High-temperature-resistant peach gum soaking control method and application thereof

Abstract

The invention provides a high-temperature-resistant peach gum soaking control method and application thereof, the method comprises the following steps: S1, dried peach gum with uniform color and size is selected, and the weight of a single dried peach gum is 0.5-1g; s2, the skin of the dried peach gum is cleaned, then soaked in a first mixed solution and subjected to ultrasonic treatment for 20-30 min, and the first mixed solution contains ferrous gluconate and aronia melanocarpa fruit powder; s3, the soaked peach gum is drained off, then the drained peach gum is spread on gauze to be steamed, the steaming temperature ranges from 98 DEG C to 102 DEG C, and the steaming time ranges from 20 min to 30 min; s4, the steamed peach gum is put into a second mixed solution to be soaked for 30 min, peach gum wrapped with gum is obtained, and the second mixed solution contains sodium alginate and konjaku flour; s5, the peach gum wrapped with the gum is put into a calcium aspartate solution to be soaked for 10-15 min, and single-layer film peach gum beads are obtained; and S6, after the single-layer film peach gum beads are washed with clear water, operation of the steps S4 and S5 is executed repeatedly, and the double-layer film peach gum beads are obtained. The method can effectively inhibit excessive soaking of the peach gum.

Description

Technical Field

[0001] The present invention belongs to the technical field of peach gum processing, and specifically relates to a high-temperature resistant method for controlling the soaking and swelling of peach gum and its application. Background Art

[0002] Peach gum is a resin secreted from the bark of plants in the Rosaceae family such as Prunus persica or Prunus davidiana. It is a gummy substance secreted by peach trees after being injured, infested by pests, or infected by fungi. The main components of peach gum are polysaccharides, which are composed of monosaccharides such as arabinose, galactose, xylose, and mannose. At the same time, it contains natural antioxidant active substances such as phenols and flavonoids, and has nutritional effects such as lowering blood sugar, lowering blood lipids, antioxidant, anti-tumor, and enhancing immunity. Peach gum has high edible and medicinal values. According to historical records, the edible and medicinal uses of peach gum began in the Southern and Northern Dynasties, with a history of 1,600 years. It has the effects of regulating qi and harmonizing blood, replenishing qi and relieving pain, and is used to treat chyluria, diabetes, urinary tract infections, dysentery, stone strangury, blood strangury, etc.

[0003] Despite its long history, the application of peach gum in the market has long been limited to the form of raw agricultural products. It wasn't until 2023 that a turning point occurred - the National Health Commission of China included it in the new food raw material catalog, opening up a broad space for peach gum as a raw material for prepackaged foods. Current research focuses on the extraction and purification of natural active ingredients such as peach gum polysaccharides and the application of peach gum as a colloidal material. However, there is no better solution reported for the problem of controlling the soaking and swelling of peach gum during processing as a new food raw material.

[0004] One of the characteristics of peach gum is its significant swelling property, and its water absorption rate can be as high as more than 26 times its own weight. When it absorbs water to a certain extent in the initial stage, peach gum is both Q - elastic and smooth, with the best taste. However, subsequent continuous water absorption causes the texture to become soft and lose its unique flavor. Therefore, mastering the technical node of inhibiting excessive water absorption of peach gum and maintaining its best flavor and texture has become the core challenge in product research and development. At the same time, traditional peach gum products are prone to deformation, adhesion, softening, and even dissolution during high - temperature treatment, which limits their processing methods and product diversity.

[0005] In view of this, the present invention proposes a high - temperature resistant method for controlling the soaking and swelling of peach gum, the peach gum beads prepared thereby, and their application, which can effectively inhibit the excessive soaking and swelling of peach gum, maintain the product appearance, taste, and extend the shelf life. Summary of the Invention

[0006] The purpose of the present invention is to address the problems of excessive soaking and swelling of peach gum and unstable structure under high - temperature conditions, and proposes a high - temperature resistant method for controlling the soaking and swelling of peach gum, the peach gum beads prepared thereby, and their application.

[0007] The technical solution adopted by the present invention to solve its technical problems is as follows:

[0008] In a first aspect, the present invention provides a method for controlling the soaking and swelling of heat-resistant peach gum, and the control method includes the following steps:

[0009] S1. Select dried peach gum with uniform color and size, and the weight of a single piece of dried peach gum is 0.5 - 1 g;

[0010] S2. After cleaning the surface of the dried peach gum, soak it in the first mixed solution and perform ultrasonic treatment for 20 - 30 min, where the first mixed solution contains ferrous gluconate and aronia melanocarpa fruit powder;

[0011] S3. After draining the soaked peach gum, spread it flat on a gauze and perform steam treatment, where the steam temperature is 98 - 102 °C and the steam treatment time is 20 - 30 min;

[0012] S4. Put the steamed peach gum into the second mixed solution and soak it for 30 min to obtain the peach gum wrapped with glue, where the second mixed solution contains sodium alginate and konjac powder;

[0013] S5. Put the peach gum wrapped with glue into the calcium aspartate solution and soak it for 10 - 15 min to obtain single-layer membrane peach gum beads;

[0014] S6. After rinsing the single-layer membrane peach gum beads with clean water, repeat the operations of steps S4 and S5 to obtain double-layer membrane peach gum beads.

[0015] In the above technical solution, ferrous gluconate is an organic iron compound formed by the combination of iron ions and gluconate ions. Compared with inorganic iron salts, it has better bioavailability and gastrointestinal tolerance. In the present invention, under ultrasonic-assisted soaking, the molecular chains of peach gum are broken, the surface area is increased, the penetration of water molecules is promoted, and at the same time, the hydroxyl groups of peach gum polysaccharides form coordination bonds with the divalent iron ions of ferrous gluconate, making the internal structure of peach gum more stable.

[0016] Aronia melanocarpa fruit powder is rich in various vitamin minerals such as vitamin C, vitamin K, iron, potassium, and dietary fiber. Most notably, it contains extremely high concentrations of natural antioxidants - anthocyanins and polyphenols, which give it a deep purple appearance and have strong antioxidant capabilities. Due to its rich antioxidant components, it can help reduce blood pressure, improve blood circulation, and is also studied for preventing inflammation, promoting vision health, and enhancing immune system function.

[0017] In the present invention, on the one hand, the black chokeberry fruit powder provides an acidic condition for the peach gum soaking solution, enabling the hydroxyl groups in the peach gum to dissociate hydrogen ions, forming carboxylic acids or other acidic derivatives, thereby changing the charge distribution and solubility of the polysaccharides in the peach gum and making it more stable. On the other hand, the anthocyanins in the black chokeberry fruit enter the internal structure of the peach gum, deepening the color of the peach gum itself and making the color of the peach gum more uniform. At the same time, its strong antioxidant effect can protect the divalent iron ions in ferrous gluconate during soaking from being oxidized and promote the absorption of divalent iron ions by the human body.

[0018] Sodium alginate is a natural polysaccharide substance derived from seaweed and can dissolve in water to form a viscous solution. When the sodium alginate solution comes into contact with calcium ions, the sodium ions on the α-L-guluronic acid units in its molecules will undergo a cross-linking reaction with the calcium ions. This reaction causes the α-L-guluronic acid units to stack on each other, forming a stable and water-insoluble gel-like network structure.

[0019] Konjac powder, derived from the roots of konjac, is a natural food ingredient with high dietary fiber and low calories. It contains a large amount of konjac glucomannan, which can form a thermally irreversible gel under specific conditions after heating, thus endowing the food with a unique elasticity and smooth texture. In addition, the hydrogen bond formed between sodium alginate and konjac glucomannan can enhance the intermolecular force between the blend components and improve its flexibility. In the present invention, konjac powder and sodium alginate are combined and used, and by adjusting the ratio and conditions, the texture properties such as hardness, elasticity, and viscosity of the final product are finely regulated.

[0020] Calcium aspartate is a compound amino acid calcium salt with good solubility and biological utilization rate and is more easily absorbed and utilized by the human body. In the present invention, the calcium ions in calcium aspartate can act as a cross-linking agent to carry out a cross-linking reaction with sodium alginate. At the same time, the calcium ions can also coordinate with the carboxyl or hydroxyl groups of konjac glucomannan. Under the interaction of calcium ions, sodium alginate, and konjac powder, it promotes the formation of a more stable network structure between molecules, thereby accelerating or enhancing the formation of the gel. And the free aspartic acid is a naturally occurring amino acid that participates in important metabolic pathways such as the urea cycle and purine synthesis, and at the same time has certain antioxidant and immunomodulatory effects. The black chokeberry fruit is rich in natural antioxidants such as anthocyanins and flavonoids. The combination of aspartic acid and the black chokeberry fruit jointly enhances the antioxidant capacity through different action mechanisms, counteracts free radicals, and protects cells from damage. At the same time, the amino acid promotes the absorption of the active ingredients in the black chokeberry fruit by improving the intestinal environment or acting as a carrier.

[0021] Preferably, in step S2, after cleaning the epidermis of the dried peach gum, it is soaked in the first mixed solution at 40 °C and ultrasonically treated for 20 - 30 min, where the mass ratio of the dried peach gum to the first mixed solution is 1:20.

[0022] Preferably, in step S2, the content of ferrous gluconate accounts for 0.025%-0.05% of the total mass of the first mixed solution.

[0023] Preferably, in step S2, the content of aronia melanocarpa fruit powder accounts for 1%-2% of the total mass of the first mixed solution.

[0024] Preferably, in step S4, the steamed peach gum is soaked in the second mixed solution for 30 min to obtain the peach gum wrapped with the film, where the mass ratio of dry peach gum to the second mixed solution is 1:20.

[0025] Preferably, in step S4, the content of sodium alginate accounts for 1%-1.6% of the total mass of the second mixed solution, and the content of konjac powder accounts for 0.4%-0.8% of the second mixed solution.

[0026] Preferably, in step S5, the peach gum wrapped with the film is soaked in the calcium aspartate solution for 10-15 min to obtain the single-layer film peach gum beads, where the mass ratio of dry peach gum to the calcium aspartate solution is 1:20, and the concentration of the calcium aspartate solution is 1%-2%.

[0027] In a second aspect, the present invention provides double-layer film peach gum beads prepared by the high-temperature resistant peach gum soaking control method according to any one of the above.

[0028] In a third aspect, the present invention provides the application of the double-layer film peach gum beads prepared by the high-temperature resistant peach gum soaking control method according to any one of the above in osmanthus peach gum soup. Each bowl of osmanthus peach gum soup includes: 0.5-1.5 g of osmanthus, 3 double-layer film peach gum beads, 0.5-1.5 g of glutinous dried tremella, 1-2 g of bird's nest, and the rest is 6% yellow rock sugar water.

[0029] Preferably, after filling and sealing the osmanthus peach gum soup bowls, use a high-pressure steam sterilizer to perform high-temperature sterilization on the osmanthus peach gum soup at 116-121 °C for 18-25 minutes, and then take it out of the pot and cool it.

[0030] In summary, compared with the prior art, a high-temperature resistant peach gum soaking control method provided by the present application, the peach gum beads prepared thereby, and the application have the following beneficial effects:

[0031] (1) By precisely selecting dry peach gum, controlling the time and conditions of steps such as soaking, ultrasonic treatment, and steaming, and using specific mixed solutions, the present invention realizes precise control of the peach gum soaking process, ensuring that the peach gum has an ideal shape, taste, and nutritional value after soaking.

[0032] (2) The present invention significantly enhances the high-temperature resistance performance of the peach gum beads by soaking them in the second mixed solution formed by sodium alginate and konjac powder, forming a single-layer film in the calcium aspartate solution, and then repeating this process to form a double-layer film. This enables the peach gum beads to maintain a stable shape under high-temperature processing or storage conditions and are not easily softened or dissolved.

[0033] (3) The present invention combines the nourishing and health-care product peach gum with osmanthus flowers and adds high-end ingredients such as bird's nest, which not only enriches the flavor of the product, synergistically complements and enhances the efficacy, but also improves the overall nutritional value and market positioning, meeting consumers' pursuit of health, deliciousness, and high-end experience.

[0034] (4) During the process of wrapping the peach gum, the present invention adds ferrous gluconate, aronia melanocarpa fruit powder, calcium aspartate, etc., which not only locks in the nutritional components of the peach gum and stabilizes the product structure, but also enhances the iron supplementation, amino acid supplementation, and antioxidant functions of the product. Description of the Drawings

[0035] Other features, objectives, and advantages of the present application will become more apparent by reading the detailed description of the non-limiting embodiments with reference to the following drawings:

[0036] Figure 1 is a flowchart of the high-temperature resistant peach gum soaking control method according to the present application;

[0037] Figure 2a is a picture of the peach gum beads before sterilization in Comparative Example 4;

[0038] Figure 2b is a picture of the peach gum beads before sterilization in Comparative Example 11;

[0039] Figure 2c is a picture of the peach gum beads before sterilization in Example 2;

[0040] Figure 2d is a picture of the peach gum beads after sterilization in Comparative Example 14;

[0041] Figure 2e is a picture of the peach gum beads after sterilization in Example 2;

[0042] Figure 3a is a scanning electron microscope image of the peach gum beads in Example 2;

[0043] Figure 3b is a scanning electron microscope image of the peach gum beads in Comparative Example 3;

[0044] Figure 3c is a scanning electron microscope image of the peach gum in Comparative Example 14. Detailed Embodiments

[0045] The present application will be further described in detail below in conjunction with the accompanying drawings and embodiments. It can be understood that the specific embodiments described herein are only used to explain the related invention and not to limit the invention. Additionally, it should be noted that for the convenience of description, only the parts related to the invention are shown in the drawings.

[0046] It should be noted that, without conflict, the embodiments in the present application and the features in the embodiments can be combined with each other. The present application will be described in detail below with reference to the drawings and embodiments.

[0047] The present invention is committed to solving two technical bottlenecks: one is to improve the high-temperature resistance of the peach gum product to ensure its physical stability during processing and storage and overcome the problem of unstable peach gum structure under high-temperature conditions; the other is to effectively inhibit the excessive swelling of peach gum through an innovative process, maintain the appearance, taste of the product and extend the shelf life, while retaining its original edible experience. In view of this, the present invention proposes a method for controlling the swelling of high-temperature-resistant peach gum, as Figure 1 shown, the control method includes the following steps:

[0048] S1. Selection and weighing of peach gum: Select dry peach gum with uniform color and size and basically no impurities, and the weight of a single piece of dry peach gum is 0.5 - 1 g.

[0049] S2. Ultrasonic soaking: After cleaning the surface of the dry peach gum, soak it in the first mixed solution and perform ultrasonic treatment for 20 - 30 min, where the first mixed solution contains ferrous gluconate and aronia melanocarpa fruit powder.

[0050] In this embodiment, after cleaning the surface of the dry peach gum, soak it in the first mixed solution at 40°C and perform ultrasonic treatment for 20 - 30 min, where the mass ratio of the dry peach gum to the first mixed solution is 1:20. The concentration of ferrous gluconate in the first mixed solution is 0.025% - 0.05%, and the concentration of aronia melanocarpa fruit powder is 1% - 2%.

[0051] S3. Steam steaming: After draining the soaked peach gum, spread it flat on a gauze and perform steam steaming treatment, where the steam steaming temperature is 98 - 102°C and the steam steaming time is 20 - 30 min.

[0052] S4. Soak the steam-steamed peach gum in the second mixed solution for 30 min to obtain the peach gum wrapped with glue, where the second mixed solution contains sodium alginate and konjac powder.

[0053] In this embodiment, soak the steam-steamed peach gum in the second mixed solution for 30 min to obtain the peach gum wrapped with glue, where the mass ratio of the dry peach gum to the second mixed solution is 1:20. The concentration of sodium alginate in the second mixed solution is 1% - 1.6%, and the concentration of konjac powder is 0.4% - 0.8%.

[0054] S5, Film formation step 1: Soak the gum arabic after coating in a calcium aspartate solution for 10 - 15 minutes and then take it out. A film will adhere to the surface, thus obtaining single-layer film gum arabic beads. In this embodiment, the mass ratio of dried gum arabic to the calcium aspartate solution is 1:20, and the concentration of the calcium aspartate solution is 1 - 2%.

[0055] S6, Film formation step 2: After rinsing the single-layer film gum arabic beads with clear water, repeat the processes of coating with gum and film formation once, that is, repeat the operations of steps S4 and S5, to obtain double-layer film gum arabic beads.

[0056] In a specific embodiment, for every 100 g of dried gum arabic processed, the following components and mass contents are required: ferrous gluconate: 0.5 - 1 g, aronia melanocarpa fruit powder: 20 - 40 g, sodium alginate: 20 - 32 g, konjac powder: 8 - 16 g, calcium aspartate: 20 - 40 g.

[0057] In the second aspect, the present invention provides double-layer film gum arabic beads prepared according to the high-temperature resistant gum arabic soaking control method described above.

[0058] In the third aspect, the present invention provides the application of the double-layer film gum arabic beads prepared according to the high-temperature resistant gum arabic soaking control method in osmanthus gum arabic soup. Each bowl of osmanthus gum arabic soup includes: 0.5 - 1.5 g of osmanthus, 3 double-layer film gum arabic beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After filling and sealing the osmanthus gum arabic soup bowls, use a high-pressure steam sterilizer to perform high-temperature sterilization on the osmanthus gum arabic soup at 116 - 121 °C for 18 - 25 minutes, and then take it out of the pot and cool it.

[0059] The process principle of embedding the gum arabic beads is as follows:

[0060] During the ultrasonic soaking process, the gum arabic absorbs water and swells to a certain extent, and obtains a more stable internal structure under the action of acid and iron ions. The swollen gum arabic is prone to deformation. After steam treatment, the shape of the gum arabic is fixed and there are no sharp corners during embedding. The gum arabic is then immersed in a mixed solution containing sodium alginate and konjac powder. Sodium alginate plays a major role in gelation here, while konjac powder can enhance the formed gel structure, enabling a viscous colloid to evenly cover the surface of the gum arabic. The gum arabic after coating is immersed again in a solution containing calcium aspartate. Calcium aspartate provides abundant calcium ions, and these calcium ions quickly react with the carboxylic acid groups in the sodium alginate molecules to form a stable calcium-alginate gel film. This chemical reaction not only forms a continuous protective layer on the surface of the gum arabic, but also makes this film more elastic and stable due to the addition of konjac powder.

[0061] The functions of steam treatment on the gum arabic are as follows:

[0062] Steaming the peach gum is a multi-effect treatment process. First of all, it can effectively soften the hard lumps that are not fully soaked, making the texture of the peach gum smooth and improving the eating experience. Secondly, after steaming, the nutrients in the peach gum are more easily absorbed by the human body, optimizing its nutritional value. This process also reduces the volume of the peach gum and shapes its appearance, avoiding damage to the packaging film by sharp edges in the subsequent embedding step and ensuring the smooth progress of processing. More importantly, the high-temperature steam has a strong sterilization function, which can completely eliminate the microorganisms and bacteria on the surface of the peach gum, strengthening food safety protection. Therefore, steaming is not only a key step to improve the taste of peach gum, but also an important link to ensure its quality and safety.

[0063] Processed products of peach gum and osmanthus:

[0064] The present invention processes peach gum and osmanthus into a product, enabling the effects of peach gum and osmanthus to complement each other synergistically. From the perspective of traditional Chinese medicine, peach gum is neutral in nature and sweet in taste, with the effects of promoting blood circulation, relieving stranguria, and stopping dysentery, while osmanthus is warm in nature and pungent and sweet in taste, capable of warming the middle-jiao to dispel cold and relieving stomachache. Appropriate consumption of the osmanthus peach gum soup has a certain adjuvant effect on relieving gastrointestinal discomfort and improving sleep quality. In terms of taste and flavor, osmanthus is characterized by its strong fragrance, which can add a unique aroma to food and make the finished product more attractive. Peach gum has a crystal-clear appearance and a slightly Q-bounce texture. Combined with osmanthus, it can form a wonderful dual enjoyment in terms of vision and taste. Therefore, the combination of osmanthus and peach gum not only enriches the flavor and texture of food, but also complements each other in dietary therapy and health care.

[0065] Example 1

[0066] According to the method of the present invention, 100 g of dried peach gum with uniform color and size and basically no impurities is selected, and the weight of each single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, it is soaked in the first mixed solution at 40°C and ultrasonicated for 20 - 30 min, and the solid-liquid ratio is 1:20. The first mixed solution contains 0.5 g of ferrous gluconate and 20 g of aronia melanocarpa fruit powder. After the soaked peach gum is drained, it is spread out on a gauze and steamed at a temperature of 98 - 102°C for 20 - 30 min. The steamed peach gum is put into the second mixed solution at a ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 20 g of sodium alginate and 8 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution at a ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, forming a single-layer film peach gum bead. After rinsing the single-layer film peach gum bead with clean water, the gum-coating and film-forming are repeated once to form a double-layer film peach gum bead. The calcium aspartate solution contains 20 g of calcium aspartate.

[0067] Fill the double-layer film peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0068] Example 2

[0069] According to the method of the present invention, select 100 g of dried peach gum with uniform color and size and basically no impurities, and the weight of a single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, and the material-liquid ratio is 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. After steaming, put the peach gum into the second mixed solution for soaking for 30 min according to the ratio of dried peach gum to solution of 1:20. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. After coating with gum, soak the peach gum in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, take it out after 10 - 15 min, and a film adheres to the surface, that is, a single-layer film peach gum bead is formed. After rinsing the single-layer film peach gum beads with clean water, repeat the process of coating with gum and forming a film once to form double-layer film peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0070] Fill the double-layer film peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0071] Example 3

[0072] According to the method of the present invention, 100 g of dried peach gum with uniform color, size and basically no impurities is selected, and the weight of each single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, it is soaked in the first mixed solution at 40°C and ultrasonicated for 20 - 30 min, and the solid-liquid ratio is 1:20. The first mixed solution contains 1 g of ferrous gluconate and 40 g of aronia melanocarpa fruit powder. After soaking, the peach gum is drained and spread out on a gauze, and steamed at a temperature of 98 - 102°C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to the ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 32 g of sodium alginate and 16 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, thus forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, the processes of gum coating and film forming are repeated once to form double-layer film peach gum beads. The calcium aspartate solution contains 40 g of calcium aspartate.

[0073] The double-layer film peach gum beads are filled into bowls to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After the bowl of osmanthus peach gum soup is sealed, it is subjected to high-temperature sterilization at a temperature of 116 - 121°C for 18 - 25 min.

[0074] Comparative Example 1

[0075] 100 g of dried peach gum with uniform color, size and basically no impurities is selected, and the weight of each single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, it is soaked in the first mixed solution at 40°C and ultrasonicated for 20 - 30 min, and the solid-liquid ratio is 1:20. The first mixed solution contains 0.25 g of ferrous gluconate and 10 g of aronia melanocarpa fruit powder. After soaking, the peach gum is drained and spread out on a gauze, and steamed at a temperature of 98 - 102°C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to the ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 14 g of sodium alginate and 4 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, thus forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, the processes of gum coating and film forming are repeated once to form double-layer film peach gum beads. The calcium aspartate solution contains 10 g of calcium aspartate.

[0076] Fill the double-layer film peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0077] Comparative Example 2

[0078] Select 100 g of dried peach gum with uniform color and size and basically no impurities, and the weight of a single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 1.25 g of ferrous gluconate and 50 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. After steaming, put the peach gum into the second mixed solution for soaking for 30 min according to the ratio of dried peach gum to solution of 1:20. The second mixed solution contains 38 g of sodium alginate and 20 g of konjac powder. After coating with gum, soak the peach gum in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, take it out after 10 - 15 min, and a film adheres to the surface, forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, repeat the gum coating and film forming once to form double-layer film peach gum beads. The calcium aspartate solution contains 50 g of calcium aspartate.

[0079] Fill the double-layer film peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0080] Comparative Example 3

[0081] Select 100 g of dried peach gum with uniform color, size and basically no impurities, and the dry weight of each single piece of dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in clean water at 40 °C and perform ultrasonic treatment for 20 - 30 min, with a material-liquid ratio of 1:20. Drain the soaked peach gum, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution for soaking for 30 min according to the ratio of dried peach gum to solution of 1:20. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, thus forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, repeat the gum coating and film forming once to form double-layer film peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0082] Fill the double-layer film peach gum beads into bowls to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 pieces of peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0083] Comparative Example 4

[0084] Select 100 g of dried peach gum with uniform color, size and basically no impurities, and the dry weight of each single piece of dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and perform ultrasonic treatment for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate. Drain the soaked peach gum, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution for soaking for 30 min according to the ratio of dried peach gum to solution of 1:20. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, thus forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, repeat the gum coating and film forming once to form double-layer film peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0085] Fill the double-layer membrane peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0086] Comparative Example 5

[0087] Select 100 g of dried peach gum with uniform color and size and basically no impurities, and the weight of a single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to the ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a layer of film adheres to the surface, forming a single-layer membrane peach gum bead. After rinsing the single-layer membrane peach gum bead with clear water, repeat the gum coating and film formation once to form a double-layer membrane peach gum bead. The calcium aspartate solution contains 30 g of calcium aspartate.

[0088] Fill the double-layer membrane peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0089] Comparative Example 6

[0090] Select 100 g of dried peach gum with uniform color and size and basically no impurities, and the weight of a single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, drain the water, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to the ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a layer of film adheres to the surface, forming a single-layer membrane peach gum bead. After rinsing the single-layer membrane peach gum bead with clear water, repeat the gum coating and film formation once to form a double-layer membrane peach gum bead. The calcium aspartate solution contains 30 g of calcium aspartate.

[0091] Fill the double-layer film peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After the bowl of osmanthus peach gum soup is sealed, it is subjected to high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0092] Comparative Example 7

[0093] Select 100 g of dried peach gum with uniform color and size and basically no impurities, and the weight of a single dried peach gum is 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, and the material-liquid ratio is 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to the ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 12 g of konjac powder. The gum-coated peach gum is soaked in the calcium aspartate solution according to the ratio of dried peach gum to solution of 1:20 and fished out after 10 - 15 min.

[0094] Fill the above-treated peach gum into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 pieces of the above-treated peach gum, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After the bowl of osmanthus peach gum soup is sealed, it is subjected to high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0095] Comparative Example 8

[0096] Select 100 g of dried peach gum with uniform color and size and basically no impurities, with the dry weight of each single piece of peach gum being 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it out flat on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to a ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 26 g of sodium alginate. The peach gum after coating with gum is soaked in the calcium aspartate solution according to a ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, repeat the process of coating with gum and forming a film once to form double-layer film peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0097] Pour the double-layer film peach gum beads into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0098] Control Example 9

[0099] Select 100 g of dried peach gum with uniform color and size and basically no impurities, with the dry weight of each single piece of peach gum being 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it out flat on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is put into the second mixed solution according to a ratio of dried peach gum to solution of 1:20 and soaked for 30 min. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder.

[0100] Pour the peach gum treated above into a bowl to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g. Each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 pieces of the peach gum treated above, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0101] Control Example 10

[0102] Select 100 g of dried peach gum with uniform color and size and basically no impurities, with the dry weight of each single piece of peach gum being 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material - liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. Obtain the steamed peach gum.

[0103] Fill the above - treated peach gum into bowls to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g, and each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 pieces of the above - treated peach gum, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high - temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0104] Control Example 11

[0105] Select 100 g of dried peach gum with uniform color and size and basically no impurities, with the dry weight of each single piece of peach gum being 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material - liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. After soaking, drain the peach gum, spread it out on a gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is soaked in a calcium aspartate solution at a ratio of dried peach gum to solution of 1:20, and fished out after 10 - 15 min. The calcium aspartate solution contains 30 g of calcium aspartate. Obtain single - layer membrane peach gum beads. After fishing out the single - layer membrane peach gum beads, soak them in the second mixed solution for 30 min. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. After rinsing the single - layer membrane peach gum beads with clear water, repeat the process of coating with glue and forming a film once to form double - layer membrane peach gum beads.

[0106] Fill the double - layer membrane peach gum beads into bowls to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g, and each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high - temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0107] Control Example 12

[0108] Select 100 g of dried peach gum with uniform color and size and basically no impurities, with the weight of a single dried peach gum being 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. Soak the soaked peach gum in the second mixed solution at a ratio of dried peach gum to solution of 1:20 for 30 min. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. The peach gum after coating is soaked in the calcium aspartate solution at a ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, forming single-layer film peach gum beads. After rinsing the single-layer film peach gum beads with clean water, repeat the coating and film-forming process once to form double-layer film peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0109] Fill the double-layer film peach gum beads into bowls to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g, and each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0110] Control Example 13

[0111] Select 100 g of dried peach gum with uniform color and size and basically no impurities, with the weight of a single dried peach gum being 0.5 - 1 g. After cleaning the surface of the dried peach gum, soak it in the first mixed solution at 40 °C and ultrasonicate for 20 - 30 min, with a material-liquid ratio of 1:20. The first mixed solution contains 0.75 g of ferrous gluconate and 30 g of aronia melanocarpa fruit powder. Drain the soaked peach gum, spread it flat on the gauze, and steam it at a temperature of 98 - 102 °C for 20 - 30 min. The steamed peach gum is soaked in the second mixed solution at a ratio of dried peach gum to solution of 1:20 for 30 min. The second mixed solution contains 26 g of sodium alginate and 12 g of konjac powder. The peach gum after coating is soaked in the calcium aspartate solution at a ratio of dried peach gum to solution of 1:20, fished out after 10 - 15 min, and a film adheres to the surface, forming single-layer film peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0112] Fill the single-layer film peach gum beads into bowls to make osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup is 160 g, and each bowl of osmanthus peach gum soup contains: 0.5 - 1.5 g of osmanthus, 3 peach gum beads, 0.5 - 1.5 g of glutinous dried tremella, 1 - 2 g of bird's nest, and the rest is 6% yellow rock sugar water. After sealing the bowl of osmanthus peach gum soup, perform high-temperature sterilization at a temperature of 116 - 121 °C for 18 - 25 min.

[0113] Comparative Example 14

[0114] The dried peach gum was directly filled into the osmanthus peach gum soup. The net content of each bowl of osmanthus peach gum soup was 160 g, and each bowl of osmanthus peach gum soup contained: 0.5 - 1.5 g of osmanthus, 3 g of dried peach gum, 0.5 - 1.5 g of dried glutinous tremella, 1 - 2 g of bird's nest, and the rest was 6% yellow rock sugar water. After the bowl of osmanthus peach gum soup was sealed, it was sterilized at a high temperature of 116 - 121 °C for 18 - 25 min.

[0115] Index detection:

[0116] The embedding effect of the peach gum directly affects the water absorption degree of the peach gum during the subsequent sterilization process. The peach gum was processed according to the methods described in Examples 1 - 3 and Comparative Examples 1 - 14 above. The number of peach gum beads before sterilization was counted, and their embedding conditions were checked one by one. The embedding rate before sterilization was calculated, and the completely embedded peach gum beads were put into the osmanthus peach gum soup for sterilization, and the embedding rate after sterilization was calculated. Embedding rate % = number of completely embedded particles / total number of peach gum bead particles.

[0117] Table 1 Comparison of the embedding rates of peach gum before and after sterilization in different groups

[0118] Group Embedding rate before sterilization % Embedding rate after sterilization % Example 1 <![CDATA[95.33 b > <![CDATA[91.33 d > Example 2 <![CDATA[96.00 b > <![CDATA[93.33 d > Example 3 <![CDATA[94.67 b > <![CDATA[91.33 d > Comparative Example 1 <![CDATA[80.00 a > <![CDATA[33.33 a > Comparative Example 2 <![CDATA[95.33 b > <![CDATA[82.33 c > Comparative Example 3 <![CDATA[93.33 b > <![CDATA[73.00 c > Comparative Example 4 <![CDATA[94.00 b > <![CDATA[75.00 c > Comparative Example 5 <![CDATA[93.67 b > <![CDATA[76.00 c > Comparative Example 6 <![CDATA[90.00 b > <![CDATA[41.67 b > Comparative Example 7 Unable to obtain peach gum beads Unable to obtain peach gum beads Comparative Example 8 <![CDATA[91.00 b > <![CDATA[80.33 c <!-- 10 -->]]> Comparative Example 9 Unable to obtain peach gum beads Unable to obtain peach gum beads Comparative Example 10 / / Comparative Example 11 <![CDATA[92.67 b > <![CDATA[44.67 b > Comparative Example 12 <![CDATA[93.00 b > <![CDATA[70.00 c > Comparative Example 13 <![CDATA[84.67 a > <![CDATA[40.33 b > Comparative Example 14 / /

[0119] Note: Among the same columns, different letters represent significant differences, P < 0.05, / indicates that this step was not carried out

[0120] As can be seen from Table 1, the embedding rates of Examples 1 - 3 after sterilization were all higher than those of other comparative examples (P < 0.05), and Example 2 was the best, indicating that the peach gum treated by the method of the present invention can better maintain its original state even after high-temperature sterilization and can well embed the peach gum. Peach gum beads could not be prepared in Comparative Example 7 and Comparative Example 9, indicating that both sodium alginate and calcium aspartate in the present invention are indispensable. The embedding rates of Comparative Example 6, Comparative Example 11, and Comparative Example 13 decreased significantly before and after sterilization, indicating that the peach gum needs to be soaked in a solution and embedded twice, and the order of wrapping the peach gum cannot be reversed, otherwise the effect of the present invention cannot be achieved. Comparative Example 1 and Comparative Example 2 show that reducing or increasing each peach gum treatment component will reduce the embedding rate of the peach gum. Comparative Example 3, Comparative Example 4, and Comparative Example 5 show that the lack of one or both of aronia melanocarpa fruit powder and ferrous gluconate in the peach gum soaking solution will reduce the embedding rate of the peach gum after sterilization. Compared with Examples 1 - 3, Comparative Example 12 shows that not steaming will reduce the embedding rate of the peach gum before and after sterilization. It may be that steaming softens the inside of the peach gum, makes its structure more compact, and its appearance more rounded, without sharp edges damaging the coating film.

[0121] Soaking expansion ratio:

[0122] Weigh the initial dry peach gum weight, the weight of the peach gum after ultrasonic soaking, before sterilization, and after sterilization (weight after removing the outer membrane), and calculate the swelling multiple. Swelling multiple = weight of the treated peach gum / initial dry peach gum weight

[0123] Table 2 Comparison of the swelling multiples of peach gum in different groups after ultrasonic soaking, before and after sterilization

[0124]

[0125]

[0126] Note: Among the same columns, different letters represent significant differences, P < 0.05, and " / " indicates that this step was not carried out.

[0127] As can be seen from Table 2, before and after ultrasonic solution soaking and sterilization, the peach gum in each group had different degrees of swelling. The swelling multiples of Examples 1 - 3 after sterilization were higher than those of other comparative examples (P < 0.05), and Example 2 was the best, indicating that the peach gum treated by the method of the present invention had a lower swelling rate after high-temperature sterilization, and to a certain extent, inhibited the swelling of peach gum.

[0128] The experimental data of the comparative examples showed that the soaking of peach gum, the composition of the soaking solution, wrapping, and steaming were all important for reducing the swelling multiple of peach gum after sterilization. Compared with the examples, Comparative Example 1, Comparative Example 3, and Comparative Example 4 had higher swelling multiples after ultrasonic soaking, indicating that a lower concentration of the soaking solution or a soaking solution lacking Aronia melanocarpa fruits would increase the swelling of peach gum. Comparative Example 11 and Comparative Example 12 showed that during the process of wrapping the colloid, the peach gum further swelled, and not steaming and changing the wrapping order would increase the swelling rate. It may be that steaming can make the internal structure of the peach gum more compact, thus inhibiting swelling; changing the wrapping order, soaking first in calcium aspartate, the solution is relatively dilute, and the peach gum is easy to absorb water, resulting in a higher swelling multiple. Comparative Example 7, Comparative Example 9, Comparative Example 10, and Comparative Example 14 were all groups without embedding or without obtaining peach gum beads, and their swelling multiples after sterilization were significantly higher than those of the examples, indicating that effective embedding of peach gum could well reduce the swelling of peach gum.

[0129] Measure the swelling multiples of the peach gum beads in the group where peach gum can be embedded. Weigh the total weight of the peach gum beads before sterilization, and the total weight of the peach gum beads after high-temperature sterilization, after 24 h, 48 h, and 72 h of placement, and calculate the swelling multiple. Swelling multiple = total weight after sterilization / total weight before sterilization.

[0130] Table 3 Comparison of the swelling multiples of peach gum beads in different groups

[0131]

[0132] Note: Among the same columns, different letters represent significant differences, P < 0.05

[0133] As can be seen from Table 3, the peach gum beads will continuously swell after sterilization and during storage. However, the swelling multiples of the peach gum beads in Examples 1 - 3 are significantly lower than those of other groups (P < 0.05). Especially in Example 2, it shows that the peach gum beads treated by the method of the present invention can better maintain their original state and slow down the swelling rate of peach gum. Compared with Example 2, there are significant differences in Comparative Example 3, Comparative Example 4, and Comparative Example 5 after sterilization and storage, indicating that the lack of one or both of Aronia melanocarpa fruit powder and ferrous gluconate solution cannot achieve the effect of reducing the swelling of peach gum. Compared with Example 2, Comparative Example 1 and Comparative Example 2 show that reducing or increasing the concentration of each component cannot reduce the swelling of peach gum during storage. The swelling multiple of Comparative Example 6 is the largest. It may be that without ultrasonic treatment and solution immersion at the initial stage, the peach gum beads are smaller, and after sterilization and storage for a period of time, the water absorption space of peach gum is large, resulting in high swelling of peach gum beads. There are significant differences between Comparative Example 13 and Examples 1 - 3, indicating that the embedding times have a great influence on the swelling of peach gum. For single embedding, due to the relatively thin film and irregular shape of peach gum, the film layer on the surface of peach gum is not evenly covered during soaking, resulting in easy rupture after sterilization and an increase in the swelling multiple. Comparative Example 8, Comparative Example 11, and Comparative Example 12 have relatively high swelling multiples, indicating that konjac powder is indispensable, and the wrapping order cannot be reversed. At the same time, it should be combined with steam cooking, otherwise the effect of the present invention cannot be achieved.

[0134] The sensory evaluation criteria for the osmanthus peach gum soup after sterilization of each group are shown in Table 4:

[0135] Table 4 Sensory evaluation criteria

[0136] Item Evaluation criteria Highest score Odor Has the fragrance of osmanthus, no peculiar smell, and the flavor is harmonious 15 Color The color is bright and appetizing 15 Taste The peach gum is Q bouncy, the outer membrane is soft, and the taste is good 30 Texture state The peach gum beads are distinct, round and plump, without adhesion 40

[0137] Table 5 Sensory evaluation results of the osmanthus peach gum soup of different groups

[0138]

[0139]

[0140] Figure 2a Pictures of the peach gum beads before sterilization in Comparative Example 4 are shown; Figure 2b Pictures of the peach gum beads before sterilization in Comparative Example 11 are shown; Figure 2c Pictures of the peach gum beads before sterilization in Example 2 are shown; Figure 2d Pictures of the peach gum beads after sterilization in Comparative Example 14 are shown; Figure 2eThe picture of peach gum beads after sterilization of Example 2 is shown. As can be seen from Table 5 and Figure 2, the sensory evaluations of Examples 1-3 are all higher than those of other comparison groups, especially Example 2 is the best, with bright color, distinct grains, and a chewy mouthfeel. The color and smell of comparison group 4 are the worst, mainly because the peach gum before sterilization is black-green due to oxidation of ferrous iron, and the peach gum after sterilization has the taste of iron ions, which is inconsistent with the sweet-scented osmanthus flavor. For comparison group 11, the peach gum adheres to the wall before sterilization, and after sterilization, it still cannot be clearly distinguished, and sticks to the wall after swelling. The sensory evaluation of comparison group 14 is the lowest. After sterilization, the peach gum adheres to the wall and clumps together and continuously absorbs water and bubbles, and is soft, rotten and inelastic.

[0141] The microstructure of the sterilized peach gum beads was observed and measured using a scanning electron microscope. The outer membrane of the peach gum beads was removed and the beads were made into a size of about 1cm*1cm. They were fixed on the stage and gold-sprayed. They were placed in the sample stage and imaged at an accelerating voltage of 5kV. The results are as follows: Figures 3a - 3c As shown, Figures 3a - 3c The magnification of the pictures is 500 times.

[0142] Figure 3a The scanning electron microscope image of the peach gum beads of Example 2 is shown. Figure 3a It can be seen that the peach gum beads prepared in Example 2 have a dense structure, obvious texture and hierarchical structure, showing the characteristics of peach gum molecules interweaving with other substances, thereby stabilizing the molecular structure of peach gum and preventing excessive water absorption and swelling.

[0143] Figure 3b The scanning electron microscope image of the peach gum beads of Comparative Example 3 is shown. Figure 3b It can be seen that the peach gum beads prepared in comparative example 3 have a loose molecular structure, relatively large pores, and obvious cracks on the edges of the pores, indicating that the peach gum obtained by soaking in clean water in comparative group 3 has a loose structure, which makes it easy to absorb water and swell.

[0144] Figure 3c The scanning electron microscope image of the peach gum of Comparative Example 14 is shown. Figure 3c It can be seen that the peach gum of Comparative Example 14 has an obviously uneven structure with large holes, indicating that the peach gum of Comparative Example 14 has not undergone any treatment and is directly sterilized at high temperature without film protection, resulting in surface swelling and poor heat resistance.

[0145] In summary, the present invention solves two problems of peach gum. One is that peach gum continuously swells in aqueous solution and particles adhere to each other. The other is that peach gum is not resistant to high temperature, easily turns into gelatin, and has a soft and rotten taste.

[0146] The above description is only a preferred embodiment of the present application and an explanation of the applied technical principles. Those skilled in the art should understand that the scope of the invention involved in the present application is not limited to the technical solutions formed by the specific combination of the above technical features, but should also cover other technical solutions formed by any combination of the above technical features or their equivalent features without departing from the above inventive concept. For example, the technical solutions formed by mutually replacing the above features with the technical features (but not limited to) disclosed in the present application that have similar functions.

Claims

1. A method for controlling the foaming of high temperature resistant peach gum, characterized in that: The control method comprises the following steps: S1. Selecting dried peach gum with uniform color and size, wherein the weight of a single dried peach gum is 0.5-1g; S2, cleaning the skin of the dried peach gum, soaking it in a first mixed solution and ultrasonically treating it for 20-30 min, wherein the first mixed solution contains ferrous gluconate and Aronia nigra fruit powder; S3, draining the soaked peach gum and spreading it on gauze, and steaming it at a temperature of 98-102° C. for 20-30 min; S4, putting the steamed peach gum into the second mixed solution and soaking it for 30min to obtain the peach gum after being coated with glue, wherein the second mixed solution contains sodium alginate and konjac flour; S5, soaking the coated peach gum in calcium aspartate solution for 10-15 minutes to obtain single-layer peach gum beads; S6. After rinsing the single-layer peach gum beads with clean water, repeat the operations of steps S4 and S5 to obtain double-layer peach gum beads.

2. The method for controlling the foaming of high temperature resistant peach gum according to claim 1, characterized in that: In step S2, after cleaning the surface of the dried peach gum, the dried peach gum is immersed in a first mixed solution at 40° C. and ultrasonically treated for 20-30 minutes, wherein the mass ratio of the dried peach gum to the first mixed solution is 1:

20.

3. The high temperature resistant peach gum foaming control method according to claim 1, characterized in that: In step S2, the content of ferrous gluconate accounts for 0.025%-0.05% of the total mass of the first mixed solution.

4. The method for controlling the foaming of high temperature resistant peach gum according to claim 1, characterized in that: In step S2, the content of the Aronia melanocarpa fruit powder accounts for 1%-2% of the total mass of the first mixed solution.

5. The method for controlling the foaming of high temperature resistant peach gum according to claim 1, characterized in that: In step S4, the steamed peach gum is placed in a second mixed solution and soaked for 30 minutes to obtain the coated peach gum, wherein the mass ratio of the dried peach gum to the second mixed solution is 1:

20.

6. The method for controlling the foaming of high temperature resistant peach gum according to claim 1, characterized in that: In step S4, the content of sodium alginate accounts for 1%-1.6% of the total mass of the second mixed solution, and the content of konjac flour accounts for 0.4%-0.8% of the second mixed solution.

7. The method for controlling the foaming of high temperature resistant peach gum according to claim 1, characterized in that: In step S5, the coated peach gum is soaked in a calcium aspartate solution for 10-15 minutes to obtain single-layer peach gum beads, wherein the mass ratio of dry peach gum to the calcium aspartate solution is 1:20, and the concentration of the calcium aspartate solution is 1-2%.

8. Double-layer peach gum beads made according to the high temperature resistant peach gum foaming control method described in any one of claims 1 to 7.

9. The use of double-layer peach gum beads prepared by the high temperature resistant peach gum foaming control method according to any one of claims 1 to 7 in sweet osmanthus peach gum soup, characterized in that: Each bowl of sweet-scented osmanthus and peach gum soup comprises: 0.5-1.5g of sweet-scented osmanthus, 3 double-layer peach gum beads, 0.5-1.5g of glutinous dry white fungus, 1-2g of bird's nest, and the rest is 6% yellow rock sugar water.

10. The use of double-layer peach gum beads obtained by the high temperature resistant peach gum foaming control method according to claim 9 in sweet osmanthus peach gum soup, characterized in that: After the bowl of osmanthus peach gum soup is filled and sealed, a high-pressure steam sterilizer is used to sterilize the osmanthus peach gum soup at 116-121° C. for 18-25 minutes, and then the soup is taken out of the pot and cooled.

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