Caviar-encased cheese popping boba and its preparation method
CN117981827BActive Publication Date: 2026-05-26SHANGHAI MIAO KE LAN DUO BIOTECHNOLOGY R & D CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SHANGHAI MIAO KE LAN DUO BIOTECHNOLOGY R & D CO LTD
- Filing Date
- 2024-01-24
- Publication Date
- 2026-05-26
AI Technical Summary
Technical Problem
Because of their soft texture and elasticity, the fish roe particles in popping beads are prone to disperse and fall off during the casting process, resulting in losses.
Method used
A compound colloidal scheme is adopted, using a combination of xanthan gum, gellan gum and guar gum to form the core and colloidal solution. By controlling the amount of colloidal material, it is ensured that the caviar can adhere firmly to the popping beads, improving the texture and preventing excessive gellan gum from hardening the popping bead surface.
Benefits of technology
It effectively reduces the loss and migration of caviar particles, maintains the taste and texture of the product, and improves the adhesion of caviar and the overall quality of the finished product.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN117981827B_ABST
Abstract
This application provides a caviar-encased cheese popping pearl and its preparation method. The caviar-encased cheese popping pearl includes popping pearl particles and a protective liquid. The popping pearl particles include an inner core and a colloidal solution. The inner core includes the following components in the indicated mass percentages: calcium lactate 1%-2%, calcium chloride 0.05%-0.1%, white sugar 20%-30%, guar gum 0.01%-0.03%, xanthan gum 0.1%-0.2%, gellan gum 0.01%-0.05%, cream cheese 10%-20%, citric acid 0.2%-0.4%, and caviar 2%-5%, with the balance being water. By using a combination of xanthan gum, guar gum, and gellan gum, caviar can adhere to popping boba particles using the compounded colloids. Gellan gum provides good viscosity and gel strength. When used in combination with xanthan gum and guar gum, the viscosity of xanthan gum has a synergistic effect on the entire colloid system. By controlling the amount of guar gum, xanthan gum, and gellan gum, the adhesion of caviar particles can be ensured, while preventing excessive gellan gum from hardening the surface of the popping boba and ensuring the taste of the finished product.
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