High strength compressed candy and method for making same

Abstract

The application provides a high-strength tabletted candy and a preparation method thereof, and belongs to the technical field of tabletted candies; the preparation method comprises the steps of preparing a malt dextrin-vitamin C compound, a co-crystal and tabletting; in the step of preparing the malt dextrin-vitamin C compound, malt dextrin and vitamin C are added into deionized water, stirred and dissolved, the pH value is adjusted to 9.8-10.2, sodium trimetaphosphate is added, stirring is carried out at 45-48 DEG C for 2.0-2.3 h, the pH value is adjusted to 6.0-6.5, and the malt dextrin-vitamin C compound is obtained; the tabletted candy prepared by the application has the advantages that the strength of the tabletted candy is improved, the hygroscopicity is reduced, the yield is ensured, and the quality stability is improved.

Description

Technical Field

[0001] This invention belongs to the field of compressed candy technology, specifically relating to a high-strength compressed candy and its preparation method. Background Technology

[0002] Compressed candies have become an important carrier of functional foods due to their advantages such as good portability, precise dosage, and convenient consumption. Compressed candies are solid foods made by mixing sugar powder (or sugar alcohol), active ingredients, lubricants, and other ingredients, and then pressing them into shape using a tableting machine. Kudzu root and Japanese raisin tree seed compressed candies, with their health properties of being both food and medicine, have broad application prospects in areas such as hangover relief and liver protection.

[0003] Currently, the mainstream preparation methods for kudzu root and Japanese raisin tree fruit compressed candies include direct powder compression and wet granulation compression. The direct powder compression method involves directly mixing raw materials such as kudzu root powder, Japanese raisin tree powder, maltodextrin, and sorbitol, adding magnesium stearate, and then compressing the mixture into tablets. This process is simple, but kudzu root and Japanese raisin tree powder have high fiber content and high elastic recovery rate. Furthermore, magnesium stearate, as a hydrophobic lubricant, forms a separating film on the particle surface, weakening the binding force between particles. This results in tablets with low hardness and high brittleness, making them prone to cracking, loosening, and chipping during production and transportation. The wet granulation and tableting method uses water or ethanol as a wetting agent and adds binders (such as starch paste or povidone) to granulate and then compress the tablets. Although this process can improve the binding force between particles, the active ingredients in kudzu root and Japanese raisin tree (such as puerarin and dihydromyricetin) are easily degraded during high-temperature drying, and the added synthetic binders may affect the natural properties of the product. At the same time, the hygroscopicity of sugar alcohol excipients (such as sorbitol) can easily lead to particle adhesion and poor process stability.

[0004] To improve the strength of compressed candies, existing technologies typically employ the following methods: 1. Increase tablet compression pressure Increasing the pressure of the tablet press can enhance the density of the granules, but excessive pressure can lead to an increase in the elastic recovery rate of the compressed candy, causing problems such as top cracking and waist cracking. At the same time, excessive shrinkage can cause stress inside the tablet, which can easily lead to a decrease in hardness later on. In addition, high pressure can significantly reduce the disintegration rate of the tablet, affecting the eating experience and the release of active ingredients. 2. Add a large amount of auxiliary materials Existing technologies typically involve adding large amounts of microcrystalline cellulose, starch, etc., to improve compressibility. However, the large amount added will dilute the content of functional ingredients and reduce the product's efficacy. Another approach is to add large amounts of sorbitol to improve compressibility, but excessive addition will increase the product's hygroscopicity, resulting in poor storage performance in humid environments. 3. Reduce the amount of lubricant used. Reducing the amount of lubricants such as magnesium stearate can reduce their weakening effect on particles. However, a low amount of lubricant can lead to sticking and difficulty in demolding during the tableting process, as well as pitting and defects on the surface of the compressed candy, resulting in a decrease in yield and affecting product stability.

[0005] Therefore, providing a high-strength compressed candy and its preparation method, which improves strength while reducing hygroscopicity, ensuring yield, and enhancing product quality stability, is an urgent technical problem to be solved. Summary of the Invention

[0006] To address the technical problems existing in the prior art, this invention provides a high-strength compressed candy and its preparation method, which improves the strength of the compressed candy while reducing hygroscopicity, ensuring the yield rate, and improving quality stability.

[0007] A method for preparing high-strength compressed candy includes the steps of preparing a maltodextrin-vitamin C complex, co-crystallization, and tableting, as detailed below: 1. Preparation of maltodextrin-vitamin C complex Maltodextrin was added to deionized water and stirred until homogeneous. Vitamin C was then added and stirred until dissolved. Sodium hydroxide solution was added to adjust the pH to 9.8-10.2. Sodium trimetaphosphate was added, and the temperature was raised to 45-48℃. The mixture was kept warm and stirred for 2.0-2.3 hours. Citric acid solution was added to adjust the pH to 6.0-6.5. After drying, the maltodextrin-vitamin C complex was obtained. The mass ratio of deionized water, maltodextrin, vitamin C, and sodium tripolyphosphate is 57-62:16-23:7-9:0.4-0.6. The concentration of the sodium hydroxide solution is 6-10 wt%; The concentration of the citric acid solution is 10-12 wt%.

[0008] 2. Eutectic Maltodextrin-vitamin C complex was added to deionized water, followed by sorbitol. After stirring evenly, the temperature was raised to 85-88℃, and the mixture was stirred at 300-400 rpm for 10-15 minutes. Then, spray drying was performed, with the inlet air temperature controlled at 160-170℃, the outlet air temperature at 83-88℃, the atomization pressure at 0.2-0.3 MPa, and the feed rate at 15-20 mL / min, to obtain eutectic powder. The mass ratio of the maltodextrin-vitamin C complex, deionized water, and sorbitol is 14-18:65-70:28-32.

[0009] 3. Tableting Mix steviol glycosides and eutectic powder evenly, add essential oil capsules, kudzu root powder, and Japanese raisin tree powder, stir at 20-25 rpm for 10-15 min, add magnesium stearate, and continue stirring for 3-5 min. After stirring, compress the tablets, controlling the pre-compression pressure to be 3-5 kN, the main compression pressure to be 15-20 kN, the tableting speed to be 15-25 rpm, and the tablet weight to be 500 mg. After tableting, heat-cur at 42-48℃ for 6-10 h, and allow to naturally return to room temperature to obtain compressed candy. The mass ratio of steviol glycosides, eutectic powder, essential oil capsules, kudzu root powder, Japanese raisin tree powder, and magnesium stearate is 0.05-0.1:45-70:0.25-0.5:10-20:6-15.2:0.4-0.6. The preparation method of the essential oil capsules is as follows: 3-4 wt% gum arabic solution and 3-4 wt% gelatin solution are mixed evenly at 48-52℃. Core material and Tween 20 are added, and the mixture is stirred in a water bath at 44-46℃ for 2.8-3.2 hours. After the reaction, the mixture is cooled to room temperature and homogenized at 12400-12800 rpm for 2-3 minutes. The mixture is then allowed to stand for 1.8-2.3 hours. After cooling to room temperature, 8-12% (v / v) acetic acid solution is added to adjust the pH to 4.0-4.5. The mixture is then stirred at 44-46℃ and 580-630 rpm for 28-3 hours. After 34 minutes, the temperature is lowered to 5-10℃ and kept warm for 28-34 minutes. 4.8-5.2 mol / L sodium hydroxide solution is added to adjust the pH to 5.0-6.0. The mixture is stirred at 5-10℃ for 15-25 minutes, then 2.0-2.5 wt% tannic acid solution is added and stirred until homogeneous. The mixture is then allowed to stand at 5-10℃ for 22-24 hours. After filtration and washing, it is freeze-dried. During freeze-drying, the thickness is ≤1 cm. It is pre-frozen at -42~-36℃ for 6-8 hours, and then freeze-dried at -42~-36℃ for 20-24 hours to obtain essential oil capsules. The core material is either peppermint essential oil or lemon essential oil; The volume-to-mass ratio of the gum arabic solution, gelatin solution, core material, Tween 20, and tannic acid solution is 45-55 mL: 45-55 mL: 1.0-1.5 g: 0.03-0.06 g: 28-35 mL.

[0010] A high-strength compressed candy is prepared using the aforementioned method.

[0011] Compared with the prior art, the present invention has achieved the following beneficial effects: 1. The high-strength compressed candy produced by this invention has a yield rate as high as 99-100%; 2. The high-strength compressed candy obtained by this invention has a hardness of 125.6-131.2 N and a brittleness of 0.22-0.34%. 3. The high-strength compressed candy prepared by this invention has a 500mg tablet weight difference of 0.5-1.0% and a disintegration time of 5.8-6.1 min; 4. The high-strength compressed candy prepared by this invention, after standing in an environment of 43°C and 75% relative humidity for 30 days, has a hardness of 118.7-126.6 N; 5. The high-strength compressed candy prepared by this invention, when left to stand for 7 days at 25°C and 75% relative humidity, has a weight gain rate of 2.3-2.6%. Detailed Implementation

[0012] To provide a clearer understanding of the technical features, objectives, and effects of the present invention, specific embodiments of the present invention are now described.

[0013] Example 1 1. Preparation of maltodextrin-vitamin C complex Add 16g of maltodextrin to 57g of deionized water, stir well, then add 7g of vitamin C and stir to dissolve. Adjust the pH to 9.8 with 6wt% sodium hydroxide solution, add 0.4g of sodium trimetaphosphate, raise the temperature to 45℃, keep warm and stir for 2.0h, add 10wt% citric acid solution to adjust the pH to 6.0, and dry to obtain the maltodextrin-vitamin C complex.

[0014] 2. Eutectic Add 14g of maltodextrin-vitamin C complex to 65g of deionized water, add 28g of sorbitol, stir evenly, raise the temperature to 85℃, keep stirring at 300rpm for 10min, and then spray dry, controlling the inlet air temperature to 160℃, the outlet air temperature to 85℃, the atomization pressure to 0.2MPa, and the feed rate to 15mL / min to obtain eutectic powder.

[0015] 3. Tableting Mix 0.05g of steviol glycosides with 45g of eutectic powder evenly, add 0.25g of essential oil capsules, 20g of kudzu root powder, and 15.2g of Japanese raisin tree powder, stir at 20rpm for 10min, add 0.5g of magnesium stearate, and continue stirring for 3min. After stirring, compress the tablets, controlling the pre-compression pressure to 3kN, the main compression pressure to 15kN, the tableting speed to 15rpm, and the tablet weight to 500mg. After tableting, heat-cur at 42℃ for 10h, and allow to naturally return to room temperature to obtain compressed candy. The preparation method of the essential oil capsules is as follows: 45 mL of 4 wt% gum arabic solution and 45 mL of 4 wt% gelatin solution are mixed evenly at 48°C. 1.0 g of core material and 0.03 g of Tween 20 are added, and the mixture is stirred in a water bath at 44°C for 2.8 h. After the reaction is complete, the mixture is cooled to room temperature, homogenized at 12400 rpm for 3 min, and allowed to stand for 1.8 h. After cooling to room temperature, 8% (v / v) acetic acid solution is added to adjust the pH to 4.0. The mixture is stirred at 44°C and 580 rpm for 28 min, then the temperature is lowered to 5°C and maintained for 28 min. 4.8 mol / L sodium hydroxide solution is added to adjust the pH to 5.0. After stirring at 5°C for 15 min, 28 mL of... A 2.0 wt% tannic acid solution was stirred evenly and allowed to stand at 5°C for 22 hours. After filtration and washing, it was freeze-dried. The thickness of the freeze-drying layer was ≤1 cm. The solution was pre-frozen at -42°C for 6 hours and then freeze-dried at -42°C for 24 hours to obtain essential oil capsules. The core material is lemon essential oil.

[0016] Example 2 1. Preparation of maltodextrin-vitamin C complex Add 20g of maltodextrin to 60g of deionized water, stir well, then add 8g of vitamin C and stir to dissolve. Add 8wt% sodium hydroxide solution to adjust the pH to 10.0, add 0.5g of sodium trimetaphosphate, raise the temperature to 47℃, keep warm and stir for 2.2h, add 12wt% citric acid solution to adjust the pH to 6.3, and dry to obtain the maltodextrin-vitamin C complex.

[0017] 2. Eutectic Add 15g of maltodextrin-vitamin C complex to 68g of deionized water, add 30g of sorbitol, stir evenly, raise the temperature to 83℃, keep stirring at 340rpm for 13min, and then spray dry, controlling the inlet air temperature to 165℃, the outlet air temperature to 87℃, the atomization pressure to 0.3MPa, and the feed rate to 18mL / min to obtain eutectic powder.

[0018] 3. Tableting Mix 0.1g of steviol glycosides with 58g of eutectic powder evenly, add 0.3g of essential oil capsules, 17g of kudzu root powder, and 12g of Japanese raisin tree powder, stir at 23 rpm for 13 minutes, add 0.6g of magnesium stearate, and continue stirring for 4 minutes. After stirring, compress the tablets, controlling the pre-compression pressure to 4kN, the main compression pressure to 17kN, the tableting speed to 20 rpm, and the tablet weight to 500mg. After tableting, heat-cur at 46℃ for 8 hours, and allow to naturally return to room temperature to obtain compressed candy. The preparation method of the essential oil capsules is as follows: 50 mL of 3 wt% gum arabic solution and 50 mL of 3 wt% gelatin solution are mixed evenly at 50°C. 1.3 g of core material and 0.05 g of Tween 20 are added, and the mixture is stirred in a 45°C water bath for 3.0 h. After the reaction, the mixture is cooled to room temperature, homogenized at 12600 rpm for 3 min, and allowed to stand for 2.0 h. After cooling to room temperature, 10% (v / v) acetic acid solution is added to adjust the pH to 4.3. The mixture is stirred at 45°C and 600 rpm for 30 min, then the temperature is lowered to 8°C and kept at that temperature for 30 min. 5.0 mol / L sodium hydroxide solution is added to adjust the pH to 5.5. After stirring at 8°C for 20 min, 30 mL of... A 2.3wt% tannic acid solution was stirred evenly and allowed to stand at 8℃ for 23 hours. After filtration and washing, it was freeze-dried. The thickness of the freeze-drying layer was ≤1cm. The solution was pre-frozen at -40℃ for 7 hours and then freeze-dried at -40℃ for 22 hours to obtain essential oil capsules. The core material is peppermint essential oil.

[0019] Example 3 1. Preparation of maltodextrin-vitamin C complex Add 23g of maltodextrin to 62g of deionized water, stir well, then add 9g of vitamin C and stir to dissolve. Add 10wt% sodium hydroxide solution to adjust the pH to 10.2, add 0.6g of sodium trimetaphosphate, raise the temperature to 48℃, keep warm and stir for 2.3h, add 12wt% citric acid solution to adjust the pH to 6.5, and dry to obtain the maltodextrin-vitamin C complex.

[0020] 2. Eutectic 18g of maltodextrin-vitamin C complex was added to 70g of deionized water, along with 32g of sorbitol. After stirring evenly, the temperature was raised to 88℃ and stirred at 400rpm for 15min. Then, spray drying was performed, with the inlet air temperature controlled at 170℃, the outlet air temperature at 88℃, the atomization pressure at 0.3MPa, and the feed rate at 20mL / min, to obtain eutectic powder.

[0021] 3. Tableting Mix 0.1g of steviol glycosides with 70g of eutectic powder evenly, add 0.5g of essential oil capsules, 10g of kudzu root powder, and 6g of Japanese raisin tree powder, stir at 25 rpm for 15 minutes, add 0.4g of magnesium stearate, and continue stirring for 5 minutes. After stirring, compress the tablets, controlling the pre-compression pressure to be 5kN, the main compression pressure to be 20kN, the tableting speed to be 25 rpm, and the tablet weight to be 500mg. After tableting, heat-cur at 48℃ for 6 hours, and allow to naturally return to room temperature to obtain compressed candy. The preparation method of the essential oil capsules is as follows: 55 mL of 3.5 wt% gum arabic solution and 55 mL of 3.5 wt% gelatin solution are mixed evenly at 52°C. 1.5 g of core material and 0.06 g of Tween 20 are added, and the mixture is stirred in a water bath at 46°C for 3.2 h. After the reaction is completed, the mixture is cooled to room temperature, homogenized at 12800 rpm for 2 min, and allowed to stand for 2.3 h. After cooling to room temperature, 12% (v / v) acetic acid solution is added to adjust the pH to 4.5. The mixture is stirred at 46°C and 630 rpm for 34 min, then the temperature is lowered to 10°C and maintained for 34 min. 5.2 mol / L sodium hydroxide solution is added to adjust the pH to 6.0. After stirring at 10°C for 25 min, 35 mL of... A 2.5wt% tannic acid solution was stirred evenly and allowed to stand at 10℃ for 24 hours. After filtration and washing, it was freeze-dried. The thickness of the freeze-drying layer was ≤1cm. The solution was pre-frozen at -36℃ for 8 hours and then freeze-dried at -36℃ for 20 hours to obtain essential oil capsules. The core material is peppermint essential oil.

[0022] Comparative Example 1 The changes made in Example 2 are as follows: The steps for preparing the maltodextrin-vitamin C complex are as follows: 60g of deionized water, 20g of maltodextrin and 8g of vitamin C are mixed, stirred at 26°C and 300rpm for 30min, and then dried to obtain the maltodextrin-vitamin C complex. The rest of the operations are exactly the same.

[0023] Comparative Example 2 The changes made in Example 2 are as follows: The co-crystallization step is to mix 15g of maltodextrin-vitamin C complex and 30g of sorbitol, and stir at 340rpm for 13min to obtain co-crystallized powder. The rest of the operations are exactly the same.

[0024] Performance testing The performance of the compressed candies prepared in Examples 1-3 and Comparative Examples 1-2 was tested, as follows: 1. Basic Performance

[0025] 2. Stability

[0026] The hardness was measured again after the compressed candies prepared in Example 1 and Comparative Examples 1-2 were placed in an environment of 43°C and 75% relative humidity for 30 days. The weight gain rate was measured by placing the compressed candies prepared in Example 1 and Comparative Examples 1-2 in an environment of 25°C and 75% relative humidity for 7 days.

[0027] Based on the above test results, this invention first combines maltodextrin and vitamin C. Under alkaline conditions, sodium trimetaphosphate and maltodextrin undergo an esterification reaction to form phosphodiester bonds, resulting in a three-dimensional network structure. Maltodextrin forms a network macromolecule, improving the rigidity of the backbone. Simultaneously, under alkaline conditions, sodium trimetaphosphate attacks the enediol hydroxyl groups of vitamin C, causing vitamin C bonds to attach to the maltodextrin molecular chains. The molecular chains are tightly entangled, greatly reducing the possibility of water molecule penetration. During the co-crystallization process, sorbitol forms crystal nuclei, and maltodextrin... As a high-molecular-weight substance, the vitamin C complex combines with the hydroxyl groups of sorbitol, thereby ensuring product stability, enhancing storage resistance, and reducing hygroscopicity. During the tableting process, the eutectic powder acts as a rigid framework, combined with ingredients such as kudzu root and Japanese raisin tree fruit. After thermosetting treatment, the structure is fixed, resulting in a tablet with excellent stability. It is not prone to cracking or shedding, has a high yield, and is resistant to storage. Furthermore, essential oil capsules are added, which can release the aroma of the essential oils while reducing the irritation of the essential oils to the mouth, improving the palatability of the tablet, and providing a mild refreshing effect.

[0028] Comparative Example 1 directly mixed maltodextrin and vitamin C, omitting the pH adjustment with alkali solution and the cross-linking steps of sodium trimetaphosphate. It was just a simple physical mixing and drying process. It lacked covalent cross-linking and network structure, resulting in weak intermolecular forces, loose powder particles, and poor particle bonding after tableting. This led to low product hardness, easy wear and powdering, high brittleness, and easy material shortage and tablet cracking during tableting, resulting in a low pass rate. Furthermore, the uneven filling of the mold during tableting caused large fluctuations in tablet weight. It also decomposed rapidly upon contact with water, with large fluctuations in disintegration time and decreased stability. It had strong hygroscopic capacity in humid environments and its hardness decreased rapidly. In Comparative Example 2, the co-crystallization step involved mixing maltodextrin-vitamin C complex and sorbitol. However, there was no actual co-crystallization process; it was merely mechanical stirring. The sorbitol remained as independent crystalline particles, merely physically stacked with the complex without a co-crystallization interface. This resulted in weak interparticle bonding, leading to low hardness and high brittleness in the compressed candy. Furthermore, the dry powder blending system exhibited irregular particle morphology, making it prone to stratification, uneven tablet weight, and increased likelihood of cracked or loose tablets, resulting in a lower yield. The dry powder also had a high water absorption rate, causing the tablets to soften and lose hardness in humid environments.

[0029] Unless otherwise stated, all percentages used in this invention are mass percentages.

[0030] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing compressed candy, characterized in that, This includes the steps of preparing maltodextrin-vitamin C complex, co-crystallization, and tableting; The steps for preparing the maltodextrin-vitamin C complex are as follows: maltodextrin and vitamin C are added to deionized water, stirred and dissolved, the pH is adjusted to 9.8-10.2, sodium tripolyphosphate is added, and the mixture is stirred at 45-48℃ for 2.0-2.3 hours. The pH is adjusted to 6.0-6.5, and the mixture is dried to obtain the maltodextrin-vitamin C complex. The co-crystallization step involves adding the maltodextrin-vitamin C complex to deionized water, adding sorbitol, stirring evenly, stirring at 83-88℃ and 300-400rpm for 10-15 minutes, and then spray drying to obtain the co-crystallized powder.

2. The method for preparing compressed candy according to claim 1, characterized in that, In the step of preparing the maltodextrin-vitamin C complex, the mass ratio of deionized water, maltodextrin, vitamin C, and sodium tripolyphosphate is 57-62:16-23:7-9:0.4-0.

6.

3. The method for preparing compressed candy according to claim 1, characterized in that, In the eutectic step, the inlet air temperature of the spray drying is 160-170℃, the outlet air temperature is 85-88℃, the atomization pressure is 0.2-0.3MPa, and the feed rate is 15-20mL / min.

4. The method for preparing a compressed candy according to claim 1, characterized in that, In the co-crystallization step, the mass ratio of the maltodextrin-vitamin C complex, deionized water, and sorbitol is 14-18:65-70:28-32.

5. The method for preparing compressed candy according to claim 1, characterized in that, The tableting process involves mixing steviol glycosides and eutectic powder evenly, adding essential oil capsules, kudzu root powder, and Japanese raisin tree powder, stirring at 20-25 rpm for 10-15 minutes, adding magnesium stearate, and continuing to stir for 3-5 minutes. After stirring, tableting is performed, controlling the pre-compression pressure to be 3-5 kN, the main compression pressure to be 15-20 kN, the tableting speed to be 15-25 rpm, and the tablet weight to be 500 mg. After tableting, the tablets are heat-cured at 42-48℃ for 6-10 hours and then allowed to naturally return to room temperature to obtain compressed candy.

6. The method for preparing a compressed candy according to claim 5, characterized in that, The mass ratio of steviol glycosides, eutectic powder, essential oil capsules, kudzu root powder, Japanese raisin tree powder, and magnesium stearate is 0.05-0.1:45-70:0.25-0.5:10-20:6-15.2:0.4-0.

6.

7. The method for preparing a compressed candy according to claim 6, characterized in that, The method for preparing the essential oil capsules is as follows: A gum arabic solution and a gelatin solution are mixed evenly at 48-52℃. A core material and Tween 20 are added, and the mixture is stirred at 44-46℃ for 2.8-3.2 hours. After the reaction is complete, the mixture is cooled to room temperature, homogenized for 2-3 minutes, and allowed to stand for 1.8-2.3 hours. After cooling to room temperature, an acetic acid solution is added to adjust the pH to 4.0-4.5, and the mixture is stirred at 44-46℃ for 28-34 minutes. The temperature is lowered to 5-10℃ and maintained for 28-34 minutes. A sodium hydroxide solution is added to adjust the pH to 5.0-6.0, and the mixture is stirred at 5-10℃ for 15-25 minutes. A tannic acid solution is then added, and the mixture is stirred evenly. After standing at 5-10℃ for 22-24 hours, the mixture is filtered, washed, and then freeze-dried to obtain the essential oil capsules. The core material is either peppermint essential oil or lemon essential oil; The volume-to-mass ratio of the gum arabic solution, gelatin solution, core material, Tween 20, and tannic acid solution is 45-55 mL: 45-55 mL: 1.0-1.5 g: 0.03-0.06 g: 28-35 mL; The concentration of the gum arabic solution is 3-4 wt%; The concentration of the gelatin solution is 3-4 wt%; The concentration of the tannic acid solution is 2.0-2.5 wt%.

8. A compressed candy, characterized in that, It is prepared by the preparation method according to any one of claims 1-7.

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