一种高强度压片糖果及其制备方法

By combining maltodextrin-vitamin C complex and co-crystallization technology with essential oil capsules, the problems of strength and hygroscopicity of compressed candies were solved, achieving high yield and stability, and improving the hardness and palatability of compressed candies.

CN122397829APending Publication Date: 2026-07-17
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Filing Date
2026-06-18
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing technologies struggle to improve the strength of compressed candies while reducing hygroscopicity and ensuring yield, and also suffer from issues such as tablet hardness reduction, disintegration rate, and stability.

Method used

Using maltodextrin-vitamin C complex and co-crystallization technology, combined with essential oil capsules, and through controlled tableting parameters and thermosetting treatment, high-strength compressed candies are formed.

Benefits of technology

It achieves high yield, low hygroscopicity, excellent quality stability and palatability, excellent hardness and brittleness, moderate disintegration time, and is suitable for storage in different environments.

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Abstract

本发明提供了一种高强度压片糖果及其制备方法，属于压片糖果技术领域；所述制备方法包括制备麦芽糊精‑维生素C复合物、共晶和压片步骤；所述制备麦芽糊精‑维生素C复合物步骤为，向去离子水中加入麦芽糊精、维生素C，搅拌溶解，调节pH值为9.8‑10.2，加入三偏磷酸钠，45‑48℃搅拌2.0‑2.3h，调节pH值为6.0‑6.5，得到麦芽糊精‑维生素C复合物；本发明制得的压片糖果，在提高压片糖果的强度的同时，降低了吸湿性，保证了成品率，并且提高了质量稳定性。
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