Xylooligosaccharide fruit juice popping bead and preparation method thereof

Abstract

The invention discloses xylooligosaccharide fruit juice popping capsules and a preparation method thereof. The xylooligosaccharide fruit juice popping bead comprises a compound colloid coating and a fruit juice core material, the coating comprises sodium alginate, carrageenan and guar gum, the fruit juice core material comprises green extract juice, white granulated sugar or high fructose corn syrup, a thickening agent, calcium lactate, purified water and xylooligosaccharide, and the coating and the core material are prepared by scientifically proportioning the raw materials, so that the raw materials synergistically play a role. And adopting a reverse spheroidizing technology to obtain the fruit juice popping bead. According to the xylooligosaccharide fruit juice popping bead provided by the invention, the popping bead contained in the popping bead is bright and glossy in color, round and full in ball shape, high in transparency, moderate in sour and sweet taste, appropriate in coat thickness, obvious in pulp popping feeling, rich in natural fruit juice and functional oligosaccharide, higher in nutritional value and beneficial in effect, and when the popping bead is matched with a fruit tea beverage for eating, the taste is unique; the tea is nutritional, healthy and suitable for people of all ages.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to xylooligosaccharide juice popping beads and a preparation method thereof. Background Art

[0002] The popping beads are spherical in shape, similar in size to the pearls in milk tea, and have diverse and bright colors. They consist of a thin colloidal outer coating wrapped around an inner liquid of different flavors. After biting through the outer coating, the wrapped liquid is instantly released in the mouth, with a unique taste, sweet and pleasant. They are often added as an ingredient in fruit tea beverages. Fruit tea beverages containing popping beads have become an internet celebrity drink that is deeply loved by young people in recent years.

[0003] The inner liquid of the fruit-flavored popping beads currently on the market is made of sodium alginate, sweeteners and fruit essence. The formula is simple. Although it is interesting to eat, the nutritional value is low. In addition, due to the strong water retention capacity of sodium alginate, its swelling rate is high and the outer coat is easy to break. When it is used in fruit tea drinks, the bursting feeling will be greatly reduced with the storage time of the product.

[0004] Therefore, it is necessary to develop a new product of popping beads with high nutritional value and good bursting feeling. Summary of the invention

[0005] The purpose of the present invention is to provide a kind of xylo-oligosaccharide juice popping beads, and providing a preparation method thereof is the second purpose of the present invention.

[0006] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical scheme:

[0007] In the first aspect, the present invention discloses a xylooligosaccharide juice popping bead, which consists of an outer coating and a core material embedded in the outer coating of the popping bead. The outer coating of the popping bead is composed of the following raw materials in parts by weight: 3 to 8 parts of a composite colloid and 800 to 1000 parts of water; the core material is composed of the following raw materials in parts by weight: 7 to 10 parts of a thickener, 40 to 80 parts of white sugar or fructose syrup, 5 to 10 parts of xylooligosaccharide, 10 to 16 parts of calcium lactate, 300 to 500 parts of water, and 400 to 600 parts of juice.

[0008] As a further preferred embodiment of the present invention, the thickener consists of carrageenan, gellan gum, xanthan gum and concentrated whey protein in a mass ratio of 1:(3-10):(2-6):(1-5).

[0009] As a further preferred embodiment of the present invention, the composite colloid is composed of sodium alginate, carrageenan and guar gum in a mass ratio of (4-10):(1-4):1.

[0010] In a second aspect, the present invention also discloses a method for preparing the above-mentioned xylooligosaccharide juice popping beads, comprising the following steps:

[0011] S1. Preparation of juice: Filter the pulp to obtain juice for later use;

[0012] S2. Preparation of core material: slowly pour thickener, white sugar or fructose syrup, xylo-oligosaccharide and calcium lactate into water and stir at 500 rpm to dissolve, heat at 50-70°C for 5-15 min, then add the above fruit juice and continue to stir evenly, place at 0-4°C for 12 h to obtain core material;

[0013] S3, preparation of outer coating: adding water to the composite colloid and heating at 55-75°C for 5-10 minutes to dissolve it, and cooling it to room temperature to obtain an outer coating solution;

[0014] S4, embedding: slowly drip the core material of step S2 into the outer coating solution of step S3 to form spherical particles, then take them out and place them in the strengthening solution to soak for 1 hour to obtain oligoxylose juice popping beads.

[0015] As a further preferred embodiment of the present invention, in S1, the fruit pulp is obtained by peeling and removing seeds of green grapes, washing them, and then squeezing them with water.

[0016] As a further preferred embodiment of the present invention, in S4, the enhanced solution is obtained by the following method: 10 to 15 parts by weight of white sugar and 5 to 10 parts by weight of calcium chloride are added with water to make up to 100 parts, stirred evenly, sterilized at 95° C. for 5 to 15 minutes, and cooled to 42° C. to obtain the enhanced solution.

[0017] Compared with the prior art, the present invention has the following technical effects:

[0018] 1. The popping pearls prepared by the present invention have bright and shiny colors, round and full spherical shapes, high transparency, moderate sweetness and sourness, appropriate thickness of the outer coating, obvious bursting feeling, are rich in natural fruit juice and functional oligosaccharides, have higher nutritional value and prebiotic effects, and can be eaten with fruit tea drinks, have a unique taste, are nutritious and healthy, and are suitable for all ages;

[0019] 2. In the inner liquid of the present invention, oligoxylose and concentrated whey protein are specially added. On the one hand, oligoxylose gives the popping beads a probiotic effect, which can regulate the intestinal probiotic flora and is beneficial to intestinal health. On the other hand, concentrated whey protein not only has high nutritional value, but also has water retention and gel properties. After being processed, it plays the role of a thickener, and cooperates with xanthan gum, gellan gum, etc. to change the texture state of the inner liquid, and more effectively retains the nutrients in the inner liquid. In addition, the outer coat of the popping beads is mainly sodium alginate and then compounded with other colloids. Through the reverse balling process, the outer coat of the oligoxylose juice popping beads is thin and tough. After being balled, it is placed in the strengthening liquid for immersion, which can also make the finished product full and uniform in shape, bright in color, and with obvious bursting feeling and excellent flavor.

[0020] 3. The outer coating and core material of the xylooligosaccharide juice popping beads of the present invention are made through scientific proportions to synergistically play the role of various high-quality raw materials. The use of composite colloid as the outer coating material makes it easier to reduce the swelling rate of the popping beads and improves their stability. Therefore, when they are subsequently used as ingredients for dairy drinks, the best consumption time can be extended; the core material is made of natural fruit juice as the main raw material, combined with a thickener for formulation, wherein concentrated whey protein is added, which can better increase the viscosity of the core material, form a gel, and effectively change the physical properties of the core material, and has the effects of emulsification and stabilization, thereby effectively retaining the nutrients in the juice. More specifically, xylooligosaccharides are added to give the popping beads a probiotic effect, thereby greatly increasing their nutritional added value.

[0021] 4. Different from the traditional method that uses soluble calcium salt as the main solidifying liquid, the present invention obtains the popping beads through the reverse spheronization method and also uses a strengthening liquid for soaking, which can effectively prevent the outer coating from breaking and improve storage stability. It is a high-quality ingredient suitable for dairy products such as yogurt and milk drinks. DETAILED DESCRIPTION

[0022] The present invention will be described in detail below in conjunction with specific implementations and examples, and the advantages and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific implementations and examples are used to illustrate the present invention, rather than to limit the present invention.

[0023] Example 1

[0024] A kind of xylooligosaccharide fruit juice popping beads, the popping beads are composed of an outer coating and a core material embedded in the outer coating of the popping beads, the outer coating of the popping beads comprises the following raw materials in parts by weight: 4 parts of a composite colloid and 990 parts of water, the core material comprises the following raw materials in parts by weight: 8.5 parts of a thickener, 50 parts of white sugar or fructose syrup, 7 parts of xylooligosaccharides, 15 parts of calcium lactate, 430 parts of water and 490 parts of fruit juice, the composite colloid is composed of sodium alginate, carrageenan and guar gum in a mass ratio of 5:1:1, and the thickener is composed of carrageenan, gellan gum, xanthan gum and concentrated whey protein in a mass ratio of 1:6:3:2.

[0025] The preparation method thereof comprises the following steps:

[0026] S1. Preparation of juice: peel the green grapes, wash and dice them, add water and squeeze them into pulp, filter and set aside;

[0027] S2. Preparation of core material: slowly pour thickener, white sugar or grape pulp, xylo-oligosaccharide and calcium lactate into water and stir to mix, stirring at a rate of 500 rpm, then heat at 60°C for 10 min, then add the above fruit juice and mix evenly, place at 0-4°C for 12 h to obtain the core material;

[0028] S3, preparation of outer coat: heating the composite colloid and water to 60°C and stirring to dissolve, to prepare an outer coat solution;

[0029] S4, embedding: the core material of step S2 is added dropwise to the coating solution of S3 to form spherical particles, which are then taken out and placed in a solution composed of 12wt% white sugar and 8wt% calcium chloride for immersion for 1 hour to obtain oligoxylose juice popping beads.

[0030] Example 2

[0031] A kind of xylooligosaccharide fruit juice popping beads, the popping beads are composed of a popping bead outer coating and a core material embedded in the popping bead outer coating, the popping bead outer coating comprises the following raw materials in parts by weight: 4 parts of composite colloid and 990 parts of water, the core material comprises the following raw materials in parts by weight: 10 parts of thickener, 50 parts of white sugar or grape pulp, 7 parts of xylooligosaccharide, 15 parts of calcium lactate, 450 parts of water and 470 parts of fruit juice, the composite colloid is sodium alginate, carrageenan and guar gum in a mass ratio of 5:2:1, the thickener is carrageenan, gellan gum, xanthan gum and concentrated whey protein in a mass ratio of 1:5:4:2.

[0032] The preparation method thereof comprises the following steps:

[0033] S1. Preparation of juice: peel the green grapes, wash and dice them, add water and squeeze them into pulp, filter and set aside;

[0034] S2. Preparation of core material: slowly pour thickener, white sugar or grape pulp, xylo-oligosaccharide and calcium lactate into water and stir to mix, stirring at a rate of 500 rpm, then heat at 50°C for 15 min, then add the above fruit juice and mix evenly, place at 0-4°C for 12 h to obtain the core material;

[0035] S3, preparation of outer coat: heating the composite colloid and water to 55°C and stirring to dissolve, to prepare an outer coat solution;

[0036] S4, embedding: the core material of step S2 is added dropwise into the coating solution of S3 to form spherical particles, which are then taken out and placed in a solution of 10wt% white sugar and 5wt% calcium chloride for immersion for 1 hour to obtain oligoxylose juice popping beads.

[0037] Example 3

[0038] A kind of xylooligosaccharide fruit juice popping beads, the popping beads are composed of a popping bead outer coating and a core material embedded in the popping bead outer coating, the popping bead outer coating comprises the following raw materials in parts by weight: 5 parts of a composite colloid and 990 parts of water, the core material comprises the following raw materials in parts by weight: 10 parts of a thickener, 50 parts of white sugar or fructose syrup, 10 parts of xylooligosaccharides, 17 parts of calcium lactate, 450 parts of water and 470 parts of fruit juice, the composite colloid is sodium alginate, carrageenan and guar gum in a mass ratio of 5:1:2, the thickener is carrageenan, gellan gum, xanthan gum and whey protein concentrate in a mass ratio of 1:6:3:2.

[0039] The preparation method thereof comprises the following steps:

[0040] S1. Preparation of juice: peel the green grapes, wash and dice them, add water and squeeze them into pulp, filter and set aside;

[0041] S2. Preparation of core material: slowly pour thickener, white sugar or grape pulp, xylo-oligosaccharide and calcium lactate into water and stir to mix, stirring at a rate of 500 rpm, then heat at 70°C for 5 min, then add the above fruit juice and mix evenly, place at 0-4°C for 12 h to obtain the core material;

[0042] S3, preparation of outer coat: heating the composite colloid and water to 75°C and stirring to dissolve, to prepare an outer coat solution;

[0043] S4, embedding: the core material of step 2 is added dropwise to the coating solution to form spherical particles, which are then taken out and placed in a solution composed of 15wt% white sugar and 10wt% calcium chloride for immersion for 1 hour to obtain oligoxylose juice popping beads.

[0044] Comparative Example 1

[0045] This comparative example is the same as Example 1, and the difference from Example 1 is that the outer coating of the popping beads includes the following raw materials in parts by weight: 15 parts of calcium lactate and 990 parts of water, and the core material includes the following raw materials in parts by weight: 8 parts of thickener, 50 parts of white sugar or grape pulp, 7 parts of xylo-oligosaccharide, 480 parts of water and 450 parts of fruit juice, and the thickener is carrageenan, sodium alginate and xanthan gum in a mass ratio of 0.8:5:2;

[0046] The preparation method specifically comprises the following steps:

[0047] 1) Preparation of juice: Wash the green grapes, peel, dice and remove the core, add water and squeeze into pulp, filter and set aside;

[0048] 2) Preparation of core material: slowly pour thickener, white sugar or grape pulp and xylooligosaccharide into water, heat to 50-70°C and stir for 5-15 minutes until it becomes viscous, add the above fruit juice and mix well, place at 0-4°C for 12 hours to obtain the core material;

[0049] 3) Preparation of outer coating: Add calcium lactate to water and stir at room temperature to dissolve it to prepare an outer coating solution;

[0050] 4) Encapsulation: drip the core material of step 2 into the coating solution to form spherical juice popping beads, then take them out and soak them in a protective solution composed of white sugar and calcium chloride for 1 hour to obtain oligoxylose juice popping beads.

[0051] Comparative Example 2

[0052] The difference between Comparative Example 2 and Example 1 is that the carrageenan and guar gum in the outer coating of the popping beads are replaced with an equal amount of sodium alginate, and the remaining operating steps are the same.

[0053] Comparative Example 3

[0054] The difference between this comparative example and Example 1 is that the concentrated whey protein in the inner liquid of the popping beads is replaced with water of equal mass, and the other steps are the same.

[0055] Comparative Example 4

[0056] The difference between this comparative example and Example 1 is that the prepared juice popping beads are not placed in the strengthening liquid for soaking, and the other operations are the same.

[0057] 1. Performance testing:

[0058] The performance test of the popping beads obtained in Examples 1-3 and Comparative Examples 1-4 was carried out, and the specific test method is as follows:

[0059] 1) Determination of swelling rate

[0060] Weigh the weight of oligoxylose juice popping beads W1, soak them in 10mL distilled water at room temperature for 10 minutes, take out the popping beads, wipe the surface water stains with a paper towel, and weigh the weight W2. Calculate the swelling rate (Y2) according to the following formula:

[0061] Y2=(W2-W1) / W1×100%

[0062] 2) Determination of film thickness

[0063] The prepared xylooligosaccharide juice popping beads were broken to squeeze out the inner liquid, and the outer coating of the popping beads was retained, and its thickness was measured using a digital display vernier caliper.

[0064] 3) Texture determination

[0065] The probe model is 36R, the pre-measurement rate is 2mm / s, the measurement rate is 1mm / s, the post-measurement rate is 5mm / s, the trigger force is 5g; the deformation is 70%, and the hardness, elasticity, cohesiveness and chewiness of the sample are recorded.

[0066] 4. Puncture test

[0067] 2mm cylindrical probe, puncture distance 2mm, record puncture force and total puncture work.

[0068] 2. Index measurement results

[0069] The performance test results of the popping beads obtained in Examples 1-3 and Comparative Examples 1-4 are shown in Tables 1 and 2.

[0070] Table 1 Index test results of Examples 1-3 and Comparative Examples 1-4

[0071] Swelling rate % Film thickness(mm) Example 1 5.01±0.08 0.23±0.02 Example 2 4.86±0.06 0.20±0.03 Example 3 5.28±0.05 0.19±0.04 Comparative Example 1 10.10±0.51 0.78±0.04 Comparative Example 2 4.98±0.06 0.42±0.02 Comparative Example 3 4.39±0.04 0.22±0.02 Comparative Example 4 9.63±0.49 0.20±0.04

[0072] Table 2 Texture parameter results of Examples 1-3 and Comparative Examples 1-4

[0073]

[0074] From the test results of Table 1 and Table 2, it can be seen that the swelling rate of the xylooligosaccharide juice popping beads of the present invention is relatively low, ranging from 4.86 to 5.28%, indicating that the popping beads are relatively stable, easier to store, and retain more nutrients in xylooligosaccharides and natural fruit juice; the membrane thickness of the xylooligosaccharide juice popping beads of the present invention is between 0.19 and 0.23 mm, and the texture parameters show that the outer coat of the popping beads has moderate hardness and elasticity, and the inner core liquid mainly characterizes chewiness and cohesiveness. The results show that the popping beads have high-quality bursting feeling and chewing taste.

[0075] Compared with comparative example 1, the swelling rate of the popping beads produced by the reverse spheroidization process is significantly lower than that of the popping beads produced by the traditional forward spheroidization process, and the storage stability is better.

[0076] Compared with Comparative Example 2, the composite colloid of the outer coating of the popping beads is more likely to reduce the swelling rate of the popping beads, so that the popping beads maintain good stability, and the best consumption time can be extended when they are made into beverage ingredients;

[0077] Compared with Comparative Example 3, the compounding of concentrated whey protein with gellan gum, carrageenan and xanthan gum can better improve the viscosity of the core material, help to form a gel, keep the inner core liquid system relatively stable, and also have an emulsifying effect, thereby ensuring that the nutrients in oligoxylose and fruit juice are optimally retained; compared with Comparative Example 4, it is shown that after the popping beads of the present invention are immersed in a strengthened solution prepared by adding 10-15wt% white sugar, 5-10wt% calcium chloride and water, they can better maintain the stability of their shape and texture, and can also avoid their cracking.

[0078] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any person skilled in the art can use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A xylo-oligosaccharide juice popping bead, comprising a popping bead outer coating and a core material embedded in the popping bead outer coating, characterized in that: The outer coating of the popping beads is composed of the following raw materials in parts by weight: 3-8 parts of composite colloid and 800-1000 parts of water; the core material is composed of the following raw materials in parts by weight: 7-10 parts of thickener, 40-80 parts of white sugar or fructose syrup, 5-10 parts of xylo-oligosaccharide, 10-16 parts of calcium lactate, 300-500 parts of water and 400-600 parts of fruit juice.

2. The xylo-oligosaccharide juice popping beads according to claim 1, characterized in that: The thickener consists of carrageenan, gellan gum, xanthan gum and concentrated whey protein in a mass ratio of 1:(3-10):(2-6):(1-5).

3. The xylo-oligosaccharide juice popping beads according to claim 1, characterized in that: The composite colloid is composed of sodium alginate, carrageenan and guar gum in a mass ratio of (4-10):(1-4):

1.

4. The method for preparing the xylooligosaccharide juice popping beads according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1. Preparation of juice: Filter the pulp to obtain juice for later use; S2. Preparation of core material: slowly pour thickener, white sugar or fructose syrup, xylo-oligosaccharide and calcium lactate into water and stir at 500 rpm to dissolve, heat at 50-70°C for 5-15 min, then add the above fruit juice and continue to stir evenly, place at 0-4°C for 12 h to obtain core material; S3, preparation of outer coating: the composite colloid is added with water and heated at 55-75°C for 5-10 min to dissolve it, and then cooled to room temperature to obtain an outer coating solution; S4, embedding: slowly drip the core material of step S2 into the outer coating solution of step S3 to form spherical particles, then take them out and place them in the strengthening solution to soak for 1 hour to obtain oligoxylose juice popping beads.

5. The method for preparing xylooligosaccharide juice popping beads according to claim 4, characterized in that: In S1, the fruit pulp is obtained by peeling and seeding green grapes, washing them, and then adding water to squeeze them.

6. The method for preparing xylooligosaccharide juice popping beads according to claim 4, characterized in that: In S4, The enhanced solution is obtained by the following method: 10-15 parts by weight of white sugar and 5-10 parts by weight of calcium chloride are added with water to make up to 100 parts, stirred evenly, sterilized at 95° C. for 5-15 min, and cooled to 42° C. to obtain the enhanced solution.

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