Seaweed polysaccharide-embedded blasting bead as well as preparation method and application thereof

Abstract

The invention discloses algal polysaccharide embedded popping capsules as well as a preparation method and application thereof, and belongs to the technical field of food processing. The blasting bead is a blasting bead particle prepared from a curing liquid and a colloidal solution, wherein the curing liquid comprises water and calcium salt; the colloidal solution comprises sodium alginate, algal polysaccharides, water and concentrated fruit juice; the calcium salt is calcium lactate, and the addition amount of the calcium salt accounts for 2.0-3.5 wt% of the total amount of the blasting bead particles according to the concentration of Ca < 2 + >. The invention further provides the algal polysaccharide embedded popping bead, the popping bead technology is used for embedding the algal polysaccharide, the popping bead and the algal polysaccharide supplement each other, the components and the proportion are adjusted, the taste and the flavor are excellent, and the embedded algal polysaccharide is stable in property, good in effect and easy to be loved by consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to popping beads embedded with seaweed polysaccharide, and a preparation method and application thereof. Background Art

[0002] As people's living standards improve, healthy snack foods have good practical and economic benefits in the market. Seaweed polysaccharides have the effects of lowering blood lipids, lowering blood sugar, and moistening the intestines and relieving constipation, but they are mainly absorbed in the intestines, and gastric acid may destroy the polysaccharide structure. In addition, the original taste is not suitable for oral administration, it is not easy to store, and the resistance is poor. Making seaweed polysaccharides into microcapsules can reduce the impact of the stomach on the polysaccharide structure and ensure its activity.

[0003] At present, there is little research on functional popping beads at home and abroad. Microemulsification embedding technology is used to embed seaweed polysaccharides, and seaweed gel is used as the wall material to embed the juice to form a thermodynamically stable system, which can maintain kinetic stability for a long time. The use of microemulsification to embed juice, jam, etc. can improve the water-soluble stability of many lipophilic substances in them. At the same time, the new products developed have a chewier taste and burst in the moment of light chewing. The bursting juice fills the mouth and brings a new taste experience.

[0004] In summary, it is of great significance to develop a popping bead product that has unique nutrition, meets the needs of mass consumption and retains the functionality of seaweed polysaccharides. Summary of the invention

[0005] The main purpose of the present invention is to provide a bursting bead encapsulating seaweed polysaccharide, and to use the bursting bead technology for the encapsulation of seaweed polysaccharide. The two complement each other and fully exert their respective beneficial functions. The seaweed polysaccharide can be directed to the intestinal absorption, maximizing the effect of seaweed polysaccharide in moistening the intestine and promoting bowel movements.

[0006] To achieve the above object, the present invention adopts the following technical solution:

[0007] The present invention provides a popping bead embedded with seaweed polysaccharide, the popping bead particles are made of solidified liquid and colloidal solution, wherein:

[0008] The solidifying liquid comprises water and calcium salt;

[0009] The colloidal solution comprises sodium alginate, seaweed polysaccharide, water and concentrated fruit juice;

[0010] The calcium salt is calcium lactate, and the addition amount is Ca 2+ The concentration meter accounts for 2.0-3.5wt% of the total amount of the explosive beads;

[0011] The solidifying liquid is obtained by dissolving calcium salt in hot water at 70-100°C;

[0012] The colloidal solution is obtained by adding sodium alginate and seaweed polysaccharide into hot water and mixing them evenly with concentrated fruit juice;

[0013] The popping bead particles are formed by dripping the colloid solution into the solidifying liquid using a rubber-tipped dropper.

[0014] Preferably, the amount of calcium lactate added is Ca 2+ The concentration meter accounts for 2.0-2.5wt% of the total amount of the explosive beads.

[0015] Preferably, the added amount of sodium alginate accounts for 0.06-3wt% of the total amount of the explosive bead particles.

[0016] The present invention also provides a method for preparing the popping beads embedded with seaweed polysaccharide, comprising the following steps:

[0017] (1) mixing sodium alginate and water evenly and allowing to stand to dissolve to prepare a mixed solution I;

[0018] (2) mixing the concentrated juice with seaweed polysaccharide and seasoning to prepare seaweed polysaccharide juice;

[0019] (3) adding the seaweed polysaccharide juice to the mixed solution I and mixing them evenly to obtain a mixed solution II;

[0020] (4) Adding the mixed solution II dropwise into the calcium lactate solution, allowing it to stand, filtering it, and washing it with ultrapure water to obtain seaweed polysaccharide popping beads;

[0021] (5) Preserving the finished product in a protective solution at low temperature;

[0022] In step (1), the mass fraction of sodium alginate in the mixed solution I is 0.5-10%, and the mixed solution is allowed to dissolve for 1-48 hours;

[0023] In step (2), the mass ratio of the concentrated juice to seaweed polysaccharide is 1 to 10:1, and the mixture is mixed and seasoned for 1 to 24 hours;

[0024] In step (4), the mass fraction of calcium lactate in the calcium lactate solution is 0.1-1%, and the mass ratio of the mixed solution II to the calcium lactate solution is 1-3:5;

[0025] In step (5), the protective solution is composed of corn syrup, white sugar and water in a mass ratio of 1:2.5 to 3:5 to 8.

[0026] Preferably, in step (2), the seaweed polysaccharide is first deodorized by a steam-assisted adsorption method, comprising: first heating the seaweed polysaccharide powder to remove the fishy substances by the heated water vapor, or placing the seaweed polysaccharide powder in a vacuum device with a certain vacuum degree, heating it to volatilize and discharge the odorous substances, and then using green tea leaves and fresh lemon peel to simultaneously adsorb the fishy substances in the seaweed polysaccharide brought out by the water vapor.

[0027] Preferably, in step (2), the seaweed polysaccharide is Antarctic seaweed polysaccharide, and the concentration of the Antarctic seaweed polysaccharide is 0.1% to 2%.

[0028] Preferably, in step (3), the mass ratio of the seaweed polysaccharide juice to the mixed solution I is 0.1 to 2:10.

[0029] Preferably, in step (3), the mixed solution I and the seaweed polysaccharide juice are mixed at 4 to 20° C. for 2 to 30 minutes.

[0030] Preferably, in step (4), the standing time is 1 to 30 minutes, and the ultrapure water is used for 1 to 5 times.

[0031] The present invention also provides a seaweed polysaccharide popping bead product, comprising the popping bead embedded with seaweed polysaccharide and a protective solution, and the preparation method comprises the following steps:

[0032] (a) Add white sugar and corn syrup to water and heat to prepare a protective solution;

[0033] (b) The popping beads embedded with seaweed polysaccharide are rinsed clean, placed in the protective solution obtained in step (a), mixed, pasteurized, and cooled to obtain the product.

[0034] The present invention also provides the use of the popping beads embedded with seaweed polysaccharide or the seaweed polysaccharide popping beads product in preparing tea drinks and desserts.

[0035] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention proposes a popping bead with embedded seaweed polysaccharide, including the process of deodorizing seaweed polysaccharide and preparing popping beads, and by adjusting the respective components and proportions, the taste and flavor are more excellent, the embedded seaweed polysaccharide has stable properties, good effects, and is more likely to be liked by consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a schematic diagram of the structure of the seaweed polysaccharide popping beads product of the present invention; the innermost layer 1 is seaweed polysaccharide, 2 is a filling layer, such as all flavors of jam, juice, milk, vegetable milk, cheese, condensed milk on the market, as well as the deionized water, concentrated grape juice, pure natural juice, etc. mentioned above; 3 is a wrapping layer, i.e., a mesh gel.

[0037] Figure 2 This is a real picture of the explosive beads prepared in Example 1.

[0038] Figure 3 This is a real picture of the explosive beads prepared in Example 2.

[0039] Figure 4 This is a real picture of the explosive beads prepared in Example 3.

[0040] Figure 5 This is a real picture of the explosive beads prepared in Example 4. DETAILED DESCRIPTION

[0041] The technical scheme of the present invention is further described below by way of examples. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other implementation methods obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0042] The fruit juice of the present invention includes fruit juices of various flavors available on the market.

[0043] The raw materials and equipment used in the present invention, unless otherwise specified, are all commonly used raw materials and equipment in the art; the methods used in the present invention, unless otherwise specified, are all conventional methods in the art.

[0044] Example 1

[0045] This embodiment prepares a kind of seaweed polysaccharide popping beads, and the specific steps are as follows:

[0046] Step (1), taking 2.4% sodium alginate solution and concentrated fruit juice in a volume ratio of 1:1, stirring them thoroughly until they are completely mixed to obtain a mixed solution.

[0047] Step (2), adding 2% seaweed polysaccharide powder to the mixed solution of step (1), stirring evenly, to obtain a seaweed polysaccharide mixed solution.

[0048] Step (3), dissolving 20 g of calcium lactate powder into 500 mL of deionized water, stirring thoroughly until completely dissolved, to prepare a solidifying liquid.

[0049] Step (4), using a rubber-tipped dropper, drip the seaweed polysaccharide mixed solution in step (2) into a hemispherical spoon with a diameter of 2 cm, and place it in the solidified solution obtained in step (3) and soak it for 1 to 2 minutes. Sodium alginate and calcium metal ions are cross-linked into a network gel. The specific chemical reaction is: 2C 17 H 35 COO - +Ca 2+ =(C 17 H 35COO)2Ca, the seaweed polysaccharide is embedded in the mesh gel to obtain small particles of explosive beads.

[0050] Step (5), separating the popping beads from the solidifying liquid, rinsing with deionized water several times to remove the solidifying liquid remaining on the surface;

[0051] Step (6), collect and put into the protective liquid, the protective liquid is a mixture of corn syrup, soft white sugar and purified water in a mass ratio of 1:2.5:5. The popping beads are canned and stored for later use. All raw materials are sterilized before use, and aseptic operation is also performed during production, and the finished product does not need to be sterilized again.

[0052] Example 2

[0053] This embodiment prepares a kind of seaweed polysaccharide popping beads, and the specific steps are as follows:

[0054] Step (1), taking 2.2% sodium alginate solution and concentrated fruit juice in a volume ratio of 1:1, stirring them thoroughly until they are completely mixed to obtain a mixed solution.

[0055] Step (2), adding 1.5% seaweed polysaccharide powder to the mixed solution of step (1), stirring evenly, to obtain a seaweed polysaccharide mixed solution.

[0056] Step (3), dissolving 20 g of calcium lactate powder into 500 mL of deionized water, stirring thoroughly until completely dissolved, to prepare a solidifying liquid.

[0057] Step (4), using a rubber-tipped dropper, drip the seaweed polysaccharide mixed solution in step (2) into a hemispherical spoon with a diameter of 2 cm, and place it in the solidified solution obtained in step (3) and soak it for 1 to 2 minutes. Sodium alginate and calcium metal ions are cross-linked into a network gel. The specific chemical reaction is: 2C 17 H 35 COO - +Ca 2+ =(C 17 H 35 COO)2Ca, the seaweed polysaccharide is embedded in the mesh gel to obtain small particles of explosive beads.

[0058] Step (5), separating the popping beads from the solidifying liquid, rinsing with deionized water several times to remove the solidifying liquid remaining on the surface;

[0059] Step (6), collect and put into the protective liquid, the protective liquid is a mixture of corn syrup, soft white sugar and purified water in a mass ratio of 1:3:8. The popping beads are canned and stored for later use. All raw materials are sterilized before use, and aseptic operation is also performed during production, and the finished product does not need to be sterilized again.

[0060] Example 3

[0061] This embodiment prepares a kind of seaweed polysaccharide popping beads, and the specific steps are as follows:

[0062] Step (1), taking 1.5% sodium alginate solution and concentrated fruit juice in a volume ratio of 1:1, stirring them thoroughly until they are completely mixed to obtain a mixed solution.

[0063] Step (2), adding 1.0% seaweed polysaccharide powder to the mixed solution of step (1), stirring evenly, to obtain a seaweed polysaccharide mixed solution.

[0064] Step (3), dissolving 20 g of calcium lactate powder into 500 mL of deionized water, stirring thoroughly until completely dissolved, to prepare a solidifying liquid.

[0065] Step (4), using a rubber-tipped dropper, drip the seaweed polysaccharide mixed solution in step (2) into a hemispherical spoon with a diameter of 2 cm, and place it in the solidified solution obtained in step (3) and soak it for 1 to 2 minutes. Sodium alginate and calcium metal ions are cross-linked into a network gel. The specific chemical reaction is: 2C 17 H 35 COO - +Ca 2+ =(C 17 H 35 COO)2Ca, the seaweed polysaccharide is embedded in the mesh gel to obtain small particles of explosive beads.

[0066] Step (5), separating the popping beads from the solidifying liquid, rinsing with deionized water several times to remove the solidifying liquid remaining on the surface;

[0067] Step (6), collect and put into the protective liquid, the protective liquid is a mixture of corn syrup, soft white sugar and purified water in a mass ratio of 1:2.5:5. The popping beads are canned and stored for later use. All raw materials are sterilized before use, and aseptic operation is also performed during production, and the finished product does not need to be sterilized again.

[0068] Example 4

[0069] This embodiment prepares a kind of seaweed polysaccharide popping beads, and the specific steps are as follows:

[0070] Step (1), taking 2.0% sodium alginate solution and concentrated fruit juice in a volume ratio of 1:1, stirring them thoroughly until they are completely mixed to obtain a mixed solution.

[0071] Step (2), adding 1.0% seaweed polysaccharide powder to the mixed solution of step (1), stirring evenly, to obtain a seaweed polysaccharide mixed solution.

[0072] Step (3), dissolving 20 g of calcium lactate powder into 500 mL of deionized water, stirring thoroughly until completely dissolved, to prepare a solidifying liquid.

[0073] Step (4), using a rubber-tipped dropper, drip the seaweed polysaccharide mixed solution in step (2) into a hemispherical spoon with a diameter of 2 cm, and place it in the solidified solution obtained in step (3) and soak it for 1 to 2 minutes. Sodium alginate and calcium metal ions are cross-linked into a network gel. The specific chemical reaction is: 2C 17 H 35 COO - +Ca 2+ =(C 17 H 35 COO)2Ca, the seaweed polysaccharide is embedded in the mesh gel to obtain small particles of explosive beads.

[0074] Step (5), separating the popping beads from the solidifying liquid, rinsing with deionized water several times to remove the solidifying liquid remaining on the surface;

[0075] Step (6), collect and put into the protective liquid, the protective liquid is a mixture of corn syrup, soft white sugar and purified water in a mass ratio of 1:3:8. The popping beads are canned and stored for later use. All raw materials are sterilized before use, and aseptic operation is also performed during production, and the finished product does not need to be sterilized again.

[0076] The structural diagram of seaweed polysaccharide bursting beads is as follows Figure 1 As shown, the innermost layer 1 is seaweed polysaccharide, 2 is the filling layer, which can be selected from all flavors of jam, juice, milk, vegetable milk, cheese, condensed milk on the market, as well as deionized water, concentrated grape juice and pure natural juice, and 3 is the wrapping layer, that is, the mesh gel.

[0077] The composition ratios of some materials used in preparing seaweed polysaccharide popping beads in Examples 1 to 4 are shown in Table 1:

[0078] Table 1

[0079] Material Example 1 Example 2 Example 3 Example 4 Sodium alginate solution concentration / % 2.4 2.2 1.5 2.0 Seaweed polysaccharide content / % 2 1.5 1.0 1.0

[0080] The photo of the seaweed polysaccharide popping beads prepared in Example 1 is as follows Figure 2 As shown, it is a relatively regular spherical shape, but there are bubbles inside and the shape is unstable; the internal properties are unstable and its molding size cannot be controlled. If the shape is too small, the inside becomes hard, and the surface is smooth but inelastic.

[0081] The photo of the seaweed polysaccharide popping beads prepared in Example 2 is as follows Figure 3 As shown, the shape is stable, presenting a relatively regular ellipsoid; the internal properties are stable, and its molding size can be controlled; the surface is smooth and has moderate elasticity.

[0082] The photo of the seaweed polysaccharide popping beads prepared in Example 3 is as follows Figure 4As shown, the concentrated juice with green apple flavor is used, presenting an irregular but slightly flat ellipsoid shape, with stable internal properties and controllable molding size; the surface is smooth but the wall material is thin, and the elasticity is slightly weaker than that of the seaweed polysaccharide popping beads prepared in Example 2.

[0083] The photo of the seaweed polysaccharide popping beads prepared in Example 4 is as follows Figure 5 As shown, it presents a relatively regular spherical shape with uneven color distribution; the internal properties are unstable and its molding size cannot be controlled. If the shape is too large, it will not form; the surface is smooth but too elastic.

[0084] Effect Example 1

[0085] The seaweed polysaccharide popping beads prepared in Examples 1-4 were subjected to sensory evaluation to test the taste and flavor preference. The sensory evaluation was performed by 10 sensory evaluators to evaluate the taste of the popping beads. The evaluation criteria are shown in Table 2. Each group of experiments was performed 3 times, and the average value was taken as the result record. The sensory evaluation was used to determine the advantages and disadvantages of the popping beads prepared in different embodiments. The evaluation results are shown in Table 3.

[0086] Table 2: Sensory evaluation criteria

[0087]

[0088] Table 3: Sensory evaluation results

[0089] project Example 1 Example 2 Example 3 Example 4 Color 17 18 18 17 Taste 16 18 17 17 odor 16 18 17 17 Characteristics 16 19 17 17 Impurities 20 20 20 20 Total score 85 93 89 88

[0090] As shown in Table 2, the seaweed polysaccharide-encapsulated explosive beads prepared in Examples 2 and 3 are the most excellent.

[0091] Effect Example 2

[0092] The seaweed polysaccharide popping beads prepared in Examples 1-4 were subjected to microbial limit testing, and the results are shown in Table 4.

[0093] Table 4: Microbial Limit Test

[0094]

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the scope of the technical solution of the present invention.

Claims

1. A popping bead embedded with seaweed polysaccharide, characterized in that: The explosive beads are made of solidified liquid and colloidal solution, wherein: The solidifying liquid comprises water and calcium salt; The colloidal solution comprises sodium alginate, seaweed polysaccharide, water and concentrated fruit juice; The calcium salt is calcium lactate, and the addition amount is Ca 2+ The concentration meter accounts for 2.0-3.5wt% of the total amount of the explosive beads; The solidifying liquid is formed by dissolving calcium salt in hot water at 70-100°C; The colloidal solution is formed by adding sodium alginate and seaweed polysaccharide into hot water and mixing with concentrated fruit juice uniformly; The popping bead particles are formed by dropping the colloid solution into the solidifying liquid using a rubber-tipped dropper.

2. The seaweed polysaccharide-embedded popping beads according to claim 1, characterized in that: The amount of calcium lactate added is expressed as Ca 2 + The concentration meter accounts for 2.0-2.5wt% of the total amount of the explosive beads; And / or the added amount of the sodium alginate accounts for 0.06-3wt% of the total amount of the explosive bead particles.

3. The method for preparing the seaweed polysaccharide-embedded popping beads according to claim 1 or 2, characterized in that: The steps include: (1) mixing sodium alginate and water evenly and allowing to stand to dissolve to prepare a mixed solution I; (2) mixing the concentrated juice with seaweed polysaccharide and seasoning to prepare seaweed polysaccharide juice; (3) adding the seaweed polysaccharide juice to the mixed solution I and mixing them evenly to obtain a mixed solution II; (4) Adding the mixed solution II dropwise into the calcium lactate solution, allowing it to stand, filtering it, and washing it with ultrapure water to obtain seaweed polysaccharide popping beads; (5) Preserving the finished product in a protective solution at low temperature; In step (1), the mass fraction of sodium alginate in the mixed solution I is 0.5-10%, and the mixed solution is allowed to dissolve for 1-48 hours; In step (2), the mass ratio of the concentrated juice to seaweed polysaccharide is 1 to 10:1, and the mixture is mixed and seasoned for 1 to 24 hours; In step (4), the mass fraction of calcium lactate in the calcium lactate solution is 0.1-1%, and the mass ratio of the mixed solution II to the calcium lactate solution is 1-3:5; In step (5), the protective solution is composed of corn syrup, white sugar and water in a mass ratio of 1:2.5 to 3:5 to 8.

4. The method for preparing the popping beads embedded with seaweed polysaccharide according to claim 3, characterized in that: In step (2), the seaweed polysaccharide is first deodorized by a steam-assisted adsorption method, including: first heating the seaweed polysaccharide powder to remove the fishy substances by the heated water vapor, or placing the seaweed polysaccharide powder in a vacuum device with a certain vacuum degree, heating it to volatilize and discharge the odorous substances, and then using green tea leaves and fresh lemon peel to simultaneously adsorb the fishy substances in the seaweed polysaccharide brought out by the water vapor.

5. The method for preparing the popping beads embedded with seaweed polysaccharide according to claim 3, characterized in that: In step (2), the seaweed polysaccharide is Antarctic seaweed polysaccharide, and the concentration of the Antarctic seaweed polysaccharide is 0.1% to 2%.

6. The method for preparing the popping beads embedded with seaweed polysaccharide according to claim 3, characterized in that: In step (3), the mass ratio of the seaweed polysaccharide juice to the mixed solution I is 0.1 to 2:

10.

7. The method for preparing the popping beads embedded with seaweed polysaccharide according to claim 3, characterized in that: In step (3), the mixed solution I and the seaweed polysaccharide juice are mixed at 4 to 20° C. for 2 to 30 minutes.

8. The method for preparing the popping beads embedded with seaweed polysaccharide according to claim 3, characterized in that: In step (4), the standing time is 1 to 30 minutes, and the ultrapure water is used for washing 1 to 5 times.

9. A seaweed polysaccharide popping bead product, characterized in that: The method comprises the explosive beads embedded with seaweed polysaccharide according to claim 1 or 2 and a protective solution, and the preparation method comprises the following steps: (a) Add white sugar and corn syrup to water and heat to prepare a protective solution; (b) The popping beads embedded with seaweed polysaccharide are rinsed clean, placed in the protective solution obtained in step (a), mixed, pasteurized, and cooled to obtain the product.

10. Use of the seaweed polysaccharide-encapsulated popping beads according to claim 1 or 2, or the seaweed polysaccharide popping beads product according to claim 8 in the preparation of tea drinks and desserts.

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