Preparation method of vinaigrette containing popping ball jelly

Abstract

The application discloses a preparation method of oil and vinegar containing jelly with popping balls. The jelly with popping balls is obtained by adding the popping balls in the jelly preparation process, and then the jelly with popping balls is added after the oil and vinegar is filled, and the oil and vinegar containing the jelly with popping balls is obtained after sterilization. The application provides a novel oil and vinegar, the jelly with popping balls is added, the taste of the oil and vinegar is enriched, meanwhile, dietary fiber is added, and the oil and vinegar is a healthy oil and vinegar product.

Description

Technical Field

[0001] This invention relates to a method for preparing an vinaigrette containing popping boba jelly, belonging to the field of food processing technology. Background Technology

[0002] In recent years, with the improvement of people's consumption level and the pursuit of healthy weight loss and other lifestyles, vinaigrette, as an essential condiment for making vegetable salads, has become increasingly popular. In addition to enhancing the flavor, consumers also have corresponding demands for taste, nutritional value and rich and multi-layered texture. Summary of the Invention

[0003] To overcome the shortcomings of the prior art, the present invention provides a method for preparing vinaigrette containing popping boba jelly, providing a new type of vinaigrette that enriches the taste experience and also has health and slimming effects.

[0004] This invention is achieved through the following technical solution:

[0005] A method for preparing vinaigrette containing popping boba jelly involves adding popping boba during the jelly-making process to obtain jelly encapsulated with popping boba, then adding the encapsulated jelly after vinaigrette filling, and sterilizing to obtain vinaigrette containing popping boba jelly.

[0006] The method for preparing an vinaigrette containing popping boba jelly, wherein the popping boba are obtained through the following steps:

[0007] A1. Raw material processing: Mix the acidity of Zhenjiang vinegar with calcium lactate solution and then drop it into the prepared 1% sodium alginate solution. Let it stand for 15-25 minutes to form popping beads.

[0008] A2. Secondary embedding: After washing the popping beads from step A1 with distilled water and ethanol in sequence, place them in calcium lactate solution, let them stand for 5-10 minutes, and then wash them with distilled water and ethanol in sequence to obtain the final popping beads.

[0009] In the method for preparing an vinaigrette containing popping boba jelly, the molar concentration of calcium lactate in the calcium lactate solution in step A1 is 0.1-0.2 mol / L, and the molar concentration of calcium lactate in the calcium lactate solution in step A2 is 0.05-0.1 mol / L.

[0010] The method for preparing an vinaigrette containing popping boba jelly involves obtaining the jelly containing the popping boba through the following steps:

[0011] B1. Blending: After centrifuging and filtering Zhenjiang vinegar, it is thoroughly mixed with konjac gum, carrageenan, xylitol and isomaltoitol to obtain a mixture;

[0012] B2. Sol-cooking the gel: Add the mixture from step B1 to water at 40℃-50℃ and stir for 10-15 minutes to make it evenly mixed and fully swollen; then heat to 80℃-90℃ to cook the gel. The completely dissolved jelly solution is then filtered through a 100-mesh filter cloth and put into the filling and storage tank.

[0013] B3. Preparation and Molding Cooling: Add dietary fiber to the jelly liquid that has entered the filling tank, stir evenly, and while it is still hot, filter the prepared liquid through a screen and inject it into the mold to be formed. At the same time, add the popping beads and seal it to obtain jelly with popping beads.

[0014] In the preparation method of the vinaigrette containing popping boba jelly, in step B1, the weight percentage of each raw material in the mixture is 15-25% Zhenjiang vinegar, 0.2-0.8% konjac gum, 0.5-0.8% carrageenan, 1-2% xylitol, 1-2% isomaltoititol, and the balance is water in step B2.

[0015] The method for preparing a vinaigrette containing popping boba jelly involves obtaining the vinaigrette through the following steps: mixing fruit vinegar, light soy sauce, jam, erythritol, konjac gum, guar gum, steviol glycosides, and water, and then filling the mixture to obtain the vinaigrette.

[0016] The method for preparing a vinaigrette containing popping boba jelly comprises the following ingredients in weight percentage: fruit vinegar 15-20%, light soy sauce 15-20%, jam 3-8%, erythritol 0.3-0.9%, konjac gum 0.03-0.09%, guar gum 0.03-0.09%, steviol glycosides 0.003-0.009%, and the balance being water.

[0017] The method for preparing an oil and vinegar dressing containing popping boba jelly, wherein the fruit vinegar is Hengshun apple cider vinegar.

[0018] The method for preparing a vinaigrette containing popping boba jelly, wherein the soy sauce is Hengshun Delicious Flavor Soy Sauce.

[0019] The method for preparing a vinaigrette containing popping boba jelly, wherein the jam is apple jam.

[0020] Sodium alginate, whose main components are mannuronic acid and guluronic acid, is a biodegradable, low-cost, and biocompatible biopolymer. It can combine with polyvalent cations such as calcium ions (crosslinking agents) under mild conditions to form a gel, thus preparing hydrogel beads. Depending on the preparation method, spheroidization techniques can be divided into two categories: alkaline spheroidization and reverse spheroidization. Taking sodium alginate and calcium ions as an example, the method of adding a sodium alginate solution to a solution containing calcium ions is called alkaline spheroidization. This allows calcium ions to penetrate into the sodium alginate droplets and form calcium alginate from the surface to the interior of the droplets. Conversely, in reverse spheroidization, a calcium ion solution is injected into sodium alginate, and the calcium ions combine with the sodium alginate to form a calcium alginate shell.

[0021] Alkaline spheroidization is ineffective because sodium alginate, before binding with calcium ions, may gel when mixed with low-pH, low-polarity substances (such as alcohol solutions, vinegars, and fruit juices), failing to effectively encapsulate the target substance within the hydrogel beads. Reverse spheroidization involves mixing the calcium ion solution with various other materials before adding it to the sodium alginate solution. Therefore, this invention employs a combination of reverse spheroidization and alkaline spheroidization for secondary encapsulation to form bursting beads.

[0022] Because popping boba has a short shelf life in low-pH condiments like vinaigrette, this invention creates a new functional product called vinaigrette jelly containing dietary fiber by preserving popping boba in jelly and then storing the whole product in vinaigrette. When used, it is gently shaken and can be combined with various ingredients to enhance flavor and provide a rich texture, meeting the needs of young people who seek novel experiences.

[0023] The beneficial effects achieved by this invention are as follows:

[0024] This invention provides a novel vinaigrette that incorporates jelly beads encased in popping boba, enriching its flavor. It also includes dietary fiber, making it a healthy vinaigrette product.

[0025] The popping beads of this invention use balsamic vinegar as a raw material, which has a similar taste to vinaigrette and is a good match. One is liquid and the other is solid, which has a multi-layered taste.

[0026] The preparation method of this invention is simple. It forms popping beads through secondary encapsulation, which makes the popping beads stable. At the same time, the popping beads are wrapped with jelly, which improves the swelling rate of the popping beads. Then, they are added to vinaigrette, which enriches the taste of the vinaigrette.

[0027] The vinaigrette of this invention uses simple raw materials, has a low overall cost, and is both delicious and nutritious. Attached Figure Description

[0028] Figure 1 This is a flowchart of the manufacturing process of the present invention.

[0029] Figure 2 This is a schematic diagram of the structure of the vinaigrette of the present invention.

[0030] In the picture: 1. Packaging bag, 2. Vinaigrette, 3. Jelly, 4. Popping beads. Detailed Implementation

[0031] The present invention will now be further described. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and should not be used to limit the scope of protection of the present invention.

[0032] Example 1 of popping beads

[0033] 1. Preparation of popping beads

[0034] A1 Raw Material Processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0035] A2 Secondary Encapsulation: After washing the popping beads from step 1 sequentially with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them sequentially with distilled water and 95% ethanol.

[0036] 2. Preparation of jelly encapsulating popping beads

[0037] B1. Blending: After centrifuging and filtering, 20kg of Zhenjiang vinegar is thoroughly mixed with 0.6kg of hydrocolloid konjac gum, 0.6kg of carrageenan, 1.1kg of xylitol, and 1.5kg of isomalitol. Then, water is added to bring the total volume to 100kg to prevent the hydrocolloid raw materials from clumping and affecting the effect of the subsequent sol-gel process.

[0038] B2. Sol-cooking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Choose an appropriate heating temperature and time for cooking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, select a heating temperature of 80℃-90℃ and a time of 45-50 minutes. Pass the completely dissolved jelly solution through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system, which is then introduced into the filling and storage tank.

[0039] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-70℃, add 100mg of dietary fiber, and supplement with xylitol, oligosaccharides, dietary fiber and other auxiliary materials according to the required sweetness, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while it is still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0040] 3. Preparation of the vinaigrette dressing for encasing popping boba.

[0041] C1. Preparation of vinaigrette:

[0042] formula:

[0043]

[0044]

[0045] C2. Mixed preparation:

[0046] Konjac gum and guar gum are first mixed with erythritol and steviol glycosides, and then added to the liquid material to ensure that konjac gum and guar gum are evenly dispersed in the liquid; the jam is added last; the stirring paddle is turned on continuously when the ingredients are started in the frying pan, and the ingredients are mixed while stirring. As long as there is material in the storage tank and filling machine, the mixture is stirred continuously. It is boiled until it boils, kept boiling for 5 minutes, and then filled.

[0047] After the prepared vinaigrette is filled, the jelly containing the popping beads is added, and finally sterilization is carried out at a temperature of 85-90℃ for 10 minutes to obtain the final product.

[0048] Example 2

[0049] 1. Preparation of popping beads

[0050] A1 Raw Material Processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0051] A2 Secondary Encapsulation: After washing the popping beads from step 1 sequentially with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them sequentially with distilled water and 95% ethanol.

[0052] 2. Preparation of jelly encapsulating popping beads

[0053] B1. Blending: After centrifuging and filtering, 18kg of Zhenjiang vinegar is thoroughly mixed with 0.6kg of hydrocolloid konjac gum, 0.6kg of carrageenan, 1.1kg of xylitol, and 1.5kg of isomalitol. Then, water is added to bring the total volume to 100kg to prevent the hydrocolloid raw materials from clumping and affecting the effect of the subsequent sol-gel process.

[0054] B2. Sol-cooking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Choose an appropriate heating temperature and time for cooking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, select a heating temperature of 80℃-90℃ and a time of 45-50 minutes. Pass the completely dissolved jelly solution through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system, which is then introduced into the filling and storage tank.

[0055] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-70℃, add 100mg of dietary fiber, and supplement with xylitol, oligosaccharides, dietary fiber and other auxiliary materials according to the required sweetness, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while it is still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0056] 3. Preparation of the vinaigrette dressing for encasing popping boba.

[0057] C1. Preparation of vinaigrette:

[0058] formula:

[0059]

[0060] C2. Mixed preparation:

[0061] Konjac gum and guar gum are first mixed with erythritol and steviol glycosides, and then added to the liquid material to ensure that konjac gum and guar gum are evenly dispersed in the liquid; the jam is added last; the stirring paddle is turned on continuously when the ingredients are started in the frying pan, and the ingredients are mixed while stirring. As long as there is material in the storage tank and filling machine, the mixture is stirred continuously. It is boiled until it boils, kept boiling for 5 minutes, and then filled.

[0062] After the prepared vinaigrette is filled, the jelly containing the popping beads is added, and finally sterilization is carried out at a temperature of 85-90℃ for 10 minutes to obtain the final product.

[0063] Comparative Example 1

[0064] 1. Preparation of popping beads

[0065] A1 Raw Material Processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0066] A2 Secondary Encapsulation: After washing the popping beads from step 1 sequentially with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them sequentially with distilled water and 95% ethanol.

[0067] 2. Preparation of jelly encapsulating popping beads

[0068] B1. Blending: After centrifuging and filtering Zhenjiang vinegar, 30kg is thoroughly mixed with hydrocolloid konjac gum 0.6kg, carrageenan 0.6kg, xylitol 1.1kg, and isomalutitol 1.5kg. Then, water is added to bring the total volume to 100kg to prevent the hydrocolloid raw materials from clumping and affecting the effect of the subsequent sol-gel process.

[0069] B2. Sol-cooking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Choose an appropriate heating temperature and time for cooking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, select a heating temperature of 80℃-90℃ and a time of 45-50 minutes. Pass the completely dissolved jelly solution through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system, which is then introduced into the filling and storage tank.

[0070] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-70℃, add 100mg of dietary fiber, and supplement with xylitol, oligosaccharides, dietary fiber and other auxiliary materials according to the required sweetness, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while it is still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0071] 3. Preparation of the vinaigrette dressing for encasing popping boba.

[0072] C1. Preparation of vinaigrette:

[0073] formula:

[0074]

[0075]

[0076] C2. Mixed preparation:

[0077] Konjac gum and guar gum are first mixed with erythritol and steviol glycosides, and then added to the liquid material to ensure that konjac gum and guar gum are evenly dispersed in the liquid; the jam is added last; the stirring paddle is turned on continuously when the ingredients are started in the frying pan, and the ingredients are mixed while stirring. As long as there is material in the storage tank and filling machine, the mixture is stirred continuously. It is boiled until it boils, kept boiling for 5 minutes, and then filled.

[0078] After the prepared vinaigrette is filled, the jelly containing the popping beads is added, and finally sterilization is carried out at a temperature of 85-90℃ for 10 minutes to obtain the final product.

[0079] Example 3 of popping beads

[0080] 1. Preparation of popping beads

[0081] A1. Raw material processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0082] A2. Secondary embedding: After washing the popping beads from step 1 with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them with distilled water and 95% ethanol.

[0083] 2. Jelly preparation

[0084] B1. Blending: After centrifuging and filtering Zhenjiang vinegar (20kg), thoroughly mix it with hydrocolloidal konjac gum (0.8kg), carrageenan (0.5kg), xylitol (1.1kg), and isomalutitol (1.5kg), then add water to bring the total volume to 100kg. This is to prevent the hydrocolloidal raw materials from clumping and affecting the subsequent sol-gel process.

[0085] B2. Sol-cooking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Appropriate heating temperature and time should be selected for cooking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, a heating temperature of 80℃-90℃ and a time of 45-50 minutes should be chosen. The completely dissolved jelly solution should be passed through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system, which is then introduced into the filling and storage tank.

[0086] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-0℃, add 100mg of dietary fiber, and add xylitol, oligosaccharides, dietary fiber and other auxiliary materials according to the required sweetness, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while it is still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0087] 3. Preparation of vinaigrette dressing for popping boba jelly

[0088] C1. Preparation of vinaigrette:

[0089] formula:

[0090]

[0091] C2. Mixed preparation:

[0092] First, mix konjac gum and guar gum with erythritol and steviol glycosides, then add them to the liquid material to ensure that the konjac gum and guar gum are evenly dispersed in the liquid; add the jam last; keep the stirring paddle running continuously while mixing ingredients in the frying pan. Stir continuously as long as there is material in the storage tank and filling machine, bring to a boil, maintain boiling for 5 minutes, and then fill.

[0093] After the prepared vinaigrette is filled, the jelly containing the popping boba is added, and finally, it is sterilized at a temperature of 85-90℃ for 10 minutes.

[0094] Comparative Example 2

[0095] 1. Preparation of popping beads

[0096] A1. Raw material processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0097] A2. Secondary embedding: After washing the popping beads from step 1 with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them with distilled water and 95% ethanol.

[0098] 2. Jelly preparation

[0099] B1. Blending: After centrifuging and filtering Zhenjiang vinegar (20kg), thoroughly mix it with hydrocolloids konjac gum (1.0kg), carrageenan (1.0kg), xylitol (1.1kg), and isomalutitol (1.5kg), then add water to bring the total volume to 100kg. This is to prevent the hydrocolloid raw materials from clumping and affecting the subsequent sol-gel process.

[0100] B2. Sol-cooking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Appropriate heating temperature and time should be selected for cooking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, a heating temperature of 80℃-90℃ and a time of 45-50 minutes should be chosen. The completely dissolved jelly solution should be passed through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system, which is then introduced into the filling and storage tank.

[0101] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-0℃, add 100mg of dietary fiber, and add xylitol, oligosaccharides, dietary fiber and other auxiliary materials according to the required sweetness, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while it is still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0102] 3. Preparation of vinaigrette dressing for popping boba jelly

[0103] C1. Preparation of vinaigrette:

[0104] formula:

[0105]

[0106] C2. Mixed preparation:

[0107] First, mix konjac gum and guar gum with erythritol and steviol glycosides, then add them to the liquid material to ensure that the konjac gum and guar gum are evenly dispersed in the liquid; add the jam last; keep the stirring paddle running continuously while mixing ingredients in the frying pan. Stir continuously as long as there is material in the storage tank and filling machine, bring to a boil, maintain boiling for 5 minutes, and then fill.

[0108] After the prepared vinaigrette is filled, the jelly containing the popping boba is added, and finally, it is sterilized at a temperature of 85-90℃ for 10 minutes.

[0109] Comparative Example 3

[0110] 1. Preparation of popping beads

[0111] A1. Raw material processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0112] A2. Secondary embedding: After washing the popping beads from step 1 with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them with distilled water and 95% ethanol.

[0113] 2. Jelly Preparation

[0114] B1. Blending: After centrifuging and filtering Zhenjiang vinegar (20kg), thoroughly mix it with hydrocolloidal konjac gum (0.1kg), carrageenan (0.3kg), xylitol (1.1kg), and isomalutitol (1.5kg), then add water to bring the total volume to 100kg. This is to prevent the hydrocolloidal raw materials from clumping and affecting the subsequent sol-gel process.

[0115] B2. Sol-cooking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Appropriate heating temperature and time should be selected for cooking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, a heating temperature of 80℃-90℃ and a time of 45-50 minutes should be chosen. The completely dissolved jelly solution should be passed through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system, which is then introduced into the filling and storage tank.

[0116] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-0℃, add 100mg of dietary fiber, and add xylitol, oligosaccharides, dietary fiber and other auxiliary materials according to the required sweetness, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while it is still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0117] 3. Preparation of vinaigrette dressing for popping boba jelly

[0118] C1. Preparation of vinaigrette:

[0119] formula:

[0120]

[0121] C2. Mixed preparation:

[0122] First, mix konjac gum and guar gum with erythritol and steviol glycosides, then add them to the liquid material to ensure that the konjac gum and guar gum are evenly dispersed in the liquid; add the jam last; keep the stirring paddle running continuously while mixing ingredients in the frying pan. Stir continuously as long as there is material in the storage tank and filling machine, bring to a boil, maintain boiling for 5 minutes, and then fill.

[0123] After the prepared vinaigrette is filled, the jelly containing the popping boba is added, and finally, it is sterilized at a temperature of 85-90℃ for 10 minutes.

[0124] Example 4

[0125] 1. Preparation of popping beads

[0126] A1. Raw material processing: Adjust the acidity (calculated as acetic acid) of Zhenjiang vinegar to below 2g / 100ml, mix it with 0.121mol / L calcium lactate solution, and then add it dropwise to the prepared 1% sodium alginate solution. After standing for 17 minutes, the beads will burst and form.

[0127] A2. Secondary embedding: After washing the popping beads from step 1 with distilled water and 95% ethanol, place them in a 0.068 mol / L calcium lactate solution, let them stand for 6 minutes, and then wash them with distilled water and 95% ethanol.

[0128] 2. Jelly preparation

[0129] B1. Blending: After centrifuging and filtering Zhenjiang vinegar (20kg), thoroughly mix it with hydrocolloidal konjac gum (0.6kg), carrageenan (0.6kg), xylitol (1.1kg), and isomalutitol (1.5kg), then add water to bring the total volume to 100kg. This is to prevent the hydrocolloidal raw materials from clumping and affecting the subsequent sol-gel process.

[0130] B2. Sol-Soaking: Add the mixed raw materials from step 1 to hot water at 40℃-50℃ and stir for 15 minutes to ensure uniform mixing and full swelling. Choose an appropriate heating temperature and time for soaking to avoid prolonged high-temperature heating of the solution. Since carrageenan molecules easily decompose above 90℃, select a heating temperature of 80℃-90℃ and a time of 45-50 minutes. Pass the completely dissolved jelly solution through a 100-mesh filter cloth to allow the carrageenan and konjac gum polysaccharide molecules to fully expand, forming a homogeneous sol system. Then, transfer the solution to the filling tank.

[0131] B3. Preparation and Cooling of the Jelly Liquid: When the jelly liquid entering the filling tank is cooled to 65℃-70℃, add 600mg of water-soluble dietary fiber, 0.2kg of xylitol and other auxiliary materials, as well as centrifuged and filtered Zhenjiang vinegar and malic acid (0.04%). After stirring evenly, while still hot, filter the prepared liquid through a screen and pour it into the mold to be formed. At the same time, add an appropriate amount of the popping beads made in the previous step and seal it.

[0132] 3. Preparation of vinaigrette dressing for popping boba jelly

[0133] C1. Preparation of vinaigrette:

[0134] formula:

[0135]

[0136] C2. Mixed preparation:

[0137] First, mix konjac gum and guar gum with erythritol and steviol glycosides, then add them to the liquid material to ensure that the konjac gum and guar gum are evenly dispersed in the liquid; add the jam last; keep the stirring paddle running continuously while mixing ingredients in the frying pan. Stir continuously as long as there is material in the storage tank and filling machine, bring to a boil, maintain boiling for 5 minutes, and then fill.

[0138] After the prepared vinaigrette is filled, the jelly containing the popping boba is added, and finally, it is sterilized at a temperature of 85-90℃ for 10 minutes.

[0139] Comparative Example 4

[0140] Same as Example 3, but without jelly; that is, the popping boba is added directly to the vinaigrette.

[0141] Comparative Example 5

[0142] Regular vinaigrette from the store.

[0143] VII. Measurement Method:

[0144] (1) Ethanol content: Refer to GB 30610-2014 "Ethanol as a Food Additive";

[0145] (2) Determination of the swelling rate of the bursting beads: Weigh the bursting beads W1, place them in 10ml of distilled water at room temperature for 10min, remove the bursting beads, wipe the surface water stains with a paper towel, and weigh them W2. Calculate the swelling rate (Y2) according to the following formula: Y2=(W2-W1) / W1*100%;

[0146] (3) Dietary fiber content: Refer to GB 5009.88-2014 "Determination of Dietary Fiber in Food";

[0147] (4) Acetic acid content (calculated as acetic acid): Refer to GB 5009.239-2016 "Determination of acidity in food";

[0148] (5) Sensory and taste scores: 30 professional tasters who have been specially trained and selected will score the sensory aroma and taste of the samples from 1 to 9. 1 point is given for not liking at all, 5 points for liking moderately, and 9 points for liking very much.

[0149] Table 1 shows the measurement results for each example and comparative example.

[0150]

[0151]

[0152] Examples 1-2 and Comparative Example 1: By changing the proportion of Zhenjiang vinegar added, the thickness of the bead wall was changed, ensuring that the popping beads were thin and crisp while reducing breakage and swelling rate; and the sweet and sour taste was more balanced, while the popping beads were thin, crisp and bursting, resulting in a better taste. The amount of vinegar added in Example 1 was the optimal amount.

[0153] Compared with Comparative Examples 2-3, Example 3 changed the ratio of glue used in the jelly, mainly to reduce the breakage of the popping beads and lower the swelling rate; on the other hand, it improved the taste of the combination of jelly and popping beads, making the jelly smoother and more convenient to eat. Example 3 represents the optimal amount of glue added to the jelly.

[0154] (Compared to Example 1, Example 7 increased the dietary fiber content, which had a slight impact on the sensory texture of the jelly. It is sweet and sour while also being healthier.) Compared to Comparative Example 4, Example 1 encapsulated the popping beads inside the jelly, improving the swelling rate of the popping beads; compared to Comparative Example 5, the vinaigrette dressing in Example 1 containing popping beads had a better taste than ordinary vinaigrette dressing on the market, and its appearance was more attractive.

[0155] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A vinaigrette containing popping boba jelly, characterized in that: After the vinaigrette is bottled, jelly containing popping boba is added, and after sterilization, vinaigrette containing popping boba jelly is obtained. The weight percentages of each ingredient in the vinaigrette are as follows: fruit vinegar 15-20%, light soy sauce 15-20%, jam 3-8%, erythritol 0.3-0.9%, konjac gum 0.03-0.09%, guar gum 0.03-0.09%, steviol glycosides 0.003-0.009%, and the remainder is water; The popping beads are obtained through the following steps: A1. Raw material processing: Adjust the acidity of Zhenjiang vinegar to below 2g / 100ml according to the acetic acid calculation, mix it with calcium lactate solution, and then drop it into the prepared 1% sodium alginate solution. Let it stand for 15-25 minutes to form popping beads. A2. Secondary embedding: After washing the popping beads from step A1 with distilled water and ethanol in turn, place them in calcium lactate solution, let them stand for 5-10 minutes, and then wash them with distilled water and ethanol in turn to obtain the final popping beads. In step A1, the molar concentration of calcium lactate in the calcium lactate solution is 0.1-0.2 mol / L, and in step A2, the molar concentration of calcium lactate in the calcium lactate solution is 0.05-0.1 mol / L. The jelly containing the popping beads is obtained through the following steps: B1. Blending: After centrifuging and filtering Zhenjiang vinegar, it is thoroughly mixed with konjac gum, carrageenan, xylitol and isomalutitol to obtain a mixture; B2. Sol-cooking the gel: Add the mixture from step B1 to water at 40℃-50℃ and stir for 10-15 minutes to mix it evenly and allow it to swell fully; then heat it to 80℃-90℃ for simmering. The completely dissolved jelly solution is then passed through a 100-mesh filter cloth into the filling tank. B3. Preparation and Molding Cooling: Add dietary fiber to the jelly liquid that has entered the filling tank, stir evenly, and while it is still hot, filter the prepared liquid through a screen and inject it into the mold to be formed. At the same time, add the popping beads and seal it to obtain jelly with popping beads. In step B1, the weight percentage of each raw material in the mixture is 15-25% Zhenjiang vinegar, 0.2-0.8% konjac gum, 0.5-0.8% carrageenan, 1-2% xylitol, 1-2% isomaltoititol, and the remainder is water from step B2.

2. The method for preparing the vinaigrette containing popping boba jelly according to claim 1, characterized in that: The vinaigrette is prepared by mixing fruit vinegar, light soy sauce, jam, erythritol, konjac gum, guar gum, steviol glycosides and water and then filling it. Popping beads are added during the jelly making process to obtain jelly with popping beads. After the vinaigrette is filled, the jelly with popping beads is added and sterilized to obtain vinaigrette containing popping bead jelly.

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