Bird's nest explosion pulp puff and preparation method thereof

Abstract

The present application belongs to the field of bird's nest products, and particularly relates to bird's nest explosion pulp po-po and a preparation method thereof. The present application provides a preparation method of bird's nest explosion pulp po-po, which adopts high-medium temperature kinetic energy dissolution technology, low temperature kinetic energy (i.e. cold) solidification technology and calcium ion triple solidification technology to improve the chewiness, stability and high temperature resistance of the product, and realizes diversified utilization of the product. In the present application, probiotic explosion pulp beads are added into bird's nest pulp for molding, and the bird's nest pulp itself has the characteristics of antioxidation and beauty and skin care, and is mixed with probiotics which have the effect of promoting the balance of intestinal microorganisms and skin health, so as to produce a synergistic effect and double the effect of beauty and skin care. The bird's nest pulp is used to wrap the frozen and embedded probiotics by using the unique gel network system of the bird's nest pulp, so as to more effectively protect the activity of the probiotics.

Description

Technical Field

[0001] The invention belongs to the field of bird's nest products, and particularly relates to bird's nest bursting bobo and a preparation method thereof. Background Art

[0002] Probiotics are a type of active microorganism that are beneficial to the human body. They can improve the body's microecological balance, prevent constipation, and improve intestinal function. However, ordinary probiotics are digested by gastric acid before entering the intestines, making them ineffective. However, highly active probiotics can resist gastric acid and other digestive enzymes and safely reach our intestines. Currently, their activity is maintained primarily through ultra-low temperature vacuum freezing technology and multi-layer bacterial powder microencapsulation technology. However, products produced using this method cannot be sterilized at high temperatures, limiting the diversity of functional products and limiting their nutritional value.

[0003] Existing methods for preparing probiotic products have the following disadvantages:

[0004] The existing colloidal liquid formula is mostly a gel system formed by thickeners and composite colloids, with low nutritional value; the current ultra-low temperature vacuum freezing technology and multi-layer bacterial powder micro-encapsulation technology cannot better protect the activity of probiotics; the solidification and candied process forms are single, and the taste, chewiness and stability are poor; the probiotic products made with the current encapsulation technology cannot be sterilized at high temperature, which limits the diversified use of the product.

[0005] Therefore, there is an urgent need to develop a probiotic product with high nutritional value, good chewability and stability. Summary of the Invention

[0006] The present invention aims to solve, at least to some extent, one of the technical problems in the related art. To this end, one object of the present invention is to provide a method for preparing bird's nest bursting bobo, which uses high and medium temperature kinetic energy dissolution technology, low temperature kinetic energy (i.e., cold) solidification technology, and calcium ion triple solidification technology to improve the product's chewiness, stability, and high temperature resistance, thereby achieving diversified product utilization.

[0007] To this end, the first aspect of the present invention provides a method for preparing a bird's nest bursting with juice. According to an embodiment of the present invention, the method comprises:

[0008] (1) preparing probiotic explosive beads;

[0009] (2) preparing a bird's nest slurry having a gel network structure;

[0010] (3) preparing a first solution, mixing the first solution with the bird's nest slurry to obtain a first mixed solution, wherein the first solution contains konjac flour, carrageenan, white sugar and calcium ions;

[0011] (4) heating the first mixed solution to 95-110° C., maintaining the temperature, and then cooling the mixed solution to obtain a colloidal solution;

[0012] (5) performing a shaping treatment on the colloidal liquid to obtain a shaped product;

[0013] (6) preparing a calcification solution, and contacting the shaped product with the calcification solution using an instant cooling technique to solidify the shaped product to obtain a solidified product;

[0014] (7) preparing a sugar solution, contacting the solidified product with the sugar solution, and performing a sugaring treatment to obtain the bursting bird's nest, wherein the sugar solution contains calcium ions.

[0015] The present invention adopts high and medium temperature kinetic energy dissolution technology, low temperature kinetic energy (i.e. cold) solidification technology, and calcium ion triple solidification technology to improve product chewability, stability and high temperature resistance, and realizes product diversification. In the present invention, probiotic bursting beads are added to the bird's nest slurry for molding, and the characteristics of the bird's nest slurry itself that are antioxidant and beautifying are utilized. It is mixed with probiotics (such as Reuteria or Bifidobacterium lactis) that have the effects of promoting the balance of intestinal microbial strains and skin health to produce a synergistic effect, doubling the effect of beauty and skin. The probiotics after freezing and embedding are wrapped using the unique gel network system of the bird's nest slurry, which more effectively protects the activity of the probiotics. The present invention adopts calcium ion triple solidification technology, and improves product stability and heat resistance by adding calcium ions (high temperature resistant) to the colloid liquid, ice water solidification liquid and sugar liquid.

[0016] According to an embodiment of the present invention, the probiotics include at least one selected from Bifidobacterium lactis, Bacillus reuteri, Bacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus.

[0017] According to an embodiment of the present invention, the probiotics include Reuteria or Bifidobacterium lactis.

[0018] According to an embodiment of the present invention, the probiotic explosive beads in step (1) are prepared by the following method:

[0019] Probiotic powder, flavoring agent, sodium alginate and water are mixed to obtain probiotic bursting bead core liquid, and the probiotic bursting bead core liquid is dropped into a solution containing calcium ions to obtain the probiotic bursting beads.

[0020] According to an embodiment of the present invention, the flavoring agent includes at least one of jam, mushroom sauce, and dairy products.

[0021] According to an embodiment of the present invention, the weight proportions of the components for preparing probiotic explosive beads are as follows:

[0022] 3-5 parts by weight of probiotic powder;

[0023] 5-10 parts by weight of flavoring agent;

[0024] 0.5-1 parts by weight of sodium alginate;

[0025] 85-95 parts by weight of water.

[0026] According to an embodiment of the present invention, the solution containing calcium ions includes at least one selected from calcium lactate solution, calcium chloride solution, and calcium carbonate solution.

[0027] According to an embodiment of the present invention, the bird's nest pulp in step (2) is prepared by the following method:

[0028] The dried bird's nest is pulverized to obtain a pulverized product; the pulverized product is mixed with water and matured to obtain the bird's nest slurry.

[0029] According to an embodiment of the present invention, in the preparation process of the bird's nest slurry, the amount of dry bird's nest used is 3-5 parts by weight, and the amount of water used is 95-97 parts by weight. A certain ratio of bird's nest to water forms a transparent slurry and a certain gel network structure.

[0030] According to an embodiment of the present invention, the weight ratio of the first solution and the bird's nest pulp when mixed is (85-98): (2-15).

[0031] According to an embodiment of the present invention, the first solution further contains at least one of sodium alginate, gellan gum, and potassium chloride.

[0032] According to an embodiment of the present invention, the first solution contains konjac flour, carrageenan, sodium alginate, gellan gum, calcium lactate, potassium chloride and white sugar.

[0033] According to an embodiment of the present invention, the first solution contains 2-3 parts by weight of konjac flour, 1-2 parts by weight of carrageenan, 0.1-0.3 parts by weight of sodium alginate, 0.1-0.5 parts by weight of gellan gum, 0.05-0.1 parts by weight of calcium lactate, 0.05-0.1 parts by weight of potassium chloride, and 10-20 parts by weight of white granulated sugar.

[0034] According to an embodiment of the present invention, step (3) further includes using a bird's nest slurry core injection technology to mix the first solution with the bird's nest slurry to obtain a first mixed solution.

[0035] The present invention adopts the bird's nest pulp core injection technology and utilizes the unique gel network system of the bird's nest pulp to further protect the activity of probiotics.

[0036] According to the embodiment of the present application, in step (4), the first mixed solution is heated to 100-110 DEG C (high temperature kinetic energy dissolving), and is subjected to a holding treatment (colloidal properties are excited by high temperature, and viscosity is improved), and then is cooled (the forming effect is better after temperature reduction, and the probiotic explosive slurry beads are not damaged), to obtain a colloidal solution.

[0037] The present application adopts high and medium temperature kinetic energy dissolving technology, excites colloidal properties by high temperature, stabilizes colloidal characteristics by medium temperature, and improves viscosity and taste.

[0038] According to the embodiment of the present application, in step (6), the calcification solution is obtained by mixing calcium lactate, potassium chloride and water.

[0039] According to the embodiment of the present application, the temperature of the calcification solution is 0-15 DEG C.

[0040] The present application adopts low temperature kinetic energy (i.e. cold) solidification technology. By placing the shaped product into ice water and standing, the hardness and chewiness of the product are improved.

[0041] According to the embodiment of the present application, in step (7), the sugar solution is obtained by mixing white sugar, calcium lactate and saccharin with water.

[0042] According to the embodiment of the present application, the saccharin includes at least one selected from fructose syrup, maltose syrup and glucose.

[0043] According to the embodiment of the present application, the weight parts of each component in the preparation of the sugar solution are as follows:

[0044] White sugar 5-10 parts by weight;

[0045] Calcium lactate 0.1-0.5 parts by weight;

[0046] Saccharin 5-15 parts by weight;

[0047] Water 80-95 parts by weight.

[0048] According to the embodiment of the present application, the method further comprises sterilizing the bird's nest explosive slurry prepared in step (7) to obtain a bird's nest explosive slurry product.

[0049] The second aspect of the present application provides a bird's nest explosive slurry. According to the embodiment of the present application, the bird's nest explosive slurry is prepared by the method of the first aspect.

[0050] Compared with the prior art, the present application has the following beneficial effects:

[0051] (1) The addition of the bird's nest slurry improves the nutritional value of the product, and enriches the colloidal solution composition system;

[0052] (2) The gel network formed by the bird's nest pulp better protects the activity of probiotics;

[0053] (3) Calcium ion triple curing technology improves the high temperature resistance and stability of this type of products, enabling diversified product applications;

[0054] (4) Low temperature kinetic energy (i.e., cold) technology to improve the chewiness of the product.

[0055] The present invention adopts high and medium temperature kinetic energy dissolution technology, low temperature kinetic energy (i.e. cold) solidification technology, and calcium ion triple solidification technology to improve the chewability, stability and high temperature resistance of the product, thereby realizing diversified utilization of the product; the bird's nest pulp with antioxidant and beauty-enhancing functions is mixed with probiotics (such as Reuteria or Bifidobacterium lactis) that have the effect of promoting the balance of intestinal microbial strains and skin health to produce a synergistic effect, thereby doubling the beauty-enhancing effect; the unique gel network system of the bird's nest pulp is used to wrap the probiotics after freezing and embedding, thereby more effectively protecting the activity of the probiotics.

[0056] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

[0058] Figure 1 A line graph showing the viable bacterial count determination of the four products of Experimental Example 1, Comparative Example 1, Experimental Example 2, and Comparative Example 2 in Example 1 is shown. DETAILED DESCRIPTION

[0059] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0060] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include one or more of such features. Furthermore, in the description of the present invention, unless otherwise specified, "plurality" means two or more.

[0061] The endpoints of the ranges and any values disclosed herein are not limited to the precise values recited as implicitly included in the meaning of the term "between." The endpoints of the ranges of values will be understood to be not inclusive of the recited values. The ranges of values are understood to be inclusive of the recited values unless otherwise indicated.

[0062] For the purposes of the present application, certain technical and scientific terms are specifically defined below. Unless explicitly described otherwise, all other technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0063] In this document, the terms "comprising" or "comprise" are open-ended, that is, the inclusion of additional elements is not precluded by the presence of the recited elements.

[0064] In this document, the terms "optionally", "optional" or "option" generally mean that the subsequently described event or circumstance can or can not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0065] In this document, "edible bird's nest slurry injection technology" refers to the technology of injecting edible bird's nest slurry into colloid liquid to form a better gel system structure. The use of edible bird's nest slurry injection technology in the present application can further improve the nutritional value of the product and better protect the activity of probiotics.

[0066] In this document, "high-medium temperature kinetic energy dissolution technology" refers to the technology of dissolving colloid liquid by high temperature kinetic energy stirring and medium temperature setting. The use of high-medium temperature kinetic energy dissolution technology in the present application can further improve the texture system of the product.

[0067] In this document, "low temperature kinetic energy (i.e. cold) solidification technology" refers to the technology of solidifying the set edible bird's nest slurry by low temperature. The use of low temperature kinetic energy (i.e. cold) solidification technology in the present application can further improve the hardness and chewiness of the product.

[0068] In this document, "calcium ion triple solidification technology" refers to the technology of adding calcium ions to the formula, calcium liquid and sugar liquid respectively to solidify the product. The use of this technology in the present application can further improve the high temperature resistance of the product.

[0069] According to a specific embodiment of the present application, the present application provides a preparation method of an edible bird's nest slurry, comprising:

[0070] (1) preparing probiotic slurry beads;

[0071] (2) preparing edible bird's nest slurry, wherein the edible bird's nest slurry has a gel network structure;

[0072] (3) preparing a first solution, mixing the first solution with the bird's nest slurry to obtain a first mixed solution, wherein the first solution contains konjac flour, carrageenan, white sugar and calcium ions;

[0073] (4) heating the first mixed solution to 95-110° C., maintaining the temperature, and then cooling the mixed solution to obtain a colloidal solution;

[0074] (5) performing a shaping treatment on the colloidal liquid to obtain a shaped product;

[0075] (6) preparing a calcification solution, and contacting the shaped product with the calcification solution using an instant cooling technique to solidify the shaped product to obtain a solidified product;

[0076] (7) preparing a sugar solution, contacting the solidified product with the sugar solution, and performing a sugaring treatment to obtain the bursting bird's nest, wherein the sugar solution contains calcium ions.

[0077] It should be noted that there is no particular limitation on the solution containing calcium ions. All reagents containing calcium ions that can be used in the food field are included in the range of calcium ion reagents that can be used in the method of the present invention, and calcium lactate reagent is preferred.

[0078] According to a specific embodiment of the present invention, the probiotics include at least one selected from Bifidobacterium lactis, Reuteriella, Rhamnosus, Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus helveticus, preferably Reuteri or Bifidobacterium lactis, which have cosmetic effects. The probiotic species in the probiotic bursting beads of the present invention are not limited to the above species, and can also be any probiotic known in the art.

[0079] According to a specific embodiment of the present invention, the probiotic explosive beads in step (1) are prepared by the following method:

[0080] Probiotic powder, flavoring agent, sodium alginate and water are mixed to obtain probiotic bursting bead core liquid, and the probiotic bursting bead core liquid is dropped into a solution containing calcium ions to obtain the probiotic bursting beads.

[0081] It should be noted that the preparation of probiotic bursting beads is not limited to the above method. Any method known in the art that can prepare probiotic bursting beads is within the scope of the present invention.

[0082] According to a specific embodiment of the present invention, the flavoring agent includes at least one of jam, mushroom sauce, and dairy products.

[0083] According to a specific embodiment of the present invention, the weight proportions of the components in preparing probiotic explosive beads are as follows:

[0084] 3-5 parts by weight of probiotic powder;

[0085] 5-10 parts by weight of flavoring agent;

[0086] 0.5-1 parts by weight of sodium alginate;

[0087] 85-95 parts by weight of water.

[0088] According to a specific embodiment of the present invention, the solution containing calcium ions comprises at least one selected from the group consisting of calcium lactate solution, calcium chloride solution, and calcium carbonate solution, preferably calcium lactate solution.

[0089] According to a specific embodiment of the present invention, the bird's nest pulp in step (2) is prepared by the following method:

[0090] The dried bird's nest is pulverized to obtain a pulverized product; the pulverized product is mixed with water and matured to obtain the bird's nest slurry.

[0091] It should be noted that when preparing bird's nest slurry, it is preferably sterilized during maturation. There are no special restrictions on the conditions for sterilization and maturation, and the conditions commonly used in the field can be applied to the bird's nest slurry preparation method of the present invention.

[0092] It should be noted that the preparation of bird's nest slurry is not limited to the above method. Any method known in the art that can prepare bird's nest slurry with a gel network structure is included in the scope of the present invention.

[0093] According to a preferred embodiment of the present invention, during the preparation of the bird's nest slurry, the amount of dry bird's nest used is 3-5 parts by weight, and the amount of water used is 95-97 parts by weight. A certain ratio of bird's nest to water forms a transparent slurry with a certain gel network structure. During the preparation of the bird's nest slurry, purified water is preferably mixed with the powdered dry bird's nest.

[0094] It should be noted that when the first solution is mixed with the bird's nest pulp, the mixing ratio of the first solution to the bird's nest pulp is adjusted as needed. According to a preferred embodiment of the present invention, the weight ratio of the first solution to the bird's nest pulp when mixed is (85-98): (2-15).

[0095] According to an embodiment of the present invention, the first solution further contains at least one of sodium alginate, gellan gum, and potassium chloride.

[0096] According to a preferred embodiment of the present invention, the first solution contains konjac flour, carrageenan, sodium alginate, gellan gum, calcium lactate, potassium chloride and white sugar.

[0097] According to a preferred embodiment of the present invention, the first solution contains 2-3 parts by weight of konjac flour, 1-2 parts by weight of carrageenan, 0.1-0.3 parts by weight of sodium alginate, 0.1-0.5 parts by weight of gellan gum, 0.05-0.1 parts by weight of calcium lactate, 0.05-0.1 parts by weight of potassium chloride, and 10-20 parts by weight of white granulated sugar. It should be noted that the first solution also contains water. According to a further preferred embodiment of the present invention, when the first solution is mixed with the bird's nest slurry, the amount of water added to the first solution only needs to ensure that the weight ratio of the first solution to the bird's nest slurry is (85-98): (2-15).

[0098] According to a specific embodiment of the present invention, step (3) further includes using a bird's nest slurry core injection technology to mix the first solution with the bird's nest slurry to obtain a first mixed solution.

[0099] According to a preferred embodiment of the present invention, in step (4), the first mixed liquid is heated to 100-110°C (high temperature kinetic energy dissolution), and is subjected to heat preservation treatment (by stimulating the colloidal properties at high temperature to increase the viscosity), and then cooled (the molding effect is better after cooling, and the probiotic bursting beads will not be destroyed) to obtain a colloidal liquid.

[0100] The present invention adopts high and medium temperature kinetic energy dissolution technology, stimulates the colloidal properties by high temperature, stabilizes the colloidal properties by medium temperature, and improves viscosity and mouthfeel.

[0101] According to a specific embodiment of the present invention, the calcification solution in step (6) is obtained by mixing calcium lactate, potassium chloride and water.

[0102] According to a specific embodiment of the present invention, the temperature of the calcification liquid is 0-15° C. Under this temperature condition of the calcification liquid, the hardness and chewing texture of the product can be further improved.

[0103] According to a specific embodiment of the present invention, the sugar solution in step (7) is obtained by mixing white sugar, calcium lactate and starch saccharin with water.

[0104] According to a specific embodiment of the present invention, the starch saccharin includes at least one selected from fructose syrup, maltose syrup and glucose.

[0105] According to a specific embodiment of the present invention, the weight proportions of the components in preparing the sugar solution are as follows:

[0106] 5-10 parts by weight of white granulated sugar;

[0107] 0.1-0.5 parts by weight of calcium lactate;

[0108] 5-15 parts by weight of starch saccharin;

[0109] 80-95 parts by weight of water.

[0110] According to a specific embodiment of the present invention, the method further comprises sterilizing the bird's nest bursting bobo prepared in step (7) to obtain the finished bird's nest bursting bobo.

[0111] There is no particular limitation on the sterilization conditions, and the sterilization methods and conditions used in preparing bird's nest products known in the art are all within the scope of the present invention.

[0112] According to a specific embodiment of the present invention, the preparation method of the bird's nest bursting bobo comprises:

[0113] (1) Preparation of probiotic bursting beads: Probiotic powder (3-5 parts by weight), jam (5-10 parts by weight), sodium alginate (0.5-1 parts by weight) and water (85-95 parts by weight) are uniformly mixed to obtain a probiotic bursting bead core liquid; the core liquid is dropped into calcium lactate water, allowed to stand, and removed for later use;

[0114] (2) Preparation of bird's nest slurry: dry bird's nest (3-5 parts by weight) was crushed by ultrafine grinding machine, purified water (95-97 parts by weight) was added, sterilized (101-121°C, 15-20 minutes) and matured for later use;

[0115] (3) Preparation of colloidal liquid: Powdered raw materials konjac flour (2-3 parts by weight), carrageenan (1-2 parts by weight), sodium alginate (0.1-0.3 parts by weight), gellan gum (0.1-0.5 parts by weight), calcium lactate (0.05-0.1 parts by weight), potassium chloride (0.05-0.1 parts by weight), and white sugar (10-20 parts by weight) are mixed, and slowly sprinkled into warm water (stirring while sprinkling) using high and medium temperature kinetic energy dissolution technology, and stirred and dissolved rapidly. After uniform dissolution, bird's nest slurry core injection technology is used to add bird's nest slurry (1-10 parts by weight) and stir and dissolve, and then heated to 95-110°C with stirring and heat preservation; after cooling to medium temperature, the raw materials are added;

[0116] (4) Shaping: The probiotics beads are placed in the corresponding mold, and the colloidal liquid is dripped into the mold to form the beads;

[0117] (5) Solidification and candiing: Calcium lactate, potassium chloride and ice water are fully dissolved to obtain a calcification liquid, and low-temperature kinetic energy (i.e., cold) technology is used to place the shaped product into the low-temperature calcification liquid for solidification (to improve the chewiness of the product). White sugar (5-10 parts by weight), calcium lactate (0.1-0.5 parts by weight), and fructose syrup (5-15 parts by weight) are fully dissolved in water to obtain a sugar solution, and the solidified product is placed into the sugar solution (to prevent the loss of calcium ions, disperse the colloid, and improve stability; improve heat resistance and achieve high-temperature sterilization resistance). This solution uses a triple calcium ion solidification technology, adding calcium ions to the colloid solution, calcium solution, and sugar solution respectively to improve product stability and heat resistance;

[0118] (6) Sterilization, 115°C for 20 min;

[0119] (7) Finished product.

[0120] The scheme of the present disclosure will be explained below in conjunction with the examples. Those skilled in the art will understand that the following examples are only used to illustrate the present disclosure and should not be considered to limit the scope of the present disclosure. Where specific techniques or conditions are not specified in the examples, they are carried out according to the techniques or conditions described in the literature in this area or according to the product instructions. Where the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be obtained commercially.

[0121] Example 1 Exploring the Effect of Bird's Nest Core Injection Technology on the Activity of Probiotics

[0122] Test Example 1 Preparation of Bird's Nest Bursting Bobo

[0123] (1) Preparation of probiotic bursting beads: 3 g of Bifidobacterium lactis powder (Weikang Probiotics (Suzhou) Co., Ltd.), 6 g of jam, 1 g of sodium alginate, and 90 g of water were mixed evenly to obtain a probiotic bursting bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and removed for later use; the bacterial content of the Bifidobacterium lactis powder was 10 billion CFU / g;

[0124] (2) Preparation of bird's nest slurry: 4.5 g of dry bird's nest was crushed with an ultrafine grinder, 95.5 g of purified water was added, and sterilized and matured;

[0125] (3) Preparation of colloidal liquid: 2.5 g of powdered raw materials konjac flour, 1.3 g of carrageenan, 0.1 g of sodium alginate, 0.25 g of gellan gum, 0.05 g of calcium lactate, 0.1 g of potassium chloride, and 15 g of white sugar were mixed, and the mixture was slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 4 g of bird's nest paste was added and stirred to dissolve, and the mixture was heated to 100° C. with stirring and kept warm; the mixture was cooled and then added;

[0126] (4) Shaping: placing the colloidal liquid in a molding device, placing the probiotic bursting beads in the corresponding mold, and dripping the colloidal liquid into the mold to form the shape;

[0127] (5) Curing and candiing: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cooling) technology to place the shaped product in a 4°C calcification solution for curing for 2 minutes. Remove the product and place it in a sugar solution (dissolve 5.5g of white sugar, 0.1g of calcium lactate, 9.5g of fructose syrup and 85g of water).

[0128] (6) Sterilization, 115°C for 20 min;

[0129] (7) Finished product.

[0130] Comparative Example 1 Preparation of Probiotic Explosive Crystal Balls

[0131] Formula: 3% of Bifidobacterium lactis powder, 20% of maltose, 5% of fruit and vegetable powder, 0.5% of carrageenan, 2.0% of konjac flour, 0.1% of edible salt, and the balance is water. The bacterial content of the Bifidobacterium lactis powder is 10 billion CFU / g.

[0132] Process: Add maltose, fruit and vegetable powder, and edible salt to a high-speed stirring tank in sequence at a stirring speed of 500 r / min, stir continuously for 15 minutes until fully mixed, and increase the stirring speed to 1000 r / min to obtain a mixed raw material; add Bifidobacterium lactis powder and mix again to obtain a mixed bacterial powder; mix the mixed bacterial powder with carrageenan and konjac flour to form a gel-like substance, and use a crystal ball shaping device to form a spherical gel with a diameter of 10 mm; put it into calcified water and let it stand for 5 minutes, then fish out to obtain probiotic crystal balls.

[0133] Test Example 2 Preparation of Bird's Nest Bursting Bobo

[0134] (1) Preparation of probiotic explosive beads: 4 g of Roy's bacteria powder (Weikang Probiotics (Suzhou) Co., Ltd.), 6 g of jam, 1 g of sodium alginate, and 89 g of water were mixed evenly to obtain the probiotic explosive bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and removed for later use; the Roy's bacteria powder had a bacterial content of 5 billion CFU / g;

[0135] (2) Preparation of bird's nest slurry: 4.5 g of dry bird's nest was crushed with an ultrafine grinder, 95.5 g of purified water was added, and sterilized and matured;

[0136] (3) Preparation of colloidal liquid: 2.5 g of powdered raw materials konjac flour, 1.3 g of carrageenan, 0.1 g of sodium alginate, 0.25 g of gellan gum, 0.05 g of calcium lactate, 0.1 g of potassium chloride, and 15 g of white sugar are mixed, and the mixture is slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 4 g of bird's nest paste is added and stirred to dissolve, and the mixture is heated to 100°C with stirring and kept warm; the mixture is then cooled and added.

[0137] (4) Shaping: placing the colloidal liquid in a molding device, placing the probiotic bursting beads in the corresponding mold, and dripping the colloidal liquid into the mold to form the shape;

[0138] (5) Curing and candiing: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cooling) technology to place the shaped product in a 4°C calcification solution for curing for 2 minutes. Remove the product and place it in a sugar solution (dissolve 5.5g of white sugar, 0.1g of calcium lactate, 9.5g of fructose syrup and 85g of water).

[0139] (6) Sterilization, 115°C for 20 min;

[0140] (7) Finished product.

[0141] Comparative Example 2 Preparation of Probiotic Explosive Crystal Balls

[0142] Formula: 4% Roy's fungus powder, 20% maltose, 5% fruit and vegetable powder, 0.5% carrageenan, 2.0% konjac flour, 0.1% edible salt, and the balance is water. The Roy's fungus powder has a bacterial count of 5 billion CFU / g.

[0143] Process: Add maltose, fruit and vegetable powder, and edible salt to a high-speed stirring tank in sequence at a stirring speed of 500 r / min, stir continuously for 15 minutes until fully mixed, and increase the stirring speed to 1000 r / min to obtain a mixed raw material; add Roy's fungus powder and mix again to obtain a mixed fungus powder; mix the mixed fungus powder with carrageenan and konjac flour to form a gel-like substance, and use a crystal ball shaping device to form a spherical gel with a diameter of 10 mm; put it into calcified water and let it stand for 5 minutes, then fish out to obtain probiotic crystal balls.

[0144] After preparation, the viable bacterial count of the four products of Experimental Example 1, Comparative Example 1, Experimental Example 2, and Comparative Example 2 was determined, and the viable bacterial counts of the prepared products at 0d, 30d, 90d, 180d, and 365d were tested respectively. The results are shown in Table 1.

[0145] Table 1 Results of viable bacteria count test

[0146]

[0147] According to Table 1 and Figure 1 As can be seen from the line graph, as the storage days increase, the rate of decrease in the number of viable bacteria in the product of Test Example 1 is significantly lower than that in Comparative Example 1, and the rate of decrease in the number of viable bacteria in the product of Test Example 2 is also significantly lower than that in Comparative Example 2. This indicates that the use of bird's nest core injection technology, through the combination of the unique gel network system of the bird's nest pulp and the colloidal liquid, makes its network system more solid, and the resulting bird's nest bursting pulp can more effectively protect the activity of probiotics.

[0148] Example 2 Exploring the Effect of Temperature on the Texture of Bird's Nest in High- and Medium-Temperature Kinetic Energy Dissolution Technology

[0149] Test Example 3 Preparation of Bird's Nest Bursting Bobo

[0150] (1) Preparation of probiotic popping beads: 3 g of probiotic powder, 7 g of jam, 0.8 g of sodium alginate, and 90 g of water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0151] (2) Preparation of bird's nest slurry: 3 g of dry bird's nest was crushed with an ultrafine grinder, added with 97 g of purified water, and sterilized and matured;

[0152] (3) Preparation of colloidal liquid: 2.2 g of powdered raw materials konjac flour, 1.5 g of carrageenan, 0.1 g of sodium alginate, 0.3 g of gellan gum, 0.1 g of calcium lactate, 0.1 g of potassium chloride, and 12 g of white sugar are mixed, and the mixture is slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 5 g of bird's nest paste is added and stirred to dissolve, and the mixture is heated to 100°C with stirring and kept warm; the mixture is then cooled and added.

[0153] (4) Shaping: placing the colloidal liquid in a molding device; placing the probiotic bursting beads in a corresponding mold, and dripping the colloidal liquid into the mold to form the beads;

[0154] (5) Solidification and candiing: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cooling) technology to solidify the shaped product in the calcification solution at 10°C. Remove the product and place it in a sugar solution (dissolve 5g of white sugar, 0.1g of calcium lactate, 10g of fructose syrup and 85g of water).

[0155] (6) Sterilization, 115°C for 20 min;

[0156] (7) Finished product.

[0157] Texture test after cooling

[0158] 1) Product pre-processing: Cut the spherical Bobo into flat surfaces;

[0159] 2) Parameters: deformation rate 85%, 15mm, measuring rate 4mm / s, measuring range 500N;

[0160] 3) Select 15 samples for testing and take the average value.

[0161] Comparative Example 3 Preparation of Bird's Nest Bursting Bobo

[0162] (1) Preparation of probiotic popping beads: 3 g of probiotic powder, 7 g of jam, 0.8 g of sodium alginate, and 90 g of water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0163] (2) Preparation of bird's nest slurry: 3 g of dry bird's nest was crushed with an ultrafine grinder, added with 97 g of purified water, and sterilized and matured;

[0164] (3) Preparation of colloidal liquid: 2.2 g of powdered raw materials konjac flour, 1.5 g of carrageenan, 0.1 g of sodium alginate, 0.3 g of gellan gum, 0.1 g of calcium lactate, 0.1 g of potassium chloride, and 12 g of white sugar were mixed, and the mixture was slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 5 g of bird's nest paste was added and stirred to dissolve, and the mixture was heated to 90° C. with stirring and kept warm; the mixture was cooled and then added;

[0165] (4) Shaping: placing the colloidal liquid in a molding device; placing the probiotic bursting beads in a corresponding mold, and dripping the colloidal liquid into the mold to form the beads;

[0166] (5) Solidification and candiing: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cooling) technology to solidify the shaped product in the low-temperature calcification solution. Remove the product and place it in a sugar solution (dissolve 5g of white sugar, 0.1g of calcium lactate, 10g of fructose syrup and 85g of water).

[0167] (6) Sterilization, 115°C for 20 min;

[0168] (7) Finished product.

[0169] The texture test after cooling was carried out using the same test method as in Test Example 3. The results are shown in Table 2.

[0170] Comparative Example 4 Preparation of Bird's Nest Bursting Bobo

[0171] (1) Preparation of probiotic popping beads: 3 g of probiotic powder, 7 g of jam, 0.8 g of sodium alginate, and 90 g of water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0172] (2) Preparation of bird's nest slurry: 3 g of dry bird's nest was crushed with an ultrafine grinder, added with 97 g of purified water, and sterilized and matured;

[0173] (3) Preparation of colloidal liquid: 2.2 g of powdered raw materials konjac flour, 1.5 g of carrageenan, 0.1 g of sodium alginate, 0.3 g of gellan gum, 0.1 g of calcium lactate, 0.1 g of potassium chloride, and 12 g of white sugar are mixed, and the mixture is slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 5 g of bird's nest paste is added and stirred to dissolve, and the mixture is heated to 80°C with stirring and kept warm; the mixture is then cooled and added.

[0174] (4) shaping, placing the colloidal liquid in a molding device; placing the probiotic bursting beads in a corresponding mold, and dripping the colloidal liquid into the mold to form;

[0175] (5) Solidification: 1g of calcium lactate, 1g of potassium chloride and 98g of ice water are fully dissolved to prepare a calcification solution. The shaped product is placed in the low-temperature calcification solution for solidification using low-temperature kinetic energy (i.e., cooling) technology. The product is then removed and placed in a sugar solution (prepared by fully dissolving 5g of white sugar, 0.1g of calcium lactate, 10g of fructose syrup and 85g of water).

[0176] (6) Sterilization, 115°C for 20 min;

[0177] (7) Finished product.

[0178] The texture test after cooling was carried out using the same test method as in Test Example 3. The results are shown in Table 2.

[0179] Comparative Example 5 Preparation of Bird's Nest Bursting Bobo

[0180] (1) Preparation of probiotic popping beads: 3 g of probiotic powder, 7 g of jam, 0.8 g of sodium alginate, and 90 g of water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0181] (2) Preparation of bird's nest slurry: 3 g of dry bird's nest was crushed with an ultrafine grinder, added with 97 g of purified water, and sterilized and matured;

[0182] (3) Preparation of colloidal liquid: 2.2 g of powdered raw materials konjac flour, 1.5 g of carrageenan, 0.1 g of sodium alginate, 0.3 g of gellan gum, 0.1 g of calcium lactate, 0.1 g of potassium chloride, and 12 g of white sugar are mixed, and the mixture is slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 5 g of bird's nest paste is added and stirred to dissolve, and the mixture is heated to above 100°C and kept warm; the mixture is then cooled and added.

[0183] (4) shaping, placing the colloidal liquid in a molding device; placing the probiotic bursting beads in a corresponding mold, and dripping the colloidal liquid into the mold to form;

[0184] (5) Solidification: Dissolve 1g of calcium lactate and 1g of potassium chloride in 98g of ice water to prepare a calcification solution. Place the shaped product in the calcification solution at room temperature to solidify. Remove the product and place it in a sugar solution (dissolve 5g of white sugar, 0.1g of calcium lactate, 10g of fructose syrup in 85g of water).

[0185] (6) Sterilization, 115°C for 20 min;

[0186] (7) Finished product.

[0187] The texture test after cooling was carried out using the same test method as in Test Example 3. The results are shown in Table 2.

[0188] Table 2 Texture determination results

[0189]

[0190] It can be seen from the texture experimental data in Table 2 that the cohesion and viscosity of Test Example 3 are significantly higher than those of Comparative Examples 3 and 4, and the viscosity and cohesion increase with the increase of the dissolution temperature, indicating that the high and medium temperature kinetic energy dissolution technology is used to stimulate the viscosity of the colloidal liquid by high temperature (95-110°C), making the colloidal liquid structure system tighter, so the cohesion and viscosity will be greater; the hardness and chewiness of Test Example 3 are significantly higher than those of Comparative Example 5, indicating that the low temperature kinetic energy (ie cold) technology, by rapidly concentrating the product at low temperature, has better hardness and chewing taste, while the hardness and chewing taste of Comparative Example 5 are poor when solidified in the calcified liquid at room temperature.

[0191] Example 3 Exploring the Effect of Calcium Ion Triple Curing Technology on the Heat Resistance of Bird's Nest Bursting

[0192] Test Example 4 Preparation of Bird's Nest Bursting Bobo

[0193] (1) Preparation of probiotic popping beads: 3.5 g probiotic powder, 6.5 g jam, 1 g sodium alginate, and 90 g water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0194] (2) Preparation of bird's nest slurry: 4 g of dry bird's nest was crushed with an ultrafine grinder, 96 g of purified water was added, and sterilized and matured;

[0195] (3) Preparation of colloidal liquid: 2.6 g of powdered raw materials konjac flour, 1.2 g of carrageenan, 0.05 g of sodium alginate, 0.25 g of gellan gum, 0.1 g of calcium lactate, 0.05 g of potassium chloride, and 18 g of white sugar were mixed, and slowly sprinkled into warm water (stirring while sprinkling) using high-temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 2 g of bird's nest paste was added and stirred to dissolve, and the mixture was heated to 100° C. with stirring and kept warm; the mixture was cooled and then added;

[0196] (4) Shaping: placing the colloidal liquid in a molding device, placing the probiotic bursting beads in the corresponding mold, and dripping the colloidal liquid into the mold to form the shape;

[0197] (5) Solidification and sugaring: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cooling) technology to place the shaped product in a 10°C calcification solution for solidification. Remove the product and place it in a sugar solution (prepared by fully dissolving 7g of white sugar, 0.1g of calcium lactate, 10g of fructose syrup and 83g of water).

[0198] Comparative Example 6 (Lack of calcium ions in the preparation of probiotic bursting beads)

[0199] (1) Preparation of probiotic popping beads: 3.5 g probiotic powder, 6.5 g jam, 1 g sodium alginate, and 90 g water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0200] (2) Preparation of bird's nest slurry: 4 g of dry bird's nest was crushed with an ultrafine grinder, 96 g of purified water was added, and sterilized and matured;

[0201] (3) Preparation of colloidal liquid: 2.6 g of powdered raw materials konjac flour, 1.2 g of carrageenan, 0.05 g of sodium alginate, 0.25 g of gellan gum, 0.05 g of potassium chloride, and 18 g of white sugar were mixed, and the mixture was slowly sprinkled into warm water (stirring while sprinkling) using high-temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 2 g of bird's nest paste was added and stirred to dissolve, and the mixture was heated to above 100° C. and kept warm; the mixture was cooled and then added;

[0202] (4) Shaping: placing the colloidal liquid in a molding device, placing the probiotic bursting beads in the corresponding mold, and dripping the colloidal liquid into the mold to form the shape;

[0203] (5) Solidification and sugaring: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cold) technology to place the shaped product in the calcification solution for solidification. Remove it and place it in sugar solution (made by fully dissolving 7g of white sugar, 0.1g of calcium lactate, 10g of fructose syrup and 83g of water).

[0204] Comparative Example 7 (removing calcium lactate addition from the formulation and process, and only performing ice water curing)

[0205] (1) Preparation of probiotic popping beads: 3.5 g probiotic powder, 6.5 g jam, 1 g sodium alginate, and 90 g water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0206] (2) Preparation of bird's nest slurry: 4 g of dry bird's nest was crushed with an ultrafine grinder, 96 g of purified water was added, and sterilized and matured;

[0207] (3) Preparation of colloidal liquid: 2.6 g of powdered raw materials konjac flour, 1.2 g of carrageenan, 0.05 g of sodium alginate, 0.25 g of gellan gum, 0.05 g of potassium chloride, and 18 g of white sugar were mixed, and the mixture was slowly sprinkled into warm water (stirring while sprinkling) using high-temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 2 g of bird's nest paste was added and stirred to dissolve, and the mixture was heated to above 100° C. and kept warm; the mixture was cooled and then added;

[0208] (4) Shaping: placing the colloidal liquid in a molding device, placing the probiotic bursting beads in the corresponding mold, and dripping the colloidal liquid into the mold to form the shape;

[0209] (5) Solidification and sugaring: Using low-temperature kinetic energy (i.e., cold) technology, the shaped product is placed in ice water for solidification, and then taken out and placed in sugar solution (made by fully dissolving 7g of white sugar, 10g of fructose syrup and 83g of water).

[0210] Comparative Example 8 (removing the addition of calcium lactate in the formula and the addition of calcium lactate in the sugar solution, and only performing calcification liquid solidification: single solidification molding)

[0211] (1) Preparation of probiotic popping beads: 3.5 g probiotic powder, 6.5 g jam, 1 g sodium alginate, and 90 g water were mixed evenly to obtain the probiotic popping bead core liquid; the core liquid was dropped into calcium lactate water, allowed to stand, and then removed for later use;

[0212] (2) Preparation of bird's nest slurry: 4 g of dry bird's nest was crushed with an ultrafine grinder, 96 g of purified water was added, and sterilized and matured;

[0213] (3) Preparation of colloidal liquid: 2.6 g of powdered raw materials konjac flour, 1.2 g of carrageenan, 0.05 g of sodium alginate, 0.25 g of gellan gum, 0.05 g of potassium chloride, and 18 g of white sugar are mixed, and the mixture is slowly sprinkled into warm water (stirring while sprinkling) using high-medium temperature kinetic energy dissolution technology, and quickly stirred to dissolve. After uniform dissolution, 2 g of bird's nest paste is added and stirred to dissolve, and the mixture is heated to above 100°C and kept warm; the mixture is cooled and then added.

[0214] (4) Shaping: placing the colloidal liquid in a molding device, placing the probiotic bursting beads in the corresponding mold, and dripping the colloidal liquid into the mold to form the shape;

[0215] (5) Solidification and sugaring: Dissolve 1g of calcium lactate, 1g of potassium chloride and 98g of ice water to prepare a calcification solution. Use low-temperature kinetic energy (i.e., cooling) technology to place the shaped product in the calcification solution for solidification. Remove the product and place it in a sugar solution (made by dissolving 7g of white sugar, 10g of fructose syrup and 83g of water).

[0216] Heat resistance test

[0217] A heat resistance comparison experiment was conducted on the above products. A certain amount of products were placed in glass bottles in turn and placed at different temperatures for 30 minutes. The properties and taste were observed after cooling. Each sample was observed three times in parallel. The heat resistance test results are shown in Table 3 below.

[0218] Table 3 Heat resistance test results

[0219]

[0220] The heat resistance test results in Table 3 show that the products prepared in Comparative Examples 6-8 cannot withstand high temperatures, and their taste is reduced at 100°C. The taste of Test Example 4 does not change significantly at 115°C, indicating that Test Example 4 can withstand high temperatures of 115°C. Colloids such as carrageenan and sodium alginate are themselves thermoreversible gels, and the resulting colloidal liquid will dissolve when subjected to high temperatures. The inventors have discovered that the addition of calcium ions will inevitably cause the colloidal liquid to form a thermoirreversible gel. However, comparative tests show that the addition of single calcium ions or the absence of calcium ions is not as resistant to high temperatures as the triple calcium ion technology. Adding calcium ions to the formula, calcium ions to the calcium solution, and calcium ions to the sugar solution can further improve the product's high temperature resistance.

[0221] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", "some implementation plans" or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0222] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing bird's nest bursting bobo, characterized in that: include: (1) Preparation of probiotic explosive beads; (2) preparing a bird's nest pulp having a gel network structure; (3) preparing a first solution, and mixing the first solution with the bird's nest slurry to obtain a first mixed solution, wherein the first solution contains konjac flour, carrageenan, sodium alginate, gellan gum, calcium lactate, potassium chloride and white sugar; (4) heating the first mixed solution to 95-110° C., maintaining the temperature, and then cooling the mixed solution to obtain a colloidal solution; (5) performing a shaping treatment on the colloidal liquid to obtain a shaped product; (6) preparing a calcification liquid, and contacting the shaped product with the calcification liquid using an instant cooling technique to solidify the shaped product to obtain a solidified product; (7) preparing a sugar solution, contacting the solidified product with the sugar solution to obtain the bird's nest bursting, wherein the sugar solution contains calcium ions, wherein: The probiotic explosive beads described in step (1) are prepared by the following method: Probiotic powder, flavoring agent, sodium alginate and water are mixed to obtain probiotic bursting bead core liquid, and the probiotic bursting bead core liquid is dropped into a solution containing calcium ions to obtain the probiotic bursting bead. In step (3), the weight ratio of the first solution and the bird's nest pulp when mixed is (85-98): (2-15); The shaping process in step (5) includes: placing the colloidal liquid in a molding device, placing the probiotics bursting beads in a corresponding mold, and dripping the colloidal liquid into the mold to form the beads; The calcification solution in step (6) is obtained by mixing calcium lactate, potassium chloride and water; The temperature of the calcification solution is 0-15°C. The sugar solution in step (7) is obtained by mixing white sugar, calcium lactate and starch saccharin with water; The weight proportions of the ingredients in the preparation of the sugar solution are as follows: 5-10 parts by weight of white granulated sugar; 0.1-0.5 parts by weight of calcium lactate; 5-15 parts by weight of starch saccharin; 80-95 parts by weight of water.

2. The preparation method according to claim 1, characterized in that The probiotics include at least one selected from the group consisting of Bifidobacterium lactis, Reuteria, Rhamnosus, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus.

3. The preparation method according to claim 1, characterized in that The probiotics include Reuteria or Bifidobacterium lactis.

4. The preparation method according to claim 1, characterized in that The flavoring agent includes at least one of jam, mushroom sauce, and dairy products.

5. The preparation method according to claim 1, characterized in that The weight proportions of the ingredients in the preparation of probiotics explosive beads are as follows: 3-5 parts by weight of probiotic powder; 5-10 parts by weight of flavoring agent; 0.5-1 parts by weight of sodium alginate; 85-95 parts by weight of water.

6. The preparation method according to claim 1, characterized in that The solution containing calcium ions includes at least one selected from calcium lactate solution, calcium chloride solution, and calcium carbonate solution.

7. The preparation method according to claim 1, characterized in that The bird's nest slurry in step (2) is prepared by the following method: The dried bird's nest is pulverized to obtain a pulverized product; the pulverized product is mixed with water and matured to obtain the bird's nest slurry.

8. The preparation method according to claim 7, characterized in that During the preparation of the bird's nest slurry, the amount of dry bird's nest used is 3-5 parts by weight, and the amount of water used is 95-97 parts by weight.

9. The preparation method according to claim 1, characterized in that The first solution contains 2-3 parts by weight of konjac flour, 1-2 parts by weight of carrageenan, 0.1-0.3 parts by weight of sodium alginate, 0.1-0.5 parts by weight of gellan gum, 0.05-0.1 parts by weight of calcium lactate, 0.05-0.1 parts by weight of potassium chloride, and 10-20 parts by weight of white granulated sugar.

10. The preparation method according to claim 1, characterized in that Step (3) further includes adopting the bird's nest slurry core injection technology to mix the first solution with the bird's nest slurry to obtain a first mixed solution.

11. The preparation method according to claim 1, characterized in that In step (4), the first mixed solution is heated to 100-110° C., kept warm, and then cooled to obtain a colloidal solution.

12. The preparation method according to claim 1, characterized in that The starch saccharin includes at least one selected from fructose syrup, maltose syrup and glucose.

13. The preparation method according to claim 1, characterized in that The method further comprises sterilizing the bird's nest bursting bobo prepared in step (7) to obtain a finished bird's nest bursting bobo.

14. A bird's nest bursting bobo, characterized in that: The method is prepared according to any one of claims 1 to 13.

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