Popping boba, beverage containing same and preparation method of popping boba

A technology of popping beads and base materials, which is applied in the directions of sugary food ingredients, bacteria used in food preparation, and food coating, etc. water and other issues

Active Publication Date: 2016-02-17
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the shortcoming of a single variety of active probiotic products on the market, and provide a popping pearl containing active probiotics, a beverage containing it and a preparation method thereof
[0005] The inventors of the present invention found in the research process that the existing film materials commonly used for popping beads, such as agar, konjac gum, etc., cannot form a water-in-film state, that is, they cannot wrap the base material containing probiotics. This may be the current The main reason why there are no popping ball products with active probiotics on the market

Method used

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  • Popping boba, beverage containing same and preparation method of popping boba

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1 The preparation of the quick-fried pearl containing active probiotic

[0049] (1) Preparing reconstituted milk: blend skim milk powder and water at a mass ratio of 1:7 to prepare reconstituted milk; wherein, the mass percentage of protein in the skim milk powder is 34%;

[0050] (2) Preparation of active probiotic base material: preheat the obtained reconstituted milk to 60°C, homogenize at 25MPa; sterilize at 95°C for 120min; cool to 32°C, inoculate 1×10 6 cfu / mL, fermented at 32°C for 72 hours to obtain active probiotic base material;

[0051] (3) Preparation of sugar water protection solution containing sodium alginate: Stir 10% white granulated sugar, 0.05% sodium alginate, 2% trehalose, 5% glycerin and 100% water at 70°C for 15 minutes until mixed Evenly, sterilize at 95°C for 5 minutes, and cool to 42°C to obtain the probiotic sugar water protection solution; percentages are mass percentages;

[0052] (4) Preparation of active probiotic popping bead...

Embodiment 2

[0054] Embodiment 2 The preparation of the quick-fried pearl containing active probiotics

[0055] (1) Preparation of active probiotic base material: preheat fresh skim milk with a protein content of 3.4% to 65°C, homogenize at 20MPa; sterilize at 90°C for 30min; cool to 30°C, inoculate cheese milk Bacillus 1×10 6 cfu / mL and Streptococcus thermophilus 1×10 6 cfu / mL, 42 ℃ incubation and fermentation for 8 hours to obtain active probiotic base material;

[0056] (2) Prepare a sugar water protection solution containing sodium alginate: mix 12% glucose syrup, 0.5% sodium alginate, 1% trehalose, 0.02% Tween-80, 0.02% sodium glutamate and supplement Stir the water to 100% at 70°C for 15 minutes until it is evenly mixed, sterilize at 95°C for 5 minutes, and cool to 28°C to obtain the probiotic sugar water protection solution; percentages are mass percentages;

[0057] (3) Preparation of popping beads containing active probiotics: Mix active probiotic base material and probiotic su...

Embodiment 3

[0059] Embodiment 3 The preparation of the quick-fried pearl containing active probiotic

[0060] (1) Preparation of active probiotic base material: preheat fresh milk with a protein mass percentage content of 3.0% and a fat mass percentage content of 3.1% to 62°C, homogenize at 17MPa; sterilize at 90°C for 90min; cool At 30°C, inoculate Lactobacillus acidophilus 1×10 6 cfu / mL, fermented at 28°C for 64 hours to obtain active probiotic base material;

[0061] (2) Prepare a sugar water protection solution containing sodium alginate: mix 0.06% of aspartame, 2% of sodium alginate, 1.5% of trehalose, 1% of glycerin, 0.2% of vitamin C, 0.02% of Temperature-80, 0.02% mannitol, 0.02% sodium glutamate and 100% water were stirred at 45°C for 15 minutes until evenly mixed, sterilized at 95°C for 5 minutes, and cooled to 42°C to obtain probiotics Bacteria sugar water protection liquid; Percentage is mass percent;

[0062] (3) Preparation of popping beads containing active probiotics: m...

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Abstract

The invention provides a popping boba, a beverage containing the same and a preparation method of the popping boba. The popping boba comprises a popping boba shell and popping boba inner juice wrapped in the shell; the popping boba shell is made of sodium alginate, the popping boba inner juice comprises an active probiotics matrix and sweet water protection fluid with a mass ratio of (1:1)-(1:9); the mass ratio of the sodium alginate to the sweet water protection fluid is (0.05:99.95)-(2:98). According to the popping boba, activated lactobacillus is buried in the soft shell formed by the sodium alginate, and is quickly burst out when being chewed, and the interestingness of a product is increased; the preservation time of the popping boba is long, and the stability of the product is good; according to the preparation method of the active probiotics popping boba, by optimizing the additive amount of a protective agent in the sweet water protection fluid, the product is enabled to have better activity of the probiotics in the shell life, and the probiotic effect of the product is added.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to popping pearls, a beverage containing the same and a preparation method thereof. Background technique [0002] Probiotics can improve the structure of intestinal flora, promote the proliferation of beneficial bacteria in the intestinal tract, and inhibit the growth of harmful bacteria. Probiotics are widely used in dairy products, functional foods and pharmaceuticals. Probiotic products mainly include fermented milk and acidic lactic acid bacteria drinks. There has been no more abundant changes, and the product form is single. [0003] The popping balls use special technology to wrap the juice and other materials in the film, squeeze it slightly, the popping balls burst, and the juice inside flows out. The taste is peculiar and interesting, which is impressive. The existing flavors of popping pearls include mango, lychee, strawberry, passion fruit, orange, cantaloupe, grape, blu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L33/135A23P20/17A23L2/38
CPCA23L2/38A23L2/52A23V2002/00A23V2400/125A23V2200/3204A23V2250/60A23V2250/5026A23V2250/636A23V2250/032
Inventor 韩梅刘振民徐致远苗君莅
Owner BRIGHT DAIRY & FOOD CO LTD
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