Osmanthus fragrans crystal ball beverage treated by ultrahigh pressure and preparation method of Osmanthus fragrans crystal ball beverage

Abstract

The invention belongs to the field of beverage preparation, and particularly relates to a cold-bone crystal ball beverage treated by ultrahigh pressure and a preparation method of the cold-bone crystal ball beverage. A viscous compound containing konjaku flour, agar, carrageenan and sodium alginate interacts with calcium ions in a cross-linking solution, so that the overall structural stability of the prepared chill crystal balls is enhanced, the elasticity and chewiness are improved, and the chill crystal balls are prevented from being mutually adhered; due to a network structure contained in the components of the suspension, the release speed of flavor components in the flavor milk and the fruit composition contained in the beverage base solution is slowed down, and the uniformity of the beverage is maintained for a long time; the stability maintaining solution containing vitamin E, polydextrose and lactic acid is mixed with the cold-bone pearl crystal ball beverage subjected to ultrahigh pressure treatment, after drinking, the blood sugar and blood fat cannot be greatly increased, the contained cold-bone crystal balls are good in elasticity, high in brittleness and good in chewiness, the cold-bone crystal balls cannot be adhered after being stored, and the flavor is maintained for a long time.

Description

Technical Field

[0001] The invention belongs to the field of beverage preparation, and in particular relates to an ultra-high pressure treated agar-agar crystal ball beverage and a preparation method thereof. Background Art

[0002] Agar balls are made from agar (agar), konjac flour, carrageenan, gellan gum, sodium alginate, and curdlan as the primary gelling agents, resulting in elastic, tough, and chewy balls. Agar inherently possesses high gel strength and transparency, while konjac flour (primarily composed of glucomannan) imparts enhanced flexibility and a springy texture, more closely resonating with consumers' expectations for a "crunchy" or "crystal-like" texture. In beverage applications, agar balls are widely used as an edible ingredient in ready-to-drink products such as fruit tea, milk tea, sparkling water, and juice drinks, adding interest and multiple flavors. They are often combined with fruit-flavored liquids, syrups, or tea, and can be suspended or allowed to sink to the bottom of the cup for sips. The color and flavor of agar balls can be flexibly adjusted to suit product needs, making them suitable for different age groups and particularly popular among young consumers and children. In addition, agar-agar crystal balls have broad application prospects in beverages that focus on health and functionality because of their natural ingredients, low calories and rich dietary fiber.

[0003] The addition of agar-agar pearls adds a unique chewy texture and multi-layered taste to the beverage, enhancing the consumer's drinking experience. This beverage breaks away from the single form of traditional liquid beverages by combining solid particles with liquid, creating a new type of tea beverage. Agar-agar pearls can be customized to suit consumer taste preferences, such as by adding different flavors of juice or tea. Through specialized preparation and packaging techniques, the pearls extend the shelf life of the beverage without adding excessive preservatives. The emergence of agar-agar pearls has brought new development opportunities to the beverage industry and promoted the research and development and innovation of related technologies.

[0004] At present, the existing technology for preparing agar-agar pearl crystal ball beverages has the following problems: First, the existing agar-agar pearl crystal ball beverages usually contain high sugar and fat, and long-term and large-scale intake will increase the risk of chronic diseases such as obesity, diabetes, and hypertension; Second, the pearl crystal balls in the existing agar-agar pearl crystal ball beverages have a single taste, are not elastic enough, and are easy to break; Third, the pearl crystal balls in the existing agar-agar pearl crystal ball beverages will gradually soften after long-term storage, the flavor cannot be maintained for a long time, and the taste deteriorates. Summary of the Invention

[0005] In view of the above situation, in order to overcome the defects of the existing technology, the present invention provides an agar-agar crystal ball beverage treated with ultra-high pressure and a preparation method thereof. In order to solve the problems that the existing crystal ball beverages contain high sugar and fat, long-term intake causes increased blood sugar, the agar-agar crystal balls are easy to soften and break, and the flavor cannot be maintained for a long time, the present invention uses agar-agar crystal balls, a beverage base liquid, and a stabilizing solution to mix. The prepared agar-agar crystal ball beverage treated with ultra-high pressure will not cause a significant increase in blood sugar and blood lipids after drinking, the contained pearl crystal balls have good elasticity, the pearl crystal balls are stable after storage, and the flavor is maintained for a long time.

[0006] In order to achieve the above-mentioned object, the technical solution adopted by the present invention is as follows: the present invention provides an ultra-high pressure treated agar-agar crystal ball beverage and a preparation method thereof. The raw materials for preparing the ultra-high pressure treated agar-agar crystal ball beverage specifically include the following components in parts by weight: 10-20 parts of agar crystal balls, 25-30 parts of beverage base liquid, 2-4 parts of vitamin E, 1.5-2 parts of polydextrose, and 1.6-1.9 parts of lactic acid.

[0007] Preferably, the raw materials for preparing the agar crystal balls include the following components in parts by weight: 3-5 parts of sweetener, 2-4 parts of konjac flour, 1.2-1.5 parts of agar, 1.2-1.4 parts of carrageenan, 0.5-1.2 parts of sodium alginate, 0.5-2.5 parts of calcium chloride, and 0.1-0.3 parts of sodium citrate.

[0008] Preferably, the raw materials for preparing the beverage base liquid include the following components in parts by weight: 3-8 parts of tea leaves, 7.5-12 parts of fruit pieces, 7.5-12 parts of fruit juice, 14-18 parts of milk, 4-7 parts of condensed milk, 8-13 parts of coconut milk, 1.4-1.8 parts of fructose syrup, 1.5-2 parts of vanilla seeds, 1.8-2.1 parts of microcrystalline cellulose, 1.4-1.7 parts of sodium carboxymethyl cellulose, 2-3 parts of casein, 1.3-1.8 parts of purple sweet potato flour, and 1.2-1.6 parts of propylene glycol fatty acid ester.

[0009] Preferably, the sweetener is composed of one or more of brown sugar, black sugar, white sugar, sucrose, glucose, and fructose syrup.

[0010] Preferably, the tea leaves are composed of one or more of black tea, green tea, oolong tea, white tea, jasmine tea, and rose tea.

[0011] Preferably, the fruit pieces are composed of one or more of strawberry, grape, apple, blueberry, cranberry, peach, lychee, cherry, guava, pear, cantaloupe, longan, blackberry, and dragon fruit.

[0012] Preferably, the fruit juice is composed of one or more of watermelon, orange, passion fruit, pineapple, kiwi, grapefruit, tomato, papaya, mango, pomelo, sugar cane, and aloe vera.

[0013] Preferably, the method for preparing the agarwood crystal ball comprises the following steps: S1. Place konjac flour, agar, carrageenan, sodium alginate, ultrapure water, sweetener, and sodium citrate in a 2.8 kW constant temperature stirring pot. The constant temperature stirring temperature is 80-90° C., the constant temperature stirring time is 20-30 min, and the constant temperature stirring speed is 120-150 r / min. After stirring, a viscous composite is obtained. S2. Calcium chloride and ultrapure water were placed in a stirring tank with a power of 2.2-2.6 kW, stirred at 28°C for 25 min, and stirred at a speed of 120 r / min to dissolve and obtain a cross-linking solution; S3, the viscous composite prepared in S1 is loaded into a bead sprayer connected to a drip pump, the dripper aperture is controlled to be 0.8-1.2 mm, and the dripping speed is controlled so that the viscous composite is stably formed into balls and dripped into the cross-linking solution prepared in S2. During the dripping process, the reaction tank is kept stationary and the dripping height is 5-10 cm to obtain beads; S4, placing the beads prepared in S3 in the cross-linking solution prepared in S2 for 10-30 min to form elastic crystal spheres; S5, taking out the elastic crystal balls prepared in S4, placing them in a cleaning tank, and washing away the free calcium salt on the surface to obtain cleaned crystal balls; S6. Soak the cleaned crystal balls prepared in S5 in sugarcane syrup, refrigerate and ripen for 1-4 hours, and then air-dry to obtain agar-agar crystal balls.

[0014] Furthermore, in S1, the mass fraction of the sweetener in ultrapure water is 8%.

[0015] Furthermore, in S2, the mass fraction of the calcium chloride in the ultrapure water is 5%.

[0016] Furthermore, in S6, the material-liquid ratio of the washed crystal balls to the sugarcane syrup is 1:5 g / mL.

[0017] Preferably, the method for preparing the beverage base liquid specifically comprises the following steps: L1. Place the fruit pieces and fruit juice in a blender with a power of 1.2-1.3 kW, stir at a temperature of 25-28° C., for 15-18 min, and at a stirring speed of 300-500 r / min, and stir to obtain a fruit composition; L2. Place the tea leaves and ultrapure water in a 2.8 kW boiling pot at 100°C for 10 minutes. After boiling, filter with a sterile filter cloth to obtain a tea base solution. L3. Place the tea base liquid prepared in L2, milk, coconut milk, condensed milk, fructose syrup, and vanilla seeds in a 1.8 kW blender at a stirring temperature of 28°C for 30 min at a stirring speed of 300 r / min to obtain a flavored milk tea liquid. L4, placing microcrystalline cellulose, sodium carboxymethyl cellulose, casein, purple sweet potato flour, propylene glycol fatty acid ester, and 50% ethanol solution into a reactor with a power of 2.2-2.6 kW, the reaction temperature is 50-60°C, the reaction time is 1 h, the reaction speed is 200 r / min, and after mixing and reacting, a suspension component is obtained; L5. Place the suspension component prepared in L4, the fruit composition prepared in L1, and the flavored milk tea liquid prepared in L3 into a stirring tank with a power of 2.2-2.6 kW, stir at a temperature of 28°C, stir for 35 min, and stir at a speed of 500 r / min, and mix thoroughly to obtain a beverage base liquid.

[0018] Furthermore, in L2, the material-liquid ratio of the tea leaves to ultrapure water is 1:50 g / mL.

[0019] Furthermore, in L4, the mass fraction of the propylene glycol fatty acid ester in the 50% ethanol solution is 5%.

[0020] The present invention also proposes a method for preparing agar-agar crystal ball beverage using ultra-high pressure treatment, which specifically comprises the following steps: Step 1: Vitamin E, polydextrose, lactic acid, and ultrapure water are placed in a 1.8 kW stirrer at a stirring temperature of 30°C, a stirring time of 20 min, and a stirring speed of 300 r / min to obtain a stabilizing solution; Step 2: Add the beverage base liquid and the agar-agar crystal balls into the stabilizing solution prepared in step 1, stirring at a temperature of 25°C, a stirring time of 20 minutes, and a stirring speed of 500 r / min to obtain an agar-agar crystal ball beverage; Step 3: Place the agar-agar crystal ball beverage prepared in step 2 into an ultra-high pressure processor with a power of 5 kW, a pressure of 500 MPa, an ultra-high pressure treatment temperature of 20°C, and an ultra-high pressure treatment time of 15 min. After ultra-high pressure treatment, an agar-agar crystal ball beverage treated with ultra-high pressure is obtained.

[0021] Preferably, in step 1, the mass fraction of the polydextrose in ultrapure water is 3%.

[0022] The beneficial effects achieved by the present invention are as follows: The present invention mainly adopts fruit pieces and fruit juice as the source of sweetness, reduces the amount of sweetener used, and will not cause a sharp rise in blood sugar in the body. At the same time, although the fruit pieces and fruit juice contained in the beverage base liquid contain natural fructose, the content is low and exists together with ingredients such as dietary fiber, which can slow down the absorption rate of fructose, thereby further effectively avoiding a rapid rise in blood sugar. The ingredients such as milk, coconut milk, and casein in the beverage base liquid are rich in high-quality protein. Protein is digested and absorbed relatively slowly in the gastrointestinal tract, which can prolong gastric emptying time, further slow down the absorption of carbohydrates, and help maintain blood sugar stability. The fat in the beverage base liquid mainly comes from milk and propylene glycol fatty acid esters. The fat in milk is mainly natural milk fat, and its fatty acid composition is relatively complex, containing a certain proportion of unsaturated fatty acids. These unsaturated fatty acids have a relatively small effect on blood lipids, and appropriate intake helps maintain physiological functions such as the integrity of cell membranes. Propylene glycol fatty acid esters are not as easily absorbed and accumulated in the body as long-chain fatty acids, thereby ensuring that drinking the agar-agar crystal ball beverage treated with ultra-high pressure will not cause a sharp rise in blood sugar and blood lipids in the body. Konjac flour is rich in glucose Mannan, a polysaccharide with good gel properties, in the preparation process of agar-agar balls, konjac flour forms a gel structure with a certain elasticity, the microcrystalline cellulose in the beverage base contains a large number of hydroxyl and carboxyl groups, these polar groups can form stable complexes through hydrogen bond interactions, enhance the overall structural stability of the prepared agar-agar balls, and improve elasticity and chewiness; tea leaves, fruit pieces, and fruit juice are added to the beverage base, these raw materials themselves have rich flavor components, tea polyphenols, theophylline and other ingredients in tea give the beverage a unique tea aroma, fruit pieces, Fruit juice is rich in fruity ester compounds, which can release a rich fruity aroma in the beverage. The addition of milk, coconut milk and vanilla seeds also adds milky and vanilla flavors to the beverage. Casein is a protein rich in multiple functional groups, with a large number of active groups such as amino, carboxyl and hydroxyl groups. These groups can interact with the polysaccharides in purple sweet potato flour and the ester groups in propylene glycol fatty acid esters to form a network structure, slowing the release of flavor components in the beverage base liquid, increasing the viscosity of the beverage, preventing solid particle precipitation, and maintaining the uniformity of the beverage over a long period of time.Ultra-high pressure processing (UHP) is a non-thermal treatment technology that processes beverages at lower temperatures, avoiding the significant volatilization and degradation of flavor components during traditional heat treatment. During UHP, pressure is rapidly transmitted to all parts of the beverage base, inactivating microorganisms while minimizing the impact on flavor components. UHP can also alter the molecular structure of some beverage components, making them more stable. Traditional agar pearls tend to become soft, lose elasticity, or even completely lose their structure after high-temperature sterilization. UHP sterilization eliminates high temperatures, preventing structural damage to the agar pearls and preserving their flavor and nutrients. This results in improved stability. A stabilizing solution containing vitamin E, polydextrose, and lactic acid is mixed with the beverage base and agar pearls, followed by UHP treatment. The resulting agar pearl beverage, treated with UHP, does not cause a sharp increase in blood sugar or lipids. The agar pearls exhibit excellent elasticity, maintain a stable structure, and maintain flavor long-lasting after storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and easy-to-understand manner with reference to the accompanying drawings. Obviously, the drawings described below are only for the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0024] Figure 1 This is a graph showing the results of the rat cardiac blood lipid content in Experimental Example 1 of the present invention; Figure 2 This is a graph showing the fasting blood glucose levels of rats described in Experimental Example 2 of the present invention. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0026] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0027] The experimental methods in the following examples, unless otherwise specified, are conventional methods; the test materials and test strains used in the following examples, unless otherwise specified, are purchased from commercial channels.

[0028] Example 1: This example provides an ultra-high pressure treated agar-agar beverage and a preparation method thereof. The ultra-high pressure treated agar-agar beverage comprises the following components in parts by weight: 10 parts of agar crystal balls, 25 parts of beverage base liquid, 2 parts of vitamin E, 1.5 parts of polydextrose, and 1.6 parts of lactic acid.

[0029] The raw materials for preparing the agar crystal balls include the following components in parts by weight: 3 parts of sweetener, 2 parts of konjac flour, 1.2 parts of agar, 1.2 parts of carrageenan, 0.5 parts of sodium alginate, 0.5 parts of calcium chloride, and 0.1 parts of sodium citrate.

[0030] The raw materials for preparing the beverage base liquid include the following components in parts by weight: 3 parts of tea leaves, 7.5 parts of fruit chunks, 7.5 parts of fruit juice, 14 parts of milk, 4 parts of condensed milk, 8 parts of coconut milk, 1.4 parts of fructose syrup, 1.5 parts of vanilla seeds, 1.8 parts of microcrystalline cellulose, 1.4 parts of sodium carboxymethyl cellulose, 2 parts of casein, 1.3 parts of purple sweet potato flour, and 1.2 parts of propylene glycol fatty acid ester.

[0031] The sweetener is brown sugar.

[0032] The tea leaves are black tea.

[0033] The fruit blocks consist of strawberries, grapes and apples, and the mixing ratio by weight is 1:1:1.

[0034] The fruit juice consists of watermelon, orange and passion fruit, and the mixing ratio by weight is 1:1:1.

[0035] The preparation method of the cold-sky crystal ball specifically comprises the following steps: S1. Place konjac flour, agar, carrageenan, sodium alginate, ultrapure water, sweetener, and sodium citrate into a 2.8 kW constant temperature stirring pot. The constant temperature stirring temperature is 80° C., the constant temperature stirring time is 20 min, and the constant temperature stirring speed is 120 r / min. After stirring, a viscous composite is obtained. S2. Calcium chloride and ultrapure water were placed in a 2.2 kW stirring tank at 28°C for 25 min at a stirring speed of 120 r / min, and stirred to dissolve to obtain a cross-linking solution. S3. Load the viscous composite prepared in S1 into a bead sprayer connected to a drip pump. Control the aperture of the dripper to 0.8 mm. Control the dripping speed so that the viscous composite forms stable balls and drips them into the cross-linking solution prepared in S2. Keep the reaction tank still during the dripping process. The dripping height is 5 cm to obtain beads. S4, placing the beads prepared in S3 in the cross-linking solution prepared in S2 for 10 min to form elastic crystal spheres; S5, taking out the elastic crystal balls prepared in S4, placing them in a cleaning tank, and washing away the free calcium salt on the surface to obtain cleaned crystal balls; S6. Soak the cleaned crystal balls prepared in S5 in sugarcane syrup, refrigerate and ripen for 1 hour, and then air-dry to obtain agar-agar crystal balls.

[0036] In S1, the mass fraction of the sweetener in ultrapure water is 8%.

[0037] In S2, the mass fraction of the calcium chloride in the ultrapure water is 5%.

[0038] In S6, the material-liquid ratio of the washed crystal balls to the sugarcane syrup is 1:5 g / mL.

[0039] The method for preparing the beverage base liquid specifically comprises the following steps: L1. Place the fruit pieces and fruit juice in a 1.2 kW blender at a stirring temperature of 25° C., a stirring time of 15 min, and a stirring speed of 300 r / min, and stir and mix to obtain a fruit composition; L2. Place the tea leaves and ultrapure water in a 2.8 kW boiling pot at 100°C for 10 minutes. After boiling, filter with a sterile filter cloth to obtain a tea base solution. L3. Place the tea base liquid prepared in L2, milk, coconut milk, condensed milk, fructose syrup, and vanilla seeds in a 1.8 kW blender at a stirring temperature of 28°C for 30 min at a stirring speed of 300 r / min to obtain a flavored milk tea liquid. L4. Place microcrystalline cellulose, sodium carboxymethyl cellulose, casein, purple sweet potato flour, propylene glycol fatty acid ester, and 50% ethanol solution into a 2.2 kW reactor. The reaction temperature is 50°C, the reaction time is 1 h, and the reaction speed is 200 r / min. After mixing and reaction, a suspension component is obtained. L5. Place the suspension component prepared in L4, the fruit composition prepared in L1, and the flavored milk tea liquid prepared in L3 into a stirring tank with a power of 2.2 kW, stirring at a temperature of 28°C, stirring for 35 min, and stirring at a speed of 500 r / min, and mix thoroughly to obtain a beverage base liquid.

[0040] In L2, the material-liquid ratio of the tea leaves to ultrapure water is 1:50 g / mL.

[0041] In L4, the mass fraction of the propylene glycol fatty acid ester in the 50% ethanol solution is 5%.

[0042] The present invention also proposes a method for preparing agar-agar crystal ball beverage using ultra-high pressure treatment, which specifically comprises the following steps: Step 1: Vitamin E, polydextrose, lactic acid, and ultrapure water are placed in a 1.8 kW stirrer at a stirring temperature of 30°C, a stirring time of 20 min, and a stirring speed of 300 r / min to obtain a stabilizing solution; Step 2: Add the beverage base liquid and the agar-agar crystal balls into the stabilizing solution prepared in step 1, stirring at a temperature of 25°C, a stirring time of 20 minutes, and a stirring speed of 500 r / min to obtain an agar-agar crystal ball beverage; Step 3: Place the agar-agar crystal ball beverage prepared in step 2 into an ultra-high pressure processor with a power of 5 kW, a pressure of 500 MPa, an ultra-high pressure treatment temperature of 20°C, and an ultra-high pressure treatment time of 15 min. After ultra-high pressure treatment, an agar-agar crystal ball beverage treated with ultra-high pressure is obtained.

[0043] In step 1, the mass fraction of the polydextrose in ultrapure water is 3%.

[0044] Example 2: This example provides a pearl crystal ball beverage processed by ultra-high pressure and a preparation method thereof. The pearl crystal ball beverage processed by ultra-high pressure comprises the following components in parts by weight: 15 parts of agar crystal balls, 28 parts of beverage base liquid, 3 parts of vitamin E, 1.8 parts of polydextrose, and 1.7 parts of lactic acid.

[0045] The raw materials for preparing the agar crystal balls include the following components in parts by weight: 4 parts of sweetener, 3 parts of konjac flour, 1.4 parts of agar, 1.3 parts of carrageenan, 0.9 parts of sodium alginate, 1.5 parts of calcium chloride, and 0.2 parts of sodium citrate.

[0046] The raw materials for preparing the beverage base liquid include the following components in parts by weight: 6 parts of tea leaves, 9 parts of fruit pieces, 9 parts of fruit juice, 16 parts of milk, 5 parts of condensed milk, 11 parts of coconut milk, 1.6 parts of fructose syrup, 1.8 parts of vanilla seeds, 2 parts of microcrystalline cellulose, 1.6 parts of sodium carboxymethyl cellulose, 2.5 parts of casein, 1.6 parts of purple sweet potato flour, and 1.5 parts of propylene glycol fatty acid ester.

[0047] The sweetener consists of brown sugar and white sugar, and the mixing ratio by weight is 1:1.

[0048] The tea leaves consist of green tea and oolong tea, and the mixing ratio by weight is 1:1.

[0049] The fruit blocks consist of blueberries, cranberries and peaches, and the mixing ratio by weight is 1:1:1.

[0050] The fruit juice consists of pineapple, kiwi fruit and grapefruit, and the mixing ratio by weight is 1:1:1.

[0051] The preparation method of the cold-sky crystal ball specifically comprises the following steps: S1. Place konjac flour, agar, carrageenan, sodium alginate, ultrapure water, sweetener, and sodium citrate into a 2.8 kW constant temperature stirring pot. The constant temperature stirring temperature is 85° C., the constant temperature stirring time is 25 min, and the constant temperature stirring speed is 130 r / min. After stirring, a viscous composite is obtained. S2. Calcium chloride and ultrapure water were placed in a 2.3 kW stirring tank at 28°C for 25 min at a stirring speed of 120 r / min to obtain a cross-linking solution. S3. Load the viscous composite prepared in S1 into a bead sprayer connected to a drip pump. Control the aperture of the dripper to 1.1 mm. Control the dripping speed so that the viscous composite forms stable balls and drips them into the cross-linking solution prepared in S2. Keep the reaction tank still during the dripping process. The dripping height is 8 cm to obtain beads. S4, placing the beads prepared in S3 in the cross-linking solution prepared in S2 for 20 min to form elastic crystal spheres; S5, taking out the elastic crystal balls prepared in S4, placing them in a cleaning tank, and washing away the free calcium salt on the surface to obtain cleaned crystal balls; S6. Soak the cleaned crystal balls prepared in S5 in sugarcane syrup, refrigerate and ripen for 2 hours, and then air-dry to obtain agar-agar crystal balls.

[0052] In S1, the mass fraction of the sweetener in ultrapure water is 8%.

[0053] In S2, the mass fraction of the calcium chloride in the ultrapure water is 5%.

[0054] In S6, the material-liquid ratio of the washed crystal balls to the sugarcane syrup is 1:5 g / mL.

[0055] The method for preparing the beverage base liquid specifically comprises the following steps: L1. Place the fruit pieces and fruit juice in a 1.2 kW blender at a stirring temperature of 26° C., a stirring time of 17 min, and a stirring speed of 400 r / min, and stir and mix to obtain a fruit composition; L2. Place the tea leaves and ultrapure water in a 2.8 kW boiling pot at 100°C for 10 minutes. After boiling, filter with a sterile filter cloth to obtain a tea base solution. L3. Place the tea base liquid prepared in L2, milk, coconut milk, condensed milk, fructose syrup, and vanilla seeds in a 1.8 kW blender at a stirring temperature of 28°C for 30 min at a stirring speed of 300 r / min to obtain a flavored milk tea liquid. L4, placing microcrystalline cellulose, sodium carboxymethyl cellulose, casein, purple sweet potato flour, propylene glycol fatty acid ester, and 50% ethanol solution into a 2.4 kW reactor, the reaction temperature was 55°C, the reaction time was 1 h, the reaction speed was 200 r / min, and after mixing and reaction, a suspension component was obtained; L5. Place the suspension component prepared in L4, the fruit composition prepared in L1, and the flavored milk tea liquid prepared in L3 into a stirring tank with a power of 2.5 kW, stirring at a temperature of 28°C, stirring for 35 min, and stirring at a speed of 500 r / min, and mix thoroughly to obtain a beverage base liquid.

[0056] In L2, the material-liquid ratio of the tea leaves to ultrapure water is 1:50 g / mL.

[0057] In L4, the mass fraction of the propylene glycol fatty acid ester in the 50% ethanol solution is 5%.

[0058] The present invention also proposes a method for preparing agar-agar crystal ball beverage using ultra-high pressure treatment, which specifically comprises the following steps: Step 1: Vitamin E, polydextrose, lactic acid, and ultrapure water are placed in a 1.8 kW stirrer at a stirring temperature of 30°C, a stirring time of 20 min, and a stirring speed of 300 r / min to obtain a stabilizing solution; Step 2: Add the beverage base liquid and the agar-agar crystal balls into the stabilizing solution prepared in step 1, stirring at a temperature of 25°C, a stirring time of 20 minutes, and a stirring speed of 500 r / min to obtain an agar-agar crystal ball beverage; Step 3: Place the agar-agar crystal ball beverage prepared in step 2 into an ultra-high pressure processor with a power of 5 kW, a pressure of 500 MPa, an ultra-high pressure treatment temperature of 20°C, and an ultra-high pressure treatment time of 15 min. After ultra-high pressure treatment, an agar-agar crystal ball beverage treated with ultra-high pressure is obtained.

[0059] In step 1, the mass fraction of the polydextrose in ultrapure water is 3%.

[0060] Example 3: This example provides a pearl crystal ball beverage processed by ultra-high pressure and a preparation method thereof. The pearl crystal ball beverage processed by ultra-high pressure comprises the following components in parts by weight: 20 parts of agar crystal balls, 30 parts of beverage base liquid, 4 parts of vitamin E, 2 parts of polydextrose, and 1.9 parts of lactic acid.

[0061] The raw materials for preparing the agar crystal balls include the following components in parts by weight: 5 parts of sweetener, 4 parts of konjac flour, 1.5 parts of agar, 1.4 parts of carrageenan, 1.2 parts of sodium alginate, 2.5 parts of calcium chloride, and 0.3 parts of sodium citrate.

[0062] The raw materials for preparing the beverage base liquid include the following components in parts by weight: 8 parts of tea leaves, 12 parts of fruit pieces, 12 parts of fruit juice, 18 parts of milk, 7 parts of condensed milk, 13 parts of coconut milk, 1.8 parts of fructose syrup, 2 parts of vanilla seeds, 2.1 parts of microcrystalline cellulose, 1.7 parts of sodium carboxymethyl cellulose, 3 parts of casein, 1.8 parts of purple sweet potato flour, and 1.6 parts of propylene glycol fatty acid ester.

[0063] The sweetener consists of sucrose, glucose and fructose syrup, and the mixing ratio by weight is 1:1:1.

[0064] The tea leaves consist of white tea, jasmine tea and rose tea, and the mixing ratio by weight is 1:1:1.

[0065] The fruit blocks consist of lychee, cherry and guava, and the mixing ratio by weight is 1:1:1.

[0066] The fruit juice consists of tomato, papaya and mango, and the mixing ratio by weight is 1:1:1.

[0067] The preparation method of the cold-sky crystal ball specifically comprises the following steps: S1. Place konjac flour, agar, carrageenan, sodium alginate, ultrapure water, sweetener, and sodium citrate into a 2.8 kW constant temperature stirring pot. The constant temperature stirring temperature is 90° C., the constant temperature stirring time is 30 min, and the constant temperature stirring speed is 150 r / min. After stirring, a viscous composite is obtained. S2. Calcium chloride and ultrapure water were placed in a 2.6 kW stirring tank at 28°C for 25 min at a stirring speed of 120 r / min, and stirred to dissolve to obtain a cross-linking solution. S3. Load the viscous composite prepared in S1 into a bead sprayer connected to a drip pump. Control the aperture of the dripper to 1.2 mm. Control the dripping speed so that the viscous composite forms stable balls and drips them into the cross-linking solution prepared in S2. Keep the reaction tank still during the dripping process. The dripping height is 10 cm to obtain beads. S4, placing the beads prepared in S3 in the cross-linking solution prepared in S2 for 30 min to form elastic crystal spheres; S5, taking out the elastic crystal balls prepared in S4, placing them in a cleaning tank, and washing away the free calcium salt on the surface to obtain cleaned crystal balls; S6. Soak the cleaned crystal balls prepared in S5 in sugarcane syrup, refrigerate and ripen for 4 hours, and then air-dry to obtain agar-agar crystal balls.

[0068] In S1, the mass fraction of the sweetener in ultrapure water is 8%.

[0069] In S2, the mass fraction of the calcium chloride in the ultrapure water is 5%.

[0070] In S6, the material-liquid ratio of the washed crystal balls to the sugarcane syrup is 1:5 g / mL.

[0071] The method for preparing the beverage base liquid specifically comprises the following steps: L1. Place the fruit pieces and fruit juice in a 1.3 kW blender at a stirring temperature of 28° C., a stirring time of 18 min, and a stirring speed of 500 r / min, and stir and mix to obtain a fruit composition; L2. Place the tea leaves and ultrapure water in a 2.8 kW boiling pot at 100°C for 10 minutes. After boiling, filter with a sterile filter cloth to obtain a tea base solution. L3. Place the tea base liquid prepared in L2, milk, coconut milk, condensed milk, fructose syrup, and vanilla seeds in a 1.8 kW blender at a stirring temperature of 28°C for 30 min at a stirring speed of 300 r / min to obtain a flavored milk tea liquid. L4, placing microcrystalline cellulose, sodium carboxymethyl cellulose, casein, purple sweet potato flour, propylene glycol fatty acid ester, and 50% ethanol solution into a 2.6 kW reactor, the reaction temperature was 60°C, the reaction time was 1 h, the reaction speed was 200 r / min, and after mixing and reaction, a suspension component was obtained; L5. Place the suspension component prepared in L4, the fruit composition prepared in L1, and the flavored milk tea liquid prepared in L3 into a stirring tank with a power of 2.6 kW, stirring at a temperature of 28°C, stirring for 35 min, and stirring at a speed of 500 r / min, and mix thoroughly to obtain a beverage base liquid.

[0072] In L2, the material-liquid ratio of the tea leaves to ultrapure water is 1:50 g / mL.

[0073] In L4, the mass fraction of the propylene glycol fatty acid ester in the 50% ethanol solution is 5%.

[0074] The present invention also proposes a method for preparing agar-agar crystal ball beverage using ultra-high pressure treatment, which specifically comprises the following steps: Step 1: Vitamin E, polydextrose, lactic acid, and ultrapure water are placed in a 1.8 kW stirrer at a stirring temperature of 30°C, a stirring time of 20 min, and a stirring speed of 300 r / min to obtain a stabilizing solution; Step 2: Add the beverage base liquid and the agar-agar crystal balls into the stabilizing solution prepared in step 1, stirring at a temperature of 25°C, a stirring time of 20 minutes, and a stirring speed of 500 r / min to obtain an agar-agar crystal ball beverage; Step 3: Place the agar-agar crystal ball beverage prepared in step 2 into an ultra-high pressure processor with a power of 5 kW, a pressure of 500 MPa, an ultra-high pressure treatment temperature of 20°C, and an ultra-high pressure treatment time of 15 min. After ultra-high pressure treatment, an agar-agar crystal ball beverage treated with ultra-high pressure is obtained.

[0075] In step 1, the mass fraction of the polydextrose in ultrapure water is 3%.

[0076] Comparative Example 1: This comparative example provides an agar-agar crystal ball beverage and a preparation method thereof. The only difference from Example 1 is that the added agar-agar crystal balls are not refrigerated and matured, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0077] Comparative Example 2: This comparative example provides an agar-agar crystal ball beverage and a preparation method thereof. The only difference from Example 1 is that the added beverage base liquid does not contain a suspension component, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0078] Experimental Example 1: Determination of the effects on blood sugar and blood lipids.

[0079] The test steps for determining the effect of the ultra-high pressure treated agar-agar crystal ball beverages prepared in Examples 1-3 of the present invention on lowering blood sugar and blood lipids are as follows: (1) Sixty male SD rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats each. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free access to food and water. (2) After 10 days of feeding, rats in Example 1-3 groups were fed with 2.0 mL of ultrahigh pressure treated agar-agar beverage prepared in Example 1-3, rats in Comparative Example 1-2 groups were fed with 2.0 mL of agar-agar beverage prepared in Comparative Example 1-2, and rats in the control group were fed with 2.0 mL of commercially available ordinary pearl beverage (purchased from Anhui Wanhe Trading Co., Ltd.) three times a day for 13 weeks. (3) After being fed for 13 weeks, the rats in each group were fasted for 24 h and killed by cervical dislocation. The rat heart blood was collected, placed in a water bath at 37°C for 5 min, and centrifuged at 4000 r / min for 5 min. The supernatant was collected and the levels of triglycerides and low-density lipoprotein cholesterol in the serum were measured using an automatic biochemical analyzer and recorded. (4) Sixty SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats each; (5) The rats in Example 1-3 groups were fed with 2.0 mL of ultrahigh pressure treated agar-agar beverage prepared in Example 1-3, and the rats in Comparative Example 1-2 groups were fed with 2.0 mL of agar-agar beverage prepared in Comparative Example 1-2, respectively. The rats in the control group were fed with 2.0 mL of ordinary pearl beverage (purchased from Anhui Wanhe Trading Co., Ltd.) on the market. The feeding was continued for 8 weeks. After the start of feeding, the tails of the rats were cut and blood was collected every 2 weeks to measure blood glucose levels. Before each measurement, the rats were fasted but not watered for 6 hours. The blood glucose ELISA kit of Shenzhen Zike Biological was used for detection. The detection method was described in the kit instructions. The average blood glucose value of the 10 rats in the group was taken and recorded.

[0080] Result analysis: Figure 1 This is a graph showing the results of the rat heart blood lipid content described in Experimental Example 1 of the present invention. As shown in the figure, the rats in Example 1-3 groups were fed 2.0 mL of the ultra-high pressure treated agar-agar crystal ball beverage prepared in Example 1-3 each time, and fed 3 times a day. After 13 weeks of continuous feeding, the triglyceride content in the serum of the rats in Example 1-3 groups was 0.97 mmol / L, 0.94 mmol / L, and 0.89 mmol / L, respectively, and the low-density lipoprotein cholesterol content in the serum was 3.21 mmol / L, 3.02 mmol / L, and 2.79 mmol / L, respectively. The rats in the comparative example 1 group were fed 2.0 mL of the agar-agar crystal ball beverage prepared in comparative example 1, and fed 3 times a day. After 13 weeks of continuous feeding, the triglyceride content in the serum of the rats in the comparative example 1 group was 1.04 mmol / L, and the low-density lipoprotein cholesterol content in the serum was 3.30 mmol / L. The rats in the comparative example 2 groups were fed 2.0 mL of the agar-agar crystal ball beverage prepared in comparative example 2 mL, fed 3 times a day, for 13 weeks, the serum triglyceride content of the rats in the control group 2 was 1.07 mmol / L, and the serum low-density lipoprotein cholesterol content was 3.36 mmol / L. The rats in the control group were fed 2.0 mL of commercially available ordinary pearl drink each time, 3 times a day, for 13 weeks, the serum triglyceride content of the rats in the control group was 1.94 mmol / L, and the serum low-density lipoprotein cholesterol content was 4.54 mmol / L. Figure 2 This is a graph showing the fasting blood glucose content of rats described in Experimental Example 1 of the present invention. As shown in the figure, the rats in Groups 1 to 3 of Examples were fed 2.0 mL of the ultrahigh pressure treated agar-agar beverage prepared in Example 1-3, three times a day, for 8 weeks, and tested once every 2 weeks. The fasting blood glucose content of the rats in Group 3 of Example was 5.78 mmol / L, 5.80 mmol / L, 5.87 mmol / L, 5.93 mmol / L, and 5.97 mmol / L, respectively. The rats in Group 1 of Comparative Example were fed 2.0 mL of the agar-agar beverage prepared in Comparative Example 1, three times a day, for 8 weeks, and tested once every 2 weeks. The fasting blood glucose content of the rats in Group 1 of Comparative Example was 5.84 mmol / L, 6.00 mmol / L, 6.07 mmol / L, 6.13 mmol / L, and 6.18 mmol / L, respectively. The rats in Group 2 of Comparative Example were fed 2.0 mL of the agar-agar beverage prepared in Comparative Example 2, three times a day, for 8 weeks, and tested once every 2 weeks. mL, fed 3 times a day for 8 weeks, tested once every 2 weeks, the fasting blood glucose levels of the two groups of rats in the control example were 5.76 mmol / L, 6.04 mmol / L, 6.11 mmol / L, 6.19 mmol / L, and 6.22 mmol / L, respectively; the rats in the control group were fed 2.0 mL of commercially available ordinary pearl drink 3 times a day for 8 weeks, tested once every 2 weeks, the fasting blood glucose levels of the rats in the control group were 5.67 mmol / L, 6.21 mmol / L, 7.08 mmol / L, 7.84 mmol / L, and 8.13 mmol / L, respectively, indicating that the ultra-high pressure treated agar-agar crystal ball beverage prepared by the present invention will not cause a substantial increase in blood glucose and blood lipids in the body after long-term consumption.

[0081] Experimental Example 2: Test for determining the texture characteristics of pearl crystal balls.

[0082] The test steps for determining the texture characteristics of the agar-agar crystal ball beverages prepared using ultrahigh pressure treatment in Examples 1-3 of the present invention are as follows: (1) The texture characteristics of the agar-agar crystal balls were measured using a TA-XT2i physical property analyzer (SMS, UK). 15 g of the agar-agar crystal balls prepared by ultrahigh pressure treatment in Examples 1-3 were used as Example 1-3 groups, 15 g of the agar-agar crystal balls prepared in Comparative Examples 1-2 were used as Comparative Examples 1-2 groups, and 15 g of commercially available ordinary pearl crystal balls (purchased from Anhui Wanhe Trading Co., Ltd.) were used as the control group. Five replicates were set up for each group. (2) The ultrahigh-pressure treated agar-agar crystal balls prepared in Examples 1-3, the comparative examples 1-2, and the commercially available ordinary pearls in the control group were placed in a culture dish. The hardness, adhesiveness, resilience, and chewiness of each group of samples were measured and recorded in Table 1.

[0083] Table 1. Crystal ball texture characteristics test table

[0084] Analysis of the results: As shown in Table 1, the hardness, adhesion, resilience and chewiness of the agar-agar crystal balls prepared by ultra-high pressure treatment in Examples 1-3 are all higher than those of the ordinary commercially available pearls in the control group, indicating that konjac flour is rich in glucomannan, a polysaccharide with good gel properties. During the preparation of the agar-agar crystal balls, the konjac flour forms a gel structure with a certain elasticity. The microcrystalline cellulose in the beverage base liquid contains a large number of hydroxyl and carboxyl groups. These polar groups can form stable complexes through hydrogen bond interactions, thereby enhancing the overall structural stability of the prepared elastic agar-agar crystal balls and improving their elasticity and chewiness. In addition, traditional agar-agar pearl crystal balls tend to become soft, lose elasticity, or even completely lose their crystal ball structure after high-temperature sterilization, while ultra-high pressure treatment can achieve sterilization without using high temperature, thereby avoiding the destruction of the structure of the agar-agar crystal balls and not damaging the flavor substances and nutrients in the agar-agar crystal balls, making them exhibit better stability.

[0085] Experimental Example 3: Taste and flavor measurement test.

[0086] The test steps for measuring the taste and flavor of the ultra-high pressure treated agar-agar beverages prepared in Examples 1-3 of the present invention after storage are as follows: (1) The ultra-high pressure treated agar-agar beverage prepared in Example 1-3, the agar-agar beverage prepared in Comparative Example 1-2, and a commercially available ordinary pearl beverage (purchased from Anhui Wanhe Trading Co., Ltd.) were stored for 2 months at a temperature of 28°C and a humidity of 60%. The ultra-high pressure treated agar-agar beverage prepared in Example 1-3, the agar-agar beverage prepared in Comparative Example 1-2, and the commercially available ordinary pearl beverage were obtained. At a temperature of 28°C, 300 mL of the ultra-high pressure treated agar-agar beverage prepared in Example 1-3, 300 mL of the comparative example 1-2, and 300 mL of the commercially available ordinary pearl beverage were taken as samples of the control group. The samples were allowed to stand for 48 hours, and the color, smell, taste, and state of each group of samples were observed. The test results are shown in Table 2.

[0087] Table 2. Product sensory evaluation table

[0088] Result analysis: As shown in Table 2, the ultra-high pressure treated agar-agar beverages prepared in Examples 1-3, the ultra-high pressure treated agar-agar beverages prepared in Comparative Examples 1-2, and the commercially available ordinary pearl beverage in the control group were stored at a temperature of 28° C. and a humidity of 60% for 2 months and then allowed to stand. The ultra-high pressure treated agar-agar beverages prepared in Examples 1-3 were in good condition in terms of color, smell, taste, and state, indicating that the ultra-high pressure treated agar-agar beverages prepared in the present invention had a good flavor and taste that could be maintained for a long time.

[0089] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0090] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. An ultra-high pressure treated agar-agar crystal ball beverage, characterized in that: The ultra-high pressure treated agar-agar crystal ball beverage comprises the following components in parts by weight: 10-20 parts of agar-agar crystals, 25-30 parts of beverage base liquid, 2-4 parts of vitamin E, 1.5-2 parts of polydextrose, and 1.6-1.9 parts of lactic acid; The raw materials for preparing the agar crystal ball include the following components in parts by weight: 3-5 parts of sweetener, 2-4 parts of konjac flour, 1.2-1.5 parts of agar, 1.2-1.4 parts of carrageenan, 0.5-1.2 parts of sodium alginate, 0.5-2.5 parts of calcium chloride, and 0.1-0.3 parts of sodium citrate; The raw materials for preparing the beverage base liquid include the following components in parts by weight: 3-8 parts of tea leaves, 7.5-12 parts of fruit pieces, 7.5-12 parts of fruit juice, 14-18 parts of milk, 4-7 parts of condensed milk, 8-13 parts of coconut milk, 1.4-1.8 parts of fructose syrup, 1.5-2 parts of vanilla seeds, 1.8-2.1 parts of microcrystalline cellulose, 1.4-1.7 parts of sodium carboxymethyl cellulose, 2-3 parts of casein, 1.3-1.8 parts of purple sweet potato flour, and 1.2-1.6 parts of propylene glycol fatty acid ester; The sweetener is composed of one or more of brown sugar, black sugar, white sugar, sucrose, glucose, and fructose syrup; The tea is composed of one or more of black tea, green tea, oolong tea, white tea, jasmine tea, and rose tea; The fruit pieces are composed of one or more of strawberries, grapes, apples, blueberries, cranberries, peaches, lychees, cherries, guava, pears, cantaloupe, longans, blackberries, and dragon fruits; The fruit juice is composed of one or more of watermelon, orange, passion fruit, pineapple, kiwi fruit, grapefruit, tomato, papaya, mango, pomelo, sugar cane and aloe vera.

2. The ultra-high pressure treated agar-agar beverage according to claim 1, characterized in that: The preparation method of the cold-sky crystal ball specifically comprises the following steps: S1, stirring konjac flour, agar, carrageenan, sodium alginate, ultrapure water, sweetener, and sodium citrate to obtain a viscous complex; S2. Stir and dissolve calcium chloride and ultrapure water to obtain a cross-linking solution; S3, the viscous composite prepared in S1 is loaded into a bead sprayer connected to a drip pump, the dripper aperture and dripping speed are controlled, the viscous composite is stably formed into balls and dripped into the cross-linking solution prepared in S2, and the reaction tank is kept stationary during the dripping process to obtain beads; S4, placing the beads prepared in S3 in the cross-linking solution prepared in S2 to form elastic crystal spheres; S5, taking out the elastic crystal balls prepared in S4, placing them in a cleaning tank, and washing away the free calcium salt on the surface to obtain cleaned crystal balls; S6. Soak the cleaned crystal balls prepared in S5 in sugarcane syrup, refrigerate and ripen for 1-4 hours, and then air-dry to obtain agar-agar crystal balls.

3. The ultra-high pressure treated agar-agar beverage according to claim 2, characterized in that: The method for preparing the beverage base liquid specifically comprises the following steps: L1. Mixing the fruit pieces and the fruit juice to obtain a fruit composition; L2. After boiling tea leaves with ultrapure water, filter using a sterile filter cloth to obtain a tea base liquid; L3, mixing the tea base liquid prepared in L2 with milk, coconut milk, condensed milk, fructose syrup, and vanilla seeds to obtain flavored milk tea liquid; L4, mixing microcrystalline cellulose, sodium carboxymethyl cellulose, casein, purple sweet potato flour, propylene glycol fatty acid ester, and 50% ethanol solution to obtain a suspension component; L5. Mix the suspension component prepared in L4, the fruit composition prepared in L1, and the flavored milk tea liquid prepared in L3 to obtain a beverage base liquid.

4. A method for preparing agar-agar beverage using ultrahigh pressure treatment according to any one of claims 1 to 3, characterized in that: The specific steps include: Step 1: Mix vitamin E, polydextrose, lactic acid, and ultrapure water to obtain a stabilizing solution; Step 2: Mixing the beverage base liquid with the stabilizing solution prepared in step 1 and the agar-agar crystal balls to obtain an agar-agar crystal ball beverage; Step 3: subjecting the agar-agar crystal ball beverage prepared in step 2 to ultra-high pressure treatment to obtain an agar-agar crystal ball beverage treated with ultra-high pressure.

Images