A core liquid of a blasting bead, a blasting bead and a preparation method thereof

Abstract

This application provides a popping bead and its preparation method, relating to the field of popping bead preparation technology. The popping bead of this application comprises a popping bead core liquid and a gel film. The popping bead core liquid, by weight, comprises: 95-105 parts vegetable oil, 1-5 parts water, 1-5 parts water-soluble nutrients, and 0.8-3 parts emulsifier; the emulsifier includes at least one selected from sucrose ester, polyglycerol ester, Span, monoglyceride, and polyglycerol ricinoleate, with an HLB value of 2.0-5.0; the vegetable oil includes caprylic / capric triglyceride and sunflower seed oil; the water-soluble nutrients include γ-aminobutyric acid and caseinase hydrolysate; the raw materials of the gel film, by weight, comprise: 20-25 parts gelatin, 4-15 parts glycerin, 0.1-1 part sweetener, and 95-105 parts water. The popping bead core liquid of this application is characterized by system stability and high transparency, and the popping bead product has a strong popping sensation and a good melt-in-your-mouth texture.

Description

Technical Field

[0001] This application relates to the field of popping bead preparation technology, and in particular to a popping bead core liquid, popping beads, and a method for preparing the same. Background Technology

[0002] Bursting beads are microcapsules produced using seamless capsule encapsulation technology. They are favored by consumers for their long-lasting contents preservation, attractive appearance, bursting sensation, portability, and playability. However, due to limitations in the bursting bead manufacturing process, existing food bursting beads, whether flavored or functional lipid-based, contain fat-soluble ingredients such as algal oil, fish oil, flaxseed oil, fat-soluble vitamins, and lutein esters. The outer coatings permitted for use in food bursting beads mainly include gelatin, carrageenan, xanthan gum, and pectin, all of which are water-soluble and have poor hydrophobicity, making them unsuitable for encapsulating water-soluble substances. Therefore, there are currently no functional bursting beads on the market fortified with water-soluble nutrients. While the active ingredient in probiotic pellets, probiotic powder, is water-soluble, most manufacturers still use rapid crystallization of saturated or hydrogenated vegetable oils to suspend the powder. These fats carry the risk of excessive saturated fatty acid content and the introduction of trans fatty acids.

[0003] Based on structural layers, water-soluble nutrient capsules can be divided into two-layer and three-layer structures. The most common method for preparing a two-layer structure is to hydrophobically modify the capsule shell. For example, modifying the capsule shell with sodium alginate-calcium chloride reverse-phase curing, or modifying it with paraffin and fatty amines, can increase the hydrophobicity of the capsule shell and achieve encapsulation of water-soluble flavorings. In non-food applications, such as tobacco capsules, hydrophobic polymer resins are often used as wall materials to directly drip and encapsulate water-soluble substances. However, the application of these hydrophobically modified materials and hydrophobic polymer resin wall materials is restricted under food regulations, and the hydrophobically modified or hydrophobic wall materials are difficult to dissolve in saliva, resulting in poor palatability.

[0004] Three-layer structures mainly include two types: water-in-oil-in-water (W / O / W) and oil-in-water-in-oil (O / W / O) structures. For W / O / W structures, most are formed by a single droplet molding process using three concentric holes. One researcher has used a three-layer droplet molding method to create a three-layer cigarette capsule with a water-soluble core material. From the inside out, the capsule consists of a water-based core material, a water-insoluble substance composed of wax, shellac, or polyethylene, and a hydrophilic plant gum. Another researcher has presented a one-piece molded seamless water-containing capsule and its preparation method. Its structure, from the inside out, consists of a water-containing core material, a solid particle-solid fat complex, and a highly hydrogenated stearate particle-hydrophilic gum complex. This seamless capsule exhibits good barrier properties. Furthermore, another researcher has disclosed a method for preparing water-soluble core material burst beads based on millifluidic technology. The droplet, from the inside out, consists of a water-soluble core material solution, an uncured wall material, and a surfactant aqueous solution. Photocuring is used to achieve the curing and encapsulation of the wall material. This type of W / O / W structure technology requires the use of three concentric droppers, placing extremely high demands on the production and control precision of the dropper machine. Furthermore, the intermediate layer materials often require materials such as polyethylene and UV-curing agents, which are not permitted in food applications. Additionally, the hydrophobic components of the intermediate layer are mostly highly saturated hydrogenated solid fats or palmitic acid fractions with certain film-coating properties, which readily crystallize into a milky white color during cooling. Therefore, the resulting popping bean products cannot achieve the high transparency of flavored popping beads.

[0005] For O / W / O structures, most researchers currently employ a "conventional droplet + spray coating" process. The advantage of this method is that it can simultaneously load both water-soluble and oil-soluble nutrients based on the conventional double-layer droplet process. However, its biggest drawback is the extremely low content of water-soluble nutrients, accounting for only about 5% of the middle layer's mass. Furthermore, the outer coating of waxes (paraffin wax, beeswax, carnauba wax, etc.), cocoa butter substitutes, and hydrogenated stearin significantly reduces the mouthfeel of the popping bead product.

[0006] Therefore, the development of a new type of functional popping bead—water-soluble nutritional popping bead—has become a hot topic in popping bead product research, characterized by product system stability, strong popping sensation, and rapid melting in the mouth. Summary of the Invention

[0007] The purpose of this application is to provide a bursting bead core liquid, bursting beads and their preparation method. By controlling the emulsifier content ratio, hydrophilicity-lipophilicity value (HLB), etc., an oil-in-water emulsion with sufficiently small particle size is prepared by using a traditional high-pressure homogenization process. Then, water-soluble nutrients can be encapsulated by using a traditional double-layer pelleting process.

[0008] To achieve the above objectives, the technical solution of this application is as follows:

[0009] In the first aspect, this application provides a bursting bead core liquid, the raw materials of which, by mass parts, include: 95-105 parts of vegetable oil, 1-5 parts of water, 1-5 parts of water-soluble nutrients and 0.8-3 parts of emulsifier;

[0010] The emulsifier includes at least one of sucrose ester, polyglycerol ester, Span, monoglyceride, and polyglycerol ricinoleate, wherein the mass of the polyglycerol ricinoleate is not less than 60% of the total mass of the emulsifier;

[0011] The emulsifier has an HLB value of 2.0-5.0.

[0012] Preferably, the bursting bead core liquid satisfies at least one of the following conditions:

[0013] a. The vegetable oil includes at least one of caprylic / capric triglyceride, sunflower seed oil, soybean oil, corn oil, sunflower seed oil, coconut oil, peanut oil, algae oil, rice bran oil, olive oil, safflower seed oil, cottonseed oil, and palm oil;

[0014] b. The water-soluble nutrients include at least one of water-soluble plant extracts, polyphenolic compounds, flavonoids, water-soluble vitamins, amino acids, and functional peptides;

[0015] c. The water-soluble nutrients include γ-aminobutyric acid and casein hydrolysate peptides;

[0016] d. The raw materials of the bursting bead core liquid also include: 0.5-2 parts of oil-soluble flavoring;

[0017] e. The bursting bead core liquid remains non-stratified at room temperature for at least 6 months;

[0018] f. The volume-weighted average particle size of the bursting bead core liquid is 150nm-300nm, the particle size D10 is 100nm-200nm, and the particle size D90 is 250nm-400nm.

[0019] g. The viscosity of the bursting bead core liquid at 25°C is ≤100cp.

[0020] Secondly, this application also provides a method for preparing the bursting bead core liquid described in the first aspect, comprising:

[0021] The emulsifier and a portion of the vegetable oil are mixed to form an oil phase;

[0022] The water and the water-soluble nutrients are mixed to form an aqueous phase;

[0023] The oil phase and the aqueous phase are mixed and then subjected to high-speed dispersion and high-pressure homogenization treatments in sequence to obtain a concentrated emulsion.

[0024] The concentrated emulsion and the remaining portion of the vegetable oil are mixed to obtain the bursting bead core liquid.

[0025] Preferably, the method for preparing the bursting bead core liquid satisfies at least one of the following conditions:

[0026] h. When the oil phase is formed, the mass percentage of the emulsifier exceeds 10%;

[0027] i. The portion of vegetable oil is 10-20 parts, and the remaining portion of vegetable oil is 80-90 parts;

[0028] j. The temperature at which the oil phase is formed is 50℃-60℃;

[0029] k. The temperature at which the aqueous phase is formed is 40℃-50℃;

[0030] l. The high-speed dispersion is carried out at a rotational speed of 6000rpm-10000rpm;

[0031] m. The high-pressure homogenization process includes homogenization 2 to 5 times at a pressure of 200 bar to 700 bar.

[0032] Thirdly, this application provides a popping bead, including the popping bead core liquid and the rubber film described in the first aspect.

[0033] Preferably, the raw materials of the rubber film, by mass parts, include: 20-25 parts gelatin, 4-15 parts glycerin, 0.1-1 part sweetener and 95-105 parts water.

[0034] More preferably, the rubber film satisfies at least one of the following conditions:

[0035] n. The raw materials of the rubber film also include 0.1 to 0.3 parts of hydrophilic adhesive;

[0036] o. The gel kinetic value of the gelatin is 150 bloomg-250 bloomg;

[0037] p. The sweeteners include at least one of erythritol, sorbitol, maltitol, mannose, xylitol, sucralose, aspartame, neotame, allulose, mogroside, and steviol glycosides;

[0038] q. The thickness of the rubber film is 0.08mm-0.2mm;

[0039] r. The tensile strength at break of the rubber film is 0.8MPa-10.0MPa, and the elongation at break is 90%-160%.

[0040] Fourthly, this application also provides a method for preparing the popping beads described in the third aspect, comprising:

[0041] The raw materials of the rubber film are mixed to obtain a rubber solution;

[0042] The rubber solution and the bursting bead core liquid are subjected to a double-layer dropper for dripping, shaping, degreasing, drying, soaking and cleaning, and balancing to obtain the bursting beads.

[0043] Preferably, the method for preparing the burst beads satisfies at least one of the following conditions:

[0044] (1) During the dripping process, the temperature of the rubber solution is maintained at 70℃-75℃ and the pump speed is maintained at 5rpm-8rpm, the temperature of the popping bead core liquid is maintained at 20℃-60℃ and the pump speed is maintained at 30rpm-40rpm, and the dripping rate is 6 beads / second-12 beads / second;

[0045] (2) The dripping process further includes: cooling the dripping pellets obtained by dripping with a coolant, wherein the temperature of the coolant is 10℃-20℃, and the coolant includes at least one of paraffin oil and caprylic / capric triglyceride.

[0046] (3) The shaping includes: placing the droplets obtained by dripping in an environment of 2℃-6℃ for 0.5h-2h for shaping;

[0047] (4) The degreasing process includes: centrifuging the shaped popping beads at a low speed of 800rpm-1200rpm to remove the surface grease;

[0048] (5) The drying process includes drying for 2-4 hours at a temperature of 15℃-22℃ and a relative humidity of 30%-45% to make the moisture content of the rubber film less than 15%.

[0049] (6) The soaking and cleaning includes: soaking the dried popping beads in 75%-100% alcohol for 5 min-10 min, and then centrifuging at low speed at 800 rpm-1200 rpm.

[0050] (7) The balancing process includes: placing the popping beads obtained from the soaking and cleaning process into a temperature of 19℃-25℃ and a relative humidity of 40%-60% for 12 hours to balance.

[0051] Preferably, the preparation process of the rubber solution includes:

[0052] The raw material of the rubber film is placed in a water bath at 90℃-100℃ and stirred to dissolve, and then degassed under vacuum.

[0053] The beneficial effects of this application are:

[0054] By controlling the raw material ratio, content, hydrophilicity and lipophilicity of the emulsifier in the bursting bead core liquid of this application, the stability of the water-oil mixed phase is ensured, and in particular, a structurally stable water-in-oil emulsion can be prepared.

[0055] Compared to a single emulsification method, the preparation method of the bursting bead core liquid in this application employs a concentration-then-dilution approach. Specifically, a portion of the vegetable oil, all the emulsifier, and the aqueous phase are first sheared and homogenized to obtain a concentrated solution. Then, the remaining vegetable oil is used for dilution and mixing to prepare the bursting bead core liquid. This method can achieve stability of the bursting bead core liquid system with a small amount of emulsifier, and the emulsion has a small particle size and high transparency.

[0056] The popping beads provided in this application are functional popping beads containing water-soluble nutrients. They can carry a large amount of water-soluble nutrients as the contents of the popping beads and have the characteristics of stable product system, high transparency, strong popping sensation, and rapid melting in the mouth. Furthermore, the addition of γ-aminobutyric acid (GABA), a water-soluble nutrient, to the popping beads gives the product the effects of reducing neuronal excitability, relieving tension, and promoting sleep.

[0057] Compared to the existing "three-layer droplet" or "droplet + spray coating" solutions, this application uses traditional two-layer droplets to encapsulate the core liquid, which has the advantages of simplifying the process and eliminating the need for equipment upgrades. Attached Figure Description

[0058] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the embodiments will be briefly described below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation on the scope of this application.

[0059] Figure 1 The image shows the popping bead core liquid (containing pigment) prepared in Example 3 after being stored at 37°C for 60 days.

[0060] Figure 2 The volume-weighted average particle size change of the popping bead core liquid prepared in Example 3 during storage is shown in the broken line graph.

[0061] Figure 3 This is a photograph of the popping bead product prepared in Example 8. Detailed Implementation

[0062] As used in this article:

[0063] "Prepared from" is synonymous with "comprising". The terms "comprising", "including", "having", "containing", or any other variations thereof as used herein are intended to cover non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not necessarily limited to those elements, but may include other elements not expressly listed or elements inherent to such a composition, step, method, article, or apparatus. The conjunction "composed of" excludes any unnamed elements, steps, or components.

[0064] When a quantity, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pair of any upper or preferred value with any lower or preferred value, regardless of whether the range is disclosed individually. For example, when the range “1–5” is disclosed, the described range should be interpreted as including ranges “1–4”, “1–3”, “1–2”, “1–2 and 4–5”, “1–3 and 5”, etc. When numerical ranges are described herein, unless otherwise stated, the range is intended to include its endpoints and all integers and fractions within that range.

[0065] In these embodiments, unless otherwise specified, the portions and percentages are all by weight.

[0066] "Parts by mass" refers to the basic unit of measurement that expresses the mass ratio of multiple components. One part can represent any unit mass, such as 1g or 2.689g. If we say that component A has "a" parts by mass and component B has "b" parts by mass, it means the ratio of the mass of component A to the mass of component B is a:b. Alternatively, it can mean that the mass of component A is aK and the mass of component B is bK (K is any number representing a multiplier). It is important to understand that, unlike the number of parts by mass, the sum of the mass parts of all components is not limited to 100 parts.

[0067] "And / or" is used to indicate that one or both of the described situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0068] In a first aspect, this application provides a bursting bead core liquid, the raw materials of which, by mass parts, include:

[0069] 95-105 parts of vegetable oil, for example, 95 parts, 98 parts, 100 parts, 102 parts, 105 parts, or any value between 95 and 105 parts;

[0070] Water: 1 part to 5 parts, for example, it can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts, or any value between 1 and 5 parts;

[0071] Water-soluble nutrients can be 1 to 5 servings, for example, 1, 2, 3, 4, 5 servings or any value between 1 and 5 servings;

[0072] The emulsifier is 0.8 to 3 parts, for example, it can be 0.8 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, or any value between 0.8 and 3 parts.

[0073] The emulsifier includes at least one of sucrose ester, polyglycerol ester, Span, monoglyceride and polyglycerol ricinoleate, and the mass of polyglycerol ricinoleate is not less than 60% of the total mass of the emulsifier.

[0074] In one embodiment of this application, the HLB value of the emulsifier is 2.0-5.0.

[0075] In one embodiment of this application, the vegetable oil includes at least one of caprylic / capric triglyceride, sunflower seed oil, soybean oil, corn oil, sunflower seed oil, coconut oil, peanut oil, algae oil, rice bran oil, olive oil, safflower seed oil, cottonseed oil, and palm oil.

[0076] In one embodiment of this application, the water-soluble nutrients include at least one of water-soluble plant extracts, polyphenolic compounds, flavonoids, water-soluble vitamins, amino acids, and functional peptides. The water-soluble vitamins include B vitamins and vitamin C.

[0077] Water-soluble vitamins, water-soluble nutrients include gamma-aminobutyric acid (GABA) and caseinase-hydrolyzed peptides.

[0078] It should be noted that GABA, as an inhibitory neurotransmitter, can bind to ion channel receptors, opening chloride ion channels, increasing cell membrane permeability to chloride ions, reducing neuronal excitability, relieving tension, and promoting sleep. Clinical results show that a daily intake of 50mg of GABA in the general population and a daily intake of 200mg in patients with sleep difficulties can improve sleep quality to a limited extent. However, Innova database results show that currently, products containing GABA are mostly in tablet and powder form, offering a strong pharmaceutical feel. While there is some presence in acidic soft drinks, candies, and dairy products, there are no cases of its application in popping bead products.

[0079] In one embodiment of this application, the raw materials of the bursting bead core liquid may also include 0.5 to 2 parts of oil-soluble flavoring, for example, it may be any value between 0.5, 0.8, 1, 1.5, 2 parts or 0.5 to 2 parts.

[0080] In one embodiment of this application, the bursting bead core liquid remains non-stratified at room temperature for at least 6 months.

[0081] In one embodiment of this application, the volume-weighted average particle size D(4,3) of the bursting bead core liquid is 150nm-300nm, the particle size D10 is 100nm-200nm, and the particle size D90 is 250nm-400nm.

[0082] In one embodiment of this application, the viscosity of the bursting bead core liquid at 25°C is ≤100cp.

[0083] Secondly, this application also provides a method for preparing the aforementioned bursting bead core liquid, including:

[0084] S001. Mix the emulsifier and a portion of the vegetable oil to form an oil phase;

[0085] S002. Mix the water and the water-soluble nutrients to form an aqueous phase;

[0086] S003. The oil phase and the aqueous phase are mixed and subjected to high-speed dispersion and high-pressure homogenization treatment in sequence to obtain a concentrated emulsion;

[0087] S004. Mix the concentrated emulsion and the remaining portion of the vegetable oil to obtain the bursting bead core liquid.

[0088] In one embodiment of this application, when S001 forms an oil phase, the mass percentage of the emulsifier exceeds 10% of the total mass of the oil phase.

[0089] In one embodiment of this application, the vegetable oil in S001 is 10-20 parts, and the remaining vegetable oil in S004 is 80-90 parts.

[0090] In one embodiment of this application, when the oil phase is formed in S001, the oil phase raw material can be stirred until completely dissolved under a water bath at a temperature of 50°C-60°C, more preferably at 60°C.

[0091] In one embodiment of this application, when an aqueous phase is formed in S002, the raw materials of the aqueous phase can be stirred until completely dissolved under a water bath at a temperature of 40°C-50°C, more preferably at 50°C.

[0092] In one embodiment of this application, high-speed dispersion in S003 includes: dispersing the oil phase and the aqueous phase at a rotation speed of 6000 rpm to 10000 rpm to form a crude emulsion.

[0093] In one embodiment of this application, S003 involves high-pressure homogenization, which includes: subjecting the high-speed dispersed crude emulsion to high-pressure homogenization 2 to 5 times under a pressure of 200 bar to 700 bar to obtain a concentrated emulsion of water in oil.

[0094] In one embodiment of this application, the mixing in S004 involves stirring and diluting the remaining vegetable oil and concentrated emulsion to obtain the bursting bead core liquid.

[0095] Thirdly, this application also provides a popping bead, including the aforementioned popping bead core liquid and rubber film.

[0096] In one embodiment of this application, the raw materials of the rubber film, by weight parts, include:

[0097] Gelatin 20-25 parts, for example, it can be 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, or any value between 20 and 25 parts;

[0098] 4 to 15 parts of glycerin, for example, 4, 6, 8, 10, 12, 15 parts, or any value between 4 and 15 parts;

[0099] The sweetener is 0.1 to 1 part, for example, it can be 0.1, 0.3, 0.5, 0.8, 1 part, or any value between 0.1 and 1 part;

[0100] Water 95-105 parts, for example, 95 parts, 98 parts, 100 parts, 103 parts, 105 parts, or any value between 95 and 105 parts.

[0101] In one embodiment of this application, the raw material of the rubber film further includes 0.1 to 0.3 parts of hydrophilic gum, for example, it can be any value between 0.1, 0.2, 0.3 parts or 0.1 to 0.3 parts. The hydrophilic gum can be selected from pectin, konjac gum, carrageenan, xanthan gum, etc.

[0102] In one embodiment of this application, the gel kinetic value of the gelatin selected in the raw materials is 150bloomg-250bloomg, for example, it can be 150bloomg, 180bloomg, 200bloomg, 220bloomg, 250bloomg or any value between 150bloomg-250bloomg.

[0103] In one embodiment of this application, the sweetener includes at least one of sugar alcohols, synthetic sugar substitutes, and natural sugar substitutes.

[0104] Specifically, sweeteners include at least one of erythritol, sorbitol, maltitol, mannose, xylitol, sucralose, aspartame, neotame, allulose, mogroside, and steviol glycosides.

[0105] In one embodiment of this application, the thickness of the rubber film in the bursting beads is 0.08mm-0.2mm, for example, it can be 0.08mm, 0.1mm, 0.12mm, 0.15mm, 0.18mm, 0.2mm or any value between 0.08mm and 0.2mm.

[0106] In one embodiment of this application, the tensile strength at break of the rubber film is 0.8 MPa-10.0 MPa, and the elongation at break is 90%-160%.

[0107] Fourthly, this application also provides a method for preparing the above-mentioned burst beads, including:

[0108] S100. Mix the raw materials of the rubber film to obtain a rubber solution;

[0109] S200, prepare the popping bead core liquid;

[0110] S300: The rubber solution and the bursting bead core liquid are dripped, shaped, degreased, dried, soaked and cleaned, and balanced using a double-layer dropper to obtain the bursting beads.

[0111] In one embodiment of this application, the preparation process of the rubber solution in S100 includes: placing the raw material of the rubber film in a water bath at 90℃-100℃ and stirring to dissolve it, then performing vacuum degassing and keeping it at 75℃ for later use. The method for preparing the bursting bead core liquid in S200 is the same as the preparation method described in the second aspect above.

[0112] In one embodiment of this application, during the dripping process in S300, the temperature of the rubber solution is maintained at 70℃-75℃ and the pump speed is maintained at 5rpm-8rpm, the temperature of the popping bead core liquid is maintained at 20℃-60℃ and the pump speed is maintained at 30rpm-40rpm, and the dripping rate is 6 beads / second-12 beads / second.

[0113] More preferably, the temperature of the rubber solution is maintained at 75°C and the pump speed is maintained at 6.0 rpm, while the temperature of the bursting bead core solution is maintained at 30°C and the pump speed is maintained at 36 rpm.

[0114] In one embodiment of this application, during the dripping process in S300, a cooling liquid is used to cool the dripped pellets. The temperature of the cooling liquid is 10°C-20°C, and the cooling liquid includes at least one of paraffin oil and caprylic / capric triglyceride.

[0115] In one embodiment of this application, the shaping process in S300 includes: placing the droplets obtained from the dripping process into a cooling liquid, and then placing them in an environment of 2℃-6℃ for refrigeration shaping for 0.5h-2h.

[0116] In one embodiment of this application, the degreasing process in S300 includes: centrifuging the shaped popping beads at a low speed of 800 rpm-1200 rpm to remove the surface grease. More preferably, centrifuging at 1000 rpm for 10 min.

[0117] In one embodiment of this application, the drying in S300 includes rotary drying, specifically drying for 2-4 hours at a temperature of 15°C-22°C and a relative humidity of 30%-45%, so that the moisture content of the rubber film is less than 15%.

[0118] In one embodiment of this application, the soaking and cleaning in S300 includes: immersing the dried popping beads in 75%-100% alcohol for 5-10 minutes, followed by low-speed centrifugation at 800-1200 rpm. This is to remove residual coolant from the surface.

[0119] In one embodiment of this application, the balancing process in S300 includes: placing the soaked and cleaned popping beads into a balancing chamber at a balancing temperature of 19°C-25°C and a relative humidity of 40%-60% for balancing for 12 hours.

[0120] After balancing, the resulting burst beads are packaged to obtain the water-soluble nutrient burst bead product. This product features system stability, high transparency, a strong bursting sensation, and a pleasant melting taste. With the addition of special γ-aminobutyric acid and / or sleep-aiding casein peptide water-soluble nutrients, these burst beads also have the effects of reducing neuronal excitability, relieving tension, and promoting sleep.

[0121] The implementation schemes of this application will be described in detail below with reference to specific embodiments. However, those skilled in the art will understand that the following embodiments are only for illustrating this application and should not be regarded as limiting the scope of this application. Unless otherwise specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments used without specified manufacturers are all conventional products that can be purchased commercially.

[0122] The sources of raw materials in this embodiment and comparative example are:

[0123] γ-Aminobutyric acid (GABA): 99%, Jiangsu Jienuo Ingredients Co., Ltd.;

[0124] Casein peptides: Protein ≥85%, peptide content ≥50%, Guangdong Huatai Biotechnology Co., Ltd.;

[0125] Sucrose ester 1: HLB value 2.5, Mitsubishi Chemical;

[0126] Sucrose ester 2: HLB value 16.2, Mitsubishi Chemical;

[0127] Polyglycerol ester 1: HLB value 3.5, Nikko Chemical;

[0128] Polyglycerol ester 2: HLB value 14.2, Nikko Chemical;

[0129] Polyglycerol ricinoleate: Nikko Chemical;

[0130] Span80: DuPont, USA;

[0131] Monoglycerides: HLB value 4.0, Mitsubishi Chemical;

[0132] Sunflower seed oil: Yihai Kerry;

[0133] Soybean oil: Yihai Kerry;

[0134] Gelatin: Rousselot (USA);

[0135] Lemon flavoring: Jiangxi Huabao Peacock Flavoring Co., Ltd.

[0136] Sweet Orange Flavoring: Jiangxi Huabao Peacock Flavoring Co., Ltd.

[0137] Caprylic / capric triglyceride (MCT): Provided by Jiangxi Huabao Peacock Flavor Co., Ltd.

[0138] Glycerin: Provided by Jiangxi Huabao Peacock Flavoring Co., Ltd.

[0139] Example 1

[0140] This embodiment provides a bursting bead core liquid, the specific raw material formula of which is shown in Table 1. The preparation method of this bursting bead core liquid includes:

[0141] Step (1): Weigh a certain amount of vegetable oil and emulsifier according to the formula in Table 1, mix them, and stir in a 60°C water bath until completely dissolved to form an oil phase;

[0142] Step (2): Weigh the water-soluble nutrients and water from the formula in Table 1, mix them, and stir in a 50°C water bath until completely dissolved to form an aqueous phase;

[0143] Step (3): Mix the oil phase from step (1) and the aqueous phase from step (2), and disperse them at high speed at 8000 rpm for 2 min to form a crude emulsion;

[0144] Step (4): The crude emulsion from step (3) is homogenized three times under high pressure at 500 bar to obtain a concentrated emulsion of water-soluble nutrients in oil.

[0145] Step (5): Mix the concentrated emulsion from step (4) with the remaining diluted vegetable oil and physically stir to dilute to obtain the water-soluble nutrient bursting bead core liquid.

[0146] Example 2

[0147] This embodiment provides a bursting bead core liquid, the specific raw material formula of which is shown in Table 1. The preparation method of this bursting bead core liquid is the same as that in Example 1, except that the oil phase in step (1) also contains oil-soluble fragrance.

[0148] Example 3

[0149] This embodiment provides a bursting bead core liquid, the specific raw material formula of which is shown in Table 1. The preparation method of this bursting bead core liquid is the same as in Embodiment 2.

[0150] Example 4

[0151] This embodiment provides a bursting bead core liquid, the specific raw material formula of which is shown in Table 1. The preparation method of this bursting bead core liquid is the same as in Embodiment 2.

[0152] Comparative Examples 1-9

[0153] The specific raw material formulas of the popping bead core liquids provided in Comparative Examples 1-8 are shown in Table 2, and the preparation methods are the same as in Example 2.

[0154] The difference between Comparative Examples 6 and 7 and Example 2 is that all vegetable oils were added at once and emulsified in one step to obtain the popping bead core liquid in the oil phase prepared in step (1).

[0155] The difference in Comparative Example 9 is that after the concentrated emulsion was prepared in step (4), no vegetable oil was added for dilution.

[0156] Table 1 Raw material formulations for Examples 1-4

[0157]

[0158] Table 2 Raw material formulations for Comparative Examples 1-9

[0159]

[0160] Table 3. HLB values ​​of the emulsifiers in Examples 1-4 and Comparative Examples 1-9

[0161]

[0162]

[0163] Table 3 shows the HLB values ​​of the mixed emulsifiers in Examples 1-4 and Comparative Examples 1-9, which are mainly calculated according to the formula: HLB = (HLB value of emulsifier A × mass percentage of emulsifier A) + (HLB value of emulsifier B × mass percentage of emulsifier B).

[0164] The viscosity, transparency, particle size, and stability (separation time and centrifugal stability) of the bursting bead core liquids of Examples 1-4 and Comparative Examples 1-9 were tested. The specific test methods are as follows. Table 4 shows the stability test results of the bursting bead core liquids of Examples 1-4 and Comparative Examples 1-9, Table 5 shows the particle size distribution results, and Table 6 shows the core liquid viscosity and transmittance test results.

[0165] Core liquid viscosity: The core liquid of the water-soluble nutrient bursting beads was placed in a 25℃ water bath for 2 hours to equilibrate, and the viscosity of the sample was tested at 25℃ using a viscometer (Bolefeld).

[0166] Transparency of the core liquid: The core liquid of the water-soluble nutrient popping beads was placed in a water bath at 25℃ for 2 hours to equilibrate, and the transmittance of the sample was measured at 500nm using a spectrophotometer.

[0167] Core liquid particle size: The core liquid of the water-soluble nutrient bursting beads used caprylic / capric triglyceride as the continuous phase (refractive index 1.4475), and the particle size distribution of the samples was tested using a Bettersize 2600 (Dandong Bettersize) laser particle size analyzer.

[0168] Core liquid separation time: Pour the water-soluble nutrient bursting bead core liquid into a 30mL glass bottle, store it at room temperature, observe the emulsion stability periodically, and record the separation time.

[0169] Core liquid centrifugation stability: The core liquid of water-soluble nutrients is placed into a 50mL centrifuge tube, equilibrated at room temperature for 2 hours, and centrifuged at 5000rpm for 30 minutes to observe whether it separates into layers.

[0170] Table 4 Core fluid stability of Examples 1-4 and Comparative Examples 1-9

[0171]

[0172] Figure 1 The image shows the pigmented popping bead core liquid prepared in Example 3 after being stored at 37°C for 60 days. The image shows that the popping bead core liquid can be stable for more than 60 days at 37°C, which suggests that it has good stability at room temperature.

[0173] As shown in Table 4, the popping bead core solutions of Examples 1-4 did not separate into layers after centrifugation at 5000 rpm for 30 min, while the core solutions of all comparative examples except Comparative Examples 4, 7, and 9 showed separation after centrifugation. This indicates that the popping bead core solutions obtained in this application have good stability. Furthermore, the separation time of the popping bead core solutions at room temperature in Table 4 also proves that the popping bead core solutions prepared in Examples 1-4 of this application are very stable at room temperature.

[0174] The room temperature stratification time and centrifugal stratification of the core liquids in Comparative Examples 1-3 show that the stability of the popping bead core liquid obtained after dilution with vegetable oil is relatively good only when the content, ratio, and HLB value of the emulsifier in the concentrated emulsion meet the requirements of this application. The core liquid of Comparative Example 4 did not show stratification after centrifugation, but stratification still occurred after 15 days of storage at room temperature. This indicates that when the emulsifier system contains only polyglycerol ricinoleate, the storage stability of the emulsion is insufficient, suggesting that the combination of two or more emulsifiers is beneficial to improving the stability of the core liquid. The core liquid of Comparative Example 6 has poor stability, indicating that the core liquid prepared by the one-step emulsification method has poor stability, possibly due to a relatively insufficient emulsifier content during the core liquid preparation process. The core liquid of Comparative Example 7 did not stratify after centrifugation and remained stable at room temperature for a long time. However, compared with the diluted solutions of Examples 1-4, the required emulsifier content to achieve long-term stability of the core liquid is significantly increased (from 1.5% to 19%), which is clearly detrimental to food health claims. Comparing the core fluid stability results of Example 3 and Comparative Example 9, it can be seen that the concentrated emulsion without vegetable oil dilution has insufficient long-term storage stability at room temperature.

[0175] Table 5. Particle size distribution of the core fluid in Examples 1-4 and Comparative Examples 1-9

[0176]

[0177]

[0178] Table 6 shows the core fluid viscosity and transmittance (25°C) of Examples 1-4 and Comparative Examples 1-9.

[0179] Examples / Comparative Examples Viscosity / cp transmittance / % Example 1 72.0 96.5 Example 2 87.8 95.2 Example 3 68.8 98.0 Example 4 91.4 95.8 Comparative Example 1 52.0 72.4 Comparative Example 2 78.4 74.8 Comparative Example 3 75.6 68.8 Comparative Example 4 51.4 95.6 Comparative Example 5 48.8 72.4 Comparative Example 6 42.6 68.0 Comparative Example 7 342.6 91.0 Comparative Example 8 132.8 72.7 Comparative Example 9 158.5 92.5

[0180] Figure 2 A line graph showing the volume-weighted average particle size change of the popping bead core liquid prepared in Example 3 during storage is provided. The results in the graph show that as the storage time increases, the average particle size of the popping bead core liquid also increases. The change is relatively large in the first 15 days, but the average particle size of the popping bead core liquid tends to be in equilibrium thereafter.

[0181] As shown in Table 5, the volume-weighted average particle size D(4,3) of the core liquids in Examples 1-4 is less than 240 nm, the particle size D10 is less than 180 nm, and the particle size D90 is less than 350 nm. Furthermore, the core liquid particles are small, at the nanometer scale, and the particle size distribution is relatively concentrated, which may be one of the reasons for the high stability and high transparency of the core liquid. Except for Comparative Examples 4, 7, and 9, the particle size of all comparative examples is significantly larger than that of the examples.

[0182] As shown in Table 6, except for Comparative Examples 7-9, the core liquid viscosity of all other examples and comparative examples was below 100 cp, indicating that the core liquid of the water-soluble nutrients had good flowability and was suitable for dropping using a popping bead dropper. The transmittance of the core liquid in Examples 1-4 all exceeded 95%, indicating high transparency, which may be related to the relatively small particle size of the emulsion. Except for Comparative Examples 4, 7, and 9, the transmittance of all comparative examples was below 80%, indicating that the transparency of the emulsion needs to be improved, which may also be related to their relatively large initial particle size.

[0183] Example 5

[0184] This embodiment provides a rubber film, the specific formulation of which is shown in Table 7, and the preparation method includes:

[0185] (1): Weigh out gelatin, glycerin, sweetener, hydrocolloid and water according to the formula in Table 7, mix them, stir at low speed in a boiling water bath until completely dissolved, and obtain a gel solution. Keep it warm at 75℃ for later use.

[0186] (2): Dilute the rubber solution from step (1) with deionized water by 3 times to obtain a rubber diluent;

[0187] (3): Centrifuge the rubber diluent from step (2) at 3000 rpm for 10 min to remove air bubbles;

[0188] (4): Weigh 25g of the rubber diluent from step (3) and pour it into a disposable petri dish with a diameter of 12cm while it is still hot;

[0189] (5): Place the culture dish from step (4) in a constant temperature and humidity chamber at 25℃ and 45%RH for 36 hours to dry, and the rubber film is obtained.

[0190] Example 6

[0191] This embodiment provides a rubber film, the specific formula of which is shown in Table 7, and the preparation method is the same as in Embodiment 5.

[0192] Comparative Examples 10-13

[0193] Comparative Examples 10-13 provide a rubber film with the specific formulation shown in Table 7, and the preparation method is the same as in Example 5.

[0194] Table 7. Rubber film formulations of Examples 5-6 and Comparative Examples 10-13

[0195]

[0196] The film thickness, tensile strength, and elongation at break of the rubber films of Examples 5-6 and Comparative Examples 10-13 were tested. The specific test methods are as follows.

[0197] Film thickness: The thickness of the rubber sheet was measured using a micrometer screw gauge, and the average value was taken from five measurements.

[0198] Tensile strength and elongation at break: The rubber film was cut into 100mm × 10mm rectangles. Using a texture analyzer (Bolefe CT3) in tensile-break mode, the tensile strength (TS) and elongation at break (EAB) of the rubber film were measured and recorded. The relevant parameters were: an initial clamping distance of 25mm and a stretching speed of 3mm / s. TS and EAB were calculated using the following formulas.

[0199]

[0200]

[0201] Where F is the maximum force (N), h is the thickness (mm), d is the width of the membrane (mm), L is the length of the membrane when it ruptures (mm), and L0 is the initial length of the membrane (mm).

[0202] Table 8 shows the thickness test results of the rubber films of Examples 5-6 and Comparative Examples 10-13, and Table 9 shows the test results of tensile strength and elongation at break.

[0203] Table 8. Rubber film thickness of Examples 5-6 and Comparative Examples 10-13

[0204] Examples / Comparative Examples Membrane thickness / mm Moisture / % Example 5 0.152±0.03 13.35±0.07 Example 6 0.138±0.04 9.88±0.12 Comparative Example 10 0.164±0.09 12.42±0.09 Comparative Example 11 0.158±0.007 9.28±0.03 Comparative Example 12 0.232±0.013 7.66±0.11 Comparative Example 13 0.172±0.009 20.75±0.14

[0205] Table 9. Tensile strength and elongation at break of the rubber film in Examples 5-6 and Comparative Examples 10-13.

[0206]

[0207]

[0208] The test results in Table 8 show that, except for Comparative Example 12, the thickness of the other rubber films is between 0.1 and 0.2 mm, which is moderate and provides protection for the core fluid. The relatively high thickness of the rubber film in Comparative Example 12 may be related to its high gelatin content and higher solids content.

[0209] The tensile strength of the rubber film can be used to characterize the mechanical strength of the rubber, while the elongation at break can be used to characterize the toughness of the rubber. According to the conventional physical properties of polymer materials, the tensile strength and elongation at break of the rubber film often show a negative correlation. For food popping beads to have a good popping texture, a relatively high tensile strength and a moderate elongation at break are required. A higher elongation at break indicates higher toughness of the rubber film, but it often indicates lower mechanical strength (or a weaker popping texture); too low an elongation at break indicates poor toughness of the rubber, a more fragile texture, and easy breakage under stress during storage and transportation. As shown in the test results in Table 9, the rubber film obtained in this application has moderate tensile strength and elongation at break, which can easily exhibit a high popping texture and melt-in-your-mouth texture in popping bean products.

[0210] Example 7

[0211] This embodiment provides a bursting bead, wherein the raw material formula for the bursting bead core liquid is the same as that of Example 1, and the raw material formula for the rubber film is the same as that of Example 6. The specific combination is shown in Table 10. The preparation method of this bursting bead includes:

[0212] (1) Preparation of rubber solution: The rubber film solution obtained in step (1) of Example 5 is degassed under vacuum and kept at 75°C for later use.

[0213] (2) Core fluid preparation: Prepared according to the preparation method of Example 1;

[0214] (3) Bursting droplet preparation: the temperature of the outer liquid is 75℃, the pump speed of the outer liquid is 6.0rpm, the temperature of the core liquid is 30℃, the pump speed of the core liquid is 36rpm, the droplet rate is 10 drops / second, the coolant is caprylic / capric triglyceride, and the temperature is 16℃.

[0215] (4) Shaping: Immerse the prepared pellets in caprylic / capric triglyceride and refrigerate at 4°C for 1.5 hours to set the shape;

[0216] (5) Degreasing: Centrifuge the shaped popping beads at low speed (1000 rpm for 10 min) to remove the surface grease;

[0217] (6) Rotary drying: The deoiled popping beads are dried in a rotary drum at 22°C and 40% RH for 3 hours to reduce the moisture content of the rubber to less than 15%.

[0218] (7) Soaking and cleaning: Soak the dried popping beads in 85% edible alcohol for 10 minutes to remove the residual cooling liquid on the surface, and then centrifuge at low speed (1000 rpm for 10 minutes) to remove excess alcohol.

[0219] (8) Balancing: Place the cleaned and dried popping beads into a balancing chamber at a temperature of 22°C and a humidity of 48% for 12 hours. Then package them to obtain the water-soluble nutrient popping bead product.

[0220] Example 8

[0221] This embodiment provides a popping bead, wherein the combination of the popping bead core liquid and the rubber film is shown in Table 10, and the preparation method is the same as in Embodiment 7.

[0222] Comparative Examples 14-19

[0223] Comparative Examples 14-19 provide a popping bead, wherein the combination of the popping bead core liquid and the rubber film is shown in Table 10, and the preparation method is the same as in Example 7.

[0224] Table 10 Combinations of the core liquid and rubber film of Examples 7-8 and Comparative Examples 14-19

[0225]

[0226]

[0227] The results of the machine-drip preparation process and the product yield of Examples 7-8 and Comparative Examples 14-19 were statistically analyzed, and the results are shown in Table 11.

[0228] Table 11. Whether the popping bead products of Examples 7-8 and Comparative Examples 14-19 can be machine-dried and the product yield.

[0229]

[0230] The results in Table 11 show that the core liquid and rubber combination conforming to this application can be successfully dripped in a traditional double-layer pellet mill with a yield exceeding 90%. The dried bursting beads exhibit characteristics such as uniform particle size, good roundness, product transparency, strong bursting sensation, and melt-in-your-mouth texture. However, the results of Comparative Examples 14-16 show that only a structurally stable core liquid can be successfully dripped in a pellet mill, which is crucial for preparing water-soluble nutrient bursting beads. The results of Comparative Examples 17-19 show that after obtaining a stable core liquid, only by matching a suitable rubber can bursting bead products suitable for industrial production be prepared.

[0231] Figure 3 A physical image of the popping bead product prepared in Example 8 is provided. It can be clearly seen from the image that the popping bead product has high transparency and good roundness.

[0232] Sensory evaluations were conducted on the popping beads from Examples 7-8 and Comparative Examples 17-18. Specifically, 30 volunteers (14 males and 16 females), aged 22-40, were recruited. After training, the volunteers conducted sensory evaluations of the popping bean products. Product transparency, popping sensation, melt-in-your-mouth texture, and overall likability were scored.

[0233] The sensory evaluation criteria for the bursting texture are as follows: Bursting texture: Place the bursting bead between your teeth, without placing it on your tongue or letting it dissolve in your mouth, and bite it directly with your teeth. Evaluate according to the criteria in Table 12. Melting texture: Place the bursting bead in your mouth, let it dissolve on your tongue, without biting it. Judge the melting texture based on the time it takes for the bead's rubber to soften and become undetectable, according to the criteria in Table 13. Transparency is evaluated according to the criteria in Table 14. The final overall likability is the average of the results of the first three indicators. Table 15 shows the sensory evaluation results of the bursting bead products in Examples 7-8 and Comparative Examples 17-18.

[0234] Table 12 Sensory Evaluation Table of Bursting Beads Product's Bursting Texture

[0235]

[0236] Table 13 Sensory Evaluation Table of Popping Bead Product Taste

[0237]

[0238] Table 14 Evaluation Table of Transparency of Bursting Beads Products

[0239]

[0240] Table 15 Sensory evaluation results of the pod-filled products of Examples 7-8 and Comparative Examples 17-18

[0241] Examples / Comparative Examples transparency Explosive taste Melting the texture Overall Preference Example 7 4.7 4.6 4.5 4.6 Example 8 4.8 4.6 4.6 4.7 Comparative Example 17 4.7 2.0 3.8 3.5 Comparative Example 18 4.6 4.7 2.5 3.0

[0242] As shown in Table 15, the overall preference of the products from Examples 7-8 was significantly higher than that of Comparative Examples 17-18. This indicates that only popping bead products using the combined indicators of the popping bead core liquid and film that meet the requirements of this application can have high transparency, high popping sensation, and good melt-in-your-mouth texture.

[0243] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

[0244] Furthermore, those skilled in the art will understand that although some embodiments herein include certain features included in other embodiments but not others, combinations of features from different embodiments are intended to be within the scope of this application and form different embodiments. For example, any of the embodiments claimed above can be used in any combination. The information disclosed in this background section is intended only to enhance the understanding of the general background of this application and should not be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

Claims

1. A type of burst bead, characterized in that, Includes the bursting bead core liquid and the rubber film; The raw materials of the bursting bead core liquid, by weight parts, are: 95-105 parts of caprylic / capric triglyceride, 1-5 parts of water, 1-5 parts of water-soluble nutrients, and 0.8-3 parts of emulsifier; or, 95-105 parts of caprylic / capric triglyceride, 1-5 parts of water, 1-5 parts of water-soluble nutrients, 0.8-3 parts of emulsifier, and 0.5-2 parts of oil-soluble flavoring. The emulsifier is at least one of sucrose ester and monoglyceride and polyglycerol ricinoleate, wherein the mass of the polyglycerol ricinoleate is not less than 60% of the total mass of the emulsifier; The emulsifier has an HLB value of 2.0-5.0; The water-soluble nutrient is γ-aminobutyric acid; The bursting bead core liquid is prepared by the following method: The emulsifier and a portion of the caprylic / capric triglyceride are mixed to form an oil phase, or the oil phase further contains an oil-soluble fragrance; The water and the water-soluble nutrients are mixed to form an aqueous phase; The oil phase and the aqueous phase are mixed and then subjected to high-speed dispersion and high-pressure homogenization treatments in sequence to obtain a concentrated emulsion. The concentrated emulsion and the remaining portion of the caprylic / capric triglyceride are mixed to obtain the bursting bead core liquid; The amount of caprylic / capric triglyceride is 10-20 parts, and the remaining amount of caprylic / capric triglyceride is 80-90 parts; The raw materials of the gel film are, by mass, 27 parts gelatin, 6 parts glycerin, 0.3 parts sorbitol, 0.15 parts sucralose, 0.1 parts pectin and 100 parts water, and the gel strength of the gelatin is 250 Bloom g.

2. The burst beads as described in claim 1, characterized in that, The bursting bead core liquid satisfies at least one of the following conditions: e. The bursting bead core liquid remains non-stratified at room temperature for at least 6 months; g. The viscosity of the bursting bead core liquid at 25°C is ≤100cp.

3. The burst bead as described in claim 1, characterized in that, The bursting bead core liquid satisfies at least one of the following conditions: h. When an oil phase is formed, the mass percentage of the emulsifier exceeds 10%; j. The temperature at which the oil phase is formed is 50℃-60℃; k. The temperature at which the aqueous phase is formed is 40℃-50℃; l. The high-speed dispersion is carried out at a rotational speed of 6000 rpm to 10000 rpm; m. The high-pressure homogenization process includes homogenization 2 to 5 times at a pressure of 200 bar to 700 bar.

4. The burst bead as described in claim 1, characterized in that, The rubber film satisfies at least one of the following conditions: q. The thickness of the rubber film is 0.12mm-0.2mm; r. The tensile strength at break of the rubber film is 0.8MPa-10.0MPa, and the elongation at break is 90%-160%.

5. A method for preparing burst beads as described in any one of claims 1-4, characterized in that, include: The raw materials of the rubber film are mixed to obtain a rubber solution; The rubber solution and the bursting bead core liquid are subjected to a double-layer dropper for dripping, shaping, degreasing, drying, soaking and cleaning, and balancing to obtain the bursting beads.

6. The method for preparing burst beads as described in claim 5, characterized in that, At least one of the following conditions must be met: (1) During dripping, the temperature of the rubber solution is maintained at 70℃-75℃ and the pump speed is maintained at 5rpm-8rpm, the temperature of the popping bead core liquid is maintained at 20℃-60℃ and the pump speed is maintained at 30rpm-40rpm, and the dripping rate is 6 beads / second-12 beads / second; (2) During the dripping process, the method further includes: using a cooling liquid to cool and lower the temperature of the dripped pellets, wherein the temperature of the cooling liquid is 10℃-20℃, and the cooling liquid includes at least one of paraffin oil and caprylic / capric triglyceride. (3) The shaping includes: placing the droplets obtained by dripping in an environment of 2℃-6℃ for 0.5h-2h for shaping; (4) The degreasing process includes: centrifuging the shaped popping beads at a low speed of 800rpm-1200rpm to remove the surface grease; (5) The drying process includes drying for 2-4 hours at a temperature of 15℃-22℃ and a relative humidity of 30%-45%, so that the moisture content of the rubber film is less than 15%; (6) The soaking and cleaning includes: soaking the dried popping beads in 75%-100% alcohol for 5 min-10 min, and then centrifuging at 800 rpm-1200 rpm. (7) The equilibration includes: placing the soaked and cleaned popping beads into a temperature of 19℃-25℃ and a relative humidity of 40%-60% for equilibration for 12 hours.

7. The method for preparing burst beads as described in claim 5 or 6, characterized in that, The preparation process of the rubber solution includes: The raw material of the rubber film is placed in a water bath at 90℃-100℃ and stirred to dissolve, and then degassed under vacuum.

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