AU2020103926A4

AU2020103926A4 - Nutrition-enhanced colostrum tablet candy and preparation method thereof

Info

Publication number: AU2020103926A4
Application number: AU2020103926A
Authority: AU
Inventors: Hui An; Luodan Xu; Zhenglai Zhou
Original assignee: Unipharm Healthy Manufacturing Co Ltd
Current assignee: Unipharm Healthy Manufacturing Co Ltd
Priority date: 2020-12-07
Filing date: 2020-12-07
Publication date: 2021-02-11
Anticipated expiration: 2028-12-07

Abstract

This invention involves the technical field of making confectionery, and relates to the preparation of tablet candy, and more specifically, it relates to making a type of tablet candy equipped with an eye protection function alongside its preparation method. In this invention, the tablet candy comprises the following components by weight and their proportions are listed as follow: 300-500g colostrum, 5-10g zinc gluconate, 0.01-0.02g potassium iodide, 30-50g calcium hydrogen phosphate dihydrate, 250-325g anhydrous glucose, 30-50g maltodextrin, stearin 10-15 grams of magnesium acid and 8-12 grams of anhydrous silica colloid. With the preparation method presented for this invention, the proposed tablet candy would (i)give out a smooth mouthfeel, (ii) not easy to burst or turn soften even after absorbing moisture, (iii) overcomes the poor mouthfeel or texture alteration of tablet candy after moisture absorption. Thus, the tablet candy presented has excellent product quality. The preparation method of this invention solves the shear damage to the tablet candy (since being too brittle) during production and transportation, thereby reducing production loss; the preparation method of the present invention is efficient and convenient and has excellent production benefits and promotion significance. The present invention has pre-granulation and is sieved separately before granulation. It will further compress the air between the particles, and at the same time retain a certain taste in the pre-granulation, which makes the overall effect of the compressed candy very good. Simultaneously, the problem of stickiness of milk powder after tableting is solved, and the taste of the final product is enhanced.

Description

This invention involves the technical field of making confectionery, and relates to the

preparation of tablet candy, and more specifically, it relates to making a type of tablet candy

equipped with an eye protection function alongside its preparation method. In this invention,

the tablet candy comprises the following components by weight and their proportions are

listed as follow: 300-500g colostrum, 5-10g zinc gluconate, 0.01-0.02g potassium iodide,

30-50g calcium hydrogen phosphate dihydrate, 250-325g anhydrous glucose, 30-50g

maltodextrin, stearin 10-15 grams of magnesium acid and 8-12 grams of anhydrous silica

colloid. With the preparation method presented for this invention, the proposed tablet candy

would (i)give out a smooth mouthfeel, (ii) not easy to burst or turn soften even after absorbing

moisture, (iii) overcomes the poor mouthfeel or texture alteration of tablet candy after

moisture absorption. Thus, the tablet candy presented has excellent product quality. The

preparation method of this invention solves the shear damage to the tablet candy (since being

too brittle) during production and transportation, thereby reducing production loss; the

preparation method of the present invention is efficient and convenient and has excellent

production benefits and promotion significance. The present invention has pre-granulation

and is sieved separately before granulation. It will further compress the air between the

particles, and at the same time retain a certain taste in the pre-granulation, which makes the

overall effect of the compressed candy very good. Simultaneously, the problem of stickiness

of milk powder after tableting is solved, and the taste of the final product is enhanced.

TITLE

Nutrition-enhanced colostrum tablet candy and preparation method

thereof

TECHNICAL FIELD

The invention relates to the technical field of confectionery, and relates to a tablet candy and

its preparation method, more specifically, it relates to Nutrition-enhanced colostrum tablet

candy and preparation method thereof.

BACKGROUND OF THE INVENTION

Candy is a very popular food, especially loved by children. There are many types of candies,

including hard candies, jelly candies, gum-based candies and tablet candies, etc. Among them,

the tablet candy is a solid candy made with refined sugar powder as the main ingredients,

along with adding milk powder, spices, other fillers, starch syrup, dextrin, gelatin and other

binders. Tablet candy is made through mixing, pressing and other related processes. The

manufacturing principle of tablet candy is a process in which reducing the distance between

particles or fine powder through exerting external pressure, thus once air is squeezed out,

sufficient cohesion force is generated between the particles or fine powder, so that they can

bind together tightly. In the present technology, tablet candy are acquired through cold

processing and direct pressing without heating or boiling, so that it can better retain the

original taste and nutrition of the raw materials, and due to its relatively simple production

process and high production yield, all contribute to the fact that why tablet candy become an

indispensable part of this type of candy products.

Tablet candy is a popular candy in recent years. The existing tablet candy is a mixture of

refined milk powder or powdered sugar as the main body, adding milk powder, nutrients,

spices and other fillers, starch syrup, dextrin, and other binders, through granulation and tableting. It does not need to be heated and boiled and adopts cold processing technology.

The manufacturing mechanism of tablet candy is mainly a process in which reducing the

distance between particles or fine powder through exerting external pressure, thus sufficient

cohesion force is generated between the particles or fine powder. Yet, the contact area

between loose particles is small and the distance is large, there is only cohesion within the

particles and no adhesion between the particles. The gap between the particles is large, and

the air is filled in the gap. After pressurizing, the particles start sliding and squeezing tightly.

After the distance and gap between the particles are reduced, the air is gradually expelled.

When the particles or crystals are crushed, and the fragments are compressed and filled into

the gap, when a certain pressure is reached, the particles are close enough for gravitational

force between the particles to combine the particles into a tablet shape.

In addition, due to its cold-working direct pressing process, the main components are solid

granular materials, no matter how much pressure is used in tableting, it can only stick

particles of different substances together, and cannot melt and mix them uniformly into one.

Therefore, the granular components are still in the form of granules in the tablet candy. When

tablet candies are dissolved in the mouth, as different substances have different solubility with

saliva, the taste is reduced, people would feel the candy to be too rough and not smooth

enough, and the presence of particles may even be felt. This is also one of the challenges

currently faced by tablet candies. Not only that, because of its cold processing and direct

pressing process, the main ingredients and auxiliary materials are uniformly mixed and then

directly compressed without granulation, which makes the powder granularity, moisture,

auxiliary materials and equipment requirements in the tableting candy production process

higher. However, the products made by the manufacturing methods used in the prior art often

have problems such as low hardness and easy breakage. Therefore, due to vibration or friction

during the production and transportation of the tablet, the tablet may be damaged and affect

its functionality, thereby increasing production loss. Thus, the main purpose of this invention

is to develop a kind tablet candy with good taste, wide adjustable hardness, low brittleness,

and low production loss that has huge market potential.

However, the existing tablet candy is mainly a sweet food, which lacks certain functionality to

the public. As far as office workers are concerned, especially the increasingly urgent pace of

life, more and more people are living in a sub-healthy state of life. Long hours of desk work,

fast-paced lifestyles, and the proliferation of the Internet have made people more addicted to

the online world. The obsession with mobile phones, coupled with inactivity, all cause the

immune system of office workers to decline or form symptoms of frailty. For parents, with the

popularization of "fast food culture", schoolchildren's intake of less refined food and a lot of

junk food has become a major health problem. Therefore, a portable confectionery that can

improve the public's immune system is particularly important. What is more, under the gloom

of Covid-19, protecting public health has become the most pressing social issue at present,

and more people are seeking ways to strengthen their immunity.

The colostrum tableting candy of this invention is a kind of sugar as the main body, adding

zinc fortifier-zinc gluconate, and iodine supplement-potassium iodide, etc. The mixture after

granulation and tableting does not need to be heated and boiled. Among them, the main

ingredient-colostrum contains a variety of natural and beneficial IgG immunoglobulins and

growth factors. It is suitable for a wide range of objects including pregnant women, children,

the elderly, athletes, and sub-healthy people. Colostrum is rich in high amounts of nutrients

(protein, carbohydrate, fat), vitamins and minerals. Because the content of antibodies in

colostrum may be as high as 100 times that of ordinary milk. Its effects include: colostrum

can improve the immune level of people with weakened immunity and weak and sick people,

and can prevent viral diseases (including rotavirus that causes diarrhea); it can help infants

fight diseases and provide nutrients for the body such as (growth factors and Immune factors)

can promote the growth and development of infants and young children; support the natural

growth and healing of human tissues, especially for athletes who consume a lot of physical

strength. Colostrum tablet candies are often tablet into granules by a forming device.

The present invention also contains zinc gluconate (an organic acid zinc), which is a weak

acid and weak base salt, and is a popular zinc fortifier.

Zinc is an indispensable trace element in the growth process of the human body. Since the human body contains more than 300 zinc-dependent enzymes, the advantages of increasing zinc intake are as follows: (1) If young people lack zinc, they will lead to stunted growth, so take zinc The fortifier can effectively maintain the metabolism and strengthen the body's function of ingesting nutrients; (2) Maintain the body's normal appetite, due to zinc deficiency will lead to decreased taste, taking zinc fortifiers can improve symptoms such as anorexia, partial eclipse and even abnormal eating; ) Promote the absorption of vitamin A and help the eyes to perceive light; (4) Zinc also has strong antioxidant properties and can help neutralize free radicals, because studies have pointed out that free radicals can accelerate aging and cause cancer and heart disease. Disease formation.

Potassium iodide is a medicine classified as hypothyroidism, and it is also a typical iodine

enhancer. Iodine is an indispensable element for the synthesis of thyroxine. Thyroxine is an

important hormone. Its main function is to promote metabolism, stimulate tissue growth,

maturation, and differentiation, speed up the heartbeat, and increase cardiac output. Many

other hormones need to cooperate with thyroxine to achieve effective effects. For example,

growth hormone and thyroxine work together to make young children grow and develop

normally. Therefore, the addition of potassium iodide in the present invention can bring the

following benefits: Used to prevent and treat endemic thyroid Swelling, due to long-term lack

of iodine in food or increased iodine requirement of the body, can cause insufficient synthesis

of thyroid hormone and cause goiter. Taking iodine supplements can synthesize more thyroid

hormones to control metabolism, and the thyroid gland is affected by iodine. Therefore,

absorb enough iodine to convert excess fat and help reduce weight.

Chinese Patent Publication No. CN108094654A discloses a tablet candy, but in comparison,

the proposed invention has pre-granulation and is sieved separately before granulation, hence

it will further compress the air between the particles, while retaining a certain taste in the

pre-granulation, making the overall effect of the tablet candy very good. In addition, Chinese

Patent CN104489209A also discloses a tablet candy, which is different from the method of

this invention, it is pre-melted by microwave, but it cannot retain more effective ingredients

of nutritional additives like the product from this invention. Yet, it focuses on the simple ratio of nutrients of the product instead of improving the taste of the product, ignoring the most important parameter of designing confectionery- The most important feature is the good taste and texture.

STATEMENT OF INVENTION

In order to solve the above-mentioned problems in the background section, the present

invention provides a nutrition fortifier tablet candy with good taste, huge range of adjustable

hardness, low brittleness, low production loss and long shelf life.

The purpose of the present invention is achieved through the following technical solutions:

A nutrition fortifier tablet candy with good taste, huge range of adjustable hardness, low

brittleness, low production loss and long shelf life. The tablet candy includes the following

components by weight and their ratios are as follow: Colostrum (1Og IgG per 100g) 300-500g,

zinc gluconate 5-10g, potassium iodide 0.01-0.02g, dibasic calcium phosphate 30-50g,

anhydrous glucose 250-325g, 30-50 grams of maltodextrin, 10-15 grams of magnesium

stearate, 8-12 grams of anhydrous silica colloid.

14-16 grams of vanilla powder (IFF) can also be added.

For the best mode, the colostrum fortified milk tablet of the present invention includes the

following materials, and the raw materials and weight ratios are as follows:

Colostrum (10g IgG per 100g) 400g, zinc gluconate 8g, potassium iodide 0.015g, dibasic

calcium phosphate 40g, anhydrous glucose 275g, maltodextrin 40g, magnesium stearate 12

Grams, 10 grams of anhydrous silicon dioxide colloidal colloid, the said colostrum preferably

uses skimmed colostrum.

Preferably, 15 grams of vanilla powder (IFF) can also be added.

The preparation method of the tableted candy includes the following steps:

Multicomponent recombination: Weigh the raw materials according to the above-mentioned

weight ratio for use, Skimmed colostrum, zinc gluconate, potassium iodide, dibasic calcium

phosphate, anhydrous dextrose, maltodextrin, magnesium stearate, anhydrous silica colloid,

vanilla powder (IFF) simultaneously;

(1) First Sieving: Temporarily store the coarse raw material at a temperature between 50-55°C,

and conduct sieving through a 50-100 mesh screen to obtain the fine material; preferably 80

mesh for best mode.

(2) Mixing of Raw Material: After sieving, put the raw materials into a multi-directional

motion mixer and mix for 10-20 minutes, preferably 15 minutes for best mode.

(3) Pre-granulation: A pre-granulation is the most important point of the present invention,

because of having a pre-granulation step, in order to make the product taste properties and

very good tableting.

Preferably the following steps should be followed:

Step 1. Preparing Wetting Agent: Mix 8-10kg, preferably 9.5 kg of distilled water, with 5-6kg,

preferably 5.5kg of 95% ethanol, stir thoroughly to make a uniform dispersion, and prepare

12-18kg, preferably 15kg of a 35% ethanol solution;

Step 2. Making soft materials: Put the evenly mixed ingredients in a tank mixer, then add the

wetting agent prepared in step one, and stir for 5-20 minutes, preferably 10 minutes

Step 3. Making wet granules: Put the soft material prepared in step 2 into a swing granulator,

conduct sieving with a 15-30 mesh nylon sieve; preferably 20-mesh.

(4) Drying: Transfer the wet raw material into a dryer for drying. The drying temperature of

the dryer should be between 50-60°C, and the material moisture content should be between

1.0-2.0%; preferably, the drying temperature of the dryer is 55°C, and the material moisture

content is 0.3-0.5% for the best mode.

(5) Granulation: Put the dried material into a swing granulator, and use a 15-50 mesh nylon

sieve to granulate, preferably 20-mesh for best mode.

(6) Overall Mixing: First, transfer the granulated finished product into a multi-directional

motion mixer, then according to the above ratio, add the whole milk powder in parts by

weight to the multi-directional motion mixer for total mixing, allow mixing for 10-20 minutes;

Preferably mixing for 15 minutes for best mode.

Preferably, magnesium stearate, silicon dioxide and milk powder are further added together

by the ratio mentioned above.

(7) Cold Machining: Only if the granules meet all the above requirements, they would then be

compressed into tablets at an average weight of 0.545g, the critical control limit of tablet

weight difference is 3%, the hardness of the tablet candy is 5.0-7.0kg, and the disintegration

time limit should be less than 30 minutes;

(8) Final Sieving: Remove fine powder and debris.

In summary, the present invention has the following beneficial effects:

1. With the preparation method of the present invention, the prepared tablet candy has a

smooth mouthfeel, is not easy to burst and soften after absorbing moisture, overcomes the

defects of poor mouthfeel and easy moisture absorption and softening of the candy made by

the prior production method, and has excellent product quality;

2. The preparation method of the present invention solves the sheet damage caused by low

brittleness during production and transportation, thereby reducing production loss;

3. The preparation method of the present invention is efficient and convenient and has

excellent production benefits and promotion significance.

4. The present invention has pre-granulation and is sieved separately before granulation. It

will further compress the air between the particles, while retaining a certain taste in the pre-granulation, making the overall effect of the tablet candy very good.

5. The problem of stickiness of milk powder after tableting is solved, and the taste of the final

product is improved.

DETAILED DESCRIPTION OF THE INVENTION

The embodiments of the present invention are intended to be illustrative, and not to limit

the scope of the present invention. Any slight difference in nutrient composition due to the

difference in milk source should not be used as a reason for the inconsistency between the

embodiment of the present invention and the specification, so the present invention aims to

protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The

ground is limited to a specific value.

In the following, the present invention will be further described in conjunction with the embodiments:

Example 1 (Best Mode)

A tablet candy with good taste, adjustable hardness, low brittleness, low production loss and long shelf life. The tablet candy includes the following components by weight: Colostrum (10g IgG per 100g) 400g, zinc gluconate 8g, potassium iodide 0.015g, dibasic calcium phosphate 40g, anhydrous glucose 275g, maltodextrin 40g, magnesium stearate 12 Grams, 10 grams of anhydrous silica colloid, 15 grams of vanilla powder (IFF).

The preparation method of the tablet candy includes the following steps:

1. Multicomponent recombination: Weigh the raw materials according to the above-mentioned weight ratio for use, Skimmed colostrum, zinc gluconate, potassium iodide, dibasic calcium phosphate, anhydrous dextrose, maltodextrin, magnesium stearate, anhydrous silica colloid, vanilla powder (IFF) simultaneously;

2. First Sieving : Temporarily store the coarse raw material at a temperature at 50°C, and conduct sieving through a 80 mesh screen to obtain the fine material;

3. Mixing of Raw Material : After sieving, put the raw materials into a multi-directional motion mixer and mix for 15 minutes for best mode.

4. Pre-granulation : Step 1. Preparing Wetting Agent: Mix 9.5 kg of distilled water, with 5.5kg of 95% ethanol, stir thoroughly to make a uniform dispersion, and prepare 15kg of a 35% ethanol solution; Step 2. Making soft materials: Put the evenly mixed ingredients in a tank mixer, then add the wetting agent prepared in step one, and stir for 10 minutes ; Step 3. Making wet granules: Put the soft material prepared in step 2 into a swing granulator, conduct sieving with a 20-mesh nylon sieve;

5. Drying : Transfer the wet raw material into a dryer for drying. The drying temperature of the dryer should be 55°C, and the material moisture content should be between 0.3-0.5% for the best mode.

6. Granulation: Put the dried material into a swing granulator, and use a 20-mesh nylon sieve to granulate

7. Overall Mixing : First, transfer the granulated finished product into a multi-directional motion mixer, then according to the above ratio, add the whole milk powder in parts by weight to the multi-directional motion mixer for total mixing, allowing mixing for 15 minutes for best mode. Preferably, magnesium stearate and milk powder are further added together by the ratio mentioned above.

8. Cold Machining : Only if the granules meet all the above requirements, they would then be compressed into tablets at an average weight of 0.545g, the critical control limit of tablet weight difference is 3%, the hardness of the tablet candy is 6.0kg, and the disintegration time limit should be less than 30 minutes;

9. Final Sieving: Remove fine powder and debris.

Example 2

A tablet candy with good taste, adjustable hardness, low brittleness, low production loss and long shelf life. The tablet candy includes the following components by weight: Colostrum (10g IgG per 100g) 300g, zinc gluconate 5g, potassium iodide 0.01g, dibasic calcium phosphate 30g, anhydrous glucose 250g, maltodextrin 30g, magnesium stearate 10 G 8 g of anhydrous silica colloid, 14 g of vanilla powder (IFF).

The preparation method of the tablet candy includes the following steps:

2. First Sieving : Temporarily store the coarse raw material at a temperature at 50C, and conduct sieving through a 50-mesh screen to obtain the fine material;

3. Mixing of Raw Material : After sieving, put the raw materials into a multi-directional motion mixer and mix for 10 minutes;

4. Pre-granulation : Step 1. Preparing Wetting Agent: Mix 8 kg of distilled water, with 5 kg of 95% ethanol, stir thoroughly to make a uniform dispersion, and prepare 15kg of a 35% ethanol solution; Step 2. Making soft materials: Put the evenly mixed ingredients in a tank mixer, then add the wetting agent prepared in step one, and stir for 10 minutes ; Step 3. Making wet granules: Put the soft material prepared in step 2 into a swing granulator, conduct sieving with a 15-mesh nylon sieve;

5. Drying : Transfer the wet raw material into a dryer for drying. The drying temperature of the dryer should be 500 C, and the material moisture content should be between 1.0 %;

6. Granulation: Put the dried material into a swing granulator, and use a 15-mesh nylon sieve to granulate

7. Overall Mixing : First, transfer the granulated finished product into a multi-directional motion mixer, then according to the above ratio, add the whole milk powder in parts by weight to the multi-directional motion mixer for total mixing, allowing mixing for 10 minutes for best mode. Preferably, magnesium stearate and milk powder are further added together by the ratio mentioned above.

8. Cold Machining : Only if the granules meet all the above requirements, they would then be compressed into tablets at an average weight of 0.545g, the critical control limit of tablet weight difference is 3%, the hardness of the tablet candy is 5.0kg, and the disintegration time limit should be less than 30 minutes;

9. Final Sieving: Remove fine powder and debris.

Example 3

A tablet candy with good taste, adjustable hardness, low brittleness, low production loss and long shelf life. The tablet candy includes the following components by weight: Skimmed colostrum (10g IgG per 100g) 350g, 7g zinc gluconate, 0.012g potassium iodide, 35g dibasic calcium phosphate, 260g anhydrous glucose, 35g maltodextrin, magnesium stearate 11 grams,

9 grams of anhydrous silica colloid, 14.5 grams of vanilla powder (IFF)..

The preparation method of the tablet candy includes the following steps:

2. First Sieving : Temporarily store the coarse raw material at a temperature at 53°C, and conduct sieving through a 70 mesh screen to obtain the fine material;

3. Mixing of Raw Material : After sieving, put the raw materials into a multi-directional motion mixer and mix for 12 minutes;

4. Pre-granulation : Step 1. Preparing Wetting Agent: Mix 9.0 kg of distilled water, with 5.2kg of 95% ethanol, stir thoroughly to make a uniform dispersion, and prepare 13kg of a 35% ethanol solution; Step 2. Making soft materials: Put the evenly mixed ingredients in a tank mixer, then add the wetting agent prepared in step one, and stir for 10 minutes ; Step 3. Making wet granules: Put the soft material prepared in step 2 into a swing granulator, conduct sieving with a 28-mesh nylon sieve;

5. Drying : Transfer the wet raw material into a dryer for drying. The drying temperature of the dryer should be 53°C, and the material moisture content should be between 0.3-0.5% for the best mode.

6. Granulation: Put the dried material into a swing granulator, and use a 30-mesh nylon sieve to granulate

7. Overall Mixing : First, transfer the granulated finished product into a multi-directional motion mixer, then according to the above ratio, add the whole milk powder in parts by weight to the multi-directional motion mixer for total mixing, allowing mixing for 12 minutes for best mode. Preferably, magnesium stearate and milk powder are further added together by the ratio mentioned above.

8. Cold Machining : Only if the granules meet all the above requirements, they would then be compressed into tablets at an average weight of 0.545g, the critical control limit of tablet weight difference is 3%, the hardness of the tablet candy is 6.5 kg, and the disintegration time limit should be less than 30 minutes;

9. Final Sieving: Remove fine powder and debris.

Example 4

A tablet candy with good taste, adjustable hardness, low brittleness, low production loss and long shelf life. The tablet candy includes the following components by weight: Colostrum (lOg IgG per 100g) 450g, 9g zinc gluconate, 0.018g potassium iodide, 45g dibasic calcium phosphate, 300g anhydrous glucose, 45g maltodextrin, 10 magnesium stearate G, 11 g of anhydrous silica colloid, 15.5 g of vanilla powder (IFF).

The preparation method of the tablet candy includes the following steps:

2. First Sieving : Temporarily store the coarse raw material at a temperature at 54°C, and conduct sieving through a 85 mesh screen to obtain the fine material;

3. Mixing of Raw Material : After sieving, put the raw materials into a multi-directional motion mixer and mix for 18 minutes;

4. Pre-granulation : Step 1. Preparing Wetting Agent: Mix 9.8 kg of distilled water, with 5.7kg of 95% ethanol, stir thoroughly to make a uniform dispersion, and prepare 17kg of a 35% ethanol solution; Step 2. Making soft materials: Put the evenly mixed ingredients in a tank mixer, then add the wetting agent prepared in step one, and stir for 10 minutes ; Step 3. Making wet granules: Put the soft material prepared in step 2 into a swing granulator, conduct sieving with a 25-mesh nylon sieve;

5. Drying : Transfer the wet raw material into a dryer for drying. The drying temperature of the dryer should be 58°C, and the material moisture content should be between 1.8%;

6. Granulation: Put the dried material into a swing granulator, and use a 40-mesh nylon sieve to granulate

7. Overall Mixing : First, transfer the granulated finished product into a multi-directional motion mixer, then according to the above ratio, add the whole milk powder in parts by weight to the multi-directional motion mixer for total mixing, allowing mixing for 18 minutes for best mode. Preferably, magnesium stearate and milk powder are further added together by the ratio mentioned above.

8. Cold Machining : Only if the granules meet all the above requirements, they would then be compressed into tablets at an average weight of 0.545g, the critical control limit of tablet weight difference is 3%, the hardness of the tablet candy is 5.5kg, and the disintegration time limit should be less than 30 minutes;

9. Final Sieving: Remove fine powder and debris.

Example 5

A tablet candy with good taste, adjustable hardness, low brittleness, low production loss and long shelf life. The tablet candy includes the following components by weight: Colostrum (10g IgG per 100g) 500g, zinc gluconate 10g, potassium iodide 0.02g, dibasic calcium phosphate 50g, anhydrous glucose 325g, maltodextrin 50g, magnesium stearate 15 G, 12 g of anhydrous silica colloid, 16 g of vanilla powder (IFF). The preparation method of the tablet candy includes the following steps:

2. First Sieving : Temporarily store the coarse raw material at a temperature at 55°C, and conduct sieving through a 100 mesh screen to obtain the fine material;

3. Mixing of Raw Material : After sieving, put the raw materials (optional: anhydrous dextrose, maltodextrin) into a multi-directional motion mixer and mix for 20 minutes for best mode;

4. Pre-granulation : Step 1. Preparing Wetting Agent: Mix 10 kg of distilled water, with 6 kg of 95% ethanol, stir thoroughly to make a uniform dispersion, and prepare 18kg of a 35% ethanol solution; Step 2. Making soft materials: Put the evenly mixed ingredients in a tank mixer, then add the wetting agent prepared in step one, and stir for 20 minutes ; Step 3. Making wet granules: Put the soft material prepared in step 2 into a swing granulator, conduct sieving with a 30-mesh nylon sieve

5. Drying : Transfer the wet raw material into a dryer for drying. The drying temperature of the dryer should be 60°C, and the material moisture content should be between 2.0%.

6. Granulation: Put the dried material into a swing granulator, and use a 50-mesh nylon sieve to granulate

7. Overall Mixing :First, transfer the granulated finished product into a multi-directional motion mixer, then according to the above ratio, add the whole milk powder in parts by weight to the multi-directional motion mixer for total mixing, allowing mixing for 20 minutes for best mode. Preferably, magnesium stearate and milk powder are further added together by the ratio mentioned above.

8. Cold Machining : Only if the granules meet all the above requirements, they would then be compressed into tablets at an average weight of 0.545g, the critical control limit of tablet weight difference is 3%, the hardness of the tablet candy is 7.0kg, and the disintegration time limit should be less than 30 minutes;

9. Final Sieving: Remove fine powder and debris.

Product Sensory Test :

Sensory evaluation was performed on the tableted candies of the present invention following the Example 2, Example 6 and controllable examples 2 to 3 (purchased randomly in the market). Thirty consumers were randomly selected for sensory evaluation, and the evaluation was carried out in a blind evaluation method. The evaluation criteria are shown in Table 1:

Table 1: Evaluation scoring table of tablet candy

Parameter Score Feature Description

1 Very Bad

2 Bad

Comfort in the mouth (smoothness) 3 Normal

4 Good

5 Very Good

1 Very Bad

2 Bad Overall Preference 3 Normal

4 Good

5 VeryGood

The evaluation scores were averaged, and the results are shown in Table 2. Table 2 shows the sensory evaluation results of the tableted candies prepared in Example 1, Example 2 and Controllable Example 1, and Controllable Example 2:

Table 2 : The sensory evaluation of the tableted candies prepared in Example 1, Example 2 and Controllable Example 1, and Controllable Example 2 of the present invention

Comfort in the mouth Overall Preference (smoothness)

Example 1 4.73 4.79

Example 2 4.65 4.35

Controllable Example 1 3.78 3.82

Controllable Example 2 4.07 3.69

It can be seen from Table 2 that the sensory evaluation of the sensory smoothness of the inventive method adopted in the tableted candy prepared in this Example 1 was 4.67 points, and the overall preference reached 4.25 points.

Table 3 shows the test results of the friability of the tableted candy prepared in Example 1, Example 2 and Controllable Example 1 and Controllable Example 2

Total Weight ( g) Average weight loss%

Example 1 6.5 0.35%

Example 2 6.5 0.46%

Controllable Example 1 6.5 0.96%

Controllable Example 2 6.5 0.89%

Experimental example 2: Product effect test

The test method is as follows: select 80 volunteers who are prone to fatigue and divide them into 10 groups. Each group of volunteers consumes 3g of Example 1-4 (Placebo) and controllable Example 1-3 (placebo) every day. After 4 weeks, volunteer need to give the fatigue score. The highest fatigue score is 5 points, and the lowest is 1 point. The higher the score, the more tired they were. The average fatigue score is calculated.

The test results are shown in Table 4:

Average fatigue score

Example 1 2.31

Example 2 2.29

Example 3 2.36

Example 4 2.33

Controllable Example 1 2.78

Controllable Example 2 2.72

Controllable Example 3 2.79

It can be seen from Table 4 that the average fatigue scores of Examples 1-4 of the present invention are significantly lower than those of Controllable Examples 1-3, indicating that the present invention has better nutrition fortification, and Example 1 has the best health protection effect.

Claims

CLAIM

1. A Nutrition-enhanced colostrum tablet candy, characterized in that: the tablet

candy comprises the following components by weight and their proportions' range

are listed as follow: 300-500g colostrum, 5-10g zinc gluconate, 0.01-0.02g

potassium iodide, 30-50g calcium hydrogen phosphate dihydrate, 250-325g

anhydrous glucose, 30-50g maltodextrin, stearin 10-15 grams of magnesium acid

and 8-12 grams of anhydrous silica colloid.

2. The tablet candy according to claim 1, wherein said tablet candy further

comprises the following components by weight and their proportions' range are

listed as follow: vanilla powder (IFF) 14-16g.

3. The tablet candy according to any one of claims 1 to 3, wherein:, characterized in

that, the tablet candy preferably further comprises the following components

exactly by weight and their ratios as follow: colostrum (1Og IgG per 100g) 400g,

zinc gluconate 8g, potassium iodide 0.015g, dibasic calcium phosphate 40g,

anhydrous glucose 275g, maltodextrin 40g, magnesium stearate 12 Grams, 10

grams of anhydrous silica colloid.

4. A method of preparing a tablet candy according to any one of claims 1 to 3,

wherein: all follows the steps below:

1) First Sieving : Temporarily store the coarse raw material at a temperature

between 50-55°C, and conduct sieving through a 50-100 mesh screen to

obtain the fine material; preferably 80 mesh for best mode;

2) Mixing of Raw Material : After sieving, put the raw materials into a

multi-directional motion mixer and mix for 10-20 minutes, preferably 15

minutes for best mode;

3) Pre-granulation;

4) Drying : Transfer the wet raw material into a dryer for drying; the drying

temperature of the dryer should be between 50-60°C, and the material

moisture content should be between 1.0-2.0%; preferably, the drying

temperature of the dryer is 55°C, and the material moisture content is 0.3-0.5%

for the best mode;

5) Granulation: Put the dried material into a swing granulator, and use a 15-50

mesh nylon sieve to granulate, preferably 20-mesh for best mode;

6) Overall Mixing : Firstly, transfer the granulated finished product into a

multi-directional motion mixer, then according to the above ratio, add the

whole milk powder in parts by weight to the multi-directional motion mixer for

total mixing, allow mixing for 10-20 minutes; Preferably mixing for 15 minutes

for best mode;

7) Cold Machining : Only if the granules meet all the above requirements, they

would then be compressed into tablets at an average weight of 0.545g, the

critical control limit of tablet weight difference is ±3%, the hardness of the

tablet candy is 5.0-7.0kg, and the disintegration time limit should be less than

30 minutes;

8) Final Sieving: Remove fine powder and debris.

5. The method according to Claim 4, wherein said pre-granulation of step (3)

includes the following steps:

1) With wetting agent;

2) Making soft materials;

3) To make wet granules.