Chocolate candy wrapped in capsule shell and preparation method therefor

Abstract

A chocolate candy wrapped in a capsule shell, and a preparation method therefor, belonging to the technical field of capsule shell preparation. The chocolate candy wrapped in the capsule shell comprises the following raw materials: chocolate candy, modified corn starch, a reinforcing agent, a compatibilizer and a gelling agent, wherein the reinforcing agent is cellulose nanocrystal. By modifying corn starch, the compatibility between the corn starch and the cellulose nanocrystal is improved, thereby improving the functional property of the corn starch; the addition of the compatibilizer achieves uniform mixing of the raw material components, thereby further improving the storage stability of capsule shells.

Description

Chocolate candy wrapped in capsule skin and preparation method thereof Technical Field

[0001] The invention relates to the technical field of capsule skin preparation, in particular to a chocolate candy wrapped with a capsule skin and a preparation method thereof. Background Art

[0002] The capsule skin is also called the capsule shell. It is an egg-shaped hollow shell made of edible-grade medicinal gelatin that has been refined and made of auxiliary materials. It is used to hold solid powders and particles.

[0003] Referring to a Chinese patent for a plant-based soft capsule shell (publication number: CN102100681A), it comprises the following raw materials by weight: 4-10 parts carrageenan; 25-65 parts of a mixture of one or two of starch and dextrin in any proportion; 25-50 parts of a mixture of one or two of glycerol and sorbitol in any proportion; 1-2 parts of a mixture of one or two of dipotassium hydrogen phosphate and potassium dihydrogen phosphate in any proportion; and 5-20 parts of water. The plant-based soft capsule shell of this technical solution has the advantages of high transparency and excellent softness. However, due to the shortcomings of natural starch, such as easy aging and poor solubility and freeze-thaw stability, the application of the prepared capsule shell in various fields is limited to a certain extent. Therefore, the present invention provides a chocolate candy wrapped with a capsule shell and a preparation method thereof to address the above-mentioned problems.

[0004] Summary of the Invention

[0005] (1) Technical problems solved

[0006] In view of the deficiencies in the prior art, the present invention provides a chocolate candy wrapped in a capsule skin and a preparation method thereof, which solves the problems mentioned in the above background technology.

[0007] (2) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions: A chocolate candy wrapped with a capsule skin comprises the following raw materials: chocolate candy, modified corn starch, an enhancer, a volume extender, and a gelling agent.

[0009] Preferably, the raw materials include the following parts by weight: 15-20 parts of chocolate candy, 40-60 parts of modified corn starch, 4-6 parts of enhancer, 1-2 parts of volume extender, and 6-8 parts of gelling agent.

[0010] Preferably, the enhancer is cellulose nanocrystals, the compatibilizer is one or more of polyethylene glycol, glycerol, sorbitol, and maltitol, and the gelling agent is iota-carrageenan.

[0011] A method for preparing chocolate candies wrapped in capsule skins comprises the following steps:

[0012] S1. Weighing modified corn starch, adding distilled water and an enhancer, and mixing evenly to prepare a modified corn starch gelatinized liquid;

[0013] S2. Preheat the modified corn starch gelatinized liquid in a water bath at 40-45°C and add a gelling agent;

[0014] S3, heating to 90°C, stirring in a water bath at high speed first, and then stirring at low speed to obtain a gel solution;

[0015] S4, allowing the gel solution to stand and cool to 54-56°C;

[0016] S5, adding a compatibilizer to the gel solution and stirring at 90°C;

[0017] S6, cooling to 55-60°C and curing the gel at this temperature for 30 minutes to obtain a shell-forming gel solution;

[0018] S7, immersing the stainless steel mold in the gel solution for 8-10 seconds using the dipping method, then drying in an oven, and finally shelling and cutting to obtain the capsule skin;

[0019] S8. The chocolate candies and the cut capsule skins are transported to a pill pressing production line to obtain chocolate candies wrapped in capsule skins.

[0020] Preferably, the specific modification method of the modified corn starch in step S1 is:

[0021] (1) Weigh corn starch, add distilled water, stir, and prepare a starch slurry;

[0022] (2) Add 6.0 g of NaCl solid, then place the prepared starch slurry in a constant temperature water bath at 50-60° C. and stir for 5-10 minutes;

[0023] (3) Add 4% glutamic acid solution dropwise to make a starch milk with a mass fraction of 10%, and adjust the pH of the starch milk to 8.7-9.3 with sodium hydroxide solution. Continue stirring at a temperature of 50-60°C and react for 1-2 hours;

[0024] (4) After the reaction is completed, the pH value of the starch milk is adjusted to 6 with HCl solution, allowed to stand, filtered, and washed with deionized water until there is no chloride ion;

[0025] (5) Finally, wash with anhydrous ethanol for 2 to 3 times, filter, place in a drying oven, and dry at 60°C for 3 to 5 hours, grind and pass through a 90-110 mesh sieve to obtain modified corn starch.

[0026] Preferably, in step S1(1), the mass ratio of corn starch to distilled water is 1:1.5 to 1:2.

[0027] Preferably, in step S7, the drying temperature is 55-65° C., and the drying time is 25-35 minutes.

[0028] Preferably, in step S3, the high-speed stirring rate is 550-600 r / min, and the stirring time is 20-30 minutes; the low-speed stirring rate is 250-280 r / min, and the stirring time is 20-30 minutes.

[0029] Preferably, the stirring rate in step S5 is 750 to 850 r / min, and the stirring time is 2 to 3 hours.

[0030] (3) Beneficial effects

[0031] The present invention provides a chocolate candy wrapped in a capsule skin and a preparation method thereof. Compared with the prior art, the present invention has the following advantages:

[0032] (1) The chocolate candy wrapped with capsule skin and the preparation method thereof improve the compatibility between corn starch and cellulose nanocrystals by modifying corn starch. At the same time, the drying loss and disintegration time of the capsule skin also fully meet the requirements, and the functional properties of corn starch are improved. While retaining the natural properties of starch, the storage stability of the capsule skin is improved. By adding a compatibilizer, uniform mixing of the raw materials can be achieved, further improving the stability and shelf life of the capsule skin.

[0033] (2) The chocolate candy wrapped with capsule skin and the preparation method thereof, by including a layer of capsule skin on the outer surface of the chocolate candy, improves the adaptability temperature of chocolate, so that it can still be preserved at a relatively high temperature. At the same time, the capsule skin prepared in this technical solution can be better blended with the candy when chewed. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] FIG1 is an XRD spectrum of modified corn starch and ordinary corn starch prepared in Example 1 provided by the present invention;

[0035] FIG2 is a SEM image of modified corn starch and ordinary corn starch prepared in Example 1 provided by the present invention;

[0036] FIG3 is a SEM image of the capsule skin prepared in Example 1 provided by the present invention;

[0037] FIG4 is a scanning electron micrograph of the capsule skin prepared in Example 1 and Comparative Example 1 provided by the present invention. DETAILED DESCRIPTION

[0038] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0039] Corn starch: Tianjin Fuxing Chemical Reagent Factory;

[0040] Cellulose nanocrystals: San Chemical Technology Co., Ltd.

[0041] The embodiments of the present invention provide the following technical solutions:

[0042] Example 1

[0043] A chocolate candy wrapped in a capsule skin specifically comprises the following raw materials in parts by weight: 15g of chocolate candy, 40g of modified corn starch, 4g of cellulose nanocrystals, 1g of polyethylene glycol, and 6g of iota-carrageenan.

[0044] A method for preparing chocolate candies wrapped in capsule skins comprises the following steps:

[0045] S1. Weigh modified corn starch, add 24 g of distilled water and cellulose nanocrystals, and mix well to prepare a modified corn starch gelatinized liquid;

[0046] S2. Preheat the modified corn starch gelatinized solution in a 40°C water bath and add ι-carrageenan;

[0047] S3. Raise the temperature to 90° C. and perform high-speed stirring in a water bath at a rate of 550 r / min for 30 minutes; then perform low-speed stirring at a rate of 250 r / min for 30 minutes to obtain a gel solution;

[0048] S4, allowing the gel solution to stand and cool to 54°C;

[0049] S5. Add polyethylene glycol to the gel solution and stir at 90° C., at a stirring rate of 750 r / min, for 3 hours;

[0050] S6, cooling to 55°C and curing the gel at this temperature for 30 minutes to obtain a shell-forming gel solution;

[0051] S7, using the dipping method to immerse the stainless steel mold in the gel solution for 8 seconds, and then drying it in an oven at a drying temperature of 55° C. for 35 minutes, and finally shelling and cutting to obtain the capsule skin;

[0052] S8. The chocolate candies and the cut capsule skins are transported to a pill pressing production line to obtain chocolate candies wrapped in capsule skins.

[0053] In the embodiment of the present invention, the specific modification method of the modified corn starch in step S1 is:

[0054] (1) Weigh corn starch, add distilled water, stir, and prepare a starch slurry. The mass ratio of corn starch to distilled water is 1:1.5;

[0055] (2) Add 6.0 g of NaCl solid, then place the prepared starch slurry in a constant temperature water bath at 50°C and stir for 10 minutes;

[0056] (3) Then, 4% glutamic acid solution was added dropwise to adjust the starch milk to 10% by mass, and the pH of the starch milk was adjusted to 8.7 with sodium hydroxide solution. The mixture was stirred at 50°C and reacted for 1 hour.

[0057] (4) After the reaction is completed, the pH value of the starch milk is adjusted to 6 with HCl solution, allowed to stand, filtered, and washed with deionized water until there is no chloride ion;

[0058] (5) Finally, the product was washed twice with anhydrous ethanol, filtered, placed in a drying oven, and dried at 60°C for 3 hours, and crushed through a 90-mesh sieve to obtain modified corn starch.

[0059] Example 2

[0060] A chocolate candy wrapped in a capsule skin specifically comprises the following raw materials in parts by weight: 17g of chocolate candy, 50g of modified corn starch, 5g of cellulose nanocrystals, 1.5g of glycerol, and 7g of iota-carrageenan.

[0061] A method for preparing chocolate candies wrapped in capsule skins comprises the following steps:

[0062] S1. Weigh modified corn starch, add 34 g of distilled water and cellulose nanocrystals, and mix well to prepare a modified corn starch gelatinized liquid;

[0063] S2. Preheat the modified corn starch gelatinized solution in a water bath at 43°C and add ι-carrageenan;

[0064] S3. Raise the temperature to 90° C. and perform high-speed stirring in a water bath at a rate of 575 r / min for 25 minutes; then perform low-speed stirring at a rate of 265 r / min for 25 minutes to obtain a gel solution;

[0065] S4, allowing the gel solution to stand and cool to 55°C;

[0066] S5, adding glycerol to the gel solution, and stirring at 90° C., a stirring rate of 800 r / min, and a stirring time of 2.5 hours;

[0067] S6, cooling to 57°C and curing the gel at this temperature for 30 minutes to obtain a shell-forming gel solution;

[0068] S7, immersing the stainless steel mold in the gel solution for 9 seconds using the dipping method, and then drying it in an oven at a drying temperature of 57° C. for 37 minutes, and finally shelling and cutting to obtain the capsule skin;

[0069] S8. The chocolate candies and the cut capsule skins are transported to a pill pressing production line to obtain chocolate candies wrapped in capsule skins.

[0070] In the embodiment of the present invention, the specific modification method of the modified corn starch in step S1 is:

[0071] (1) Weigh corn starch, add distilled water, stir, and prepare a starch slurry. The mass ratio of corn starch to distilled water is 1:1.7;

[0072] (2) Add 6.0 g of NaCl solid, then place the prepared starch slurry in a constant temperature water bath at 55°C and stir for 8 minutes;

[0073] (3) Then, 4% glutamic acid solution was added dropwise to adjust the starch milk to 10% by mass, and the pH of the starch milk was adjusted to 8 with sodium hydroxide solution. The mixture was stirred at 55°C and reacted for 1.5 hours.

[0074] (4) After the reaction is completed, the pH value of the starch milk is adjusted to 6 with HCl solution, allowed to stand, filtered, and washed with deionized water until there is no chloride ion;

[0075] (5) Finally, the product was washed with anhydrous ethanol for three times, filtered, placed in a drying oven, and dried at 60°C for 4 hours, and crushed through a 100-mesh sieve to obtain modified corn starch.

[0076] Example 3

[0077] A chocolate candy wrapped in a capsule skin specifically comprises the following raw materials in parts by weight: 20g of chocolate candy, 60g of modified corn starch, 6g of cellulose nanocrystals, 2g of sorbitol, and 8g of iota-carrageenan.

[0078] A method for preparing chocolate candies wrapped in capsule skins comprises the following steps:

[0079] S1. Weigh modified corn starch, add 40 g of distilled water and cellulose nanocrystals, and mix well to prepare a modified corn starch gelatinized liquid;

[0080] S2. Preheat the modified corn starch gelatinized solution in a water bath at 45°C and add ι-carrageenan;

[0081] S3. Raise the temperature to 90° C. and perform high-speed stirring in a water bath at a rate of 600 r / min for 20 minutes; then perform low-speed stirring at a rate of 280 r / min for 20 minutes to obtain a gel solution;

[0082] S4, allowing the gel solution to stand and cool to 56°C;

[0083] S5. Add sorbitol to the gel solution and stir at 90° C., at a stirring rate of 850 r / min, for 2 hours;

[0084] S6, cooling to 60°C and curing the gel at this temperature for 30 minutes to obtain a shell-forming gel solution;

[0085] S7, immersing the stainless steel mold in the gel solution for 10 seconds using the dipping method, and then drying it in an oven at a drying temperature of 65° C. for 25 minutes, and finally shelling and cutting to obtain the capsule skin;

[0086] S8. The chocolate candies and the cut capsule skins are transported to a pill pressing production line to obtain chocolate candies wrapped in capsule skins.

[0087] In the embodiment of the present invention, the specific modification method of the modified corn starch in step S1 is:

[0088] (1) Weigh corn starch, add distilled water, stir, and prepare a starch slurry. The mass ratio of corn starch to distilled water is 1:2.

[0089] (2) Add 6.0 g of NaCl solid, then place the prepared starch slurry in a constant temperature water bath at 60°C and stir for 5 minutes;

[0090] (3) Then, 4% glutamic acid solution was added dropwise to make a starch milk with a mass fraction of 10%, and the pH of the starch milk was adjusted to 903 with sodium hydroxide solution. The mixture was stirred at 60°C and reacted for 1 hour.

[0091] (4) After the reaction is completed, the pH value of the starch milk is adjusted to 6 with HCl solution, allowed to stand, filtered, and washed with deionized water until there is no chloride ion;

[0092] (5) Finally, the mixture was washed with anhydrous ethanol for three times, filtered, placed in a drying oven, and dried at 60°C for 5 hours, and crushed through a 110-mesh sieve to obtain modified corn starch.

[0093] Comparative Example 1

[0094] S1. Weigh 40 g of corn starch, add 24 g of distilled water and 4 g of cellulose nanocrystals, and mix well to prepare a modified corn starch gelatinized liquid;

[0095] S2. Preheat the modified corn starch gelatinized solution in a 40°C water bath and add 6g of iota-carrageenan;

[0096] S3. Raise the temperature to 90° C. and perform high-speed stirring in a water bath at a rate of 550 r / min for 30 minutes; then perform low-speed stirring at a rate of 250 r / min for 30 minutes to obtain a gel solution;

[0097] S4, allowing the gel solution to stand and cool to 54°C;

[0098] S5. Add 1 g of polyethylene glycol to the gel solution and stir at 90° C. at a stirring rate of 750 rpm for 3 hours.

[0099] S6, cooling to 55°C and curing the gel at this temperature for 30 minutes to obtain a shell-forming gel solution;

[0100] S7. Immerse the stainless steel mold in the gel solution for 8 seconds using the dipping method, then dry it in an oven at a temperature of 55° C. for 35 minutes, and finally shell and cut it to obtain the capsule skin.

[0101] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0102] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0103] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A chocolate candy wrapped with a capsule skin, characterized in that, It includes the following raw materials: chocolate candy, modified corn starch, reinforcing agent, compatibilizer, gelling agent; Specifically, it includes the following raw materials by weight: 15 - 20 parts of chocolate candy, 40 - 60 parts of modified corn starch, 4 - 6 parts of reinforcing agent, 1 - 2 parts of compatibilizer, 6 - 8 parts of gelling agent; The reinforcing agent is cellulose nanocrystal, the compatibilizer is one or several of polyethylene glycol, glycerol, sorbitol, maltitol, and the gelling agent is ι-carrageenan.

2. The preparation method of a chocolate candy wrapped with a capsule skin according to claim 1, characterized in that Specifically, it includes the following steps: S1. Weigh the modified corn starch, add distilled water and the reinforcing agent, and mix evenly to obtain a modified corn starch gelatinization solution; S2. Preheat the modified corn starch gelatinization solution in a water bath at 40 - 45°C, and add the gelling agent; S3. Raise the temperature to 90°C, and first carry out high-speed stirring and then low-speed stirring in the water bath to obtain a gelling solution; S4. Let the gelling solution stand and cool to 54 - 56°C; S5. Add the compatibilizer to the gelling solution and stir at 90°C; S6. Lower the temperature to 55 - 60°C and keep the gel at this temperature for 30 minutes to obtain a shell-forming gelling solution; S7. Use the dipping method to immerse the stainless-steel mold in the gelling solution for 8 - 10 s, then dry it in an oven, and finally perform shell removal and cutting to obtain the capsule skin; S8. Transport the chocolate candy and the cut capsule skin to the pill pressing production line to obtain the chocolate candy wrapped with the capsule skin.

3. The preparation method of a chocolate candy wrapped with a capsule skin according to claim 2, characterized in that: The specific modification method of the modified corn starch in step S1 is as follows: (1). Weigh the corn starch, add distilled water, and stir to make a starch milk slurry; (2). Add 6.0 g of NaCl solid, and then place the above-prepared starch milk slurry in a constant temperature water bath at 50 - 60°C and stir for 5 - 10 minutes; (3). Then drop in a 4% glutamic acid solution to make a starch milk with a mass fraction of 10%, and adjust the pH of the starch milk to 8.7 - 9.3 with sodium hydroxide solution, and continue to stir at a temperature of 50 - 60°C for 1 - 2 hours; (4). After the reaction is completed, adjust the pH value of the starch milk to 6 with HCl solution, let it stand, filter, and wash with deionized water until there is no chloride ion; (5). Finally, wash with absolute ethanol 2 - 3 times, perform suction filtration, place it in a drying oven, and dry at 60°C for 3 - 5 hours, and crush through a 90 - 110 mesh sieve to obtain the modified corn starch.

4. The preparation method of a chocolate candy wrapped with a capsule skin according to claim 3, characterized in that: In step S1(1), the mass ratio of corn starch to distilled water is 1:1.5 - 1:

2.

5. The preparation method of a chocolate candy wrapped with a capsule skin according to claim 2, characterized in that: In step S7, the drying temperature is 55 - 65°C and the drying time is 25 - 35 minutes.

6. The preparation method of a chocolate candy wrapped with a capsule skin according to claim 2, characterized in that: In step S3, the high-speed stirring rate is 550 - 600 r / min and the stirring time is 20 - 30 minutes; the low-speed stirring rate is 250 - 280 r / min and the stirring time is 20 - 30 minutes.

7. The preparation method of a chocolate candy wrapped with a capsule skin according to claim 2, characterized in that: In step S5, the stirring rate is a rotation speed of 750 - 850 r / min and the stirring time is 2 - 3 hours.

Images