Edible waterproof popping beads and preparation method thereof

Abstract

The present invention relates to the technical field of food popping bead preparation, and more specifically to edible waterproof popping bead and its preparation method. By subjecting the outer skin of the popping bead to a three-level wall material hydrophobization treatment, the surface of the popping bead is provided with a uniformly distributed superhydrophobic papilla structure, resulting in a superhydrophobic structure with a significant waterproof effect, enabling it to achieve a high waterproof effect during consumption in different scenarios. The preparation method is simple, highly operational, and has broad market prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food popping bead preparation, and in particular to edible waterproof popping bead and a preparation method thereof. Background Art

[0002] Popping beads are spherical hollow capsules made by wrapping liquid, semi-solid, or solid contents with a high-molecular hydrophilic material and then drying them. They burst under pressure, making a popping sound during the process, hence the name "popping beads." Currently, the popping beads commonly used in food are stored in liquid form. Although there is a popping sensation when they burst, there is a problem that the outer shell of the popping beads becomes more ductile after being soaked in water for a long time, resulting in no popping sound when they burst, and the bursting sensation is not strong. There are also some popping beads stored in a dry form. Under normal conditions, they make a popping sound when they burst, but once they are soaked in water or ingested for a long time, the outer shell will absorb water and soften, losing the popping sensation.

[0003] In the prior art, waterproofing is typically achieved through coating. For example, CN111826233A discloses a waxing process for essence popping beads, where the essence popping beads are mixed with wax powder to form a wax shell. CN111758999A discloses chemically plated encapsulated popping beads, which have an inner layer of a natural polymer material, a middle waterproof layer of a cyanoacrylate, and an outer layer of chemical metal plating, preferably nickel plating.

[0004] None of the above technologies currently achieve waterproofing in food applications. For example, the waxed popping beads cannot be used in high-temperature environments. Once exposed to high temperatures, the wax melts and loses its waterproofing effect. Another example is chemically plated popping beads. The materials used are inedible, and the surface coating is discontinuous, making it difficult to achieve a good waterproofing effect. Therefore, there is a need in the prior art for a method of preparing edible waterproof popping beads that can be applied in the food industry.

[0005] Summary of the Invention

[0006] The technical problem to be solved by the present invention is that there is currently no method for effectively improving the water resistance of edible popping beads.

[0007] In order to solve the above problems, the present invention provides an edible waterproof popping bead. By performing a three-level wall material hydrophobic treatment on the outer skin of the popping bead, the surface of the popping bead has a uniformly distributed superhydrophobic papilla structure, thereby obtaining a superhydrophobic structure with significant waterproof effect, so that it can obtain a high waterproof effect during the consumption stage in different scenarios; its preparation method is simple, the operability is strong, and it has broad market prospects.

[0008] To achieve the above object, the present invention is specifically implemented through the following technical solutions: A method for preparing edible waterproof popping beads, comprising the following steps:

[0009] (1) After the wall material of the popping bead is subjected to a first hydrophobic treatment with a hydrophobic micron-sized alcohol-soluble protein, the wall material is prepared into wet popping beads with a core material; wherein the core material is an oily content; and the popping bead wall material comprises low-temperature instant agar;

[0010] (2) performing a second hydrophobic treatment on the surface of the popping beads by using edible nano-scale hydrophobic particles;

[0011] (3) The surface of the popping beads is subjected to a third hydrophobic densification treatment using nano-scale hydrophobic surface densification materials to produce edible waterproof popping beads.

[0012] Furthermore, in step (1), the micron-sized alcohol-soluble protein and the components of the popping bead wall material are mixed and dispersed and then dissolved in 80-85°C hot water to prepare a liquid wall material system; wherein the mass ratio of the popping bead wall material, the micron-sized alcohol-soluble protein and water is 5% to 10%: 2% to 10%: 80% to 93%.

[0013] Furthermore, in step (1), the core material oily content liquid and the prepared liquid wall material system are prepared into wet explosive beads with rubber wrapped in liquid grease through a pellet making device.

[0014] Furthermore, in step (2), the wet popping beads obtained in step (1) are subjected to a first drying treatment; after suspending the edible nano-scale hydrophobic particulate material, the outer surface of the popping beads is subjected to a second spherical hydrophobic treatment of the wall material, wherein the added amount of the edible nano-scale hydrophobic material is 1% to 5% of the total mass of the wet popping beads.

[0015] Furthermore, in step (3), the wet popping beads obtained in step (2) are subjected to a second drying treatment; after the hydrophobic surface densification treatment material is subjected to nano-level ultrafine atomization, the outer skin of the popping beads is subjected to a third hydrophobic densification treatment of the wall material to obtain edible waterproof popping beads, wherein the addition amount of the hydrophobic surface densification treatment material is 1% to 5% of the mass of the wet popping beads.

[0016] Furthermore, after the first drying treatment in step (2), the moisture content of the outer skin of the popped beads is 20% to 30%, and then a second nano-scale wall material spherical surface hydrophobic treatment is performed; after the second drying treatment in step (3), the moisture content of the outer skin of the popped beads is 10% to 15%, and then a third wall material hydrophobic densification treatment is performed.

[0017] Furthermore, in step (2), a circulating fan is used to suspend the edible nano-scale hydrophobic material and then perform hydrophobic treatment on the outer skin of the popping beads; in step (3), an air spraying device is used to perform nano-scale ultrafine atomization on the hydrophobic surface densification treatment material and then perform hydrophobic densification treatment on the outer skin of the popping beads.

[0018] Edible waterproof popping beads prepared by the above method.

[0019] Furthermore, the diameter of the micron-sized alcohol-soluble protein in step (1) is 10 μm-20 μm, and it is one or more of zein, wheat alcohol-soluble protein, sorghum alcohol-soluble protein, and prolamin; the bead wall material includes low-temperature fast-dissolving agar with a weight fraction ratio of 3% to 8% as the main component, and one or more of sodium alginate, gellan gum, pectin, pullulan, trehalose, calcium lactate, and calcium chloride as auxiliary components.

[0020] Furthermore, the edible nano-scale hydrophobic particles in step (2) have a diameter of 100 nm to 200 nm and are one or both of hydrophobic nano-silica and hydrophobic nano-chitosan.

[0021] Furthermore, in step (3), the diameter of the ultrafine atomization of the hydrophobic surface dense treatment material is 50nm-100nm, and it is one or more of fruit wax, beeswax, carnauba wax, and liquid white oil.

[0022] Furthermore, the core material in step (1) is a low-melting-point liquid oil, including one or more low-melting-point liquid oils such as vegetable oil, low-melting-point hydrogenated oil, fish oil, algae oil, etc.; wherein, when hydrogenated oil is used, it is kept warm and in liquid state.

[0023] The present invention has the following beneficial effects:

[0024] (1) The preparation method of the edible waterproof popping beads of the present invention has simple steps, strong operability, a wide range of raw material sources, low cost, and a wide range of applications.

[0025] During the preparation of edible waterproof popping beads, the wall material is first subjected to a primary hydrophobic treatment using micron-sized alcohol-soluble proteins. By controlling the size of the micron-sized alcohol-soluble proteins, they are evenly distributed across the wall material, forming a base material with a papillary structure, which promotes the subsequent formation of the papillary structure. A primary drying treatment is performed to maintain the moisture content of the popping beads at 20%-30%, imparting a certain degree of adhesion. At this point, edible nano-sized hydrophobic particles are suspended in the wall material and the outer surface of the popping beads is subjected to a secondary spherical hydrophobic treatment. This allows the edible nano-sized hydrophobic particles to grow evenly and in the same direction on the papillary base, ultimately forming micron-sized papillae composed of nano-sized particles.

[0026] (2) The method for preparing edible waterproof popcorn pearls of the present invention controls the moisture content of the popcorn pearl skin to within a range of 10%-15% through a secondary drying process. This moisture content further promotes the aggregation of papillae, which is the key to the waterproofness of the popcorn pearls. When the popcorn pearls with papillae come into contact with water, the air trapped in the numerous nanoscale voids within the papillae forms a thin film on the surface of the pearls, preventing further moisture from infiltrating the outer shell and preventing the outer shell from softening.

[0027] (3) The method for preparing edible waterproof popping pearls of the present invention comprises ultrafine atomization of a hydrophobic surface densification material followed by a third hydrophobic densification treatment of the outer shell of the popping pearls. This treatment imparts a greater surface tension and a minimal interfacial angle to the papillary structure of the outer shell of the popping pearls, further enhancing their waterproofing properties. The three hydrophobic treatments of the outer shell of the popping pearls interact with each other and synergize to achieve a strong popping sensation similar to dry popping pearls when used within a certain time and under certain moisture content conditions.

[0028] (4) The edible waterproof popping beads of the present invention are edible. The outer skin thereof is subjected to a hydrophobic treatment of the tertiary wall material, so that the surface of the popping beads has a uniformly distributed super-hydrophobic papilla structure, which has a significant waterproof effect. When used, it can still achieve a strong popping feeling whether it is soaked in water for a long time or held in the mouth. DETAILED DESCRIPTION

[0029] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0030] Example 1:

[0031] Preparation of edible waterproof popping beads, the specific steps include the following:

[0032] (1) Prepare core material: soybean oil is used as the core material.

[0033] (2) The first hydrophobic treatment of wall materials:

[0034] The weight proportions are as follows: 5 parts of low-temperature instant agar, 1 part of sodium alginate, 0.5 parts of gellan gum, 0.5 parts of pullulan, and 3 parts of 10 μm zein. The above materials are mixed evenly and added to 90 parts of 80° C. hot water, stirred and dissolved for 1 hour to prepare a liquid wall material.

[0035] (3) Preparation of wet bursting beads:

[0036] The core material and liquid wall material of step (1) and step (2) were used to make pellets using a double-layer co-directional hollow shaft pellet equipment to obtain 500 g of wet pellets.

[0037] (4) First drying process:

[0038] The wet popping beads obtained in step (3) are placed in a drying drum for drying. During the drying process, samples are taken every 10 minutes to test the moisture content and adhesion of the popping beads until the moisture content of the skin reaches 30%.

[0039] (5) Second wall material spherical surface hydrophobic treatment:

[0040] A circulating fan was used to suspend 20 g of hydrophobically modified silica with a diameter of 100 nm to 150 nm in the air in a 500 L closed chamber, and the mixed air was introduced into the air inlet pipe of the drying drum at a gas flow rate of 50 L / min to adsorb the hydrophobically modified silica on the surface of the beads for 15 minutes.

[0041] (6) Second drying process:

[0042] The popping beads in step (5) are sent to a boiling dryer for further drying until the moisture content of the popping bead skin is 10%.

[0043] (7) The third wall material hydrophobic densification treatment:

[0044] 5g of fruit wax was atomized to 50nm using ultrasonic spraying equipment and then introduced into the air inlet pipe of the boiling dryer to wax the surface of the popping beads to obtain 152g of edible waterproof popping beads with a diameter of 3mm-4mm.

[0045] Example 2:

[0046] Preparation of edible waterproof popping beads, the specific steps include the following:

[0047] (1) Prepare the core material: Use tuna oil as the core material.

[0048] (2) The first hydrophobic treatment of wall materials:

[0049] The weight proportions are as follows: 5 parts of low-temperature instant agar, 1 part of sodium alginate, 0.5 parts of gellan gum, 0.5 parts of pullulan, and 8 parts of 10 μm zein. The above materials are mixed evenly and added to 85 parts of 80° C. hot water, stirred and dissolved for 1 hour to prepare a liquid wall material.

[0050] (3) Preparation of wet bursting beads:

[0051] The core material and liquid wall material of step (1) and step (2) were used to make beads using a double-layer co-directional hollow shaft pellet equipment to obtain 700g of wet beads.

[0052] (4) First drying process:

[0053] The wet popping beads obtained in step (3) are placed in a drying drum for drying. During the drying process, samples are taken every 10 minutes to test the moisture content and adhesion of the popping beads until the moisture content of the skin is 25%.

[0054] (5) Second wall material spherical surface hydrophobic treatment:

[0055] A circulating fan was used to suspend 10 g of hydrophobically modified silica with a diameter of 150 nm to 200 nm in the air in a 500 L closed chamber, and the mixed air was introduced into the air inlet pipe of the drying drum at a gas flow rate of 50 L / min to adsorb the hydrophobically modified silica on the surface of the beads for 15 minutes.

[0056] (6) Second drying process:

[0057] The popping beads in step (5) are sent to a boiling dryer for further drying until the moisture content of the popping bead skin is 15%.

[0058] (7) The third wall material hydrophobic densification treatment:

[0059] 10g of fruit wax was atomized to 100nm using ultrasonic spraying equipment and then introduced into the air inlet pipe of a boiling dryer to wax the surface of the popping beads to obtain 280g of edible waterproof popping beads with a diameter of 3mm-4mm.

[0060] Example 3:

[0061] Preparation of edible waterproof popping beads, the specific steps include the following:

[0062] (1) Prepare the core material: Use walnut oil as the core material.

[0063] (2) The first hydrophobic treatment of wall materials:

[0064] The weight proportions are as follows: 5 parts of low-temperature instant agar, 1 part of sodium alginate, 0.5 parts of gellan gum, 0.5 parts of pullulan, and 10 parts of 20 μm zein. The above materials are mixed evenly and added to 87 parts of 80° C. hot water, stirred and dissolved for 1 hour to prepare a liquid wall material.

[0065] (3) Preparation of wet bursting beads:

[0066] The core material and liquid wall material of step (1) and step (2) were used to make beads using a double-layer co-directional hollow shaft pellet equipment to obtain 1000g of wet beads.

[0067] (4) First drying process:

[0068] The wet popping beads obtained in step (3) are placed in a drying drum for drying. During the drying process, samples are taken every 10 minutes to test the moisture content and adhesion of the popping beads until the moisture content of the skin is 20%.

[0069] (5) Second wall material spherical surface hydrophobic treatment:

[0070] A circulating fan was used to suspend 30 g of hydrophobically modified silica with a diameter of 100 nm to 150 nm in the air in a 500 L closed chamber, and the mixed air was introduced into the air inlet pipe of the drying drum at a gas flow rate of 50 L / min to adsorb the hydrophobically modified silica on the surface of the beads for 15 minutes.

[0071] (6) Second drying process:

[0072] The popping beads in step (5) are sent to a boiling dryer for further drying until the moisture content of the popping bead skin is 10%.

[0073] (7) The third wall material hydrophobic densification treatment:

[0074] 30g of fruit wax was atomized to 50nm using ultrasonic spraying equipment and then introduced into the air inlet pipe of a boiling dryer to wax the surface of the popping beads to obtain 350g of edible waterproof popping beads with a diameter of 3mm-4mm.

[0075] Example 4:

[0076] Preparation of edible waterproof popping beads, the specific steps include the following:

[0077] (1) Prepare core material: corn oil is used as the core material.

[0078] (2) The first hydrophobic treatment of wall materials:

[0079] The weight proportions are as follows: 5 parts of low-temperature instant agar, 1 part of sodium alginate, 0.5 parts of gellan gum, 0.5 parts of pullulan, and 2 parts of 20 μm zein. The above materials are mixed evenly and added to 91 parts of 80° C. hot water, stirred and dissolved for 1 hour to prepare a liquid wall material.

[0080] (3) Preparation of wet bursting beads:

[0081] The core material and liquid wall material of step (1) and step (2) were used to make pellets using a double-layer co-directional hollow shaft pellet equipment to obtain 800 g of wet pellets.

[0082] (4) First drying process:

[0083] The wet popping beads obtained in step (3) are placed in a drying drum for drying. During the drying process, samples are taken every 10 minutes to test the moisture content and adhesion of the popping beads until the moisture content of the skin is 20%.

[0084] (5) Second wall material spherical surface hydrophobic treatment:

[0085] A circulating fan was used to suspend 40 g of hydrophobically modified silica with a diameter of 100 nm to 150 nm in the air in a 500 L closed chamber, and the mixed air was introduced into the air inlet pipe of the drying drum at a gas flow rate of 50 L / min to adsorb the hydrophobically modified silica on the surface of the beads for 15 minutes.

[0086] (6) Second drying process:

[0087] The popping beads in step (5) are sent to a boiling dryer for further drying until the moisture content of the popping bead skin is 10%.

[0088] (7) The third wall material hydrophobic densification treatment:

[0089] 8g of fruit wax was atomized to 50nm using ultrasonic spraying equipment and then introduced into the air inlet pipe of the boiling dryer to wax the surface of the popping beads to obtain 271g of edible waterproof popping beads with a diameter of 3mm-4mm.

[0090] Example 5:

[0091] Preparation of edible waterproof popping beads, the specific steps include the following:

[0092] (1) Prepare core material: soybean oil is used as the core material.

[0093] (2) The first hydrophobic treatment of wall materials:

[0094] The weight proportions are as follows: 5 parts of low-temperature instant agar, 1 part of sodium alginate, 0.5 parts of gellan gum, 0.5 parts of pullulan, and 10 parts of 10 μm zein. The above materials are mixed evenly and added to 83 parts of 80° C. hot water, stirred and dissolved for 1 hour to prepare a liquid wall material.

[0095] (3) Preparation of wet bursting beads:

[0096] The core material and liquid wall material of step (1) and step (2) were used to make pellets using a double-layer co-directional hollow shaft pellet equipment to obtain 600 g of wet pellets.

[0097] (4) First drying process:

[0098] The wet popping beads obtained in step (3) are placed in a drying drum for drying. During the drying process, samples are taken every 10 minutes to test the moisture content and adhesion of the popping beads until the moisture content of the skin reaches 30%.

[0099] (5) Second wall material spherical surface hydrophobic treatment:

[0100] A circulating fan was used to suspend 6 g of hydrophobically modified silica with a diameter of 100 nm to 150 nm in the air in a 500 L closed chamber, and the mixed air was introduced into the air inlet pipe of the drying drum at a gas flow rate of 50 L / min to adsorb the hydrophobically modified silica on the surface of the beads for 15 minutes.

[0101] (6) Second drying process:

[0102] The popping beads in step (5) are sent to a boiling dryer for further drying until the moisture content of the popping bead skin is 10%.

[0103] (7) The third wall material hydrophobic densification treatment:

[0104] 30g of fruit wax was atomized to 50nm using ultrasonic spraying equipment and then introduced into the air inlet pipe of a boiling dryer to wax the surface of the popping beads to obtain 186g of edible waterproof popping beads with a diameter of 3mm-4mm.

[0105] Comparative Example 1:

[0106] Preparation of dry popping beads, the specific steps include the following:

[0107] (1) Prepare core material: soybean oil is used as the core material.

[0108] (2) The first hydrophobic treatment of wall materials:

[0109] The weight proportions are: 5 parts of low-temperature instant agar, 1 part of sodium alginate, 0.5 parts of gellan gum, and 0.5 parts of pullulan. The above materials are mixed evenly and added to 90 parts of 80°C hot water, stirred and dissolved for 1 hour to prepare a skin solution.

[0110] (3) Preparation of wet bursting beads:

[0111] The core material and outer skin solutions of step (1) and step (2) were used to make pellets using a double-layer co-directional hollow shaft pellet equipment to obtain 500 g of wet pellets.

[0112] (4) First drying process:

[0113] The wet popping beads obtained in step (3) are placed in a drying drum for drying. During the drying process, samples are taken every 10 minutes to test the moisture content and adhesion of the popping beads until the moisture content of the skin reaches 30%.

[0114] (5) Second drying process:

[0115] The popping beads obtained in step (4) were sent to a boiling dryer for further drying until the moisture content of the outer shell of the popping beads was 15%, and 150 g of dried popping beads were obtained, with a diameter of 3 mm to 4 mm.

[0116] The performance of the edible waterproof popping beads prepared in Examples 1 to 5 of the present invention was tested below.

[0117] Test Example 1

[0118] Softening time determination

[0119] Test objects: edible waterproof popping beads prepared in Examples 1 to 5 of the present invention, and the dry popping beads prepared in Comparative Example 1 were used as the control group.

[0120] Test method: Place the test object in water at different temperatures and measure the softening time of its skin. The test results are shown in Table 1:

[0121] Table 1: Results of skin softening time measurement

[0122] Test subjects 25℃ water 60℃ water 80℃ water 90℃ water boiling water Example 1 4h 25min 30s 26s 25s Example 2 1h 15min 25s 15s 10s Example 3 6h 30min 45s 31s 30s Example 4 5h 20min 42s 23s 20s Example 5 5h 35min 1min 25s 29s Comparative Example 1 10s 1s 1s 1s 1s

[0123] The conclusions drawn from the data analysis in Table 1 are as follows: Compared with Comparative Example 1, the edible waterproof popping beads of Examples 1 to 5 of the present invention have significant waterproof properties. The present invention first uses micron-level alcohol-soluble protein to perform a primary treatment on the wall material to form a base material with a papillary structure, and then uses edible nano-level hydrophobic particulate material to perform a second spherical hydrophobic treatment on the outer skin of the popping beads to form micron-level papillae composed of nano-level particles. The outer skin of the popping beads is then subjected to a third hydrophobic densification treatment of the wall material using a hydrophobic surface densification material, which further plays a waterproof role. The three hydrophobic treatments of the outer skin of the popping beads interact with each other and synergize to achieve a significant waterproof effect.

[0124] Examples 1, 3, 4, and 5 maintained waterproofing for over 4 hours in room-temperature water. Example 2, with its lower amount of nano-hydrophobic material and hydrophobic surface densification treatment material than the other examples, exhibited relatively poor waterproofing, lasting only 1 hour. Comparative Example 1 softened after just 10 seconds in room-temperature water, demonstrating virtually no waterproofing effect.

[0125] As can be seen from Table 1, the softening time of the edible waterproof popping beads of the present invention decreases with increasing temperature, while maintaining a good waterproof effect, even in boiling water. Therefore, in practical applications, the ambient temperature can be adjusted to achieve the optimal waterproof effect based on the desired waterproofing duration of the edible popping beads.

[0126] Test Example 2

[0127] sensory testing

[0128] Test objects: edible waterproof popping beads prepared in Examples 1 to 5 of the present invention, and the dry popping beads prepared in Comparative Example 1 were used as the control group.

[0129] Test method: Healthy volunteers conducted sensory tests on the test objects. The test results are shown in Table 2:

[0130] Table 2: Sensory test results

[0131] Test subjects Taste score Example 1 Strong sense of explosion ☆☆ Example 2 Slightly explosive feeling ☆ Example 3 A strong sense of explosion ☆☆☆☆ Example 4 Strong sense of explosion ☆☆☆ Example 5 Strong sense of explosion ☆☆☆ Comparative Example 1 No blasting feeling ---

[0132] The data analysis in Table 2 yields the following conclusions: Compared to the control group, the edible waterproof popping beads of Examples 1-5 of the present invention have a superior popping sensation in the mouth, with Example 3 having the strongest popping sensation, while the sensory test results of Comparative Example 1 show no popping sensation. The edible waterproof popping beads of the present invention have a synergistic effect due to the tertiary hydrophobic treatment of their outer skin, resulting in a uniformly distributed superhydrophobic papilla structure on the surface of the beads, which exhibits a significant waterproof effect. In terms of sensory experience, whether soaked in water for a long time or held in the mouth, a strong popping sensation can still be achieved.

[0133] In summary, the edible waterproof popping beads of the present invention and the preparation method thereof first use micron-level alcohol-soluble protein to perform a primary treatment on the wall material to form a base material with a papillary structure, and then use edible nano-level hydrophobic particulate material to perform a second spherical hydrophobic treatment on the outer skin of the popping beads to form micron-level papillae composed of nano-level particles. The outer skin of the popping beads is then subjected to a third hydrophobic densification treatment of the wall material using a hydrophobic surface densification material to further play a waterproof role. The three hydrophobic treatments of the outer skin of the popping beads interact with each other and synergize to achieve a strong bursting feeling of dry popping beads when used within a certain period of time and under certain water content conditions. The edible waterproof popping beads of the present invention are edible and can still achieve a strong bursting feeling whether they are soaked in water for a long time or held in the mouth.

[0134] The above description is only a preferred embodiment of the present invention and does not limit the present invention in other forms. For example, the wall material components, micron-sized zein, hydrophobic nano-silica and fruit wax used in the embodiments of the present invention may be replaced by other substances specified in the present invention in actual applications; the oily core material, drying method and processing equipment used in the embodiments may be replaced by other equivalent substances in actual applications to achieve the purpose of the present invention.

[0135] Finally, it should be noted that while the above examples describe specific embodiments of the present invention, they are not intended to limit the present invention. Those skilled in the art will understand that these are merely illustrative and that the scope of the present invention is defined by the appended claims. All modifications or equivalent substitutions are intended to be included within the scope of the present invention. The raw materials in the above examples, unless otherwise specified, were commercially available.

Claims

1. A method for preparing edible waterproof popping beads, characterized in that The following steps are involved: (1) After the first hydrophobic treatment of the popping bead wall material with hydrophobic micron-sized alcohol-soluble protein, the popping bead is prepared with the core material into wet popping beads; wherein the micron-sized alcohol-soluble protein and the popping bead wall material components are mixed and dispersed and then dissolved in hot water at 80-85°C to prepare a liquid wall material system; the core material is an oily content; and the popping bead wall material includes low-temperature instant agar; (2) subjecting the wet popcorn obtained in step (1) to a first drying treatment; suspending the edible nano-scale hydrophobic particulate matter, and subjecting the outer surface of the popcorn to a second hydrophobic treatment; (3) subjecting the wet popping beads obtained in step (2) to a second drying treatment; subjecting the hydrophobic surface densification treatment material to nano-scale ultrafine atomization, and subjecting the outer skin of the popping beads to a third hydrophobic densification treatment to obtain edible waterproof popping beads.

2. The preparation method according to claim 1, wherein: In step (1), the mass ratio of the bead wall material, micron-sized alcohol-soluble protein and water is 5% to 10%: 2% to 10%: 80% to 93%.

3. The preparation method according to claim 1, wherein: Step (1) The core material oily content liquid and the prepared liquid wall material system are prepared into wet explosive beads with rubber wrapped in liquid grease through a pill dropping device.

4. The preparation method according to claim 1, wherein: In step (2), the amount of edible nano-scale hydrophobic material added is 1% to 5% of the total mass of the wet popping beads.

5. The preparation method according to claim 1, wherein: In step (3), the amount of the hydrophobic surface densification treatment material added is 1% to 5% of the mass of the wet explosive beads.

6. The preparation method according to claim 1, wherein: After the first drying treatment in step (2), the moisture content of the outer skin of the popped beads is 20% to 30%, and then a second nano-scale wall material spherical surface hydrophobic treatment is performed; after the second drying treatment in step (3), the moisture content of the outer skin of the popped beads is 10% to 15%, and then a third wall material hydrophobic densification treatment is performed.

7. The preparation method according to claim 1, wherein: Step (2) uses a circulating fan to suspend the edible nano-scale hydrophobic material and then performs hydrophobic treatment on the outer skin of the popping beads; step (3) uses air spray equipment to perform nano-scale ultrafine atomization on the hydrophobic surface densification treatment material and then performs hydrophobic densification treatment on the outer skin of the popping beads.

8. Edible waterproof popping beads prepared by the method according to any one of claims 1 to 7.

9. The edible waterproof popping beads according to claim 8, characterized in that: The micron-sized alcohol-soluble protein in step (1) has a diameter of 10 μm-20 μm and is one or more of zein, wheat alcohol-soluble protein, kafirin, and prolamin; the bead wall material comprises 3% to 8% by weight of low-temperature fast-dissolving agar as a main component, and one or more of sodium alginate, gellan gum, pectin, pullulan, trehalose, calcium lactate, and calcium chloride as auxiliary components.

10. The edible waterproof popping beads according to claim 8, characterized in that: The diameter of the edible nano-scale hydrophobic particles in step (2) is 100nm-200nm, and the particles are one or both of hydrophobic nano-silica and hydrophobic nano-scale chitosan. The diameter of the ultrafine atomized hydrophobic surface densely treated material in step (3) is 50nm-100nm, and the particles are one or more of fruit wax, beeswax, carnauba wax, and liquid white oil.