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

Abstract

The application provides a high-temperature-resistant peach gum swelling control method and application thereof, and the method comprises the following steps: S1, selecting uniform peach gum in color and size, wherein the weight of a single peach gum is 0.5-1 g; S2, cleaning the surface of the peach gum, and then soaking the peach gum in a first mixed solution and performing ultrasonic treatment for 20-30 min, wherein the first mixed solution comprises ferrous gluconate and aronia melanocarpa fruit powder; S3, steaming the soaked peach gum on gauze after draining water, wherein the steaming temperature is 98-102 DEG C, and the steaming time is 20-30 min; S4, soaking the steamed peach gum in a second mixed solution for 30 min to obtain a wrapped peach gum, wherein the second mixed solution comprises sodium alginate and konjac powder; S5, soaking the wrapped peach gum in a calcium aspartate solution for 10-15 min to obtain a single-layer film peach gum bead; and S6, washing the single-layer film peach gum bead with water, and then repeating the operations of steps S4 and S5 to obtain a double-layer film peach gum bead. The application can effectively inhibit excessive swelling of the peach gum.

Description

Technical Field

[0001] The invention belongs to the technical field of peach gum processing, and particularly relates to a high-temperature resistant peach gum foaming control method and application thereof. Background Art

[0002] Peach gum is a resin secreted from the bark of peach trees, such as the peach or wild peach, in the Rosaceae family. It is a jelly-like substance secreted when the tree is injured, infested by insects, or infected by fungi. Peach gum is primarily composed of polysaccharides, including monosaccharides such as arabinose, galactose, xylose, and mannose. It also contains natural antioxidants such as phenols and flavonoids, and has nutritional benefits such as lowering blood sugar and lipids, providing antioxidant and anti-tumor properties, and boosting immunity. Peach gum has high edible and medicinal value. Historical records show that its consumption and medicinal use began as early as the Southern and Northern Dynasties, spanning 1,600 years. It has been shown to regulate the middle and blood, invigorate qi, and relieve pain. It has been used to treat chyluria, diabetes, urinary tract infections, dysentery, stranguria with stones, and stranguria with blood.

[0003] Despite its long history, peach gum's market application was long limited to its raw agricultural product form. This shift occurred in 2023, when the National Health Commission of China included it in the Catalogue of New Food Ingredients, opening up new avenues for its use as a prepackaged food ingredient. Current research focuses on the extraction and purification of natural active ingredients such as peach gum polysaccharides and its application as a colloidal material. However, effective solutions have yet to be reported for controlling the foaming of peach gum during its processing as a new food ingredient.

[0004] One of the characteristics of peach gum is its remarkable swelling capacity, capable of absorbing over 26 times its own weight in water. Initially, when it absorbs a certain amount of water, it achieves a springy, smooth texture and optimal taste. However, continued water absorption causes the texture to soften and lose its unique flavor. Therefore, mastering the technical nodes to prevent excessive water absorption and maintain its optimal flavor and texture has become a core challenge in product development. Furthermore, traditional peach gum products are prone to deformation, sticking, softening, and even dissolving during high-temperature processing, which limits processing options and product diversity.

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

[0006] The invention aims to solve the problems of excessive swelling of peach gum and unstable structure under high temperature conditions, and proposes a high-temperature resistant peach gum swelling control method, peach gum beads prepared therefrom and applications thereof.

[0007] The technical solution adopted by the present invention to solve the technical problem is:

[0008] In a first aspect, the present invention provides a method for controlling the foaming of high-temperature resistant peach gum, the method comprising the following steps:

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

[0010] S2. After cleaning the skin of the dried peach gum, soak it in a first mixed solution and ultrasonically treat it for 20-30 minutes, wherein the first mixed solution contains ferrous gluconate and black fruit glandular rib aronia fruit powder;

[0011] 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;

[0012] S4, the peach gum after steaming is put into the second mixed solution and soak 30min, obtain the peach gum after wrapping the glue, wherein the second mixed solution includes sodium alginate and konjac flour;

[0013] S5, soaking the coated peach gum in a calcium aspartate solution for 10-15 minutes to obtain single-layer peach gum beads;

[0014] 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.

[0015] In the above technical solution, ferrous gluconate is an organic iron compound composed of iron ions and gluconate groups. Compared with inorganic iron salts, it has better bioavailability and gastrointestinal tolerance. In the present invention, the peach gum is soaked with ultrasound, which causes the peach gum molecular chains to break, increases the surface area, and promotes water molecule penetration. At the same time, the hydroxyl groups of the peach gum polysaccharides form coordination bonds with the divalent iron ions of ferrous gluconate, making the internal structure of the peach gum more stable.

[0016] Aronia berry powder is rich in vitamins and minerals, including vitamins C and K, iron, potassium, and dietary fiber. Most notably, it contains extremely high concentrations of natural antioxidants—anthocyanins and polyphenols—which give it its deep purple color and potent antioxidant properties. This rich antioxidant content can help lower blood pressure and improve circulation. It has also been studied for its potential to prevent inflammation, promote vision health, and boost the immune system.

[0017] In the present invention, the Aronia nigra fruit powder, on the one hand, provides acidic conditions for the peach gum soaking liquid, causing the hydroxyl groups in the peach gum to dissociate into hydrogen ions, forming carboxylic acids or other acidic derivatives, thereby changing the charge distribution and solubility of the polysaccharides in the peach gum, making it more stable. On the other hand, the anthocyanins in the Aronia nigra fruit enter the internal structure of the peach gum, deepening the color of the peach gum itself and making the peach gum more uniform in color. At the same time, its strong antioxidant effect can protect the divalent iron ions in the ferrous gluconate during the soaking process from oxidation and promote the human body's absorption of the divalent iron ions.

[0018] Sodium alginate is a natural polysaccharide derived from seaweed that dissolves in water to form a viscous solution. When a sodium alginate solution comes into contact with calcium ions, the sodium ions on the α-L-guluronic acid units in the alginate molecule undergo a cross-linking reaction with the calcium ions. This reaction causes the α-L-guluronic acid units to stack together, forming a stable, water-insoluble gel-like network structure.

[0019] Konjac flour, derived from the root of konjac, is a high-dietary fiber, low-calorie natural food ingredient. It contains a large amount of konjac glucomannan, which can form a thermally irreversible gel after heating under specific conditions, thereby giving food unique elasticity and tender and smooth mouthfeel. In addition, the hydrogen bonding effect formed between sodium alginate and konjac glucomannan can enhance the interaction force between the blend molecules and improve its flexibility. In the present invention, konjac flour is combined with sodium alginate, and by adjusting ratio and conditions, the texture characteristics such as hardness, elasticity, viscosity of the final product can be finely regulated.

[0020] Calcium aspartate is a composite amino acid calcium salt with good solubility and bioavailability, making it 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, undergoing 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. The interaction between calcium ions, sodium alginate, and konjac flour promotes the formation of a more stable network structure between molecules, thereby accelerating or enhancing gel formation. Free aspartic acid is a naturally occurring amino acid that participates in important metabolic pathways such as the urea cycle and purine synthesis, and also has certain antioxidant and immunomodulatory effects. The fruit of the black fruit aronia is rich in natural antioxidants such as anthocyanins and flavonoids. The combination of aspartic acid and the black fruit aronia fruit enhances antioxidant capacity through different mechanisms of action, combating free radicals and protecting cells from damage. At the same time, amino acids promote the absorption of active ingredients in the black fruit aronia fruit by improving the intestinal environment or acting as a carrier.

[0021] Preferably, in step S2, after cleaning the skin of the dried peach gum, it 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.

[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 placed in the second mixed solution and soaked for 30 minutes to obtain the coated peach gum, wherein the mass ratio of the 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 flour accounts for 0.4%-0.8% of the second mixed solution.

[0026] Preferably, 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 calcium aspartate solution is 1:20, and the concentration of calcium aspartate solution is 1-2%.

[0027] In a second aspect, the present invention provides double-layer peach gum beads prepared according to any of the above-mentioned high-temperature resistant peach gum foaming control methods.

[0028] In a third aspect, the present invention provides the use of double-layer peach gum beads prepared according to any of the above-mentioned high-temperature resistant peach gum foaming control methods in osmanthus peach gum soup, each bowl of osmanthus peach gum soup comprising: 0.5-1.5g osmanthus, 3 double-layer peach gum beads, 0.5-1.5g glutinous dried white fungus, 1-2g bird's nest, and the rest being 6% yellow rock sugar water.

[0029] Preferably, after the bowl of osmanthus flower and peach gum soup is filled and sealed, a high-pressure steam sterilizer is used to sterilize the osmanthus flower and peach gum soup at 116-121° C. for 18-25 minutes, and then the soup is taken out of the pot and cooled.

[0030] In summary, compared with the prior art, the high-temperature resistant peach gum foaming control method provided in this application and the peach gum beads prepared therefrom and their applications have the following beneficial effects:

[0031] (1) The present invention achieves precise control over the peach gum soaking process by carefully selecting dried peach gum, controlling the time and conditions of soaking, ultrasonic treatment, steaming and other steps, and using a specific mixed solution, thereby 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 of peach gum beads by soaking them in a second mixed solution of sodium alginate and konjac flour, forming a single-layer membrane in a calcium aspartate solution, and then repeating this process to form a double-layer membrane. This allows the peach gum beads to maintain a stable shape and not easily soften or dissolve under high-temperature processing or storage conditions.

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

[0034] (4) In the process of wrapping peach gum, the present invention adds ferrous gluconate, black fruit aronia fruit powder, calcium aspartate, etc., which not only locks the nutritional components of peach gum and stabilizes the product structure, but also enhances the iron supplementation, amino acid supplementation and antioxidant functions of the product. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0036] Figure 1 This is a flow chart of a method for controlling the foaming of high-temperature resistant peach gum according to the present application;

[0037] Figure 2a This is a picture of peach gum beads before sterilization in comparative example 4;

[0038] Figure 2b This is a picture of peach gum beads before sterilization in comparative example 11;

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

[0040] Figure 2d This is a picture of the peach gum beads after sterilization in comparative example 14;

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

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

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

[0044] Figure 3c It is a scanning electron microscope picture of the peach gum of Comparative Example 14. DETAILED DESCRIPTION

[0045] The present application will be further described in detail below with reference to the accompanying drawings and examples. It should be understood that the specific embodiments described herein are merely for the purpose of explaining the relevant invention and are not intended to limit the invention. It should also be noted that, for ease of description, only portions relevant to the relevant invention are shown in the accompanying drawings.

[0046] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments in this application can be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0047] The present invention is dedicated to solving two technical bottlenecks: first, improving the high temperature resistance of peach gum products to ensure their physical stability during processing and storage, and overcoming the problem of unstable peach gum structure under high temperature conditions; second, effectively inhibiting the excessive foaming of peach gum through innovative technology, maintaining the product appearance and taste and extending the shelf life, while retaining its original eating experience. In view of this, the present invention proposes a method for controlling the foaming of high temperature resistant peach gum, such as Figure 1 As shown, the control method includes the following steps:

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

[0049] S2. Ultrasonic soaking: After cleaning the skin of the dried peach gum, soak it in a first mixed solution and perform ultrasonic treatment for 20-30 minutes, wherein the first mixed solution contains ferrous gluconate and Aronia nigra fruit powder.

[0050] In this embodiment, the skin of dried peach gum was cleaned, then immersed in a first mixed solution at 40°C and ultrasonically treated for 20-30 minutes. The mass ratio of dried peach gum to the first mixed solution was 1:20. The concentration of ferrous gluconate in the first mixed solution was 0.025%-0.05%, and the concentration of Aronia nigra fruit powder was 1%-2%.

[0051] S3. Steaming: Drain the soaked peach gum and spread it on gauze for steaming. The steaming temperature is 98-102°C and the steaming time is 20-30 minutes.

[0052] S4, placing the steamed peach gum into a second mixed solution and soaking it for 30 min to obtain the coated peach gum, wherein the second mixed solution contains sodium alginate and konjac flour.

[0053] In this embodiment, the steamed peach gum is placed in a second mixed solution and soaked for 30 minutes to obtain the glue-coated peach gum, wherein the mass ratio of the dried 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 flour is 0.4%-0.8%.

[0054] S5, film forming 1: soak the coated peach gum in a calcium aspartate solution for 10-15 minutes, then remove it and a layer of film will adhere to the surface, thus obtaining single-layer peach gum beads. In this embodiment, the mass ratio of dry peach gum to calcium aspartate solution is 1:20, and the concentration of calcium aspartate solution is 1-2%.

[0055] S6, film forming 2: After rinsing the single-layer peach gum beads with clean water, repeat the wrapping and film forming once, that is, repeat the operations of steps S4 and S5 to obtain double-layer peach gum beads.

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

[0057] In a second aspect, the present invention provides double-layered peach gum beads prepared according to the high-temperature resistant peach gum foaming control method.

[0058] In a third aspect, the present invention provides the use of double-layered peach gum beads produced according to the heat-resistant peach gum foaming control method in osmanthus peach gum soup, wherein each bowl of osmanthus peach gum soup comprises: 0.5-1.5g of osmanthus flowers, 3 double-layered peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl of osmanthus peach gum soup is filled and sealed, it is sterilized in a high-pressure steam autoclave at 116-121°C for 18-25 minutes and then removed from the pot to cool.

[0059] The principle of peach gum bead embedding process is as follows:

[0060] During ultrasonic soaking, peach gum absorbs water and expands to a certain degree, where it acquires a more stable internal structure under the influence of acid and iron ions. While peach gum is prone to deformation during soaking, steaming stabilizes its shape, eliminating sharp corners during encapsulation. The peach gum is then immersed in a mixed solution containing sodium alginate and konjac flour. The sodium alginate plays a primary role in gelation, while the konjac flour strengthens the gel structure, resulting in a uniform, viscous gel coating on the surface of the peach gum. The encapsulated peach gum is then immersed in a solution containing calcium aspartate. The calcium aspartate provides abundant calcium ions, which react rapidly 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 peach gum, but also, due to the addition of konjac flour, enhances the elasticity and stability of the film.

[0061] The effects of peach gum steaming are as follows:

[0062] Steaming peach gum is a multi-effect processing process. First, it effectively softens any hard lumps that haven't been fully soaked, making the texture smoother and enhancing the eating experience. Second, steaming makes the nutrients in the peach gum more easily absorbed by the body, optimizing its nutritional value. This process also reduces the volume of the peach gum and shapes its appearance, preventing sharp edges from damaging the packaging film during the subsequent encapsulation step, ensuring smooth processing. More importantly, high-temperature steam sterilization is powerful, completely eliminating microorganisms and bacteria on the surface of the peach gum, enhancing food safety. Therefore, steaming is not only a key step in enhancing the taste of peach gum but also a vital component in ensuring its quality and safety.

[0063] Peach gum and osmanthus processed products:

[0064] The present invention processes peach gum and sweet osmanthus into a product, so that the effects of peach gum and sweet osmanthus are synergistic and complementary. From the perspective of traditional Chinese medicine, peach gum is flat in nature and sweet in taste, and has the effects of promoting blood circulation, relieving stranguria, and stopping dysentery, while sweet osmanthus is warm in nature, spicy and sweet in taste, and can warm the middle and dispel cold, warm the stomach and relieve pain. Eating sweet osmanthus peach gum soup in moderation has a certain auxiliary effect on relieving gastrointestinal discomfort and improving sleep quality. In terms of taste and flavor, sweet osmanthus is characterized by its rich fragrance, which can add a unique fragrance to food and make the finished product more attractive. Peach gum has a crystal clear appearance and a slightly chewy mouthfeel. Combined with sweet osmanthus, it can form a wonderful dual enjoyment in terms of vision and taste. Therefore, the combination of sweet osmanthus and peach gum not only enriches the flavor and texture of food, but also complements each other in dietotherapy and health care.

[0065] Example 1

[0066] According to the method of the present invention, 100g of dried peach gum with uniform color and size and essentially no impurities is selected, wherein a single piece of peach gum weighs 0.5-1g. The dried peach gum skin is cleaned and then soaked in a first mixed solution at 40°C and sonicated for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.5g of ferrous gluconate and 20g of Aronia nigra fruit powder. The soaked peach gum is drained, spread on gauze, and steamed at 98-102°C for 20-30 minutes. The steamed peach gum is then immersed in a second mixed solution containing 20g of sodium alginate and 8g of konjac flour, at a dry-to-liquid ratio of 1:20, and soaked for 30 minutes. The second mixed solution contains 20g of sodium alginate and 8g of konjac flour. The encapsulated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, the peach gum is removed, and a film is formed on the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 20g of calcium aspartate.

[0067] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0068] Example 2

[0069] According to the method of the present invention, 100g of dried peach gum with uniform color and size and essentially no impurities is selected, wherein a single piece of peach gum weighs 0.5-1g. The dried peach gum skin is cleaned and then soaked in a first mixed solution at 40°C and sonicated for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. The soaked peach gum is drained, spread on gauze, and steamed at 98-102°C for 20-30 minutes. The steamed peach gum is then placed in a second mixed solution, containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soaked for 30 minutes. The encapsulated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, the encapsulated peach gum is removed, and a film adheres to the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 30g of calcium aspartate.

[0070] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0071] Example 3

[0072] According to the method of the present invention, 100g of dried peach gum of uniform color and size, essentially free of impurities, is selected, wherein a single piece of peach gum weighs 0.5-1g. The dried peach gum skin is cleaned and then soaked in a first mixed solution at 40°C and sonicated for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 1g of ferrous gluconate and 40g of Aronia nigra fruit powder. The soaked peach gum is drained, spread on gauze, and steamed at 98-102°C for 20-30 minutes. The steamed peach gum is then immersed in a second mixed solution containing 32g of sodium alginate and 16g of konjac flour, at a dry-to-liquid ratio of 1:20, and soaked for 30 minutes. The encapsulated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, the encapsulated peach gum is removed, and a film adheres to the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 40g of calcium aspartate.

[0073] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0074] Comparative Example 1

[0075] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. After cleaning the skin of the dried peach gum, soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-to-liquid ratio of 1:20. The first mixed solution contains 0.25g of ferrous gluconate and 10g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, place the steamed peach gum in a second mixed solution containing 14g of sodium alginate and 4g of konjac flour, at a dry-to-liquid ratio of 1:20, and soak it for 30 minutes. The coated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove it from the solution, and a film will form on the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 10g of calcium aspartate.

[0076] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0077] Comparative Example 2

[0078] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. After cleaning the skin of the dried peach gum, soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 1.25g of ferrous gluconate and 50g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, place the steamed peach gum in a second mixed solution, containing 38g of sodium alginate and 20g of konjac flour, at a dry-to-liquid ratio of 1:20, and soak it for 30 minutes. The coated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove it from the solution, and a film will form on the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 50g of calcium aspartate.

[0079] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0080] Comparative Example 3

[0081] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. Clean the skin of the dried peach gum and soak it in 40°C water with ultrasonic treatment for 20-30 minutes, using a solid-liquid ratio of 1:20. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, place the steamed peach gum in a second mixed solution containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soak it for 30 minutes. The steamed peach gum is then soaked in a calcium aspartate solution at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove the encapsulated peach gum, which will adhere to a film, forming single-layer encapsulated peach gum beads. Rinse the single-layer encapsulated peach gum beads with clean water and repeat the encapsulation and film-forming process once more to form double-layer encapsulated peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0082] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0083] Comparative Example 4

[0084] 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g, is selected. The dried peach gum skin is cleaned and then soaked in a first mixed solution at 40°C and sonicated for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate. The soaked peach gum is drained, spread on gauze, and steamed at 98-102°C for 20-30 minutes. The steamed peach gum is then placed in a second mixed solution containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soaked for 30 minutes. The coated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, the peach gum is removed, and a film forms on the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 30g of calcium aspartate.

[0085] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0086] Comparative Example 5

[0087] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. Clean the skin of the dried peach gum and soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 30g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, soak the steamed peach gum in a second mixed solution containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, for 30 minutes. The coated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove it, and a film will form on the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 30g of calcium aspartate.

[0088] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0089] Comparative Example 6

[0090] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. Rinse the dried peach gum skin thoroughly, drain, spread on gauze, and steam at 98-102°C for 20-30 minutes. Then, soak the steamed peach gum in a second mixed solution containing 26g of sodium alginate and 12g of konjac flour, at a ratio of 1:20 for 30 minutes. The second mixed solution contains 12g of konjac flour and 26g of sodium alginate. The encapsulated peach gum is then soaked in a calcium aspartate solution at a ratio of 1:20 for 10-15 minutes. After removal, a film will form on the surface of the encapsulated peach gum beads, forming single-layer encapsulated peach gum beads. Rinse the single-layer encapsulated peach gum beads with clean water, then repeat the encapsulation and film-forming process once more to form double-layer encapsulated peach gum beads. The calcium aspartate solution contains 30g of calcium aspartate.

[0091] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0092] Comparative Example 7

[0093] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. Clean the skin of the dried peach gum and soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it on gauze, and steam it at 98-102°C for 20-30 minutes. Then, place the steamed peach gum in a second mixed solution containing 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soak it for 30 minutes. Then, soak the coated peach gum in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20, for 10-15 minutes.

[0094] The processed peach gum is poured into bowls to create osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 pieces of processed peach gum, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, the osmanthus peach gum soup is sterilized at 116-121°C for 18-25 minutes.

[0095] Comparative Example 8

[0096] Select 100g of dried peach gum of uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. After cleaning the skin of the dried peach gum, soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, place the steamed peach gum in a second mixed solution containing 26g of sodium alginate, at a dry-to-liquid ratio of 1:20, and soak it for 30 minutes. The coated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove it from the solution, and a film will form on the surface, forming single-layer peach gum beads. After the single-layer peach gum beads are rinsed with clean water, the wrapping and film forming are repeated once to form double-layer peach gum beads. The calcium aspartate solution contains 30g of calcium aspartate.

[0097] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0098] Comparative Example 9

[0099] 100g of dried peach gum with uniform color and size and essentially no impurities, with a single piece weighing 0.5-1g, was selected. The dried peach gum skin was cleaned and then soaked in a first mixed solution at 40°C and sonicated for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contained 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. The soaked peach gum was drained, spread on gauze, and steamed at 98-102°C for 20-30 minutes. The steamed peach gum was then placed in a second mixed solution, containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soaked for 30 minutes.

[0100] The processed peach gum is then poured into bowls to create osmanthus peach gum soup. Each bowl contains 160g of osmanthus flowers, including 0.5-1.5g of osmanthus flowers, three pieces of processed peach gum, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, the soup is sterilized at 116-121°C for 18-25 minutes.

[0101] Comparative Example 10

[0102] 100g of dried peach gum with uniform color and size, essentially free of impurities, is selected, wherein the dry weight of a single peach gum is 0.5-1g. The dried peach gum skin is cleaned and then soaked in a first mixed solution at 40°C and sonicated for 20-30 minutes, with a material-to-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. The soaked peach gum is drained, spread on gauze, and steamed at 98-102°C for 20-30 minutes to obtain steamed peach gum.

[0103] The processed peach gum is then poured into bowls to create osmanthus peach gum soup. Each bowl contains 160g of osmanthus flowers, including 0.5-1.5g of osmanthus flowers, three pieces of processed peach gum, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, the soup is sterilized at 116-121°C for 18-25 minutes.

[0104] Comparative Example 11

[0105] Select 100g of dried peach gum of uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. After cleaning the skin of the dried peach gum, soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, soak the steamed peach gum in a calcium aspartate solution at a dry-to-solution ratio of 1:20 for 10-15 minutes. Remove it from the solution, which contains 30g of calcium aspartate. Obtain single-layer peach gum beads, remove them, and soak them in a second mixed solution containing 26g of sodium alginate and 12g of konjac flour for 30 minutes. After rinsing the single-layer peach gum beads with clean water, repeat the process of wrapping and film forming to form double-layer peach gum beads.

[0106] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0107] Comparative Example 12

[0108] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. Clean the skin of the dried peach gum and soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. The soaked peach gum is then placed in a second mixed solution, containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soaked for 30 minutes. The second mixed solution also contains 26g of sodium alginate and 12g of konjac flour. The encapsulated peach gum is then soaked in a calcium aspartate solution at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove the encapsulated peach gum, which will adhere to a film on the surface, forming single-layer encapsulated peach gum beads. Rinse the single-layer encapsulated peach gum beads with clean water and repeat the encapsulation and film-forming process once more to form double-layer encapsulated peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0109] The double-layered peach gum beads are poured into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0110] Comparative Example 13

[0111] Select 100g of dried peach gum with uniform color and size, essentially free of impurities, with a single piece weighing 0.5-1g. After cleaning the skin of the dried peach gum, soak it in a first mixed solution at 40°C and sonicate for 20-30 minutes, with a solid-liquid ratio of 1:20. The first mixed solution contains 0.75g of ferrous gluconate and 30g of Aronia nigra fruit powder. Drain the soaked peach gum, spread it flat on gauze, and steam it at 98-102°C for 20-30 minutes. Then, place the steamed peach gum in a second mixed solution containing 26g of sodium alginate and 12g of konjac flour, at a dry-to-liquid ratio of 1:20, and soak it for 30 minutes. The coated peach gum is then soaked in a calcium aspartate solution, at a dry-to-liquid ratio of 1:20. After 10-15 minutes, remove it from the solution, and a film will form on the surface, forming single-layer peach gum beads. The calcium aspartate solution contains 30 g of calcium aspartate.

[0112] The single-layer peach gum beads are filled into a bowl to create an osmanthus peach gum soup. Each bowl contains 160g of osmanthus peach gum soup, including: 0.5-1.5g of osmanthus flowers, 3 peach gum beads, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, the osmanthus peach gum soup is sterilized at 116-121°C for 18-25 minutes.

[0113] Comparative Example 14

[0114] Dried peach gum is directly poured into osmanthus peach gum soup. Each bowl of osmanthus peach gum soup contains 160g of osmanthus flowers, 3g of dried peach gum, 0.5-1.5g of glutinous dried white fungus, 1-2g of bird's nest, and the remainder is 6% yellow rock sugar water. After the bowl is sealed, it is sterilized at 116-121°C for 18-25 minutes.

[0115] Index detection:

[0116] The effectiveness of peach gum embedding directly affects the degree of water absorption during the subsequent sterilization process. Peach gum was processed according to the methods described in Examples 1-3 and Comparative Examples 1-14. The number of peach gum beads before sterilization was counted, and their embedding status was checked individually to calculate the embedding rate before sterilization. The completely embedded peach gum beads were then placed in an osmanthus peach gum soup for sterilization, and the embedding rate after sterilization was calculated. Embedding rate (%) = number of completely embedded beads / total number of peach gum beads.

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

[0118]

[0119] Note: Different letters in the same column indicate significant differences, P < 0.05, / indicates that the step was not performed

[0120] As shown in Table 1, the embedding rates of Examples 1-3 after sterilization were all higher than those of the other comparative examples (P < 0.05), with Example 2 being the best. This indicates that peach gum treated with the method of the present invention can maintain its original state well even after high-temperature sterilization, and can be well embedded in peach gum. Comparative Examples 7 and 9 were unable to produce peach gum beads, indicating that sodium alginate and calcium aspartate are essential in the present invention. The embedding rates of Comparative Examples 6, 11, and 13 decreased significantly before and after sterilization, indicating that peach gum must be soaked in solution and embedded twice, and that the order of wrapping the peach gum cannot be changed, otherwise the effects of the present invention will not be achieved. Comparative Examples 1 and 2 illustrate that reducing or increasing each peach gum treatment component will reduce the embedding rate of peach gum. Comparative Examples 3, 4, and 5 indicate 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 peach gum after sterilization. Comparative Example 12 shows that not steaming will reduce the embedding rate of peach gum before and after sterilization. It may be that steaming softens the inside of the peach gum, making its structure more compact and its shape more rounded, without sharp edges to damage the capsule.

[0121] Foaming multiple:

[0122] Weigh the initial dry peach gum weight, the weight of the peach gum after ultrasonic immersion, before sterilization, and after sterilization (weight without the outer membrane), and calculate the expansion multiple. Expansion multiple = weight of peach gum after treatment / initial dry peach gum weight

[0123] Table 2 Comparison of expansion times of peach gum in different groups after ultrasonic immersion and before and after sterilization

[0124]

[0125] Note: In the same column, different letters indicate significant differences, P < 0.05, and / indicates that the step was not performed.

[0126] As shown in Table 2, the peach gums in each group had different degrees of swelling before and after ultrasonic solution immersion and sterilization. The swelling multiples of Examples 1-3 after sterilization were all higher than those of the other comparative examples (P<0.05), with Example 2 being the best. This indicates that the peach gum treated by the method of the present invention has a lower swelling rate after high-temperature sterilization, which inhibits the swelling of the peach gum to a certain extent.

[0127] Comparative Example test data show that peach gum soaking, the composition of the soaking solution, encapsulation, and steaming all play a significant role in reducing the expansion rate of peach gum after sterilization. Comparative Examples 1, 3, and 4 showed higher expansion rates after ultrasonic soaking compared to the Examples, indicating that lower concentrations of soaking solution or a soaking solution lacking aronia melanocarpa fruit can improve peach gum expansion. Comparative Examples 11 and 12 show that further expansion of peach gum during the colloid encapsulation process, without steaming, and by changing the encapsulation order, all increased expansion rates. This may be because steaming can make the internal structure of peach gum more compact, thereby inhibiting expansion. Changing the encapsulation order, such as first soaking in calcium aspartate, creates a more dilute solution, allowing the peach gum to absorb water more easily, resulting in a higher expansion rate. Comparative Examples 7, 9, 10, and 14, all of which were not embedded or did not produce peach gum beads, showed significantly higher expansion rates after sterilization than the Examples, indicating that effective encapsulation can effectively reduce peach gum expansion.

[0128] Determine the swelling ratio of the peach gum beads for the peach gum embedding group. Weigh the total weight of the peach gum beads before sterilization, and then after high-temperature sterilization, 24 hours, 48 ​​hours, and 72 hours. Calculate the swelling ratio. Swelling ratio = post-sterilization weight / total weight before sterilization.

[0129] Table 3 Comparison of swelling ratios of peach gum beads in different groups

[0130]

[0131] Note: Different letters in the same column indicate significant differences, P < 0.05

[0132] Table 3 shows that the peach gum beads continued to swell after sterilization and during storage. However, the swelling ratios of the peach gum beads in Examples 1-3 were significantly lower than those in the other groups (P < 0.05), especially in Example 2. This indicates that the peach gum beads treated with the present method can effectively maintain their original state and slow down the swelling rate of the peach gum. Comparative Examples 3, 4, and 5 showed significant differences compared to Example 2 after sterilization and storage, indicating that omitting either or both the Aronia nigra fruit powder and the ferrous gluconate solution failed to reduce peach gum swelling. Comparative Examples 1 and 2, compared to Example 2, demonstrate that reducing or increasing the concentration of any component failed to reduce peach gum swelling during storage. Comparative Example 6 exhibited the highest swelling ratio, likely due to the lack of ultrasonic treatment and solution immersion in the initial stage, resulting in smaller peach gum beads. After sterilization and storage for a period of time, the peach gum had more room for water absorption, leading to higher swelling of the peach gum beads. Comparative Example 13 has significant difference compared with Example 1-3, illustrating that the embedding number has a great influence on the swelling of peach gum. Because its film is thinner, the peach gum morphology is irregular. During the soaking process, the surface film of peach gum is not evenly covered, causing easy rupture after sterilization, and the swelling multiple increases. Comparative Example 8, Comparative Example 11 and Comparative Example 12 have higher swelling multiples, illustrating that konjac flour is indispensable, and the order of wrapping cannot be changed. It should be carried out in conjunction with steaming simultaneously, otherwise the effect of the present invention can not be reached.

[0133] The sensory evaluation standards for the sterilized osmanthus peach gum soup of each group are shown in Table 4:

[0134] Table 4 Sensory evaluation standards

[0135]

[0136] Table 5 Sensory evaluation results of osmanthus peach gum soup in different groups

[0137]

[0138] Figure 2a Shown is a picture of peach gum beads before sterilization in Comparative Example 4; Figure 2b Shown is a picture of peach gum beads before sterilization in Comparative Example 11; Figure 2c Shown is a picture of peach gum beads before sterilization in Example 2; Figure 2d Shown is a picture of peach gum beads after sterilization in Comparative Example 14; Figure 2eThe following table shows images of peach gum beads after sterilization in Example 2. As can be seen from Table 5 and Figure 2, the sensory evaluations of Examples 1-3 were all higher than those of the other comparison groups, with Example 2 being particularly excellent, with a bright color, distinct beads, and a springy texture. Comparison Group 4 had the worst color and smell, primarily due to the fact that the peach gum before sterilization was dark green due to oxidation of ferrous iron. After sterilization, the peach gum had the smell of iron ions, which was incompatible with the sweet osmanthus flavor. In Comparison Group 11, the peach gum clumped together before sterilization, and after sterilization, the beads remained unclear, sticking to the wall after swelling. Comparison Group 14 had the lowest sensory evaluation. After sterilization, the peach gum adhered to the wall and clumped together, constantly absorbing water and swelling, becoming soft, rotten, and inelastic.

[0139] 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 approximately 1cm*1cm. They were fixed on the stage and sprayed with gold. They were then placed on 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.

[0140] Figure 3a The scanning electron microscope diagram 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 intertwined with other substances, thereby stabilizing the molecular structure of peach gum and preventing excessive water absorption and expansion.

[0141] Figure 3b The scanning electron microscope diagram 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, 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.

[0142] Figure 3c The scanning electron microscope diagram 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 and 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.

[0143] In summary, the present invention solves two problems of peach gum: one is that peach gum continuously swells in aqueous solution and particles stick to each other; the other is that peach gum is not resistant to high temperature and easily turns into gelatin, resulting in a soft and rotten taste.

[0144] The above description is merely a preferred embodiment of the present application and an illustration of the technical principles employed. Those skilled in the art should understand that the scope of the invention herein is not limited to technical solutions formed by a specific combination of the aforementioned technical features. It also encompasses other technical solutions formed by any combination of the aforementioned technical features or their equivalents, without departing from the aforementioned inventive concept. For example, a technical solution formed by replacing the aforementioned features with (but not limited to) technical features with similar functions disclosed in this application.

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. Select dried peach gum of uniform color and size, wherein the weight of a single piece of dried peach gum is 0.5-1g; S2. After cleaning the skin of the dried peach gum, soak it in a first mixed solution at 40° C. and ultrasonically treat it for 20-30 min, wherein the mass ratio of the dried peach gum to the first mixed solution is 1:20, and the first mixed solution contains ferrous gluconate and aronia melanocarpa fruit powder, the content of the ferrous gluconate accounts for 0.025%-0.05% of the total mass of the first mixed solution, and the content of the aronia melanocarpa fruit powder accounts for 1%-2% of the total mass of the first mixed solution; 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, the peach gum after steaming is put into the second mixed solution and soaked for 30min, obtain the peach gum after wrapping with glue, wherein the mass ratio of peach gum dry and the second mixed solution is 1:20, the second mixed solution includes sodium alginate and konjac flour, the content of described sodium alginate accounts for 1%-1.6% of the second mixed solution total mass, and the content of described konjac flour accounts for 0.4%-0.8% of the second mixed solution; S5. Soaking the coated peach gum 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%; 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 double-layer membrane peach gum beads made by the high temperature resistant peach gum foaming control method according to claim 1.

3. The use of double-layer peach gum beads obtained by the high-temperature resistant peach gum foaming control method according to claim 1 in the preparation of osmanthus peach gum soup, characterized in that: Each bowl of osmanthus flower and peach gum soup includes: 0.5-1.5g of osmanthus flower, 3 double-layer membrane peach gum beads, 0.5-1.5g of glutinous dry white fungus, 1-2g of bird's nest, and the rest is 6% concentration of yellow rock sugar water.

4. The use of double-layer peach gum beads obtained by the high-temperature resistant peach gum foaming control method according to claim 3 in sweet-scented osmanthus peach gum soup, characterized in that: After the osmanthus flower and peach gum soup is filled and sealed, a high-pressure steam sterilizer is used to sterilize the osmanthus flower and peach gum soup at 116-121 DEG C for 18-25 minutes, and then the soup is taken out of the pot and cooled.

Images