A popping bead containing pepper albumin and its application

Abstract

The invention provides a popping bead containing capsicum albumin and application thereof. The popping bead containing capsicum albumin uses a composite colloid of sodium alginate, guar gum and capsicum albumin fermentation-induced gel as an outer coating of the popping bead, and uses natural coconut milk and xanthan gum as main core material components. The prepared popping beads have a full shape, a reduced swelling rate, and improved texture properties such as chewiness and elasticity. The popping beads are applied to yogurt, and the bursting feeling of the popping beads is combined with the dense mouthfeel of the yogurt, thereby achieving a synergistic improvement in taste and function.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to popping beads containing capsicum albumin and application thereof. Background Art

[0002] Popping beads are a very popular beverage ingredient in recent years. They are popular with consumers for their bright colors, unique taste and bursting feeling, and are often used in beverages such as fruit tea and milk tea. However, traditional popping beads often use a variety of food gum thickeners and flavors as the main component of the core material of the popping beads, so the nutritional value is low and the flavor and taste are poor. In addition, the commercially available popping beads use sodium alginate and calcium lactate to prepare the outer coating. The toughness and stability of the single sodium alginate film are relatively low, so they need to be eaten as soon as possible when paired with drinks. If soaked for a long time, there will be problems such as changes in shape and easy rupture of the outer coating, which limits the development of products related to popping bead milk beverages. Summary of the invention

[0003] Technical problem to be solved: In view of the above technical problems, the purpose of the present invention is to provide a popping pearl containing capsicum albumin and its application, wherein the popping pearl uses a composite colloid of sodium alginate, guar gum and capsicum albumin fermentation induced gel as the outer coating of the popping pearl, and uses natural coconut milk and xanthan gum as the main core material components to prepare the popping pearl containing capsicum albumin, so that the popping pearl has a full shape, reduces the swelling rate, and improves the texture properties such as chewiness and elasticity. The popping pearl is applied to yogurt, and the bursting feeling of the popping pearl is combined with the dense mouthfeel of the yogurt, thereby achieving a synergistic improvement in taste and function.

[0004] Technical solution: A popping bead containing pepper albumin, the popping bead is composed of an outer coat and a core material embedded in the outer coat of the popping bead; The outer coat comprises the following components: 4-7 parts by weight of a composite colloid and 800-1000 parts of water; The core material comprises the following components: by weight, 6-9 parts of xanthan gum, 40-70 parts of grape pulp, 12-16 parts of calcium lactate, 300-500 parts of water and 400-600 parts of coconut juice. Furthermore, the composite colloid is a composite of sodium alginate, guar gum and pepper albumin fermentation-induced gel, with a mass ratio of (2-6):(1-2):(1-3). Furthermore, the preparation steps of the pepper albumin fermentation induced gel are as follows: Step 1: Weigh 30-50 g of chili powder meal and dissolve it in 1.5-2.5 L of deionized water, shear it at 6000-10000 rpm for 10-18 min, add 0.1-0.2% of cellulase and pectinase in a mass ratio of (1-3):(1-5), heat and stir at 50-70° C. for 45-80 min to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 3000-6000 rpm for 15-30 min, and collect the supernatant and precipitate; Step 3: Add 0.5-2L of deionized water to the precipitate again, centrifuge at 3000-5000rpm for 10-30min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 8-10% capsicum albumin in water, add 3-4% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 10-12, sterilize, and cool to room temperature; Step 5: Add 3-5% composite fermentation agent, ferment at 40-43° C. for 6-12 hours to obtain pepper albumin fermentation induced gel. Further, the composite fermentation agent in step 5 is a mixture of thermophilic Streptococcus, plantarum Lactobacillus and bulgaricus Lactobacillus, with a mass ratio of 1:(1-2):(2-3). The method for preparing the popping pearls containing capsicum albumin comprises the following steps: S1. Preparation of core material: Pour xanthan gum, fructose syrup and calcium lactate into water, add coconut milk and mix well, and perform ultrasonic treatment for 2h to obtain the core material; S2. Coating preparation: soak the composite colloid in water for 1 hour, stir at 500-800rpm until completely dissolved, and prepare the coating solution; S3. Encapsulation: quantitatively drip the core material into the coating solution, wait for 5-7 minutes to form stable spherical particles, remove them, rinse them with running water, and place them in a protective solution to soak for 12-24 hours to obtain pepper albumin-containing popping beads. Furthermore, the protective solution in S3 is composed of citric acid, sodium citrate, 5-10wt% fructose syrup and 0.1wt% guar gum, and has a pH of 4. The popping beads containing capsicum albumin are used in yogurt, juice and milk tea. Furthermore, the preparation method of the yogurt is as follows: Step 1: Preparation: Add 0.1-0.3wt% of stabilizer and 1-2wt% of sweetener to milk, stir evenly to obtain a mixed emulsion; Step 2: Fermentation: homogenize the mixed emulsion at 18 Mbar, sterilize at 65°C for 30 min, cool to 40°C, add activated starter (consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei), ferment at 40-43°C for 5-6 h, and refrigerate and ripen after fermentation to obtain zero sucrose yogurt; Step 3: Mixing: Mix the pepper albumin popping beads with the 0-sucrose yogurt and sterilize in a can to obtain the yogurt containing pepper albumin popping beads. Furthermore, in step 1, the stabilizer is gelatin; the sweeteners are sucralose and xylitol, and the mass ratio is (200-400):1. Furthermore, in step 3, the pepper albumin bursting beads account for 15-20wt% of the 0-sucrose yogurt. Beneficial effects: 1. The core material of the popping pearls containing chili albumin prepared by the present invention has natural coconut milk and xanthan gum as main ingredients, wherein the coconut milk gives the popping pearls a natural fruity aroma, and the xanthan gum is used as a thickener to increase the stability of the core material, which can not only make the popping pearls full in shape, but also retain more flavor and nutrients in the coconut milk; 2. The outer coating of the popping beads containing pepper albumin prepared by the present invention is a compound of sodium alginate, guar gum and pepper albumin fermentation induced gel, wherein the pepper albumin is subjected to alkali treatment and the gel is prepared by fermentation induction, which improves the solubility and gelling properties of the pepper albumin, and the pepper albumin has good water retention capacity, and it synergizes with sodium alginate and guar gum to form a tighter network structure to enhance the stability of the outer coating structure, improve the barrier performance and fluffiness of the popping beads outer coating, thereby reducing the swelling rate while ensuring the toughness of the popping beads, and avoiding the problem of relatively low toughness and stability of a single sodium alginate film; the addition of pepper albumin fermentation induced gel can also improve the texture characteristics of the popping beads, reduce the hardness of the popping beads, and give the popping beads good elasticity and moderate chewiness; 3. After the popping beads prepared in the present invention are soaked in a protective solution, their appearance can be significantly improved, and the sensory experience can be enhanced. Finally, the popping beads are scientifically combined with a yogurt base to achieve a synergistic improvement in taste and function. DETAILED DESCRIPTION The present invention will be further described below in conjunction with embodiments, which are explanations of the present invention and are not limited to the following embodiments: Example 1 The preparation steps of pepper albumin fermentation induced gel are as follows: Step 1: Weigh 30 g of chili powder and dissolve it in 1.5 L of deionized water, shear at 10,000 rpm for 15 min, add 0.1% of cellulase and pectinase in a mass ratio of 1:1, heat and stir at 50° C. for 1 h to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 5000 rpm for 20 min, and collect the supernatant and precipitate; Step 3: add 1L of deionized water to the precipitate again, centrifuge at 5000rpm for 20min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 8% capsicum albumin in water, add 3% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 10, sterilize, and cool to room temperature; Step 5: The pepper albumin solution obtained in step 4 is fermented with 3% composite fermentation agent (composite fermentation agent of thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1:1:2) at 43°C for 6 hours to obtain pepper albumin fermentation induced gel. Example 2 The preparation steps of pepper albumin fermentation induced gel are as follows: Step 1: Weigh 30 g of chili powder and dissolve it in 1.5 L of deionized water, shear at 10000 rpm for 15 min, add 0.1% of cellulase and pectinase in a mass ratio of 1:5, heat and stir at 50° C. for 1 h to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 5000 rpm for 20 min, and collect the supernatant and precipitate; Step 3: add 1L of deionized water to the precipitate again, centrifuge at 5000rpm for 20min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 8% capsicum albumin in water, add 3% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 10, sterilize, and cool to room temperature; Step 5: The pepper albumin solution obtained in step 4 is fermented with 3% composite fermentation agent (composite fermentation agent of thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1:1:3) at 43°C for 6 hours to obtain pepper albumin fermentation induced gel. Example 3 The preparation steps of pepper albumin fermentation induced gel are as follows: Step 1: Weigh 50 g of chili powder and dissolve it in 2 L of deionized water, shear at 10000 rpm for 15 min, add 0.1% of cellulase and pectinase in a mass ratio of 1:1, heat and stir at 50°C for 1 h to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 5000 rpm for 20 min, and collect the supernatant and precipitate; Step 3: add 1L of deionized water to the precipitate again, centrifuge at 5000rpm for 20min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 9% capsicum albumin in water, add 4% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 11, sterilize, and cool to room temperature; Step 5: The pepper albumin solution obtained in step 4 is fermented with 4% composite fermentation agent (composite fermentation agent of thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1:2:2) at 43°C for 6 hours to obtain pepper albumin fermentation induced gel. Example 4 The preparation steps of pepper albumin fermentation induced gel are as follows: Step 1: Weigh 50 g of chili powder and dissolve it in 2 L of deionized water, shear at 10,000 rpm for 15 min, add 0.1% of cellulase and pectinase in a mass ratio of 3:2, heat and stir at 50° C. for 1 h to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 5000 rpm for 20 min, and collect the supernatant and precipitate; Step 3: add 1L of deionized water to the precipitate again, centrifuge at 5000rpm for 20min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 9% capsicum albumin in water, add 4% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 12, sterilize, and cool to room temperature; Step 5: The pepper albumin solution obtained in step 4 is fermented with 4% composite fermentation agent (composite fermentation agent of thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1:2:2) at 43°C for 6 hours to obtain pepper albumin fermentation induced gel. Example 5 The preparation steps of pepper albumin fermentation induced gel are as follows: Step 1: Weigh 50 g of chili powder and dissolve it in 2.5 L of deionized water, shear at 10,000 rpm for 15 min, add 0.2% of cellulase and pectinase in a mass ratio of 3:5, heat and stir at 50° C. for 1 h to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 5000 rpm for 20 min, and collect the supernatant and precipitate; Step 3: add 1L of deionized water to the precipitate again, centrifuge at 5000rpm for 20min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 10% capsicum albumin in water, add 5% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 12, sterilize, and cool to room temperature; Step 5: The pepper albumin solution obtained in step 4 is fermented with 5% composite fermentation agent (composite fermentation agent of thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1:2:3) at 43°C for 6 hours to obtain pepper albumin fermentation induced gel. Comparative Example 1 The difference between this comparative example and Example 4 is that no alkali treatment is performed, as follows: The preparation steps of pepper albumin fermentation induced gel are as follows: Step 1: Weigh 50 g of chili powder and dissolve it in 2 L of deionized water, shear at 10,000 rpm for 15 min, add 0.1% of cellulase and pectinase in a mass ratio of 3:2, heat and stir at 50° C. for 1 h to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 5000 rpm for 20 min, and collect the supernatant and precipitate; Step 3: add 1L of deionized water to the precipitate again, centrifuge at 5000rpm for 20min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 9% capsicum albumin in water, add 4% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, sterilize, and cool to room temperature; Step 5: The pepper albumin solution obtained in step 4 is fermented with 4% composite fermentation agent (composite fermentation agent of thermophilic Streptococcus, Lactobacillus plantarum and Lactobacillus bulgaricus in a mass ratio of 1:2:2) at 43°C for 6 hours to obtain pepper albumin fermentation induced gel. (1) Determination of gel strength The gel samples prepared in Examples 1-5 and Comparative Example 1 were placed in a texture analyzer, and the gel strength was measured using the TPA puncture method. Pre-measurement speed: 2.0 mm / s, measurement speed: 1.0 mm / s, post-measurement speed: 2.0 mm / s, measurement distance: 40% of the gel thickness, interval between two presses: 3.0 s, trigger force: 5 g, trigger type: automatic, probe type: P / 0.5, and each test was repeated 3 times. The gel strength is expressed in hardness, i.e., the maximum induced force (in g) during the probe press process. (2) Determination of water holding capacity Weigh a certain mass of gel sample, put it into a centrifuge tube, and then centrifuge it at a speed of 4000r / min for 20min. Remove the supernatant and weigh it. The water retention of the gel is calculated as follows: Water holding rate (%) = m2 / m1×100% Where: m1 is the mass of gel before centrifugation; m2 is the mass of gel after water is absorbed. Table 1 Gel strength and water holding rate of pepper albumin fermentation-induced gel prepared in Examples 1-5 and Comparative Example 1 As shown in Table 1, the gel strength of the pepper albumin fermentation-induced gel prepared in Examples 1-5 is 124.52-133.34 g, and the water holding rate is 77.68-88.92%. The gel strength and water holding rate of the comparative example 1 prepared without alkali treatment are both reduced, which shows that the gel prepared by fermentation-induced alkali treatment of pepper albumin can enhance its gel strength and water holding rate. Example 4 was selected for the subsequent preparation of popping beads. Example 6 A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate, guar gum and pepper albumin fermentation-induced gel in a mass ratio of 3:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Example 7 A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 8 parts of xanthan gum, 50 parts of fructose syrup, and 15 parts of calcium lactate were poured into 450 parts of water, and then 500 parts of coconut milk were added and mixed evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate, guar gum and pepper albumin fermentation induced gel in a mass ratio of 2:1:2) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Example 8 A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 7 parts of xanthan gum, 50 parts of fructose syrup, and 14 parts of calcium lactate were poured into 400 parts of water, and then 450 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 6 parts of composite colloid (sodium alginate, guar gum and pepper albumin fermentation induced gel in a mass ratio of 4:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Comparative Example 3 The difference between this comparative example and Example 6 is that the guar gum of the popping pearl coating is replaced with an equal amount of sodium alginate, as follows: A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate and pepper albumin fermentation induced gel in a mass ratio of 4:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Comparative Example 4 The difference between this comparative example and Example 6 is that the pepper albumin fermentation induced gel of the outer coating of the popping beads is replaced with an equal amount of sodium alginate, specifically as follows: A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate and guar gum in a mass ratio of 4:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Comparative Example 5 The difference between this comparative example and Example 6 is that the explosive beads are not immersed in the protective liquid, as follows: A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate, guar gum and pepper albumin fermentation-induced gel in a mass ratio of 3:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water to obtain popping beads containing capsicum albumin. Comparative Example 6 The difference between this comparative example and Example 6 is that the pepper albumin fermentation induced gel prepared in Comparative Example 1 is as follows: A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Coating preparation: 5 parts of a composite colloid (sodium alginate, guar gum and pepper albumin fermentation-induced gel prepared in Comparative Example 1 in a mass ratio of 3:1:1 were added to 1000 parts of water and soaked for 1h, stirred at 500rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the outer coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Comparative Example 7 The difference between this comparative example and Example 6 is that the pepper albumin solution is used to replace the pepper albumin fermentation induction gel, specifically as follows: A method for preparing popping pearls containing capsicum albumin is as follows: S1. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S2. Weigh 50 g of chili powder and dissolve it in 2 L of deionized water, shear at 10000 rpm for 15 min, add 0.1% of cellulase and pectinase in a mass ratio of 3:2, heat and stir at 50 ° C for 1 h to obtain an enzymatic solution; S3. The enzymatic hydrolysate was centrifuged at 5000 rpm for 20 min, and the supernatant and precipitate were collected; S4. 1 L of deionized water was added to the precipitate again, centrifuged at 5000 rpm for 20 min, the supernatant was collected, the supernatants obtained from the two centrifugations were combined, concentrated by rotary evaporation, dialyzed, and freeze-dried to obtain pepper albumin; S5. After 9% pepper albumin was dissolved in water, 4% glucose was added and stirred for 30 min to obtain a pepper albumin solution; S6. Coating preparation: 5 parts of composite colloid (sodium alginate, guar gum and pepper albumin solution in a mass ratio of 3:1:1) were added to 1000 parts of water and soaked for 1h, stirred at 500rpm until completely dissolved to obtain a coating solution; S7. Encapsulation: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Comparative Example 8 The difference between this comparative example and Example 6 is that the pepper albumin solution is used to replace the pepper albumin fermentation induction gel and is used as the core material of the popping beads, specifically as follows: A method for preparing popping pearls containing capsicum albumin is as follows: S1. Weigh 50g of chili powder and dissolve it in 2L of deionized water, shear at 10000rpm for 15min, add 0.1% of cellulase and pectinase in a mass ratio of 3:2, heat and stir at 50°C for 1h to obtain an enzymatic solution; S2. The enzymatic hydrolysate was centrifuged at 5000 rpm for 20 min, and the supernatant and precipitate were collected; S3. 1L of deionized water was added to the precipitate again, centrifuged at 5000rpm for 20min, the supernatant was collected, the supernatants obtained from the two centrifugations were combined, concentrated by rotary evaporation, dialyzed, and freeze-dried to obtain pepper albumin; S4. After 9% capsicum albumin was dissolved in water, 4% glucose was added and stirred for 30 min to obtain a capsicum albumin solution; S5. Preparation of core material: 6 parts of xanthan gum, 40 parts of fructose syrup, 12 parts of calcium lactate, 3 parts of pepper albumin solution were poured into 300 parts of water, and then 400 parts of coconut milk were added and mixed and stirred evenly, and ultrasonicated for 2h to obtain the core material; S6. Coating preparation: 5 parts of composite colloid (sodium alginate and guar gum in a mass ratio of 3:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 500 rpm until completely dissolved to obtain a coating solution; S7. Encapsulation: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them, rinse them with running water, and place them in a protective solution composed of citric acid, sodium citrate, 10wt% fructose syrup and 0.1wt% guar gum with a pH of 4 and soak them for 12 hours to obtain popping beads containing capsicum albumin. Effect test: 1) Determination of film thickness and diameter of the popping beads before and after storage at 4°C: Use a vernier caliper to measure the diameter of the popping beads. After squeezing out the core material of the popping beads, keep the outer coating and wipe it clean and use a vernier caliper to measure; 2) Determination of the texture of the popping beads before and after storage: The samples during storage were placed on the texture analyzer platform, the probe model was 36R, the test mode was set to TPA test, the trigger force was 5g, the speed before the test was 2mm / s, the speed during the test was 1mm / s, the speed after the test was 1mm / s, the deformation was set to 50%, and the hardness, elasticity, cohesiveness, and chewiness of the popping beads were recorded; 3) Take an appropriate amount of prepared popping beads, wipe the surface moisture with filter paper, weigh the popping beads, record it as W0, put the popping beads in the prepared yogurt, store it at 4°C for 21 days, take out the popping beads and quickly wipe the surface liquid, weigh the weight of the popping beads after soaking, record it as W t The swelling ratio is calculated by the following formula: Swelling ratio = (W t -W0) / W0×100% Table 2 Test results of various indicators of popping pearls on the first day of storage Table 3 Test results of various indicators of popping pearls after 21 days of storage Table 4 Swelling rate test results of the popping beads after 21 days of storage Swelling rate (%) Example 6 6.53±0.04 Example 7 7.67±0.05 Example 8 7.41±0.04 Comparative Example 3 12.33±0.06 Comparative Example 4 10.28±0.08 Comparative Example 5 16.33±0.17 Comparative Example 6 10.28±0.08 Comparative Example 7 12.78±0.16 Comparative Example 8 15.78±0.06 It can be seen from the results in Tables 2-4 above that the popping beads of the present invention have a stable morphology, and after long-term storage in yogurt, all sensory indicators remain good; the membrane diameter of the chili albumin popping beads of the present invention is about 8 mm, the membrane thickness is between 0.2-0.3 mm, and the swelling rate is between 6.53%-7.67%, indicating that the sphere is full and uniform in size, and the moderate membrane thickness can effectively reduce the influence of the acidic environment on the core material, effectively reduce the swelling rate, and delay the swelling process; the texture parameters show that the popping beads have moderate hardness and good elasticity, and the outer coating and the core material together give the popping beads rich taste levels and changes, and after 21 days of soaking and storage in the yogurt base, its morphology and texture characteristics, especially in terms of chewiness and elasticity, are still relatively good. Compared with Comparative Example 3, the addition of guar gum in the outer coating of the popping beads can significantly improve the elasticity and chewiness of the popping beads, the composite outer coating is tighter, more resilient, and more stable, and the popping beads in the yogurt base can maintain good sensory quality during the storage period; Compared with Comparative Example 4, it is shown that the compounding of pepper albumin induced gel with sodium alginate and guar gum can give the popping beads better elasticity, cohesiveness and chewiness, and reduce the influence of the yogurt base on the outer coating during storage, so the texture characteristics of the popping beads after storage remain good; Compared with comparative example 5, the texture parameter results show that after the popping pearls of the present invention are immersed in the protective liquid with a pH of 4, the stability of the outer coat can be increased, the influence of the acidic environment on the outer coat can be reduced, and its morphology and texture can be improved, so that it is not easy to break when applied to yogurt, and good sensory properties can be maintained; Compared with Comparative Example 6, it is shown that after the pepper albumin is treated with alkali, the protein structure can be modified and the texture performance of the popping pearls can be enhanced; Compared with Comparative Example 7, it is shown that the gel prepared by alkali treatment and fermentation induction of pepper albumin can be applied to the outer coating of the popping beads, which can reduce the hardness of the popping beads and improve the elasticity, cohesiveness and chewiness; Compared with Comparative Example 8, the application of the pepper albumin solution to the core material of the popping beads has a poor effect on improving the overall texture characteristics of the popping beads. The popping beads containing capsicum albumin prepared in Example 7 were used to prepare subsequent yogurt. Example 9 The preparation method of the yogurt with popping beads containing pepper albumin is as follows: S1. Preparation: Add 0.2wt% gelatin and 1wt% sweetener (sucralose and xylitol in a mass ratio of 300:1) to milk, stir evenly to obtain a mixed emulsion; S2. Fermentation: The mixed emulsion was homogenized at 18 Mbar, sterilized at 65 ° C for 30 min, cooled to 40 ° C, and then activated starter (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei) was added and fermented at 40 ° C for 6 h. After the fermentation, it was refrigerated and ripened to obtain 0 sucrose yogurt; S3. Mixing: Add the pepper albumin popping beads to zero sucrose yogurt at 15 wt% of the yogurt base, stir and mix, and sterilize in cans to obtain the pepper albumin popping beads yogurt. Example 10 The preparation method of the yogurt with popping beads containing pepper albumin is as follows: S1. Preparation: Add 0.2wt% gelatin and 1wt% sweetener (sucralose and xylitol in a mass ratio of 300:1) to milk, stir evenly to obtain a mixed emulsion; S2. Fermentation: The mixed emulsion was homogenized at 18 Mbar, sterilized at 65 ° C for 30 min, cooled to 40 ° C, and then activated starter (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei) was added and fermented at 40 ° C for 6 h. After the fermentation, it was refrigerated and ripened to obtain 0 sucrose yogurt; S3. Mixing: Add the pepper albumin popping beads to zero sucrose yogurt at 20 wt% of the yogurt base, stir and mix, and sterilize in cans to obtain the pepper albumin popping beads yogurt. Comparative Example 9 The difference between this comparative example and Example 9 is that the popping beads containing capsicum albumin prepared in Comparative Example 3 are used to prepare yogurt. Comparative Example 10 The difference between this comparative example and Example 9 is that the popping beads containing capsicum albumin prepared in Comparative Example 4 are used to prepare yogurt. Comparative Example 11 The difference between this comparative example and Example 9 is that the popping beads containing capsicum albumin prepared in Comparative Example 5 are used to prepare yogurt. Comparative Example 12 The difference between this comparative example and Example 9 is that the popping beads containing capsicum albumin prepared in Comparative Example 6 are used to prepare yogurt. Comparative Example 13 The difference between this comparative example and Example 9 is that the popping beads containing capsicum albumin prepared in Comparative Example 7 are used to prepare yogurt. Comparative Example 14 The difference between this comparative example and Example 9 is that the popping beads containing capsicum albumin prepared in Comparative Example 8 are used to prepare yogurt. Sensory evaluation Thirty sensory evaluation professionals conducted sensory evaluation on the yogurts prepared in Examples 9 and 10 and Comparative Examples 9-14, and the sensory evaluation items included tissue state (viscosity, fineness, texture, etc.), flavor, and mouthfeel. The sensory evaluation criteria are shown in Table 5, and the evaluation results are shown in Table 6. Table 5 Sensory evaluation standards Table 6 Sensory evaluation results of yogurt prepared in Examples 9, 10 and Comparative Examples 9-14 Organization Status Flavor Taste Total score Example 9 27 26 35 88 Example 10 28 28 36 92 Comparative Example 9 18 25 28 71 Comparative Example 10 20 21 27 68 Comparative Example 11 17 19 27 63 Comparative Example 12 22 21 30 73 Comparative Example 13 18 20 28 66 Comparative Example 14 16 18 27 61 As can be seen from Table 6, in the present invention, capsicum albumin is treated with alkali and fermented to form a gel, which is then used to prepare the outer coating of popping beads, and the popping beads are added to yogurt, which improves the tissue state, flavor and taste of the yogurt, and the sensory score is therefore higher. The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the above disclosed methods and technical contents without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of protection of the technical solution of the present invention.

Claims

1. A popping bead containing pepper albumin, characterized in that: The popping beads are composed of an outer coat and a core material embedded in the outer coat of the popping beads; The outer coat comprises the following components: 4-7 parts by weight of a composite colloid and 800-1000 parts of water; The core material comprises the following components: by weight, 6-9 parts of xanthan gum, 40-70 parts of grape pulp, 12-16 parts of calcium lactate, 300-500 parts of water and 400-600 parts of coconut juice.

2. The popping pearls containing capsicum albumin according to claim 1, characterized in that: The composite colloid is a composite of sodium alginate, guar gum and pepper albumin fermentation-induced gel, with a mass ratio of (2-6):(1-2):(1-3).

3. The popping pearls containing capsicum albumin according to claim 2, characterized in that: The preparation steps of the pepper albumin fermentation induced gel are as follows: Step 1: Weigh 30-50 g of chili powder meal and dissolve it in 1.5-2.5 L of deionized water, shear it at 6000-10000 rpm for 10-18 min, add 0.1-0.2% of cellulase and pectinase in a mass ratio of (1-3):(1-5), heat and stir at 50-70° C. for 45-80 min to obtain an enzymatic solution; Step 2: Centrifuge the enzymatic hydrolysate at 3000-6000 rpm for 15-30 min, and collect the supernatant and precipitate; Step 3: Add 0.5-2L of deionized water to the precipitate again, centrifuge at 3000-5000rpm for 10-30min, collect the supernatant, combine the supernatants obtained from the two centrifuges, concentrate by rotary evaporation, dialyze, and freeze-dry to obtain pepper albumin; Step 4: After dissolving 8-10% capsicum albumin in water, add 3-4% glucose, stir and dissolve for 30 minutes to obtain a capsicum albumin solution, add NaOH solution to adjust the pH to 10-12, sterilize, and cool to room temperature; Step 5: Add 3-5% of the composite fermentation agent and ferment at 40-43° C. for 6-12 hours to obtain pepper albumin fermentation induced gel.

4. The popping pearls containing chili albumin according to claim 3, characterized in that: In step 5, the composite fermentation agent is a mixture of thermophilic Streptococcus, plantarum Lactobacillus and bulgaricus, with a mass ratio of 1:(1-2):(2-3).

5. A method for preparing popping pearls containing capsicum albumin according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Preparation of core material: Pour xanthan gum, fructose syrup and calcium lactate into water, add coconut milk and mix well, and perform ultrasonic treatment for 2h to obtain the core material; S2. Coating preparation: The composite colloid was soaked in water for 1 h and stirred at 500-800 rpm until completely dissolved to obtain a coating solution; S3. Encapsulation: quantitatively drip the core material into the coating solution, wait for 5-7 minutes to form stable spherical particles, remove them, rinse them with running water, and place them in the protective solution to soak for 12-24 hours to obtain the pepper albumin-containing bursting beads.

6. The method for preparing popping pearls containing capsicum albumin according to claim 5, characterized in that: The protective solution in S3 is composed of citric acid, sodium citrate, 5-10wt% fructose syrup and 0.1wt% guar gum, and has a pH of 4.

7. Use of the popping beads containing chili albumin according to any one of claims 1 to 4 in yogurt, juice and milk tea.

8. The use according to claim 7, characterized in that: The preparation method of the yogurt is as follows: Step 1: Preparation: Add 0.1-0.3wt% of stabilizer and 1-2wt% of sweetener to milk, stir evenly to obtain a mixed emulsion; Step 2: Fermentation: homogenize the mixed emulsion at 18 Mbar, sterilize at 65°C for 30 min, cool to 40°C, add activated starter (consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei), ferment at 40-43°C for 5-6 h, and refrigerate and ripen after fermentation to obtain zero sucrose yogurt; Step 3: Mixing: Mix the pepper albumin popping beads with the 0-sucrose yogurt and sterilize in a can to obtain the yogurt containing pepper albumin popping beads.

9. The use according to claim 8, characterized in that: In step 1, the stabilizer is gelatin; the sweeteners are sucralose and xylitol, with a mass ratio of (200-400):

1.

10. The use according to claim 8, characterized in that: In step 3, the pepper albumin popping beads account for 15-20wt% of the 0-sucrose yogurt.

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