferably 0.3 to 0.6 parts, and even more preferably 0.4 parts.

[0031] Citric acid is an organic acid widely found in citrus fruits, chemically named 2-hydroxypropane-1,2,3-tricarboxylic acid. In food, citric acid is used as an acidity regulator, antioxidant, and flavor enhancer. In this invention, citric acid is used to neutralize the cloying sweetness of sugar alcohol systems, giving the gummies a refreshing taste. Citric acid can also synergistically work with pigments and flavorings to make the product's color, aroma, and flavor more harmonious. The preferred amount of citric acid used is 0.4 to 1.2 parts, more preferably 0.5 to 0.8 parts, and even more preferably 0.6 parts.

[0032] Edible flavorings are food additives formulated from various spices and solvents, used to impart or enhance the aroma of food. They are classified by form into liquid flavorings, powder flavorings, and paste flavorings; and by source into natural flavorings, natural equivalent flavorings, and synthetic flavorings. In this invention, the edible flavoring is used to improve the flavor of the gummy candy, forming a harmonious complex aroma with the milky aroma of bovine colostrum. The preferred amount of edible flavoring is 0.2 to 0.8 parts, more preferably 0.3 to 0.6 parts, and even more preferably 0.5 parts.

[0033] Anti-sticking oil is a food-grade release agent, typically composed of refined vegetable oil, lecithin, and other ingredients. When sprayed onto the surface of gummy candies, it prevents the candies from sticking together or between the candies and the equipment. The anti-sticking oil is insoluble in water, acts only on the surface of the gummy candies, and does not penetrate the gelling system. The preferred dosage of the anti-sticking oil is 0.08 to 0.3 parts, more preferably 0.1 to 0.2 parts, and even more preferably 0.15 parts.

[0034] As a preferred technical solution, the compound thickener is selected from one or more of carrageenan, xanthan gum, pectin, konjac gum, gellan gum, gum arabic, and locust bean gum. All of the above thickeners are food-grade and comply with the GB 2760 national food safety standard. Carrageenan and locust bean gum can form an elastic gel, xanthan gum and konjac gum can form an irreversible gel, and pectin is suitable for gelling under acidic conditions. Those skilled in the art can select two or more of the above thickeners and mix them in any proportion according to the desired gel strength and mouthfeel. For example, carrageenan and locust bean gum can be compounded in a mass ratio of 2:1 to 5:1, or xanthan gum and konjac gum can be compounded in a mass ratio of 1:1 to 3:1.

[0035] This invention also provides a method for preparing the above-mentioned bovine colostrum IgG nutritional supplement gummies, comprising the following steps: S1: Dissolve gelatin and compound thickener in pure water to obtain gel.

[0036] Sol-gelling refers to the process of dispersing a solid gelling agent in a solvent and then heating and stirring it to fully dissolve it into a homogeneous liquid. Gelatin and compound thickeners are both high-molecular-weight substances that require a certain amount of time to fully hydrate and swell. During the sol-gelling process, water molecules enter between the gelling agent molecular chains, causing the chains to extend and form a uniform three-dimensional network precursor. The temperature, time, and stirring speed of the sol directly affect the degree of dissolution of the gelling agent and the homogeneity of the solution. Too low a sol temperature will result in incomplete dissolution, while too high a temperature may lead to gelatin degradation. The resulting gel should be a transparent or translucent viscous liquid, free of undissolved particles.

[0037] As a preferred technical solution, in step S1, the temperature of the sol is 60~80℃. More preferably, the sol temperature is 65~75℃, and even more preferably 70℃. The stirring speed of the sol is 100~300 r / min. More preferably, the stirring speed is 150~250 r / min, and even more preferably 200 r / min. The stirring time is 20~40 minutes, more preferably 25~35 minutes, and even more preferably 30 minutes. Within this parameter range, the gelatin and the compound thickener can be fully dissolved, and the resulting gel is uniform and transparent, without bubbles or lumps.

[0038] S2: Boil isomalt and maltitol solution to obtain the base material.

[0039] Cooking refers to the process of heating sugar alcohols above their melting point to completely melt them and then dehydrating and concentrating them. Isomaltitol has a melting point of approximately 145°C, but this can be lowered in the presence of water. Maltitol solution is liquid; when mixed with isomaltitol under heating conditions, the isomaltitol gradually dissolves in the maltitol solution and water, forming a homogeneous sugar alcohol base. During cooking, water continuously evaporates, and the solids content of the system gradually increases. Cooking temperature and time must be precisely controlled; excessively high temperatures will cause the sugar alcohols to caramelize and discolor, while excessively low temperatures will prevent complete melting. The resulting base should be a transparent, viscous, and fluid liquid, free of unmelted sugar alcohol particles.

[0040] As a preferred technical solution, in step S2, the cooking temperature is 110~125℃. More preferably, the cooking temperature is 115~120℃, and even more preferably 118℃. The cooking process preferably employs low-speed stirring to prevent the formation of bubbles. The low-speed stirring speed is typically 50~150 r / min. Excessive stirring speed will entrain air, causing tiny bubbles to mix into the base material, affecting the texture and appearance of the subsequent product. During the cooking process, the solid content of the base material can also be monitored, preferably controlled at 75~90%, more preferably 80~85%.

[0041] S3: Add the gel obtained in step S1, glycerin, and whole bovine colostrum freeze-dried powder to the base material obtained in step S2 and mix them to obtain a mixed liquid.

[0042] Mixing is a crucial step in ensuring the uniform dispersion of the components. The gel provides the gel framework, glycerol acts as a humectant and plasticizer, and whole bovine colostrum lyophilized powder provides the active ingredients. The milk fat in the whole bovine colostrum lyophilized powder is hydrophobic, while the sugar alcohol base and gel are hydrophilic systems, resulting in a difference in interfacial tension between them. Appropriate stirring methods can ensure that the lyophilized powder particles are uniformly dispersed in the base, forming a stable mixture. The mixing temperature must be strictly controlled to prevent the inactivation of immunoglobulin G in the lyophilized powder due to high temperatures. Insufficient mixing time will lead to uneven dispersion, while excessive mixing time or excessive stirring speed may generate shear forces that damage the molecular structure of immunoglobulin G.

[0043] As a preferred technical solution, in step S3, the mixing temperature is below 60°C. More preferably, the mixing temperature is 45~55°C, and even more preferably, 50~55°C. The stirring speed is 100~500 r / min, more preferably 200~400 r / min, and even more preferably 300 r / min. The stirring time is 5~30 minutes, more preferably 10~20 minutes, and even more preferably 15 minutes. After mixing, the dispersion of the whole bovine colostrum freeze-dried powder in the mixture should reach more than 90%, and the system should be free of visible particles or clumps.

[0044] S4: Inject the liquid obtained in step S3 into the mold to form a molded soft candy.

[0045] Molding is the process of injecting a liquid mixture into a mold of a predetermined shape, allowing it to solidify into a gummy candy under cooling conditions. Molds are typically made of food-grade plastic or silicone and come in various shapes and sizes, such as bear-shaped, round, and square. During injection, the flow rate and amount of liquid must be controlled to ensure each mold cavity is filled and free of air bubbles. After injection, during cooling, the gelatin molecular chains transform from a random coil state to a helical structure, further aggregating to form a three-dimensional network gel that holds the other components within. Cooling temperature and time affect the strength of the gel and the texture of the gummy candy. Cooling too quickly may result in an uneven gel, while cooling too slowly leads to low production efficiency.

[0046] As a preferred technical solution, in step S4, the molding temperature is 50~70℃. More preferably, the molding temperature is 55~65℃, and even more preferably 60℃. After injection, the material is allowed to stand for molding for 1~3 hours, more preferably 1.5~2.5 hours, and even more preferably 2 hours. The molding includes cooling in an environment of 15~25℃, more preferably 18~22℃, and even more preferably 20℃. The cooling time is typically 8~16 hours, more preferably 10~14 hours, and even more preferably 12 hours.

[0047] S5: Demold and dry the molded gummies obtained in step S4 to obtain the bovine colostrum IgG nutritional supplement gummies.

[0048] Demolding is the process of removing the cooled and solidified gummies from the mold. Care must be taken during demolding to prevent deformation or breakage. Drying involves placing the demolded gummies under specific temperature and humidity conditions to remove excess surface moisture. Drying hardens the surface of the gummies, improving their texture and packaging suitability, while also preventing microbial growth during storage. The drying temperature should not be too high to avoid damaging the activity of immunoglobulin G. Drying time depends on the size and moisture content of the gummies, typically ranging from 6 to 24 hours.

[0049] As a preferred technical solution, step S5, during demolding, further includes spraying an anti-sticking oil onto the surface of the gummies. The anti-sticking oil is sprayed evenly to cover the surface of the gummies, forming a very thin oil film that effectively prevents the gummies from sticking together and from sticking to the packaging material. The amount of anti-sticking oil sprayed needs to be precisely controlled; too much will affect the taste and appearance of the gummies, while too little will result in poor anti-sticking effect.

[0050] As a preferred technical solution, in step S5, the drying is carried out using low-temperature ventilation drying, and the temperature of the low-temperature ventilation drying does not exceed 35°C, more preferably not exceeding 30°C.

[0051] As a preferred technical solution, after step S3 and before step S4, the mixture further includes adding citric acid, carmine, and edible flavoring for blending. Blending refers to adding acidity regulators, pigments, and flavorings to the base mixture to adjust the flavor, color, and aroma of the product. During blending, citric acid, carmine, and edible flavoring can be pre-mixed evenly and then slowly added to the main ingredients while stirring to ensure uniform color and flavor. The blending temperature is below 60°C, more preferably 45-55°C, and even more preferably 50-55°C. The stirring speed during blending is preferably 100-300 r / min, and the stirring time is 3-10 minutes.

[0052] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0053] Example This embodiment provides a bovine colostrum IgG nutritional supplement gummy, which, by weight, consists of: 23 parts purified water, 18 parts isomaltitol, 12.4 parts whole bovine colostrum freeze-dried powder, 7 parts gelatin, 7.4 parts glycerin, 5 parts maltitol solution, 0.4 parts compound thickener (selected from plant colloids, 0.2 parts agar and 0.2 parts pectin), 0.4 parts carmine, 0.6 parts citric acid, 0.5 parts edible flavoring, and 0.15 parts anti-sticking oil.

[0054] Its preparation method includes the following specific steps: Sol: Place 23 parts of pure water in a mixing tank, control the temperature at 70℃, add 7 parts of gelatin and 0.4 parts of compound thickener, and stir at a low speed of 200r / min for 30 minutes to allow the gelling agent to fully swell and form a particle-free, uniform gel.

[0055] Preparation of the base material: Add 18 parts isomaltitol and 5 parts maltitol solution. Raise the temperature of the stirring tank to 118℃ and cook at a low speed of 150r / min until the sugar alcohol is completely dissolved, forming a homogeneous base material system. During the cooking process, control the solid content of the system to be between 80% and 85%.

[0056] Low-temperature mixing: The temperature of the prepared base material system is reduced to 60℃, and sol solution, 7.4 parts of glycerol and 12.4 parts of whole bovine colostrum lyophilized powder are added. The mixture is stirred for 15 minutes at 300r / min to ensure that the bovine colostrum lyophilized powder and the base material are fully mixed. The system is free of particles and the dispersion reaches 96.5%.

[0057] Flavoring, coloring, and acidity adjustment: Premix 0.4 parts carmine, 0.6 parts citric acid, and 0.5 parts food flavoring, then add them to the base and stir at a low speed of 200 rpm for 5 minutes until the system has a uniform color and flavor.

[0058] Molding: Pour the prepared liquid into the candy mold at a uniform speed. The temperature of the molding equipment is controlled at 60℃. After pouring, let it stand for 2 hours to ensure that the liquid is fully solidified and fixed.

[0059] Demolding and anti-sticking: After the liquid material has cooled to 20℃ for 12 hours and is fully formed, the powder is removed and the material is demolded. 0.15 parts of anti-sticking oil are sprayed evenly onto the surface of the soft candy to complete the surface anti-sticking treatment.

[0060] Low-temperature drying and packaging: After the anti-sticking treatment, the gummies are placed in a low-temperature ventilated drying room at 30°C and dried for 12 hours to remove excess moisture from the surface. After drying, they are immediately sealed and packaged at room temperature to obtain the finished bovine colostrum IgG nutritional supplement gummies.

[0061] Effect detection Sensory evaluation and core performance index testing were performed on the gummy products prepared in the above embodiments. Three sets of control experiments were set up for comparison and verification. The control experiments adopted the single variable method, and the experimental conditions were the same as those in the embodiments of this application. The detection methods are as follows: the dispersion of bovine colostrum and the retention rate of IgG activity were detected by high performance liquid chromatography (HPLC). The detection principle employs reversed-phase high-performance liquid chromatography, which utilizes the difference in retention time between IgG and other proteins for separation. The IgG content is quantitatively calculated using the external standard method, thereby determining the dispersibility and activity retention rate.

[0062] The rate of change in hardness was measured using a hardness instrument. Detection principle The gummies were subjected to puncture / compression tests using a texture analyzer to determine the hardness value of the samples. The hardness changes before and after storage were compared, and the hardness change rate was calculated.

[0063] Sensory evaluation was conducted by 10 professional tasters in a blind audition (graininess score 1-5, 5 being no graininess).

[0064] 5 points (best): The texture is extremely delicate, with no grainy or sandy feeling. The internal structure is uniform and dense, and it is smooth and free of any foreign objects in the mouth.

[0065] 4 points (Good): The texture is delicate, with virtually no graininess, only a very slight roughness, which does not affect the overall eating experience.

[0066] 3 points (average): The texture is slightly rough with a slight grainy feel. Small particles can be detected when you put it in your mouth, but there is no obvious gritty feeling.

[0067] 2 points (poor): The texture is rough, with obvious graininess / gritty. You can clearly feel the grains in your mouth, which affects the smoothness.

[0068] 1 point (poor): The texture is extremely rough, with a strong grainy feel, a lot of lumps or sandy texture, obvious foreign body sensation in the mouth, and poor eating experience.

[0069] (I) Test results of the core performance of the sample of this invention Sensory evaluation: The color is a uniform, natural red, bright yet soft; The shape is complete and regular, and the surface is smooth and free of adhesion; It has a soft, chewy, and elastic texture that is not sticky or grainy. The sweetness is moderate and refreshing, and the flavor of milk and artificial flavors are well-integrated and harmonious, with no off-flavors. The internal structure is dense and uniform, without voids or a grainy feel, and the overall sensory evaluation is excellent.

[0070] IgG activity retention rate: After preparation, the IgG activity retention rate was 96.2%; After being stored at room temperature in a sealed container for 6 months, the IgG activity retention rate was 91.5% upon retesting. After 12 months of sealed storage at room temperature, the IgG activity retention rate was 86.3%, which was far higher than the preset standard.

[0071] Ingredient homogeneity: Ten gummy candies were randomly selected for testing. The IgG content deviation was 3.2%, and the dispersion of whole bovine colostrum freeze-dried powder in the base material was 96.5%, which met the ingredient homogeneity standard.

[0072] Texture and storage stability: After being stored at room temperature in a sealed container for 6 months, the softness, hardness, and elasticity of the gummies showed no significant changes, and there was no dehydration, hardening, or graininess. After 12 months of storage, no abnormalities were observed in any sensory or performance indicators, and there were no signs of stratification, sandiness, or phase separation. The shelf life met the preset standards.

[0073] (II) Verification of results by control experiment In the following comparative experiments, the only difference between the control samples and the samples of the present invention is the difference conditions listed in each table; the other raw material composition and preparation process remain the same.

[0074] Control Experiment 1: Comparison between single sweetness systems and the compound sweetness systems of this application (verifying compatibility) 1.1 Dispersion %: Ten independent sample units (single gummy) were randomly selected from the same batch of gummies, and pretreatment and HPLC quantitative detection were performed respectively. The measured content of bovine colostrum IgG in each sample was recorded.

[0075] Based on the theoretical IgG addition amount of this batch of gummies, the deviation between the measured content and the theoretical value of each sample was calculated.

[0076] Evaluation criteria: Higher dispersibility indicates more uniform dispersion of bovine colostrum freeze-dried powder in the gummy base, with no agglomeration or localized concentration. The dispersibility of the sample in this application is 96.5%, which is much higher than that of the control sample with a single sweetener system, indicating that the compound system can significantly improve the dispersion uniformity.

[0077] Separation judgment rate %: If the gummies show visible phase separation, oil separation, crystallization, surface mottling, uneven internal structure, etc., they are judged as unqualified due to separation.

[0078] Evaluation criteria: The lower the stratification rate, the stronger the stability of the gummy candy system and the more stable the quality during the shelf life.

[0079] As shown in Table 1 below: Table 1 Results of Control Experiment 1

[0080] Control Experiment 2: Comparison between the non-gelling moisturizing synergistic system and the gelling moisturizing system of this application (verifying the compatibility of the structural support) Criteria for determining sandiness: If any of the following conditions are met, the sanding process is deemed unqualified: 1. When chewing, you can clearly feel the gritty, rough, and grainy texture, which is significantly different from the initial delicate taste.

[0081] 2. The gummies show signs of crystallization, sugar crystal precipitation, and clumping of bovine colostrum freeze-dried powder, which are visible to the naked eye or have a rough texture.

[0082] 3. Sensory score for graininess (1-5 points) ≤3 points (i.e., there is a perceptible graininess / gritty texture).

[0083] As shown in Table 2 below: Table 2 Results of Control Experiment 2

[0084] Control Experiment 3: Comparison of the formulation of this application + low-temperature process with conventional high-temperature process (verifying the compatibility of process and formulation), as shown in Table 3 below: Table 3 Results of Control Experiment 3

[0085] Control Experiment 4: Replacement Control Experiment with Compound Sugar Alcohol System (to verify the specificity of sugar alcohol types and ratios) To verify the importance of the specific compound system (18:5) of isomaltitol and maltitol liquid of the present invention, a control sample C4 was set up: the isomaltitol + maltitol liquid system of the present invention was completely replaced, and the conventional compound combination of sorbitol + erythritol (1:1, total amount 23 parts) was used. The other raw material components, amounts and preparation processes were completely consistent with the sample S of the present application. The results are shown in Table 4.

[0086] Table 4 Results of Control Experiment 4

[0087] As shown in Table 4, the dispersion of control sample C4 was reduced by 15.3% compared to sample S of this application, and the particle size score dropped from 5 (completely particle-free) to 3 (perceptible particles). The stratification rate after 6 months of storage was as high as 22%, while that of sample S of this application was 0%. This proves that the selection of sugar alcohols in this invention can effectively solve the dispersion and stratification problems of bovine colostrum freeze-dried powder.

[0088] Control Experiment 5: Replacement Control Experiment with Gelation Moisturizing System (to verify the specificity of the types and formulations of gelation systems) To verify the importance of the synergistic system of gelatin + glycerin + compound thickener of the present invention, a control group sample C5 was set up: the gelatin + glycerin + compound thickener system of the present invention was completely replaced, and the conventional gelling and moisturizing combination gelatin + sorbitol (without compound thickener, total amount 14.8 parts, ratio 2:1) was used. The other raw material components, dosages and preparation processes were completely consistent with the sample S of this application. The results are shown in Table 5.

[0089] Table 5 Results of Control Experiment 5

[0090] As shown in Table 5, the dispersion of control sample C5 was 13.8% lower than that of sample S in this application, the particle size score dropped from 5 to 2.5, the sand-forming rate after 12 months of storage was as high as 41%, and the hardness change rate was as high as 37.6%. In contrast, the sand-forming rate of sample S in this application was 0%, and the hardness change rate was only 8.2%. This proves that the type of gelling system, the compounding method, and the specific ratio of the present invention are very important for constructing a flexible hydrophilic three-dimensional network framework and ensuring the long-term stability of bovine colostrum freeze-dried powder.

[0091] Control Experiment 6: Exploring Different Low-Temperature Process Routes A control group sample C6 was set up: using the same raw material formula as this invention (containing isomaltitol + maltitol solution, gelatin + glycerin + compound thickener, bovine colostrum lyophilized powder, etc.), the temperature was controlled at <60℃ throughout the process. All raw materials (sugar alcohol, gelatin, glycerin, water, etc.) except for bovine colostrum lyophilized powder and excipients (citric acid, pigment, flavor) were mixed at once to prepare a premixed base. After the base was cooled to 55℃, bovine colostrum lyophilized powder and all excipients were added at once and simply stirred (100r / min, 5min). It was then directly injection molded and dried at a single temperature of 25℃ for 12h. Sample S of this application adopted the original process: staged sol-cooking-low temperature mixing-step excipient preparation-gradient cooling-low temperature drying, with the temperature controlled at <60℃ throughout the process. The results are shown in Table 6.

[0092] Table 6 Results of Control Experiment 6

[0093] As shown in Table 6, even with the same low temperature throughout the entire process, the conventional process route with single-feeding (control sample C6) resulted in a 12.5% ​​lower IgG activity retention rate and a 15.3% lower IgG activity retention rate after 6 months of storage compared to sample S of this application. The dispersibility was also 9.2% lower, and the particle size score decreased from 5 to 3. This demonstrates that the staged sol-step exfoliation-gradient cooling process used in this invention is the core technical solution for ensuring high IgG activity and high dispersibility.

[0094] (III) Comprehensive Experimental Conclusions This application solves the compatibility problem between bovine colostrum freeze-dried powder and gummy base material through a multi-system synergistic formulation. Combined with a customized low-temperature process that is deeply adapted to the formulation, it achieves the technical effect of "96.5% compatibility + 96.2% IgG activity retention rate after preparation + no stratification / dust formation / phase separation after 12 months of storage".

[0095] As shown in the above embodiments, this invention provides a bovine colostrum IgG nutritional supplement gummies and its preparation method. Through comparative experiments, it was verified that the compound sweetening system of this invention significantly improves the dispersion uniformity of bovine colostrum freeze-dried powder in the base material compared to a single sweetening system, effectively avoiding graininess and stratification. The gelling and moisturizing synergistic system of this invention significantly improves the storage stability of the product and prevents sandiness compared to a solution using only gelatin. The low-temperature preparation process of this invention significantly improves the activity retention rate of immunoglobulin G compared to conventional high-temperature processes, while ensuring the dispersion uniformity of the product, and its effect is significantly better than other alternative solutions. In summary, the gummies prepared by this invention achieve excellent levels in sensory quality, component uniformity, activity retention rate, and storage stability, successfully solving the technical problems of easy inactivation of active ingredients and poor formulation compatibility in existing bovine colostrum gummies.

[0096] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A bovine colostrum IgG nutritional supplement gummies, characterized in that, By weight, it contains the following ingredients: 15-30 parts pure water, 10-25 parts isomaltitol, 5-20 parts whole bovine colostrum freeze-dried powder, 3-12 parts gelatin, 3-12 parts glycerin, 1-10 parts maltitol solution, and 0.1-1 parts compound thickener.

2. The bovine colostrum IgG nutritional supplement gummies according to claim 1, characterized in that, By weight, it also contains 0.1 to 1 part cochineal, 0.2 to 1.5 parts citric acid, 0.1 to 1 part edible flavoring, and 0.05 to 0.5 parts anti-sticking oil.

3. The bovine colostrum IgG nutritional supplement gummies according to claim 1, characterized in that, The compound thickener includes one or more of carrageenan, xanthan gum, pectin, konjac gum, gellan gum, gum arabic, and locust bean gum.

4. A method for preparing bovine colostrum IgG nutritional supplement gummies according to any one of claims 1 to 3, characterized in that, Includes the following steps: S1: Dissolve gelatin and compound thickener in pure water to obtain gel; S2: Boil isomalt and maltitol solution to obtain the base material; S3: Add the gel obtained in step S1, glycerin and whole bovine colostrum freeze-dried powder to the base material obtained in step S2 and mix to obtain a mixed liquid. S4: Inject the mixture obtained in step S3 into a mold to form a molded soft candy; S5: Demold and dry the molded gummies obtained in step S4 to obtain the bovine colostrum IgG nutritional supplement gummies.

5. The method according to claim 4, characterized in that, In step S1, the temperature of the sol is 60~80℃, the stirring speed of the sol is 100~300r / min, and the stirring time is 20~40 minutes.

6. The method according to claim 4, characterized in that, In step S2, the cooking temperature is 110~125℃.

7. The method according to claim 4, characterized in that, In step S3, the mixing temperature is below 60°C, the mixing speed is 100~500 r / min, and the mixing time is 5~30 minutes.

8. The method according to claim 4, characterized in that, In step S4, the molding temperature is 50~70℃, and the material is left to stand for 1~3 hours after injection. The molding process includes cooling in an environment of 15~25℃.

9. The method according to claim 4, characterized in that, In step S5, the demolding process also includes spraying an anti-sticking oil onto the surface of the molded gummy candy; In step S5, the drying process employs low-temperature ventilation drying, and the temperature of the low-temperature ventilation drying does not exceed 35°C.

10. The method according to claim 4, characterized in that, After step S3 and before step S4, the mixture further includes adding citric acid, carmine, and edible flavoring to the mixture for conditioning, wherein the conditioning temperature is below 60°C.

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