A chewable calcium lactate soft capsule and a preparation method thereof
Patent Information
- Application Number
- CN202610885751.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-06-18
- Publication Date
- 2026-09-15
AI Technical Summary
[0023]The chewable milk calcium soft capsules of this invention have a capsule shell made of a starch mixture and glycerin, which makes the shell soft and resilient, suitable for chewing. The contents contain a synergistic blend of medium-chain triglycerides and phospholipids, ensuring the dissolution and absorption of milk mineral salts (fat-soluble components). Furthermore, the amphiphilic structure of phospholipids reduces the interfacial tension between medium-chain triglycerides and milk mineral salts (the contents), preventing milk calcium precipitation and ensuring system stability. The added sweeteners mask the natural odor of the milk mineral salts, and the flavorings (such as one or more of lemon oil, coconut oil, or sweet orange oil) mask the odor of the milk mineral salts through volatile aroma molecules, thereby synergistically enhancing the chewing texture and experience.
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Figure CN122745129A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of health product technology, and in particular to a chewable milk calcium soft capsule and its preparation method. Background Technology
[0002] Milk mineral salts are natural mineral concentrates directly extracted from milk. Their main components are calcium phosphate, which is more easily utilized by the body, and casein phosphopeptides (CPP), known as "absorption enhancers," resulting in high absorption rates and significantly improved calcium bioavailability. Compared to traditional calcium sources, milk mineral salts cause minimal gastrointestinal irritation, rarely causing constipation or bloating. Therefore, they are particularly suitable for the elderly, children, and pregnant women with sensitive digestive systems. They are an ideal calcium source combining high absorption, complete nutrition, high safety, and gentleness. Furthermore, they are not just a single calcium supplement; they also provide phosphorus, magnesium, potassium, zinc, and other essential minerals for bone health. These elements coexist in a natural, balanced ratio, creating an ideal synergistic nutritional effect and providing comprehensive nourishment for bones and teeth.
[0003] However, current milk mineral salt products suffer from poor taste and flavor, as well as unstable absorption in terms of bioavailability. Therefore, how to provide a milk mineral salt product that is stably and efficiently absorbed and has a good taste and flavor has become an urgent problem to be solved. Summary of the Invention
[0004] To address the shortcomings of existing technologies, this invention provides a chewable milk calcium soft capsule that offers stable and efficient absorption as well as excellent taste and flavor.
[0005] This invention is achieved through the following technical solution:
[0006] In a first aspect, the present invention provides a chewable calcium soft capsule, comprising a capsule shell and contents, in parts by weight.
[0007] The capsule shell comprises: 25-35 parts of starch mixture, 18-25 parts of glycerol, 42-53 parts of purified water, and 2-4 parts of sweetener;
[0008] The contents include: 35-55 parts milk mineral salts, 5-15 parts mushroom vitamin D, 30-50 parts medium-chain triglycerides, 0.03-0.1 parts sweetener, 0.05-0.5 parts phospholipids, and 1-10 parts edible flavoring.
[0009] Preferably, the edible flavoring is selected from one or more of lemon oil, coconut oil, or sweet orange oil.
[0010] Preferably, the starch mixture is composed of modified starch and carrageenan.
[0011] Preferably, the weight ratio of the modified starch to the carrageenan is (0.60-0.85):(0.15-0.45).
[0012] Preferably, the modified starch is acetate starch and / or hydroxypropyl starch.
[0013] The second sweetener is selected from one or more of sucralose, mogrosides, and steviol glycosides.
[0014] Secondly, the present invention also provides a method for preparing the above-mentioned chewable milk calcium soft capsules, comprising the following steps:
[0015] S1, Preparation of capsule shell gel: First, mix 42-53 parts purified water, 18-25 parts glycerol and 2-4 parts first sweetener evenly, and heat to 92-97℃. Then add 25-35 parts starch mixture and stir evenly to obtain gel mixture.
[0016] S2, Preparation of contents: First, mix 30-50 parts of medium-chain triglycerides and 0.05-0.5 parts of phospholipids evenly, then add 35-55 parts of milk mineral salts, 5-15 parts of mushroom vitamin D, 0.03-0.1 parts of secondary sweetener, and 1-10 parts of edible flavoring, stir evenly, and filter through 75-85 mesh to obtain the contents;
[0017] S3, Squash compression: The contents and capsule shell are hydraulically compressed and shaped, dried, and pelletized to obtain chewable calcium soft capsules.
[0018] Preferably, step S1 further includes evacuating the adhesive mixture to remove air bubbles to obtain the capsule shell adhesive solution, wherein the capsule shell adhesive solution is stored at 85-95°C.
[0019] Preferably, in step S3, the compression molding method includes soft capsule compression or drip molding.
[0020] Preferably, the parameters for compression molding include:
[0021] The die size is Φ80x100mm-Φ100x120mm, the die pressure is 0.2-0.3MPa, the die speed is 2-4rp stepless speed regulation, the filling accuracy is -1.5%-1.5%, and the plunger feeding volume is 0.8-1.5ml.
[0022] Compared with the prior art, the advantages of this invention are:
[0023] The chewable milk calcium soft capsules of this invention have a capsule shell made of a starch mixture and glycerin, which makes the shell soft and resilient, suitable for chewing. The contents contain a synergistic blend of medium-chain triglycerides and phospholipids, ensuring the dissolution and absorption of milk mineral salts (fat-soluble components). Furthermore, the amphiphilic structure of phospholipids reduces the interfacial tension between medium-chain triglycerides and milk mineral salts (the contents), preventing milk calcium precipitation and ensuring system stability. The added sweeteners mask the natural odor of the milk mineral salts, and the flavorings (such as one or more of lemon oil, coconut oil, or sweet orange oil) mask the odor of the milk mineral salts through volatile aroma molecules, thereby synergistically enhancing the chewing texture and experience.
[0024] Selecting a compound of 35-55 parts of milk mineral salt and 30-50 parts of medium-chain triglycerides can match the solubility of medium-chain triglycerides and ensure the homogeneity of the system.
[0025] Furthermore, the preparation method of the chewable calcium soft capsules of the present invention is simple and quick, the raw materials are readily available, and it is green and environmentally friendly, making it suitable for industrial application and development. Attached Figure Description
[0026] Figure 1 This is a schematic diagram of Example 1 of the chewable milk calcium soft capsule of the present invention;
[0027] Figure 2 This is a schematic diagram of Example 2 of the chewable milk calcium soft capsule of the present invention;
[0028] Figure 3 This is a schematic diagram of Example 3 of the chewable milk calcium soft capsule of the present invention;
[0029] Figure 4 This is a schematic diagram of Comparative Example 1 of the present invention. Detailed Implementation
[0030] The following detailed, non-limiting description of the invention's technical solutions, in conjunction with preferred embodiments and accompanying drawings, is provided. In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the invention, and should not be construed as limiting the invention.
[0031] In a first aspect, the present invention provides a chewable milk calcium soft capsule, comprising a capsule shell and contents. By weight, the capsule shell comprises: 25-35 parts of a starch mixture, 18-25 parts of glycerol, 42-53 parts of purified water, and 2-4 parts of a first sweetener; the contents comprise: 35-55 parts of milk mineral salts, 5-15 parts of mushroom vitamin D, 30-50 parts of medium-chain triglycerides, 0.03-0.1 parts of a second sweetener, 0.05-0.5 parts of phospholipids, and 1-10 parts of edible flavoring. Thus, the chewable milk calcium soft capsule provided by the present invention has a capsule shell made of a starch mixture and glycerol, making the capsule shell soft and resilient, suitable for chewing needs; simultaneously, the synergistic combination of medium-chain triglycerides and phospholipids in the contents ensures the dissolution and absorption of milk mineral salts (fat-soluble components); furthermore, the amphiphilic structure of phospholipids can reduce the interfacial tension between medium-chain triglycerides and milk mineral salts, preventing milk calcium precipitation and ensuring system stability. The added sweeteners can mask the natural odor of milk mineral salts, and the flavorings (such as one or more of lemon oil, coconut oil or sweet orange oil) can mask the odor of milk mineral salts through volatile aroma molecules, thereby synergistically improving the chewing texture and experience.
[0032] Specifically, the ratio of milk mineral salt (35-55 parts) to medium-chain triglycerides (30-50 parts) should be appropriate. If the milk mineral salt ratio is below 35 parts, the calcium content per unit dose will be insufficient, requiring an increase in the number of tablets taken. If the ratio is above 55 parts, the solubility of medium-chain triglycerides will be insufficient, easily leading to milk calcium precipitation. A milk mineral salt ratio of 35-55 parts can match the solubility of medium-chain triglycerides, ensuring a homogeneous system.
[0033] Furthermore, after mushroom vitamin D (mainly vitamin D2, synthesized by mushroom mycelium under ultraviolet irradiation) enters the human body, it is converted into its active form (1,25-dihydroxyvitamin D) in the liver and kidneys. This active form can bind to vitamin D receptors (VDRs) on intestinal mucosal cells, which can regulate the expression of calcium absorption-related genes. Specifically, this can include: promoting the synthesis of calcium-binding protein (CaBP) in intestinal cells; activating calcium channel protein (TRPV6), accelerating the entry of calcium ions from the intestinal lumen into cells, and increasing the intestinal absorption rate of milk calcium by 40%-60%. In addition, 5-15 parts of mushroom vitamin D and 35-55 parts of milk mineral salts form a "dosage fit". That is, when the amount is less than 5 parts, the production of active vitamin D is insufficient, the expression of CaBP and RPV6 is low, and the absorption efficiency of milk calcium is only 20%-30% (the level of traditional vitamin D-free milk calcium preparations). Within the range of 5-15 parts, the concentration of active vitamin D can reach the threshold of "saturation activation" of the intestinal calcium transport system, so as to increase the absorption efficiency of milk calcium to 50%-70%, and will not cause calcium deposition in the kidneys due to excessive vitamin D (avoiding the risk of hypercalcemia).
[0034] In addition, mushroom vitamin D can make up for the lack of natural vitamin D, making it suitable for people with insufficient vitamin D intake or weak synthesis ability.
[0035] The necessity of setting glycerol to 18-25 parts is that: below 18 parts, the capsule shell is not sufficiently plasticized and easily hardens after drying; above 25 parts, the capsule shell is too soft and easily sticks and leaks oil. 18-25 parts is suitable for the plasticizing requirements of 25-35 parts of starch mixture, ensuring the stability of soft capsules during storage.
[0036] The capsule shell of this invention uses a completely vegetarian gelatinous liquid, which changes the hardness of existing gelatin soft capsules, making the shell more flexible and giving the product a good chewy texture.
[0037] Preferably, the starch mixture may be composed of modified starch and carrageenan, with the weight ratio of modified starch to carrageenan being (0.60-0.85):(0.15-0.45), and the modified starch is selected as acetate starch and / or hydroxypropyl starch.
[0038] Specifically, the substitution of hydroxyl groups with acetyl groups in starch acetate can reduce intermolecular hydrogen bonding, resulting in a high-viscosity, low-settling colloid after starch gelatinization (viscosity can reach 25℃). It has excellent film-forming properties and a smooth film surface; the hydroxypropyl side chain of hydroxypropyl starch can inhibit the aggregation of starch molecules, improve the transparency and storage stability of the colloid, and prevent the capsule shell from hardening and cracking after drying. The combination of the two can make the capsule shell have both good film-forming properties and flexibility.
[0039] Experiments have shown that using only modified starch (without carrageenan) results in a soft but weak capsule shell—it easily crumbles during chewing (lacking a satisfying chewiness) and readily absorbs moisture and sticks together in high humidity environments (such as 75% RH), with the shell's toughness decreasing by 40% after one month of storage. Carrageenan, a sulfated polysaccharide, contains galactose residues and sulfate groups in its molecular chains. These sulfate groups can form strong hydrogen bonds with water molecules, and in the presence of calcium ions (trace amounts of dissolved milk mineral salts), it forms a double-helix gel structure, significantly improving colloidal strength and water resistance. When modified starch is combined with carrageenan, the long-chain molecules of the modified starch can insert into the double-helix structure of carrageenan, weakening excessive cross-linking (avoiding brittleness). Simultaneously, the sulfate groups of carrageenan form hydrogen bonds with the hydroxyl groups of starch, enhancing the density of the starch network (increasing strength), ultimately resulting in a capsule shell structure that is "soft and non-brittle, tough and chewy." It should be noted that modified starch can improve the film-forming fluidity of the capsule shell (to adapt to the pelleting process), and carrageenan can improve the water resistance of the capsule shell (to prevent moisture absorption and adhesion).
[0040] Furthermore, a modified starch content of 0.60-0.85% ensures film-forming properties and chewability. Specifically, if the modified starch content is less than 0.60% (e.g., 0.50%) and the carrageenan content is too high (e.g., 0.50%), the capsule shell will become significantly more brittle, meaning the double helix structure of carrageenan is over-crosslinked, making it prone to crumbling during chewing (lacking "chewiness"); and the film-forming properties will decrease: wrinkles and bubbles are likely to appear when carrageenan forms a film, and the pass rate during pelleting will drop from 95% to below 80%, resulting in low production efficiency. If the modified starch content is greater than 0.85% (e.g., 0.90%) and the carrageenan content is too low (e.g., 0.10%), the capsule shell will lack strength, meaning the "supporting effect" of carrageenan in the composite network is insufficient, making it prone to deformation rather than resilience during chewing, and easily softening and sticking together due to moisture migration during storage. In addition, a low carrageenan content will reduce the membrane's ability to block moisture. In high humidity environments (such as RH > 60%), the membrane absorbs moisture faster, making the contents more likely to permeate and increasing the risk of leakage.
[0041] Setting the carrageenan ratio to 0.15-0.45 balances strength and process compatibility. Specifically, if the carrageenan ratio is less than 0.15 (e.g., 0.10), it cannot effectively supplement the shell strength, meaning the shell is easily broken by the contents during sac compression (breakage rate > 5%), and the shell hardens after drying due to starch molecule rearrangement, losing its chewy texture. If the carrageenan ratio is greater than 0.45 (e.g., 0.50), it will cause an abnormally high viscosity of the shell, resulting in poor flowability of the glue solution during sac compression, leading to "mold blockage," and the shell will be excessively hard, producing a "gritty" feeling when chewing, reducing user acceptance.
[0042] Secondly, the present invention provides a method for preparing the above-mentioned chewable milk calcium soft capsules, comprising the following steps:
[0043] S1, Preparation of capsule shell gel: First, 42-53 parts of purified water, 18-25 parts of glycerol and 2-4 parts of the first sweetener are mixed evenly and heated to 92-97°C. Then, 25-35 parts of starch mixture are added and stirred evenly to obtain a gel mixture. The gel mixture is then vacuumed until no air bubbles are present to obtain the capsule shell gel. The gel is stored at 85-95°C.
[0044] S2, Preparation of contents: First, mix 30-50 parts of medium-chain triglycerides and 0.05-0.5 parts of phospholipids evenly, then add 35-55 parts of milk mineral salts, 5-15 parts of mushroom vitamin D, 0.03-0.1 parts of secondary sweetener, and 1-10 parts of edible flavoring, stir evenly, and filter through 75-85 mesh to obtain the contents;
[0045] S3, Squash compression: The contents and capsule shell are hydraulically compressed and shaped, dried, and pelletized to obtain chewable calcium soft capsules.
[0046] Preferably, in step S3, the compression molding method may include soft capsule compression or drip molding.
[0047] Preferably, the parameters for compression molding include:
[0048] The die size is Φ80x100mm-Φ100x120mm, the die pressure is 0.2-0.3MPa, the die speed is 2-4rp stepless speed regulation, the filling accuracy is -1.5%-1.5%, and the plunger feeding volume is 0.8-1.5ml.
[0049] The chewable milk calcium soft capsule of the present invention is described below with reference to specific embodiments.
[0050] Example 1:
[0051] A chewable calcium soft capsule, the soft capsule being prepared from the following raw materials in parts by weight:
[0052] (1) Preparation of capsule skin gel: Heat 46 parts of purified water, 20 parts of glycerin and 3 parts of the first sweetener to 92-97℃, stir evenly, add 13 parts of carrageenan and 18 parts of acid-treated starch, stir until all materials are dissolved, mix evenly to obtain gel mixture, vacuum the gel mixture until no bubbles are present, obtain gel solution, keep warm at 85-95℃ for later use.
[0053] (2) Preparation of contents: Mix 44.83 parts of medium chain triglycerides and 0.1 parts of phospholipids, stir evenly, then add 50 parts of milk mineral salts, 10 parts of mushroom vitamin D, 0.07 parts of sucralose and 5 parts of lemon oil, stir evenly, and filter through 80 mesh to obtain capsule contents for later use.
[0054] (3) Capsule pressing: The contents of the capsule and the gel are pressed into soft capsules by a soft capsule presser, with a filling amount of 0.85g / capsule.
[0055] Shaping: Shaping in a rotary drum for ≥0.5 hours at a temperature of 18-26℃; Drying: The shaped capsules are placed on a drying tray and dried at 23-26℃ and relative humidity ≤30% until qualified. Sorting: The dried capsules are placed on a sorting table, and defective capsules such as those with large or small heads, irregular shapes, or leakage are removed to obtain chewable calcium soft capsules. Figure 1 As shown.
[0056] Example 2:
[0057] A chewable calcium soft capsule, the soft capsule being prepared from the following raw materials in parts by weight:
[0058] (1) Preparation of capsule skin gel: Heat 42 parts of purified water, 18 parts of glycerin and 2 parts of the first sweetener to 92-97℃, stir evenly, add 10 parts of carrageenan and 22.5 parts of hydroxypropyl starch, stir until all materials are dissolved, mix evenly to obtain gel mixture, vacuum the gel mixture until no bubbles are present, obtain gel solution, keep warm at 85-95℃ for later use;
[0059] (2) Preparation of contents: Mix 43.5 parts of medium chain triglycerides and 0.08 parts of phospholipids, stir evenly, then add 35 parts of milk mineral salts, 5 parts of mushroom vitamin D, 0.03 parts of mogrosides, and 1 part of coconut oil, stir evenly, and filter through 80 mesh to obtain capsule contents for later use.
[0060] (3) Capsule pressing: The contents of the capsule and the gel are pressed into soft capsules by a soft capsule presser, with a filling amount of 0.85g / capsule.
[0061] Shaping: Shaping in a rotary drum for ≥0.5 hours at a temperature of 18-26℃. Drying: The shaped capsules are placed on drying trays and dried at 25-28℃ and relative humidity ≤30% until qualified. Sorting: The dried capsules are placed on a sorting table, and defective capsules such as those with large or small heads, irregular shapes, or leakage are removed to obtain chewable calcium soft capsules. Figure 2 As shown.
[0062] Example 3:
[0063] A chewable calcium soft capsule, the soft capsule being prepared from the following raw materials in parts by weight:
[0064] (1) Preparation of capsule skin gel: Heat 55 parts of purified water, 25 parts of glycerin and 4 parts of the first sweetener to 92-97℃, stir evenly, add 8 parts of carrageenan, 5 parts of acetate starch and 18.7 parts of hydroxypropyl starch, stir until all materials are dissolved, mix evenly to obtain gel mixture, vacuum the gel mixture until no bubbles are present, obtain gel solution, keep warm at 85-95℃ for later use;
[0065] (2) Preparation of contents: Mix 44.2 parts of medium chain triglycerides and 0.05 parts of phospholipids, stir evenly, then add 55 parts of milk mineral salts, 15 parts of mushroom vitamin D, 0.05 parts of steviol glycosides, 5.2 parts of sweet orange oil and 3 parts of coconut oil, stir evenly, and filter through 80 mesh to obtain capsule contents for later use.
[0066] (3) Capsule pressing: The contents of the capsule and the gel are pressed into soft capsules by a soft capsule presser, with a filling amount of 0.85g / capsule.
[0067] Shaping: Shaping in a rotary drum for ≥0.5 hours at a temperature of 18-26℃. Drying: The shaped capsules are placed on drying trays and dried at 20-25℃ and relative humidity ≤30% until qualified. Sorting: The dried capsules are placed on a sorting table, and defective capsules such as those with large or small heads, irregular shapes, or leakage are removed to obtain chewable calcium soft capsules. Figure 3 As shown.
[0068] Comparative Example 1:
[0069] A swallowable calcium soft capsule, the soft capsule being prepared from the following raw materials in parts by weight:
[0070] Contents: 45 parts milk mineral salts, 0.1 parts phospholipids, 54.9 parts medium-chain triglycerides; Capsule shell: 45 parts gelatin, 19 parts glycerol, 36 parts purified water. The resulting soft capsules are as follows: Figure 4 As shown.
[0071] It should be noted that the weight parts used in the preparation method of the present invention correspond to grams of mass, and the capsule skin is made of vegan rubber, which gives the capsule skin a chewable property.
[0072] The products of Examples 1-3 and Comparative Example 1 were dried to a moisture content of 10%, sealed in high-density polyethylene bottles, and placed in an environment with a temperature of 37°C and a humidity of 75% for 3 months. The chewing texture and taste were compared by taste testing, as shown in Table 1.
[0073] Table 1. Comparison of chewiness and flavor evaluation of finished products.
[0074] As shown in Table 1, compared to the product of Comparative Example 1, the capsule shells of Examples 1, 2, and 3 have better chewability, and the contents have better flavor. In Example 3, the capsule shell, within the specified ratios of glycerol and starch mixture, and the ratios of acetate starch, hydroxypropyl starch, and carrageenan, ensures excellent softness and toughness, thereby further improving chewability. Furthermore, the amount of phospholipids added and the flavor ratio in the contents of Example 3 ensure suitable viscosity and aroma, allowing for better flavor release. In summary, the chewable milk calcium soft capsules of this invention perfectly utilize the capsule shell to isolate oxygen and moisture, protecting the stability of the contents, while precisely locking the dosage per capsule, making administration convenient. More importantly, the oily content carrier of the soft capsule further promotes the absorption of fat-soluble components such as milk calcium, and the addition of flavoring and sweeteners masks unpleasant tastes. Therefore, this invention provides a chewable milk calcium soft capsule with high absorption efficiency, accurate dosage, good stability, and an excellent user experience. Furthermore, the preparation method of the chewable calcium soft capsules of the present invention is simple and quick, the raw materials are readily available, and it is green and environmentally friendly, making it suitable for industrial application and development.
[0075] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.
Claims
1. A chewable milk calcium soft capsule, characterized in that, Including the capsule skin and contents, calculated by weight. The capsule shell comprises: 25-35 parts of starch mixture, 18-25 parts of glycerol, 42-53 parts of purified water, and 2-4 parts of a first sweetener; The contents include: 35-55 parts milk mineral salts, 5-15 parts mushroom vitamin D, 30-50 parts medium-chain triglycerides, 0.03-0.1 parts second sweetener, and 0.05-0.5 parts phospholipids.
2. The chewable milk calcium soft capsule according to claim 1, characterized in that, The contents also include 1-10 parts of edible flavoring.
3. The chewable milk calcium soft capsule according to claim 2, characterized in that, The edible flavoring is selected from one or more of lemon oil, coconut oil, or sweet orange oil.
4. The chewable milk calcium soft capsule according to claim 1, characterized in that, The starch mixture is composed of modified starch and carrageenan.
5. The chewable milk calcium soft capsule according to claim 5, characterized in that, The weight ratio of the modified starch to the carrageenan is (0.60-0.85):(0.15-0.45).
6. The chewable milk calcium soft capsule according to claim 5, characterized in that, The modified starch is acetate starch and / or hydroxypropyl starch.
7. The chewable milk calcium soft capsule according to claim 1, characterized in that, The second sweetener is selected from one or more of sucralose, mogrosides, and steviol glycosides.
8. The method for preparing chewable milk calcium soft capsules according to any one of claims 1-7, characterized in that, Includes the following steps: S1, Preparation of capsule shell gel: First, mix 42-53 parts purified water, 18-25 parts glycerol and 2-4 parts sweetener evenly, and heat to 92-97℃. Then add 25-35 parts starch mixture and stir evenly to obtain gel mixture. S2, Preparation of contents: First, mix 30-50 parts of medium-chain triglycerides and 0.05-0.5 parts of phospholipids evenly, then add 35-55 parts of milk mineral salt, 0.03-0.1 parts of sweetener, and 1-10 parts of edible flavoring, stir evenly, and filter through 75-85 mesh to obtain the contents; S3, Squash compression: The contents and capsule shell are hydraulically compressed and shaped, dried, and sorted to obtain chewable calcium soft capsules.
9. The method for preparing the chewable milk calcium soft capsule according to claim 8, characterized in that, Step S1 further includes evacuating the adhesive mixture to remove air bubbles to obtain the capsule shell adhesive solution, wherein the capsule shell adhesive solution is stored at 85-95°C.
10. The method for preparing the chewable milk calcium soft capsule according to claim 8, characterized in that, In step S3, the compression molding method includes soft capsule compression or drip molding; the compression molding parameters include: the mold size is Φ80x100mm-Φ100x120mm, the mold pressure is 0.2-0.3MPa, the mold speed is 2-4rp stepless speed regulation, the filling accuracy is -1.5%-1.5%, and the plunger feeding volume is 0.8-1.5ml.