Clean label blasting bead and preparation method thereof

Abstract

The invention provides a cleaning label popping bead and a preparation method thereof, the popping bead is prepared by using a composite colloid of sodium alginate, oat polysaccharide and guar gum as a popping bead coat and coffee liquid, high fructose corn syrup, xanthan gum and calcium lactate as core materials through an embedding method. According to the prepared cleaning label popping bead, coffee liquid is blended into the popping bead while the types of edible colloids of the popping bead are reduced, a brand new coffee experience mode is provided for consumers, meanwhile, the prepared popping bead has good hardness and elasticity, later storage is stable, and the outer membrane breakage rate of the popping bead is low.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to clean label popping beads and a preparation method thereof. Background Art

[0002] As a popular additive in the food and beverage industry in recent years, popping beads have added novelty and fun to the product with their unique taste and visual effects. Currently, the common popping beads on the market contain liquid and solid ingredients, including fruit juice, grains, fruit particles, etc. In the current market environment, although there are many types of fruit-flavored popping beads, there are many defects. A large number of fruit-flavored popping beads rely on artificially synthesized pigments to present bright colors. Long-term or excessive intake may even pose potential risks to human health. Although the addition of flavors can simulate the aroma of various fruits, this aroma is often too strong and single, lacking the complex and fresh charm of natural fruits, and cannot bring consumers a truly pleasant and lasting olfactory experience. Furthermore, the use of food additives such as gel substances is mainly to construct the appearance and texture of popping beads, but their positive effects on human health are minimal. The ingredients of fruit-flavored popping beads sold by a DH company contain 10 kinds of gel substances as food additives. In addition, although patent CN 118947908A reduces the types of edible glue, the ultraviolet light irradiation and secondary cross-linking methods it adopts increase the time, steps and cost of popping bead preparation, which is not conducive to the rapid large-scale production of products. Coffee is a globally popular beverage with a unique flavor and refreshing effects. Incorporating coffee into popping pearls can provide consumers with a new way to experience coffee, and has great development potential in the market. Oats are rich in nutritional value. Compared with other grains, they contain a large amount of dietary fiber (β-glucan), high-quality protein, unsaturated fatty acids and B vitamins. Oat bran is a by-product of oat processing. It is mainly composed of pericarp, seed coat, endosperm and sub-endosperm, and is rich in dietary fiber. Oat polysaccharides are relatively stable in nature and are almost unaffected by pH and temperature. The fiber network structure is stable and can form a high-viscosity solution in water. It can be used as a food stabilizer, thickener and gelling agent. Summary of the invention

[0003] Technical problems to be solved: In view of the above technical problems, the purpose of the present invention is to provide a clean label popping bead and a preparation method thereof, wherein a composite colloid of sodium alginate, oat polysaccharide and guar gum is used as the outer coating of the popping bead, and coffee liquid, fructose syrup, xanthan gum and calcium lactate are used as the core material, and the popping bead is prepared by an embedding method. The present invention optimizes the raw materials to prepare clean label popping beads, reduces the types of edible colloids of the popping beads, and integrates coffee liquid into the popping beads, providing consumers with a new way of experiencing coffee; at the same time, the prepared popping beads have good hardness and elasticity, are stable in later storage, and have a low rate of breakage of the outer membrane of the popping beads.

[0004] Technical solution: A clean label popping bead, the popping bead is composed of a composite colloid outer coating and a core material embedded in the popping bead outer coating; The composite colloid outer coating comprises the following components: 3-6 parts of composite colloid and 900-1000 parts of water in parts by weight; The core material comprises the following components: in parts by weight, 400-600 parts of coffee liquid, 40-70 parts of fructose syrup, 7-9 parts of xanthan gum, 12-16 parts of calcium lactate and 300-500 parts of water. Furthermore, the composite colloid is a composite of sodium alginate, oat polysaccharide and guar gum, with a mass ratio of (2-5):(1-3):(1-3). Furthermore, the preparation steps of the oat polysaccharide are as follows: Step 1: weigh oat bran, add distilled water to obtain an oat bran solution; Step 2: Add α-amylase to the oat bran solution for the first time, react at room temperature for 20 minutes, extract in a water bath at 70-75°C for 2 hours, filter while hot, collect the supernatant, cool, add α-amylase to the supernatant again, react for 25 minutes, and concentrate by rotary evaporation at 60°C to 1 / 5 of the original volume to obtain a concentrate; Step 3: Take a certain amount of the concentrate and add 1 / 4 volume of Sevag reagent. After magnetic stirring for 20 minutes, centrifuge at 4000r / min for 15 minutes to remove protein. Repeat 3 times until there is almost no protein. Collect the supernatant and concentrate it by rotary evaporation to 1 / 4 of the original volume to obtain the concentrated supernatant. Step 4: Add ethanol to the concentrated supernatant to make the final volume of ethanol in the system reach 80%, let it stand at 4°C overnight, and filter to obtain the precipitate; Step 5: Add distilled water to the precipitate to dissolve it, and freeze-dry it to obtain oat polysaccharides. Furthermore, in step 1, the solid-liquid ratio of oat bran to distilled water is (1-3):(15-20). Furthermore, in step 2, the concentration of the α-amylase added for the first time is (20-50 U) / (150-200) mL, and the concentration of the α-amylase added again is (30-60 U) / (80-130) mL. Furthermore, a method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour xanthan gum, fructose syrup and calcium lactate into water, then add coffee liquid and mix well, let stand at 4°C for 12-24h to obtain the core material; S2. Coating preparation: Soak the composite colloid in water for 1 h, stir at 500-800 rpm until completely dissolved, and stand at 4 ° C for 12-24 h to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5-8 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in the protective solution for 12-24 hours and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Furthermore, in step S4, the mass volume ratio of the explosive beads to the protective liquid after rinsing is (50-60):(40-50). Furthermore, the protective solution is composed of citric acid, sodium citrate, glucose syrup and guar gum in a mass ratio of (10-13):(10-13):(50-80):(1-3). Beneficial effects: 1. The outer coating of the popping beads of the present invention is mainly composed of sodium alginate, oat polysaccharide and guar gum. Among them, oat polysaccharide is relatively stable in nature, almost unaffected by pH and temperature, has a stable fiber network structure, and can form a high-viscosity solution in water, which can not only reduce the swelling rate of the popping beads, but also give the popping beads good elasticity and moderate chewiness; in addition, guar gum can interfere with the normal crystallization process of sugar molecules, so that the popping beads can maintain their good appearance and edible value after being immersed in the protective solution; 2. The popping beads of the present invention are made of coffee liquid, fructose syrup, xanthan gum and calcium lactate as core materials, wherein the coffee liquid gives the popping beads a strong aroma; the xanthan gum molecules can form a three-dimensional network structure in the solution, firmly fix the water molecules therein, thereby effectively increasing the stability of the system; at the same time, the xanthan gum can maintain good performance in different pH environments, and can evenly disperse the coffee particles in the inner core liquid system, avoiding precipitation or excessive local concentration, thereby ensuring the consistency of product quality and efficacy; 3. The popping pearls prepared by the present invention reduce the types of colloids used, and overcome the defects of existing fruit-flavored popping pearls that contain artificial synthetic pigments, flavors, excessive gel substances and other additives, thus posing potential risks to human health, having poor taste and flavor, and some preparation methods are complicated and not conducive to rapid large-scale production; 4. The popping beads prepared by the present invention have a simple ingredient list and no artificial synthetic additives, and coffee is integrated into the popping beads, which can provide consumers with a new way to experience coffee, and produce a clean label popping bead containing coffee, which fully meets the current consumer demand for "clean label" food. 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 A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 7 parts of xanthan gum, 40 parts of fructose syrup, and 12 parts of calcium lactate into 500 parts of water, then add 400 parts of coffee liquid, mix and stir evenly, place at 4°C for 24 hours to defoam, and obtain the core material; S2. Coating preparation: 6 parts of composite colloid (sodium alginate, oat polysaccharide and guar gum in a mass ratio of 3:2:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Example 2 A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of xanthan gum, 50 parts of fructose syrup, and 15 parts of calcium lactate into 450 parts of water, then add 450 parts of coffee liquid and mix well, place at 4°C for 24 hours to defoam, and obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate, oat polysaccharide and guar gum in a mass ratio of 3:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Example 3 A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of xanthan gum, 50 parts of fructose syrup, and 14 parts of calcium lactate into 400 parts of water, then add 550 parts of coffee liquid, mix and stir evenly, place at 4°C and stand for 24 hours to defoam, to obtain the core material; S2. Coating preparation: 4 parts of composite colloid (sodium alginate, oat polysaccharide and guar gum in a mass ratio of 2:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Comparative Example 1 The difference between this comparative example and Example 2 is that 5 parts of sodium alginate are used as the outer coating of the popping beads, specifically as follows: A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of xanthan gum, 50 parts of fructose syrup, and 15 parts of calcium lactate into 450 parts of water, then add 450 parts of coffee liquid and mix well, place at 4°C for 24 hours to defoam, and obtain the core material; S2. Coating preparation: 5 parts of sodium alginate were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Comparative Example 2 The difference between this comparative example and Example 2 is that oat polysaccharide is not added to the outer coating composite colloid, specifically as follows: A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of xanthan gum, 50 parts of fructose syrup, and 15 parts of calcium lactate into 450 parts of water, then add 450 parts of coffee liquid and mix well, place at 4°C for 24 hours to defoam, and 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 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Comparative Example 3 The difference between this comparative example and Example 2 is that guar gum is not added to the outer coating composite colloid, specifically as follows: A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of xanthan gum, 50 parts of fructose syrup, and 15 parts of calcium lactate into 450 parts of water, then add 450 parts of coffee liquid and mix well, place at 4°C for 24 hours to defoam, and obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate and oat polysaccharide in a mass ratio of 3:2) were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Comparative Example 4 The difference between this comparative example and Example 2 is that the xanthan gum of the explosive bead core material is replaced with a composite colloid of carrageenan, gellan gum and xanthan gum. After the core material solution is prepared, it needs to be heated at 65° C. for 10-15 minutes, as follows: A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of composite colloid (carrageenan, xanthan gum and gellan gum in a mass ratio of 1:6:3), 50 parts of fructose syrup and 15 parts of calcium lactate into 450 parts of water, then add 450 parts of coffee liquid and mix well, heat in a water bath at 65°C for 10-15 minutes, and stand at 4°C for 24 hours to defoam, to obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate, oat polysaccharide and guar gum in a mass ratio of 3:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution composed of citric acid, sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Comparative Example 5 The difference between this comparative example and Example 2 is that citric acid is removed from the protective solution, as follows: A method for preparing clean label popping beads comprises the following steps: S1. Preparation of core material: Pour 8 parts of xanthan gum, 50 parts of fructose syrup, and 15 parts of calcium lactate into 450 parts of water, then add 450 parts of coffee liquid and mix well, place at 4°C for 24 hours to defoam, and obtain the core material; S2. Coating preparation: 5 parts of composite colloid (sodium alginate, oat polysaccharide and guar gum in a mass ratio of 3:1:1) were added to 1000 parts of water and soaked for 1 hour, stirred at 800 rpm until completely dissolved, and placed at 4°C for 24 hours to defoam, to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in a protective solution consisting of sodium citrate, glucose syrup and guar gum (mass ratio of 11:10:50:3) for 12 hours, with a mass volume ratio of 3:2, and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the package, and pack them for storage. Comparative Example 6 Choose commercially available fruit-flavored popping beads. There are fewer types of edible gum in the ingredient list, including drinking water, high fructose corn syrup, sodium alginate, guar gum, xanthan gum, gellan gum, calcium lactate, calcium chloride, citric acid, sodium citrate, potassium sorbate, tartrazine, sunset yellow, bright yellow, disodium EDTA, and edible flavors. Detection indicators: 1. Thickness of the bead film The needle punctures the popping bead to make the core liquid flow out completely, and then measures the film thickness of the popping bead. Three parallels are made for each group, and the average value is finally taken and the results are recorded. 2. Texture parameters of popping beads The samples of Examples 1-3 and Comparative Examples 1-6 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 was 2mm / s before the test, the speed was 1mm / s during the test, the speed was 1mm / s after the test, the deformation was set to 50%, and the hardness, elasticity, cohesiveness, and chewiness of the samples were recorded. The results are as follows: Table 1 Texture parameters of the popping beads prepared in Examples 1-3 and Comparative Examples 1-6 Film thickness(mm) Hardness(g) Elasticity(mm) Cohesiveness Chewing property (g·mm) Example 1 0.20±0.02 214.67±29.96 0.73±0.12 0.31±0.17 19.17±2.86 Example 2 0.18±0.03 172.00±4.16 0.65±0.10 0.11±0.03 17.67±5.51 Example 3 0.15±0.03 175.75±28.57 0.62±0.13 0.08±0.01 18.73±3.20 Comparative Example 1 0.19±0.02 148.17±15.98 0.42±0.03 0.11±0.01 8.25±1.71 Comparative Example 2 0.18±0.03 155.23±18.03 0.37±0.05 0.13±0.02 6.48±2.33 Comparative Example 3 0.17±0.02 160.41±25.14 0.45±0.08 0.17±0.11 7.55±3.07 Comparative Example 4 0.14±0.04 231.33±41.10 1.06±0.07 0.34±0.16 88±49.73 Comparative Example 5 0.17±0.04 115.75±15.94 0.48±0.15 0.30±0.06 9.67±4.18 Comparative Example 6 0.30±0.06 165.57±18.98 0.56±0.13 0.06±0.00 6.17±1.60 From the above results, it can be seen that the thickness of the coffee popping beads film of the present invention is 0.15-0.20 mm, and the surface of the coffee popping beads prepared by the present invention is stable in shape, full in spherical shape and uniform in size; the texture parameters show that the coffee popping beads have moderate hardness and good elasticity, and the outer coating and the core material together give the coffee popping beads rich taste levels and changes, and the sensory quality remains good. Compared with comparative examples 1-3, the results show that the outer coating of the popping beads of the present invention using a compound of sodium alginate, oat polysaccharide and guar gum can significantly improve the elasticity and chewiness of the popping beads, indicating that the compound outer coating is tough and more stable. Compared with Comparative Example 4, the texture results show that the finished popping beads prepared with carrageenan, xanthan gum and gellan gum have higher elasticity and chewiness than those of the other embodiments and comparative examples, which requires the oral muscles to exert force continuously for a longer period of time. From the perspective of flavor release, due to the difficulty of the biting process, the flavor of the internal core material cannot be quickly dispersed in the mouth, and the originally expected sense of surprise of the bursting beads releasing rich flavor instantly is weakened, and the presentation of flavor becomes slower and less concentrated. Compared with Comparative Example 5, the texture parameter results show that the popping beads of the present invention can improve their morphology and texture after being immersed in a protective solution with a pH value of 3-6 prepared by citric acid and sodium citrate, 5-10wt% of fructose syrup and 0.1wt% of guar gum, and are not easy to break, maintaining good sensory properties. Compared with Comparative Example 6, the results show that the popping beads prepared by the present invention have a full spherical shape and the texture parameters are not much different from those of the commercially available popping beads. However, the coffee popping beads prepared by the present invention contain only three kinds of edible gums, which is less than the fruit-flavored popping beads sold on the market. 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 clean label popping bead, characterized by: The popping beads are composed of a composite colloid outer coating and a core material embedded in the popping bead outer coating; The composite colloid outer coating comprises the following components: 3-6 parts of composite colloid and 900-1000 parts of water in parts by weight; The core material comprises the following components: in parts by weight, 400-600 parts of coffee liquid, 40-70 parts of fructose syrup, 7-9 parts of xanthan gum, 12-16 parts of calcium lactate and 300-500 parts of water.

2. The clean label popping beads according to claim 1, characterized in that: The composite colloid is a composite of sodium alginate, oat polysaccharide and guar gum, with a mass ratio of (2-5):(1-3):(1-3).

3. The clean label popping beads according to claim 2, characterized in that: The preparation steps of the oat polysaccharide are as follows: Step 1: weigh oat bran, add distilled water to obtain an oat bran solution; Step 2: Add α-amylase to the oat bran solution for the first time, react at room temperature for 20 minutes, extract in a water bath at 70-75°C for 2 hours, filter while hot, collect the supernatant, cool, add α-amylase to the supernatant again, react for 25 minutes, and concentrate by rotary evaporation at 60°C to 1 / 5 of the original volume to obtain a concentrate; Step 3: Take a certain amount of the concentrate and add 1 / 4 volume of Sevag reagent. After magnetic stirring for 20 minutes, centrifuge at 4000r / min for 15 minutes to remove protein. Repeat 3 times until there is almost no protein. Collect the supernatant and concentrate it by rotary evaporation to 1 / 4 of the original volume to obtain the concentrated supernatant. Step 4: Add ethanol to the concentrated supernatant to make the final volume of ethanol in the system reach 80%, let it stand at 4°C overnight, and filter to obtain the precipitate; Step 5: Add distilled water to the precipitate to dissolve it, and freeze-dry it to obtain oat polysaccharides.

4. The clean label popping beads according to claim 3, characterized in that: In the step 1, the solid-liquid ratio of oat bran to distilled water is (1-3):(15-20).

5. The clean label popping beads according to claim 3, characterized in that: In the step 2, the concentration of the α-amylase added for the first time is (20-50 U) / (150-200) mL, and the concentration of the α-amylase added again is (30-60 U) / (80-130) mL.

6. A method for preparing clean label popping beads according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1. Preparation of core material: Pour xanthan gum, fructose syrup and calcium lactate into water, then add coffee liquid and mix well, let stand at 4°C for 12-24h to obtain the core material; S2. Coating preparation: Soak the composite colloid in water for 1 hour, stir at 500-800 rpm until completely dissolved, and stand at 4°C for 12-24 hours to obtain a coating solution; S3. Embedding: quantitatively drip the core material into the coating solution, wait for 5-8 minutes to form stable spherical particles, then remove them and rinse them with running water for 1 minute; S4. Canning: Soak the rinsed popping beads in the protective solution for 12-24 hours and can them; S5. Sterilization, cooling and packing: Sterilize the canned popping pearls at 95℃ for 30 minutes, take them out and cool them to below 40℃, rinse off the water droplets on the packaging, and pack them for storage.

7. The method for preparing clean label popping beads according to claim 6, characterized in that: The mass volume ratio of the explosive beads to the protective liquid after washing in step S4 is (50-60):(40-50).

8. The method for preparing clean label popping beads according to claim 7, characterized in that: The protective solution is composed of citric acid, sodium citrate, glucose syrup and guar gum, and the mass ratio is (10-13):(10-13):(50-80):(1-3).