A freeze-resistant molten core bead, its preparation method and its application

Abstract

This application relates to the field of food processing technology, specifically disclosing a freeze-resistant lava-filled popping bead, its preparation method, and its application. The freeze-resistant lava-filled popping bead comprises an inner core liquid, a popping bead wall material liquid, a curing liquid, and a storage liquid. The inner core liquid comprises the following raw materials in parts by weight: 80-120 parts white sugar, 3-6 parts calcium salt, 30-60 parts edible alcohol, and 41-68 parts water. The preparation method is as follows: white sugar, calcium salt, edible alcohol, and water are mixed until dissolved to obtain the inner core liquid; alginate, glycerin, pectin, and acidic substances are mixed with water until dissolved to obtain the popping bead wall material liquid; calcium salt, chitosan, and water are mixed evenly to obtain the curing liquid; fructose syrup, edible alcohol, and water are mixed evenly to obtain the storage liquid; the inner core liquid is added dropwise to the popping bead wall material liquid for a coating reaction; excess adhesive is filtered out and washed away; the bead is then placed in the curing liquid and the storage liquid in sequence; after packaging and high-temperature sterilization, the finished product is obtained. It has the advantage of bursting and lava-filled core when eaten frozen.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and more specifically, to a freeze-resistant lava-filled popping bead, its preparation method, and its application. Background Technology

[0002] In recent years, with the rise of new-style tea drinks, the variety of milk tea toppings has gradually increased. Among them, popping boba has emerged as a dark horse due to its unique popping texture and fun, and is widely loved by consumers. It can be filled with various fruit juices, grain particles and cheese chocolate, etc., with rich flavors. It is used in milk tea, fruit tea, fruit salad and desserts. It has the advantages of being crystal clear, rich in flavor, popping texture, high appearance, fun and delicious.

[0003] However, the currently available molten popping boba has problems with freezing and crystallization, resulting in a hard texture, non-flowing, and no bursting properties, making it unsuitable for use in frozen products such as ice cream.

[0004] Therefore, how to prepare a type of popping bead that can burst and flow when eaten frozen, and thus be applied in the field of frozen foods, is a problem that needs to be solved. Summary of the Invention

[0005] In order to prepare a type of popping bead that can burst and flow when eaten frozen, and thus be used in the field of frozen food, this application provides a freeze-resistant popping bead, a preparation method and its application.

[0006] In the first aspect, this application provides a freeze-resistant, molten core popping bead, which adopts the following technical solution:

[0007] A freeze-resistant molten core bursting bead includes an inner core liquid, a bursting bead wall material liquid, a curing liquid, and a storage liquid;

[0008] The core liquid contains the following raw materials in parts by weight: 80-120 parts white sugar, 3-6 parts calcium salt, 30-60 parts edible alcohol, and 41-68 parts water.

[0009] By adopting the above technical solution, the core liquid is made of high sugar and edible alcohol, which can lower the freezing point of the core liquid, thereby minimizing crystallization of the product under low temperature freezing conditions. This allows it to be used to prepare frozen ice cream and other products. Furthermore, under the coating effect of the bursting bead wall material liquid and the solidifying liquid, not only are the bursting beads formed more fully and do not collapse, but the wall material is also not easily punctured by the ice crystal structure during low temperature freezing storage. This ensures the stability of the freeze-resistant molten core bursting beads under frozen conditions, so that the freeze-resistant molten core bursting beads will not be rejected by the teeth when consumed, achieving good intraoral bursting properties.

[0010] Preferably, the bursting bead wall material liquid comprises the following raw materials in parts by weight: 1-3 parts alginate, 5-15 parts glycerol, 0.5-1 part pectin, 0.1-0.3 parts acidic substance, and 58-168 parts water.

[0011] By adopting the above technical solution, the alginate in the bursting bead wall material liquid and the calcium salt in the core material liquid can form a gel network. Utilizing the water retention and flexibility of the gel network, the core material liquid of the freeze-resistant bursting bead and the bursting bead wall material solution are cross-linked, thereby achieving stable coating of the core material by the wall material. This ensures that the freeze-resistant bursting bead has good water retention while also having good elasticity and stability, making it less prone to wall material cracking due to water loss or cracking during freezing. This gives the freeze-resistant bursting bead good stability, ensuring it only bursts when chewed in the mouth, thus guaranteeing the taste.

[0012] The combination of alginate, glycerin, pectin, and acidic substances utilizes the plasticizing effect of glycerin on alginate to improve the flexibility of the wall material. Combined with the elasticity and toughness of pectin, this further ensures the stability of the wall material's coating, making it less likely to burst due to compression during freezing or when making products such as ice cream with freeze-resistant lava burst beads. At the same time, the combination of acidic substances and pectin can increase the burstability of the product during chewing, ensuring that the freeze-resistant lava burst beads can flow and burst after freezing, and also ensuring that the freeze-resistant lava burst beads have a good texture and will not harden.

[0013] Under the acidic action of acidic substances, the polysaccharide chains of pectin easily cross-link and polymerize with calcium salts and alginate through hydrogen bonds to form a gel network, thereby further improving the structural stability and strength of the wall material membrane.

[0014] Preferably, the curing liquid comprises the following raw materials in parts by weight: 1-3 parts calcium salt, 0.3-0.8 parts chitosan, and 65-190 parts water.

[0015] By employing the above technical solution, calcium salt, chitosan, water, and alginate are combined. Calcium salt dissolves in water, while chitosan absorbs water but is insoluble in water, allowing chitosan to be loaded with a calcium salt aqueous solution and uniformly dispersed within it. The calcium salt on the surface and within the pores of chitosan cross-links with the alginate in the popping bead wall material liquid, promoting the formation of the wall material membrane. Furthermore, the amino and carboxyl groups in chitosan cross-link with the carboxyl groups in alginate and the hydroxyl groups in pectin, further improving the structural stability and flexibility of the wall material membrane. Simultaneously, chitosan particles can... By sealing the pore structure of the wall material membrane, the structural density of the wall material membrane is improved. During the freezing process, the relatively dense structural density and the porous structure of chitosan help prevent external ice crystals from piercing the wall material. Furthermore, the porous structure of chitosan can provide space for ice crystal growth, making it less likely for external ice crystals to penetrate into the core liquid and affect its flowability. This ensures that the surface membrane structure of the finished freeze-resistant popping beads is not easily damaged during the freezing process, and also guarantees the flowability of the core, making it easy to apply to frozen products such as ice cream.

[0016] Preferably, the calcium salt is one or more of calcium chloride, calcium lactate, and calcium sulfate; and the alginate is one or more of sodium alginate, potassium alginate, and calcium alginate.

[0017] By adopting the above technical solution, calcium chloride, calcium lactate, and calcium sulfate can cross-link with sodium alginate, potassium alginate, and calcium alginate to form a thermally irreversible gel network structure, which ensures the stability of the wall material film layer while improving water retention. It also has a suitable viscosity, which can burst without leaving a residue during chewing. At the same time, the raw materials are safe and healthy and can also regulate gastrointestinal health.

[0018] Preferably, the acidic substance is one or more of citric acid, malic acid, and gluconolactone.

[0019] By adopting the above technical solution, the gel network in the bursting bead wall material liquid is made more stable, while the cross-linking effect between the curing liquid and the bursting bead wall material liquid is improved. This promotes the formation of a wall film layer in the bursting bead wall material liquid, ensuring the structural stability of the finished freeze-resistant flowing bursting beads while providing a good bursting effect during chewing. Moreover, substances such as citric acid and malic acid can lower the freezing point. Combined with the inner core liquid containing high sugar and edible alcohol, this further prevents the freeze-resistant flowing bursting beads from crystallizing during freezing, thus ensuring the fluidity of the inner core. They can be bitten open during consumption, ensuring the taste of the freeze-resistant flowing bursting beads.

[0020] Preferably, the pectin is prepared by sequentially loading aspartic acid and high-fat pectin onto citrus dietary fiber.

[0021] By adopting the above technical solution, citrus dietary fiber, aspartic acid, and high-fat pectin are combined. The porous adsorption properties of citrus dietary fiber make it easy to load aspartic acid. After being coated with high-fat pectin, the aspartic acid is encapsulated inside.

[0022] When pectin is added to the bursting bead wall material liquid, under the action of acidic substances, the pectin carries a negative charge, which facilitates its repulsion with sodium alginate and cross-linking with calcium salts in the core material liquid and curing liquid, respectively. This forms a wall material film with high structural density. The core material liquid has a high dissolution temperature. After the core material liquid and the bursting bead wall material liquid have been in contact for a period of time, the high-fat pectin gradually dissolves at a higher temperature, exposing aspartic acid on the surface of citrus dietary fiber. The amino, carboxyl, and hydroxyl groups in aspartic acid connect the gel network of sodium alginate and calcium salt with the gel network of pectin and calcium salt, forming a sealed composite gel network. This improves the strength and toughness of the wall material film while increasing its structural density. Combined with the porous structure of citrus dietary fiber and chitosan, it facilitates the blocking of external ice crystals and moisture from contacting the core material liquid. This makes it difficult for external ice crystals to penetrate into the film layer and contact the core material liquid, ensuring that the wall material film seals the core material liquid while maintaining the fluidity of the core material liquid.

[0023] The combination of dietary fiber, aspartic acid, and high-fat pectin in citrus fruits can promote gastrointestinal motility and digestion.

[0024] Preferably, the curing solution also includes 0.1-0.5 parts of casein-modified white kidney bean dietary fiber.

[0025] By adopting the above technical solution, casein-modified white kidney bean dietary fiber is combined with the lipophilicity of casein and white kidney bean dietary fiber, which facilitates the connection between the outermost layer of casein and white kidney bean dietary fiber of the freeze-resistant lava bursting bean wall material and lipid substances such as light cream. This improves the dispersion and adhesion stability of the freeze-resistant lava bursting bean in cream products, making it less likely to cause aggregation and accumulation during the preparation of cream products, thus affecting the quality of the cream products. Furthermore, its relatively dense gel network film layer facilitates the prevention of ice crystals from penetrating into the inner core liquid, and also prevents excess external moisture from entering the freeze-resistant lava bursting bean and affecting its quality stability.

[0026] The combination of chitosan, casein-modified white kidney bean dietary fiber, and sodium alginate can further promote the solidification of the bursting bead wall material into a film, improve the flexibility, elasticity, and stability of the wall film, and facilitate the sealing of the core liquid, ensuring the core fluidity, preparation stability, and chewing burstability of the finished freeze-resistant bursting beads.

[0027] Preferably, the storage liquid comprises the following raw materials in parts by weight: 60-80 parts fructose syrup, 30-60 parts edible alcohol, and 50-78 parts water.

[0028] By adopting the above technical solutions, the shelf life of freeze-resistant bouncy capsules can be extended.

[0029] Secondly, this application provides a method for preparing freeze-resistant molten core burst beads, which adopts the following technical solution:

[0030] A method for preparing freeze-resistant molten core beads includes the following steps:

[0031] S1. Mix white sugar, calcium salt, edible alcohol and water, heat and stir until completely dissolved to obtain the core material liquid;

[0032] S2, Prepare the liquid material for the wall of the popping beads;

[0033] S3. Prepare the curing solution and storage solution;

[0034] S4. Add the core material liquid to the bursting bead wall material liquid for coating reaction, filter and remove to obtain semi-finished bursting beads; then clean to remove excess glue from the surface of the semi-finished bursting beads, then place them in curing liquid for curing treatment, remove the semi-finished bursting beads, place them in storage liquid, package and sterilize at high temperature to obtain finished freeze-resistant molten core bursting beads.

[0035] By adopting the above technical solution, the finished freeze-resistant molten core beads are produced by a drop molding process, resulting in products that are round and full, without trailing, and with a strong bursting sensation. Moreover, the preparation method is simple and easy to operate, making it suitable for industrialization. Furthermore, the heating and stirring of the core liquid results in a higher core liquid level, which not only promotes the coating of the wall material onto the surface of the core liquid but also extends the shelf life of the finished product during the subsequent heating and sterilization process. It also promotes the cross-linking and bonding of calcium salts and alginate in the curing liquid, increases the structural density of the wall material film, and causes excess free water to flow out, thereby improving the freeze resistance of the freeze-resistant molten core beads.

[0036] Thirdly, this application provides an application of freeze-resistant bouncy filling beads, employing the following technical solution:

[0037] An application of freeze-resistant molten popping boba involves weighing and mixing light cream, powdered sugar, milk, and egg yolks to prepare a milk ice cream base. The freeze-resistant molten popping boba is then mixed with the milk ice cream base at a mass ratio of 1:18-24 and stirred until smooth. After pouring and cooling, the molten popping boba ice cream is obtained.

[0038] By adopting the above technical solution, the freeze-resistant molten popping boba can be stably and evenly dispersed in milk ice cream liquid. Even if the ice cream freezes after melting and forms new ice crystal structures, it will not easily affect the structural stability of the freeze-resistant molten popping boba. Furthermore, with the combined effect of casein-modified white kidney bean dietary fiber and lipids in light cream, the molten popping boba is less likely to aggregate and accumulate in the ice cream, and can be stably dispersed. Combined with the fact that the freeze-resistant molten popping boba has a good molten texture during low-temperature freezing, it can improve the eating experience of molten popping boba ice cream.

[0039] In summary, this application has the following beneficial effects:

[0040] 1. The combination of high sugar and edible alcohol can lower the freezing point and prevent the core liquid from crystallizing; the addition of pectin improves the toughness and hardness of the product; in addition, glycerin is added to the wall material to help the popping beads retain water during freezing, so that the product still has a certain toughness and burstability in the frozen state, solving the problem of the wall material being fragile in the frozen state; thus, the finished frozen melt-core popping beads remain in a liquid state when eaten in the frozen state, and have excellent burstability and do not collapse.

[0041] 2. Casein-modified white kidney bean dietary fiber is combined with light cream. The lipophilicity of casein and white kidney bean dietary fiber makes it easy to connect with the lipids in light cream, thereby improving the binding stability between the freeze-resistant molten popping boba and the ice cream cream. This ensures that the freeze-resistant molten popping boba is stably dispersed in the ice cream and does not easily accumulate, thus guaranteeing the taste of the finished molten popping boba ice cream.

[0042] 3. The freeze-resistant properties of the molten lava boba can be used in frozen products such as ice cream, frozen dessert fillings, and frozen pastry fillings. Due to its fullness and firmness, it does not easily lose moisture in the air and can be used in product decoration, such as cake decorating and ice cream surface decoration. At the same time, its unique flavor can be used in milk tea, fruit salad and other products. Detailed Implementation

[0043] The present application will be further described in detail below with reference to the embodiments; all raw materials used are food-grade raw materials.

[0044] Example of pectin preparation

[0045] The high-fat pectin in the following raw materials was purchased from food-grade high-fat pectin produced by Hebei Chuangzhiyuan Biotechnology Co., Ltd.; the aspartic acid was purchased from food-grade L-aspartic acid produced by Zhengzhou Yukong Biotechnology Co., Ltd.; other raw materials and equipment were commercially available.

[0046] Preparation Example 1: Pectin was prepared by the following method:

[0047] The aspartic acid solution is composed of an aqueous solution of aspartic acid and an aqueous solution of sodium alginate in a mass ratio of 1:0.4, with the aspartic acid aqueous solution having a mass fraction of 2% and the sodium alginate aqueous solution having a mass fraction of 1%.

[0048] 50g of aspartic acid solution was evenly sprayed onto the surface of 100g of citrus dietary fiber. The average particle size of the citrus dietary fiber was 10-12μm, thus obtaining loaded citrus dietary fiber.

[0049] Weigh 1 kg of high-fat pectin and place it in 20 kg of water. Stir at 80°C until the high-fat pectin is completely dissolved to obtain a high-fat pectin solution.

[0050] 500g of high-fat pectin solution was evenly sprayed onto the surface of 100g of citrus dietary fiber, and then dried and dispersed to obtain the finished pectin; the finished pectin was passed through a 400-mesh sieve.

[0051] Example of preparation of casein-modified white kidney bean dietary fiber

[0052] Preparation Example 2: Casein-modified white kidney bean dietary fiber was prepared using the following method:

[0053] Weigh 0.2 kg of sodium alginate solution and spray it evenly onto the surface of 1 kg of white kidney bean dietary fiber. The sodium alginate solution is a 1% sodium alginate aqueous solution. The average particle size of the white kidney bean dietary fiber is 8-10 μm. Then, spray 0.5 kg of casein evenly. The casein particle size is 80-100 nm. After drying and dispersing, the product is obtained by passing it through a 625-mesh sieve.

[0054] Example

[0055] All water used in the following ingredients is softened water;

[0056] Example 1: A freeze-resistant, molten core popping bead:

[0057] Includes core liquid, bursting bead wall material liquid, curing liquid, and storage liquid;

[0058] The preparation method is as follows:

[0059] S1. Mix 80kg of white sugar, 3kg of calcium salt, 30kg of edible alcohol, and 41kg of water, heat to 110℃ and stir until completely dissolved to obtain the core material liquid; the calcium salt is calcium chloride; the mass fraction of edible alcohol is 50%;

[0060] S2. Mix 1 kg of alginate, 10 kg of glycerin, 0.5 kg of pectin, 0.1 kg of acidic substance with 100 kg of water and stir until completely dissolved to obtain the bursting bead wall material liquid; the alginate is sodium alginate; the pectin is high-fat pectin; the acidic substance is citric acid;

[0061] S3. Mix 1 kg of calcium salt, 0.4 kg of chitosan, and 70 kg of water until completely dissolved to obtain a solidified solution; mix 60 kg of fructose syrup, 30 kg of edible alcohol, and 50 kg of water until completely dissolved to obtain a storage solution; the calcium salt is calcium chloride; the particle size of the chitosan particles is 1-3 μm.

[0062] S4. Add the core material liquid dropwise to the bursting bead wall material liquid at a rate of 60g / min, react for 10min, filter and remove the particles to obtain semi-finished bursting beads; then wash off the excess adhesive on the surface of the semi-finished bursting beads with softened water, then place the semi-finished bursting beads in the curing liquid for 10min, finally remove the semi-finished bursting beads and soak them in the storage liquid, package them, sterilize them at 95℃ for 30min, and cool them to obtain the finished freeze-resistant molten core bursting beads.

[0063] Example 2: The difference between this example and Example 1 is that:

[0064] The preparation method is as follows:

[0065] S1. Mix 100kg of white sugar, 5kg of calcium salt, 50kg of edible alcohol, and 55kg of water, heat to 110℃ and stir until completely dissolved to obtain the core material liquid; the calcium salt is calcium lactate; the mass fraction of edible alcohol is 50%.

[0066] S2. Mix 2 kg of alginate, 10 kg of glycerol, 0.8 kg of pectin, 0.2 kg of acidic substance with 113 kg of water and stir until completely dissolved to obtain the bursting bead wall material liquid; the alginate is calcium alginate; the pectin is apple pectin; the acidic substance is malic acid;

[0067] S3. Mix 2 kg of calcium salt, 0.6 kg of chitosan, and 130 kg of water until completely dissolved to prepare a curing solution; mix 70 kg of fructose syrup, 50 kg of edible alcohol, and 67 kg of water until completely dissolved to prepare a storage solution; the calcium salt is calcium lactate. S4. Add the core material solution dropwise to the bursting bead wall material solution at a rate of 60 g / min, allow the coating reaction to proceed for 10 min, filter out the particles, and obtain semi-finished bursting beads; then wash away the excess adhesive on the surface of the semi-finished bursting beads with softened water, place the semi-finished bursting beads in the curing solution for curing treatment for 10 min, finally remove the semi-finished bursting beads, soak them in the storage solution, package them, sterilize them at 95℃ for 30 min, and cool them to obtain the finished freeze-resistant molten core bursting beads.

[0068] Example 3: The difference between this example and Example 1 is that:

[0069] The preparation method is as follows:

[0070] S1. Mix 120kg of white sugar, 6kg of calcium salt, 60kg of edible alcohol, and 68kg of water, heat to 110℃ and stir until completely dissolved to obtain the core material liquid; the calcium salt is calcium sulfate; the mass fraction of edible alcohol is 50%;

[0071] S2. Mix 3 kg of alginate, 15 kg of glycerin, 1 kg of pectin, 0.3 kg of acidic substance with 158 kg of water and stir until completely dissolved to obtain the bursting bead wall material solution; the alginate is potassium alginate; the pectin is apple pectin; the acidic substance is glucono-delta-lactone;

[0072] S3. Mix 3kg of calcium salt, 0.8kg of chitosan, and 190kg of water until completely dissolved to obtain a curing solution; mix 80kg of fructose syrup, 60kg of edible alcohol, and 78kg of water until completely dissolved to obtain a storage solution; the calcium salt is calcium sulfate. S4. Add the core material solution dropwise to the bursting bead wall material solution at a rate of 60g / min for a coating reaction of 10min. Filter out the semi-finished bursting beads, then wash away excess adhesive with softened water. Place the semi-finished bursting beads in the curing solution for curing treatment for 10min. Finally, remove the semi-finished bursting beads and soak them in the storage solution. After packaging, sterilize at 95℃ for 30min, and cool, the finished freeze-resistant molten core bursting beads are obtained.

[0073] Example 4: The difference between this example and Example 1 is that:

[0074] The pectin used was the pectin prepared in Preparation Example 1.

[0075] Example 5: The difference between this example and Example 4 is that:

[0076] 0.1 kg of casein-modified white kidney bean dietary fiber was added to the curing liquid raw material; the casein-modified white kidney bean dietary fiber was selected from the casein-modified white kidney bean dietary fiber prepared in Preparation Example 2.

[0077] Example 6: The difference between this example and Example 5 is that:

[0078] Add 0.5 kg of casein-modified white kidney bean dietary fiber to the curing liquid raw material.

[0079] Example 7: The difference between this example and Example 1 is that:

[0080] No pectin was added to the raw materials of the bursting bead wall material liquid.

[0081] Example 8: The difference between this example and Example 1 is that:

[0082] No acidic substances were added to the raw materials of the bursting bead wall material liquid.

[0083] Example 9: The difference between this example and Example 1 is that:

[0084] Chitosan was not added to the curing liquid raw materials.

[0085] Example 10: The difference between this example and Example 4 is that:

[0086] In the pectin preparation process, 500g of high-fat pectin solution is evenly sprayed onto the surface of 100g of citrus dietary fiber, and then dried and dispersed to obtain the finished pectin; the finished pectin is passed through a 400-mesh sieve.

[0087] Example 11: The difference between this example and Example 5 is that:

[0088] The casein-modified white kidney bean dietary fiber in the curing solution was replaced with an equal mass of citrus dietary fiber.

[0089] Comparative Example

[0090] Comparative Example 1: The difference between this comparative example and Example 1 is that:

[0091] The core liquid contains 10 kg of white sugar, 3 kg of calcium salt, and 141 kg of water.

[0092] Application examples

[0093] Application Example 1: A type of freeze-resistant lava ice cream:

[0094] Weigh out 250kg of heavy cream, 40kg of powdered sugar, 150kg of milk, and 1 egg yolk;

[0095] Milk, egg yolks, and 30 kg of powdered sugar were mixed evenly and stirred at 60°C for 30 minutes. The mixture was then cooled and set aside to obtain a milk-egg yolk liquid. 10 g of powdered sugar was added to heavy cream and whipped until lines appeared on the surface. The whipped cream was then added to the milk-egg yolk liquid and mixed evenly. The mixture was heated and stirred at 60°C for 20 minutes until it became smooth, thus obtaining a milk ice cream base. The freeze-resistant molten popping boba prepared in Example 1 was mixed with the milk ice cream base at a mass ratio of 1:20 and stirred evenly. The mixture was then poured into molds and placed in a -18°C freezer to cool and solidify, thus obtaining molten popping boba ice cream.

[0096] Application Example 2: The difference between this application example and Application Example 1 is that:

[0097] The freeze-resistant molten popping boba prepared in Example 2 was mixed with milk ice cream liquid at a mass ratio of 1:18 and stirred evenly. The mixture was then poured into molds and placed in a refrigerator at -18°C to cool and solidify, thus obtaining molten popping boba ice cream.

[0098] Application Example 3: The difference between this application example and Application Example 1 is that:

[0099] The freeze-resistant molten popping boba prepared in Example 3 was mixed with milk ice cream liquid at a mass ratio of 1:24 and stirred evenly. The mixture was then poured into molds and placed in a refrigerator at -18°C to cool and solidify, thus obtaining molten popping boba ice cream.

[0100] Application Example 4: The difference between this application example and Application Example 1 is that:

[0101] The freeze-resistant molten core beads were selected from those prepared in Example 4.

[0102] Application Example 5: The difference between this application example and Application Example 1 is that:

[0103] The freeze-resistant molten core beads were selected from those prepared in Example 5.

[0104] Application Example 6: The difference between this application example and Application Example 1 is that:

[0105] The freeze-resistant molten core beads were selected from those prepared in Example 6.

[0106] Application Example 7: The difference between this application example and Application Example 1 is that:

[0107] The freeze-resistant molten core beads were selected from those prepared in Example 7.

[0108] Application Example 8: The difference between this application example and Application Example 1 is that:

[0109] The freeze-resistant molten core beads were selected from those prepared in Example 8.

[0110] Application Example 9: The difference between this application example and Application Example 1 is that:

[0111] The freeze-resistant molten core beads were prepared in Example 9.

[0112] Application Example 10: The difference between this application example and Application Example 1 is that:

[0113] The freeze-resistant molten core beads were prepared in Example 10.

[0114] Application Example 10: The difference between this application example and Application Example 1 is that:

[0115] The freeze-resistant molten core beads were prepared in Example 11.

[0116] Comparative application examples

[0117] Comparative Application Example 1: The difference between this comparative application example and Example 1 is that:

[0118] The freeze-resistant molten core beads were prepared using Comparative Example 1.

[0119] Performance testing

[0120] 1. Sensory testing

[0121] Finished freeze-resistant bouncy beads were prepared using the methods described in Examples 1-9 and Comparative Example 1, respectively. Their appearance, bursting properties, slag texture, and core flowability were evaluated using the following criteria:

[0122] 10 points for a spherical, round, full appearance without wrinkles, tails, or flattening → 1 point for an ill-shaped appearance with severe wrinkles, flattening, or tails.

[0123] Strong chewing burst and no residue when chewing: 10 points → Difficult chewing burst and severe residue when chewing: 1 point;

[0124] After freezing for 10 days, the inner core is highly fluid, in a liquid state, and has no ice crystal structure (10 points) → The inner core is completely frozen and in a hard ice crystal state (1 point).

[0125] 2. Wall material performance testing

[0126] The finished freeze-resistant molten core beads were prepared using the preparation methods of Examples 1-11 respectively. The tensile strength and elongation at break of the cast film wall material were tested according to GB / T 1040.1—2018. The tensile rate was 200 mm / min and the gauge length was 50 mm. The tensile strength of Examples 1-11 and the elongation at break of Examples 1-3 and 7-9 were recorded. The average thickness of the wall material film was 100 μm.

[0127] Table 1 Performance Test Table

[0128]

[0129]

[0130] As can be seen from Examples 1-3 and Table 1, the freeze-resistant bouncy beads prepared in this application have a spherical appearance, are round and full, and are free of wrinkles and tails. They have strong chewing bursting properties, no gritty feeling when chewed, and strong fluidity of the inner core after freezing, completely presenting a liquid state. Furthermore, the wall material film layer of the bouncy beads has good mechanical strength and toughness.

[0131] As can be seen from Examples 1 and 4 and Table 1, the combination of citrus dietary fiber, aspartic acid, and pectin can further improve the freeze resistance of freeze-resistant molten core beads and increase the mechanical strength and toughness of the wall material film of freeze-resistant molten core beads.

[0132] As can be seen from Examples 4 and 5-6 and Table 1, adding casein-modified white kidney bean dietary fiber to the curing solution can increase the mechanical strength and toughness of the membrane.

[0133] Combining Examples 1 and 7-9 with Table 1, it can be seen that no pectin was added to the raw material of the bursting bead wall material liquid in Example 7, and no acidic substances were added to the raw material of the bursting bead wall material liquid in Example 8. Compared with Example 1, the appearance score, bursting performance and slag feel score, as well as the tensile strength and elongation at break of the freeze-resistant flowing bursting beads prepared in Examples 7 and 8 are all lower than the corresponding data in Example 1. This indicates that the combination of pectin and acidic substances in the preparation of the wall material film can give the wall material film better mechanical strength and toughness, facilitate bursting bead molding, and increase bursting performance.

[0134] Combining Examples 4 and 10 with Table 1, it can be seen that no aspartic acid solution was added during the preparation of pectin in Example 10. Compared with Example 4, the tensile strength of the freeze-resistant molten core burst beads prepared in Example 10 is lower than that in Example 4, indicating that the addition of aspartic acid can increase the mechanical strength of the wall material film.

[0135] Combining Examples 5 and 11 with Table 1, it can be seen that in Example 11, when the casein-modified white kidney bean dietary fiber was replaced with an equal mass of citrus dietary fiber in the curing solution, the tensile strength of the freeze-resistant molten core beads prepared in Example 11 was lower than that in Example 5. This indicates that the addition of casein-modified white kidney bean dietary fiber can enhance the crosslinking degree of the wall material membrane layer, thereby improving the mechanical strength of the wall material membrane layer.

[0136] Based on Example 1 and Comparative Example 1 and Table 1, it can be seen that Comparative Example 1 did not add edible alcohol and had a lower sugar content. Compared with Example 1, the fluidity of the frozen-resistant molten core popping beads prepared in Comparative Example 1 was worse than that in Example 1. This indicates that the combination of high sugar and edible alcohol can improve the frozen resistance of frozen-resistant molten core popping beads.

[0137] 3. Freezing stability test

[0138] Finished lava-filled popping boba ice cream was prepared using the preparation methods in Application Examples 1-10. The ice cream was frozen for 10 days and then melted. The freeze-resistant lava-filled popping boba was then separated, and the milk ice cream liquid on the surface of the freeze-resistant lava-filled popping boba was washed away. The damage to the wall material film layer on the surface of the freeze-resistant lava-filled popping boba was observed and scored: 10 points for a round and full freeze-resistant lava-filled popping boba with no pores and no core leakage → 0 points for a freeze-resistant lava-filled popping boba with no core liquid and completely destroyed wall material film layer.

[0139] 4. Dispersion stability test

[0140] Finished lava popping boba ice cream was prepared using the preparation methods described in Examples 1-6 and 11, respectively. The uniformity of the dispersion of the freeze-resistant lava popping boba in the ice cream was observed and scored. Each ice cream contained 10 popping boba. 10 points were awarded for completely dispersed popping boba without any aggregation. 1 point was awarded for all popping boba that were aggregated. 1 point was deducted for two aggregated popping boba, resulting in 9 points. 2 points were deducted for three aggregated popping boba, and so on. The scores were recorded.

[0141] Table 2 Performance Test Table

[0142] project Frozen stability score / min Dispersion stability score / minute Application Example 1 8.5 8 Application Example 2 8.0 7 Application Example 3 9.0 8 Application Example 4 9.5 9 Application Example 5 10 10 Application Example 6 10 10 Application Example 7 6.5 / Application Example 8 7.0 / Application Example 9 7.5 / Application Example 10 9.0 / Application Example 11 / 9

[0143] Combining Application Examples 1-3 and 4-6 with Table 2, it can be seen that the pectin prepared by combining citrus dietary fiber, aspartic acid and high-fat pectin, as well as the casein-modified white kidney bean dietary fiber in the curing solution, can improve the freeze resistance stability of freeze-resistant molten core beads and improve the dispersion stability.

[0144] Combining Application Examples 1 and 7-9 with Table 2, it can be seen that the strength of the wall material film layer in Application Examples 7-8 affects the ice crystal structure in the ice cream, making it easy for the ice crystal structure to penetrate the wall material film layer during freezing, thus affecting the coating effect of the inner core.

[0145] The addition of chitosan in Application Example 9 provides space for the growth of ice crystals, thus making it less likely for the external ice crystal structure to penetrate into the core liquid and affect the stability and flowability of the core liquid.

[0146] Combining Application Example 4 and Application Example 10 with Table 2, it can be seen that the addition of aspartic acid to the pectin in Application Example 10 can improve the toughness of the film layer, thus making it less likely for ice crystals to penetrate into the interior of the wall material film layer, and ensuring the stability of the core liquid.

[0147] Combining Application Examples 5 and 11 with Table 2, it can be seen that the common citrus dietary fiber in Example 11 has hygroscopic properties, while the light cream in the milk ice cream liquid contains rich lipids. By utilizing the lipophilicity of casein in combination with the lipophilic effect of white kidney bean dietary fiber, a certain degree of lipophilicity can be imparted to the wall material film layer, thereby improving the dispersion stability of the freeze-resistant molten core popping beads in the milk ice cream liquid.

[0148] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A freeze-tolerant, core-ruptured balloon, characterized by, Includes core liquid, bursting bead wall material liquid, curing liquid, and storage liquid; The inner core liquid comprises the following raw materials in parts by weight: 80-120 parts white sugar, 3-6 parts calcium salt, 30-60 parts edible alcohol, and 41-68 parts water; the bursting bead wall material liquid comprises the following raw materials in parts by weight: 1-3 parts alginate, 5-15 parts glycerol, 0.5-1 part pectin, 0.1-0.3 parts acidic substances, and 58-168 parts water; the curing liquid comprises the following raw materials in parts by weight: 1-3 parts calcium salt, 0.3-0.8 parts chitosan, 65-190 parts water, and 0.1-0.5 parts casein-modified white kidney bean dietary fiber, wherein the chitosan is chitosan microparticles with a particle size of 1-3 μm; Pectin was prepared using the following method: An aspartic acid solution was composed of an aqueous solution of aspartic acid and an aqueous solution of sodium alginate in a mass ratio of 1:0.4, with the aspartic acid solution having a mass fraction of 2% and the sodium alginate solution having a mass fraction of 1%. 50g of the aspartic acid solution was uniformly sprayed onto the surface of 100g of citrus dietary fiber. The average particle size of the citrus dietary fiber was 10-12μm, thus obtaining the carrier citrus dietary fiber. 1kg of high-fat pectin was weighed and placed in 20kg of water, stirred at 80℃ until the high-fat pectin was completely dissolved, thus obtaining a high-fat pectin solution. 500g of the high-fat pectin solution was uniformly sprayed onto the surface of 100g of carrier citrus dietary fiber, and after drying and dispersion, the finished pectin was obtained. The finished pectin was passed through a 400-mesh sieve. Casein-modified white kidney bean dietary fiber was prepared by the following method: 0.2 kg of sodium alginate solution was weighed and evenly sprayed onto the surface of 1 kg of white kidney bean dietary fiber. The sodium alginate solution was a 1% sodium alginate aqueous solution. The average particle size of the white kidney bean dietary fiber was 8-10 μm. Then, 0.5 kg of casein was evenly sprayed on. The casein particle size was 80-100 nm. After drying and dispersion, the product was obtained by passing it through a 625-mesh sieve.

2. The freeze-resistant, fluidized bed popping bead according to claim 1, characterized in that, The alginate is one or more of sodium alginate, potassium alginate, and calcium alginate.

3. The freeze-resistant, fluidized bed popping bead according to claim 1, characterized in that, The acidic substance is one or more of citric acid, malic acid, and gluconolactone.

4. The freeze-resistant, fluidized core bursting bead according to claim 1, characterized in that, The storage liquid comprises the following raw materials in parts by weight: 60-80 parts fructose syrup, 30-60 parts edible alcohol, and 50-78 parts water.

5. A method for preparing a freeze-resistant, molten core bursting bead according to any one of claims 1-4, characterized in that, Includes the following steps: S1. Mix white sugar, calcium salt, edible alcohol and water, heat and stir until completely dissolved to obtain the core material liquid; S2, Prepare the liquid material for the wall of the popping beads; S3. Prepare the curing solution and storage solution; S4. Add the inner core liquid to the bursting bead wall material liquid for coating reaction, filter and remove to obtain semi-finished bursting beads; Then, the excess adhesive on the surface of the semi-finished burst beads is cleaned and removed. They are then placed in a curing liquid for curing treatment. After the semi-finished burst beads are taken out, they are placed in a storage liquid, packaged, and sterilized at high temperature to obtain the finished freeze-resistant molten burst beads.

6. An application of a freeze-resistant, fluidized bed popping bead, characterized in that, Weigh out heavy cream, powdered sugar, milk and egg yolks, mix and stir evenly to prepare milk ice cream base; mix freeze-resistant molten popping boba with milk ice cream base at a mass ratio of 1:18-24, stir evenly, pour into a container, cool and solidify to obtain molten popping boba ice cream; the freeze-resistant molten popping boba are selected from the freeze-resistant molten popping boba prepared according to any one of claims 1-4 or the freeze-resistant molten popping boba prepared by the method of claim 5.

Images