Low-sugar medlar popping beads and preparation process thereof

Abstract

The application discloses a low-sugar medlar explosion bead and a preparation process thereof, and specifically relates to a preparation process of a low-sugar medlar explosion bead, which comprises the following steps: preparing a bead core material liquid; preparing a bead outer membrane forming liquid; preparing a bead rinsing liquid; dropping the bead core material liquid into the bead outer membrane forming liquid, soaking, taking out, rinsing with purified water, soaking in the bead rinsing liquid, taking out, rinsing with purified water, and obtaining the low-sugar medlar explosion bead. The low-sugar medlar explosion bead has the advantages of high spherical forming degree, good outer membrane hardness, low breakage rate, and unique taste of "explosion and liquid core material flowing out".

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a low-sugar wolfberry explosion bead and a preparation method thereof. BACKGROUND

[0002] The explosion bead is a gel ball wrapped with liquid formed by cross-linking between sodium alginate and calcium ions, the outer layer is a slightly hard shell film, the inner core is a flowing liquid, the outer film is broken under a certain pressure, and the liquid core is discharged, which gives people a novel and interesting sensory experience. It is a popular food ingredient in recent years. Common ones include fruit-flavored explosion beads, spice explosion beads, barley explosion beads, horse hoof explosion beads, etc.

[0003] However, there are few explosion bead products with pure fruit juice as the core material on the market, the main reason is that the organic acid in pure fruit juice will cause the explosion bead product to have low outer film strength, not resistant to shear, not spherical, easy to break, etc., limiting its application in food. In addition, the explosion bead is prepared by using forward ball forming technology, that is, the sodium alginate solution containing the core material is added dropwise into the calcium solution, and the excess calcium ions will gradually penetrate into the gel, making the calcium alginate gel ball more and more dense, and the explosion sensation is gradually lost, thereby affecting the taste of the explosion bead product.

[0004] The patent application 202310060191.X filed by the applicant on January 16, 2023, invented a low-sugar fresh wolfberry fermentation original pulp containing 0.8~2.5% w / w reducing sugar, 0.9~1.2% w / w total acid, and 0.2~0.3% w / w total polysaccharide. As the core material, according to the conventional explosion bead preparation process, the low-sugar wolfberry explosion bead is prepared by using the forward ball forming technology, which has the above-mentioned defects such as low outer film strength, non-spherical shape, and loss of explosion sensation of the explosion bead. SUMMARY

[0005] In view of the above technical problems, the present application is proposed.

[0006] The present application overcomes the deficiencies in the prior art and provides a preparation method of a low-sugar wolfberry explosion bead with explosion taste.

[0007] To solve the above technical problems, the present application provides the following technical scheme, a preparation method of a low-sugar wolfberry explosion bead, which comprises: preparing an explosion bead core material liquid; preparing an explosion bead outer film forming liquid; preparing an explosion bead rinsing liquid; dropping the explosion bead core material liquid into the explosion bead outer film forming liquid, soaking, and then rinsing with pure water, and then transferring into the explosion bead rinsing liquid for soaking, and then rinsing with pure water to obtain a low-sugar wolfberry explosion bead; wherein the preparation of the explosion bead core material liquid is to dissolve sodium alginate in a low-sugar fresh wolfberry original pulp and homogenize and defoam; the preparation of the explosion bead outer film forming liquid is to prepare an aqueous solution containing calcium lactate and lactic acid; and the preparation of the explosion bead rinsing liquid is to prepare a citric acid aqueous solution.

[0008] Preferably, the preparation of the blast bead core material liquid is to add 0.8-1.9 parts by weight of sodium alginate to 98.1-99.2 parts by weight of low-sugar fresh wolfberry original pulp (patent application number 202310060191.X), heated and dispersed at 50-85℃, fully dissolved and uniformly mixed, and degassed; the preparation of the blast bead outer membrane forming liquid is to disperse 3-5 parts by weight of calcium lactate in 95-97 parts by weight of purified water, heat and fully dissolve and mix, and add 0.6-1.0 parts by weight of lactic acid and mix uniformly; the preparation of the blast bead rinsing liquid is to add 0.8-1.2 parts by weight of citric acid to 98.8-99.2 parts by weight of purified water, fully dissolve and mix uniformly.

[0009] Preferably, the blast bead core material liquid is added dropwise into the blast bead outer membrane forming liquid at a height of 25-40 cm, soaked for 3-5 minutes, taken out and rinsed with purified water multiple times, then transferred into the blast bead rinsing liquid for soaking for 20-60 seconds, taken out and rinsed with purified water multiple times, to obtain low-sugar wolfberry blast beads.

[0010] The present application also provides a low-sugar wolfberry blast bead obtained by any of the preparation methods.

[0011] The present application has the following beneficial effects:

[0012] The present application provides a preparation method of low-sugar wolfberry blast beads, by adding a certain concentration of lactic acid into the outer membrane forming liquid, which can inhibit the destruction of organic acid in low-sugar fresh wolfberry original pulp to the crosslinking process of sodium alginate and calcium ions, ensuring the formation of blast bead outer membrane and blast bead spheres, enhancing the hardness of blast bead outer membrane, and reducing the breakage rate of the product. By adding a certain concentration of citric acid into the blast bead rinsing liquid, the excess calcium ions on the surface of the blast beads can be effectively removed, and the diffusion of calcium ions into the blast beads to form a dense gel structure is inhibited, ensuring the unique taste of "explosion and liquid core material" of the blast beads. BRIEF DESCRIPTION OF DRAWINGS

[0013] Figure 1 Low-sugar wolfberry blast bead sensory evaluation radar chart DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0015] The preparation method of low-sugar fresh Chinese wolfberry original pulp in the following examples is as follows: 100 g of fresh Chinese wolfberry original pulp (from a batch of products of Nanjing Tongren Tang Health Industry Co., Ltd.) containing 17.3% w / w reducing sugar, 0.67% w / w total acid, and 0.15% w / w total polysaccharide is used as a fermentation substrate, and 2.01 x 10 11 CFU of Mars Krusei yeast is inoculated and shaken for fermentation for 22 h until the reducing sugar content is reduced to 3.5% w / w and the total acid is increased to 0.78% w / w. The sample is rotary evaporated at 50°C under reduced pressure until the distillate is 20% of the original volume, and then water is added to the original volume. After pasteurization, 2.05 x 10 12 CFU of plant lactic acid bacteria is inoculated and static fermentation is carried out for 3 days. After fermentation, pasteurization is carried out to obtain low-sugar fresh Chinese wolfberry fermented original pulp containing 0.8% w / w reducing sugar, 1.1% w / w total acid, and 0.22% w / w total polysaccharide. Example 1

[0016] (1) Preparation of bead core material liquid: 1 part by weight of sodium alginate is added to 99 parts by weight of low-sugar fresh Chinese wolfberry original pulp, heated and dispersed at 70°C, fully dissolved and uniformly mixed, and degassed.

[0017] (2) Preparation of bead outer membrane forming liquid: 3 parts by weight of calcium lactate is dispersed in 97 parts by weight of purified water, heated and fully dissolved and uniformly mixed, and 0.75 parts by weight of lactic acid is added and mixed uniformly.

[0018] (3) Preparation of bead rinsing liquid: 0.9 parts by weight of citric acid is added to 99.1 parts by weight of purified water, fully dissolved and uniformly mixed.

[0019] (4) Preparation of low-sugar Chinese wolfberry beads: the bead core material liquid is dropped from a height of 30 cm into the bead outer membrane forming liquid, soaked for 4 minutes, taken out and rinsed with purified water for 3 times, then transferred into the bead rinsing liquid for soaking for 30 s, taken out and rinsed with purified water for 3 times, to obtain low-sugar Chinese wolfberry beads. Example 2

[0020] (1) Preparation of bead core material liquid: 1.9 parts by weight of sodium alginate is added to 98.1 parts by weight of low-sugar fresh Chinese wolfberry original pulp, heated and dispersed at 85°C, fully dissolved and uniformly mixed, and degassed.

[0021] (2) Preparation of bead outer membrane forming liquid: 5 parts by weight of calcium lactate is dispersed in 95 parts by weight of purified water, heated and fully dissolved and uniformly mixed, and 1 part by weight of lactic acid is added and mixed uniformly.

[0022] (3) Preparation of bead rinsing liquid: 1.2 parts by weight of citric acid is added to 98.8 parts by weight of purified water, fully dissolved and uniformly mixed.

[0023] (4) Preparation of low-sugar wolfberry explosion beads: the explosion bead core material liquid is added dropwise into the explosion bead outer membrane forming liquid at a height of 40 cm, soaked for 3 minutes, washed with pure water for 3 times, then transferred into the explosion bead rinsing liquid for 50s, washed with pure water for 3 times, and low-sugar wolfberry explosion beads are prepared.

[0024] Comparative Example 1

[0025] Based on the preparation process of Example 1, the low-sugar fresh wolfberry original paste in the core material is replaced with pure water.

[0026] (1) Preparation of explosion bead core material liquid: 1 part by weight of sodium alginate is added to 99 parts by weight of sucrose water (mass concentration 15%, a small amount of pigment is added dropwise), heated and dispersed at 70°C, fully dissolved and mixed uniformly, and degassed.

[0027] (2) Preparation of explosion bead outer membrane forming liquid: 3 parts by weight of calcium lactate is dispersed in 97 parts by weight of pure water, heated, fully dissolved and mixed uniformly.

[0028] (3) Preparation of explosion bead rinsing liquid: 0.9 parts by weight of citric acid is added to 99.1 parts by weight of pure water, fully dissolved and mixed uniformly.

[0029] (4) Preparation of water explosion beads: the explosion bead core material liquid is added dropwise into the explosion bead outer membrane forming liquid at a height of 30 cm, soaked for 4 minutes, washed with pure water for 3 times, then transferred into the explosion bead rinsing liquid for 30s, washed with pure water for 3 times, and water explosion beads are prepared.

[0030] Comparative Example 2

[0031] Based on the preparation process of Example 2, the low-sugar fresh wolfberry original paste in the core material is replaced with pure water; no lactic acid is added to the outer membrane forming liquid; and no citric acid is added for rinsing.

[0032] (1) Preparation of explosion bead core material liquid: 1.9 parts by weight of sodium alginate is added to 98.1 parts by weight of sucrose water (mass concentration 15%, a small amount of pigment is added dropwise), heated and dispersed at 85°C, fully dissolved and mixed uniformly, and degassed.

[0033] (2) Preparation of explosion bead outer membrane forming liquid: 5 parts by weight of calcium lactate is dispersed in 95 parts by weight of pure water, heated, fully dissolved and mixed uniformly.

[0034] (3) Preparation of water explosion beads: the explosion bead core material liquid is added dropwise into the explosion bead outer membrane forming liquid at a height of 40 cm, soaked for 3 minutes, washed with pure water for 3 times, and water explosion beads are prepared.

[0035] Comparative Example 3

[0036] Based on the preparation process of Example 1, no lactic acid is added to the outer membrane forming liquid; and no citric acid is added for rinsing.

[0037] (1) Preparation of the core material liquid of the popping beads: 1 part by weight of sodium alginate was added to 99 parts by weight of low-sugar fresh wolfberry original pulp, heated and dispersed at 70°C, and fully dissolved and mixed uniformly, and air was extracted to remove bubbles.

[0038] (2) Preparation of the outer membrane forming liquid of the popping beads: 3 parts by weight of calcium lactate was dispersed in 97 parts by weight of purified water, heated, fully dissolved and mixed uniformly.

[0039] (3) Preparation of the low-sugar wolfberry popping beads: The core material liquid of the popping beads was added dropwise to the outer membrane forming liquid of the popping beads at a height of 30 cm, soaked for 4 minutes, and then taken out and rinsed with purified water for 3 times to obtain the low-sugar wolfberry popping beads of Comparative Example 3.

[0040] Comparative Example 4

[0041] Based on the preparation process of Example 2, no citric acid was added during rinsing.

[0042] (1) Preparation of the core material liquid of the popping beads: 1.9 parts by weight of sodium alginate was added to 98.1 parts by weight of low-sugar fresh wolfberry original pulp, heated and dispersed at 85°C, and fully dissolved and mixed uniformly, and air was extracted to remove bubbles.

[0043] (2) Preparation of the outer membrane forming liquid of the popping beads: 5 parts by weight of calcium lactate was dispersed in 95 parts by weight of purified water, heated, fully dissolved and mixed uniformly, and 1 part by weight of lactic acid was added and mixed uniformly.

[0044] (3) Preparation of the low-sugar wolfberry popping beads: The core material liquid of the popping beads was added dropwise to the outer membrane forming liquid of the popping beads at a height of 40 cm, soaked for 3 minutes, and then taken out and rinsed with purified water for 3 times to obtain the low-sugar wolfberry popping beads.

[0045] Example 3 Sensory evaluation of the low-sugar wolfberry popping beads product

[0046] According to the popping bead sensory evaluation indexes and scoring standards in Table 1, 8 trained food professionals (4 men and 4 women) were invited to conduct sensory evaluation on the popping bead products.

[0047] Table 1. Sensory evaluation indexes and scoring standards of the low-sugar wolfberry popping beads

[0048]

[0049] Table 2. Sensory evaluation of the low-sugar wolfberry popping beads product

[0050]

[0051] From the sensory evaluation table and radar chart of the low-sugar wolfberry popping beads product (Table 2 and Figure 1) It can be seen that the total sensory score of the water explosion beads of Comparative Example 1 is 34.5, and the best scores are obtained in the forming degree, breakage rate, outer membrane taste and core material taste, and the explosion beads have the unique taste of "explosion and liquid core material flowing out". The scores of Example 1 and Example 2 are closest to that of Comparative Example 1, and the total scores are 32.3 and 33.3 respectively, which indicates that the low-sugar wolfberry explosion beads prepared in the two examples have reached the requirements of the explosion beads.

[0052] The total sensory score of Comparative Example 2-4 decreases greatly. The total sensory score of Comparative Example 2 is 19.1, and finally a solid, hard gel small ball is obtained, so the scores of the outer membrane taste and the core material taste are low. Compared with Comparative Example 1, the explosion beads prepared in Comparative Example 2 are not rinsed with citric acid, and the residual calcium ions on the surface of the small ball penetrate inward, and finally a compact calcium alginate gel ball is formed.

[0053] The total sensory score of Comparative Example 3 is 11.9, and finally a flat round gel particle with a very soft surface is obtained, which is broken under light pressure, and the breakage rate is higher than 70%, the outer membrane is soft and has no explosion feeling, and the core material has no liquid flowing out, so the scores of the forming degree, breakage rate, outer membrane taste and core material taste are low, which fully indicates that no stable cross-linking structure is formed between sodium alginate and calcium lactate. Compared with Example 1, no lactic acid is added in the outer membrane forming liquid in Comparative Example 3, and the prepared explosion beads are not rinsed with citric acid, which indicates that the organic acid in the low-sugar fresh wolfberry puree can affect the cross-linking of calcium ions and sodium alginate, so that a soft, flat and high breakage rate gel particle is produced.

[0054] The total sensory score of Comparative Example 4 is 19.8, and finally a spherical, solid and slightly soft gel ball is obtained, so the scores of the outer membrane taste and the core material taste are low. Compared with Example 2, the explosion beads prepared in Comparative Example 4 are not rinsed with citric acid, and the residual calcium ions on the surface of the small ball penetrate inward, and finally a solid, low-sugar wolfberry calcium alginate gel ball which cannot be exploded is formed.

[0055] In summary, the low-sugar wolfberry explosion beads prepared by using low-sugar fresh wolfberry puree as the core material and sodium alginate and calcium lactate as the wall material, and the key step of the preparation process is to add a certain concentration of lactic acid in the outer membrane forming liquid and a certain concentration of citric acid in the explosion bead rinsing liquid. The lactic acid in the forming liquid can inhibit the destruction of the organic acid in the low-sugar fresh wolfberry puree to the cross-linking process of sodium alginate and calcium ions, ensure the formation of the explosion bead outer membrane and the explosion bead ball, enhance the hardness of the explosion bead outer membrane, and reduce the breakage rate of the product. The citric acid in the rinsing liquid can effectively remove the excess calcium ions on the surface of the explosion beads, inhibit the diffusion of the calcium ions into the explosion beads to form a dense gel structure, and ensure the unique taste of the explosion beads of "explosion and liquid core material flowing out".

[0056] It should be noted that the above-described embodiments are preferred embodiments of the present application, but the present application is not limited to the above-described embodiments, and any obvious modifications, replacements, or variations made by those skilled in the art without departing from the essential content of the present application shall fall within the protection scope of the present application.

Claims

1. A method for preparing low-sugar wolfberry popping beads, comprising: preparing a popping bead core material solution; preparing a popping bead outer membrane forming solution; preparing a popping bead rinsing solution; adding the popping bead core material solution dropwise into the popping bead outer membrane forming solution at a height of 25-40 cm, soaking for 3-5 minutes, rinsing with purified water several times, then soaking in the popping bead rinsing solution for 20-60 seconds, rinsing with purified water several times, to obtain low-sugar wolfberry popping beads; wherein the popping bead core material solution is prepared by dissolving sodium alginate in low-sugar fresh wolfberry puree and homogenizing and defoaming; the popping bead outer membrane forming solution is prepared by dispersing 3-5 parts by weight of calcium lactate in 95-97 parts by weight of purified water, heating to dissolve thoroughly and mix uniformly, and adding 0.6-1.0 parts by weight of lactic acid and mixing uniformly; and the popping bead rinsing solution is prepared by adding 0.8-1.2 parts by weight of citric acid to 98.8-99.2 parts by weight of purified water, dissolving thoroughly and mixing uniformly; the popping bead core material solution is prepared by adding 0.8-1.9 parts by weight of sodium alginate to 98.1-99.2 parts by weight of low-sugar fresh wolfberry puree, heating to disperse at 50-85°C, dissolving thoroughly and mixing uniformly, and defoaming. The low-sugar wolfberry popping beads are prepared by the method of claim 1 or 2. ​ ​ ​ ​ ​ The preparation method of the low-sugar fresh Chinese wolfberry original pulp comprises the following steps: taking 100 g of fresh Chinese wolfberry original pulp containing 17.3% w / w of reducing sugar, 0.67% w / w of total acid and 0.15% w / w of total polysaccharide as a fermentation matrix, inoculating 2.01x10 11 CFU, and performing oscillation fermentation for 22 h until the content of reducing sugar is reduced to 3.5% w / w and the content of total acid is increased to 0.78% w / w; performing rotary evaporation at 50 DEG C under reduced pressure until the distillate is 20% of the original volume, supplementing water to the original volume, inoculating 2.05x10 12 CFU of plant lactic acid bacteria, and performing static fermentation for 3 days; after the fermentation is completed, pasteurization is performed to obtain low-sugar fresh Chinese wolfberry fermented original pulp containing 0.8% w / w of reducing sugar, 1.1% w / w of total acid and 0.22% w / w of total polysaccharide.

2. The method for preparing low-sugar goji berry popping beads according to claim 1, characterized in that, ​ 3. A low sugar goji popping bead, characterized in that, ​

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