Composition as well as preparation method and food thereof

Abstract

The invention provides a composition as well as a preparation method and food thereof. The composition comprises an outer film body with an inner cavity, first fruit juice and flavor particles, the inner cavity is filled with the fruit juice, and the flavor particles are dispersed in the fruit juice; the thickness of the outer film body ranges from 0.05 mm to 0.085 mm, and the compression strength of the outer film body ranges from 950 g / cm < 2 > to 1050 g / cm < 2 >. The mass ratio of the outer membrane body to the first fruit juice to the flavor particles is (0.5-1): (4-4.5): (94.5-95.5). The composition is rich in taste, good in flavor, good in biting feeling and blasting feeling, high in coat strength, resistant to shearing and suitable for various liquid foods so as to increase the flavor and taste of the foods.

Description

Technical Field

[0001] The invention relates to a composition, in particular to a composition and a preparation method thereof and food, belonging to the field of food. Background Art

[0002] Additives with various tastes, such as popping beads, crispy bobo, coconut flakes, taro balls and pearls, can be used in a variety of liquid foods to increase food diversity, enrich food taste and flavor, and enhance consumer motivation, thus having a broad market space.

[0003] A Chinese patent application with publication number CN108208765A discloses an alginate crystal ball, which is composed of a crystal ball outer coat and a crystal ball inner core wrapped in the crystal ball outer coat, wherein the outer coat includes a composite colloid, and the inner core includes a thickener, a soluble calcium salt, and juice or jam, and can be used to increase the diversity of food. However, the above crystal ball still has problems such as poor outer film bite, insufficient bursting feeling, single taste, and insufficient flavor.

[0004] The development of a composition with a complex taste, good flavor, bite, and bursting feeling, and high outer coating strength and shear resistance is a research hotspot in this field. Summary of the invention

[0005] The invention provides a composition, which has rich taste, good flavor, good chewing feeling and juicy feeling, high outer coating strength and shear resistance, and is suitable for various liquid foods to increase the flavor and taste of the food.

[0006] The present invention also provides a method for preparing the composition, and the composition having the above advantages can be prepared by the preparation method.

[0007] The invention also provides a food, which comprises the composition, so that the flavor and taste of the food are significantly improved.

[0008] The present invention provides a composition, wherein the composition comprises an outer membrane having an inner cavity, a first juice and flavor particles, wherein the first juice is filled in the inner cavity, and the flavor particles are dispersed in the first juice; wherein the thickness of the outer membrane is 0.05-0.085 mm, and the compressive strength is 950-1050 g / cm 2 ; The mass ratio of the outer membrane, the first juice and the flavor particles is (0.5-1): (4-4.5): (94.5-95.5).

[0009] In the composition as described above, the raw materials of the outer membrane include, by weight percentage, 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the remainder is the second fruit juice.

[0010] In the composition as described above, the raw materials of the outer membrane include, by mass percentage, 0.4%-0.7% sodium alginate, 0.9%-1.1% colloid, 0.25%-0.4% calcium salt, and the remainder is the second fruit juice.

[0011] In the composition as described above, the raw materials of the flavor particles include, by mass percentage, 6%-16% of colloid, 0.3%-0.5% of calcium salt, 3%-7% of sweetener, and the remainder is the third fruit juice.

[0012] In the composition as described above, the raw materials of the flavor particles include, by weight percentage, 8%-12% of colloid, 0.4% of calcium salt, 4%-6% of sweetener, and the remainder is the third fruit juice.

[0013] The composition as described above, wherein the flavor particles are in a spherical or ellipsoidal shape.

[0014] The present invention also provides a method for preparing the composition described in any one of the above, comprising:

[0015] 1) Mixing a first raw material system including the second juice, sodium alginate, colloid, and calcium salt to obtain a first material; wherein the first material includes, by weight percentage, 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the remainder is the second juice;

[0016] 2) Using the first material to coat the second material including the first juice and the flavor particles to obtain the composition.

[0017] The preparation method as described above, wherein the flavor particles are obtained by a preparation method comprising the following process:

[0018] 1) mixing a second raw material system including a portion of the third juice, colloid, calcium salt and sweetener and performing a molding process to obtain a flavor particle precursor;

[0019] 2) soaking the flavor particle precursor in the third juice for no less than 12 hours to obtain the flavor particle;

[0020] The raw materials of the flavor particles include, by mass percentage, 6%-16% of colloid, 0.3%-0.5% of calcium salt, 3%-7% of sweetener, and the remainder is the third fruit juice.

[0021] The preparation method as described above, wherein step 2) in the preparation method of the composition further comprises placing the composition in a protective solution for sterilization;

[0022] The protective solution comprises, by weight percentage, 17%-25% white sugar, 0.05%-2% citric acid, and the remainder water.

[0023] The present invention also provides a food, wherein the food comprises any one of the above-mentioned compositions, or a composition prepared by the above-mentioned preparation method.

[0024] The composition provided by the present invention comprises an outer membrane body with an inner cavity, a first juice and flavor particles, wherein the juice is filled in the inner cavity, and the flavor particles are dispersed in the juice, wherein the mass ratio of the outer membrane body, the first juice and the flavor particles is (0.5-1): (4-4.5): (94.5-95.5), so that the composition has a rich taste and good flavor; and the outer membrane body has a thickness of 0.05-0.085 mm and a compressive strength of 950-1050 g / cm 2 The outer layer has high strength and is resistant to shearing, so that the composition presents a good bite feeling and a strong bursting feeling. The above composition is suitable for various liquid foods to increase the flavor and taste of the food. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] The first aspect of the present invention provides a composition, which comprises an outer membrane having an inner cavity, a first juice and flavor particles, wherein the first juice is filled in the inner cavity, and the flavor particles are dispersed in the first juice; wherein the thickness of the outer membrane is 0.05-0.085 mm, and the compressive strength is 950-1050 g / cm 2 ; The mass ratio of the above-mentioned outer membrane, the first juice and the flavor particles is (0.5-1): (4-4.5): (94.5-95.5).

[0027] The above-mentioned composition is an additive that can be used to increase the flavor and taste of food. Its maximum length is generally no more than 2.1 cm, which is convenient for adding to food. It increases the flavor and taste of the food without affecting the original state of the food.

[0028] The shape of the outer film body is similar to a balloon having an inner cavity when blown up. The outer film body also has an inner cavity. The first juice is filled in the inner cavity, and the flavor particles are dispersed in the first juice, thus forming a composition with a three-layer structure, wherein the outer layer is the outer film body, the middle layer is the first juice, and the inner layer is the flavor particles.

[0029] The thickness of the outer film is 0.05-0.085mm, and the compressive strength is 950-1050g / cm 2 The outer film has high compressive strength and shear resistance, and has a strong bursting feeling. When the outer film of the composition is bitten through, the first juice in its inner cavity presents a bursting taste.

[0030] The present invention does not limit the type of the first juice, and at least one of melons, pome fruits, drupes and citrus fruits can be used; the first juice can be at least one of the pulp, NFC juice and reconstituted juice of the above fruits, which helps to increase the fruity aroma of the product and improve the flavor of the product, and it has a higher viscosity, which is beneficial to improve the packaging effect of the composition.

[0031] The above-mentioned fruit pulp is an unfermented juice or pulp-like product made from fruits or edible parts of fruits through a pulping process; the above-mentioned reconstituted juice is a product obtained by adding an equal amount of water lost by the original fruit pulp during the concentration process to the concentrated fruit pulp.

[0032] The flavor of the flavor particles should match the flavor of the first juice to avoid flavor conflicts that damage the flavor and taste of the composition. Furthermore, the flavor particles may be permeable, which is conducive to the first juice penetrating into the flavor particles, thereby enriching the flavor and taste of the flavor particles, thereby improving the flavor and taste of the composition.

[0033] The composition has a three-layer structure, the outer layer is an outer film body, the middle layer is a first juice, and the inner layer is flavor particles, wherein the outer film body has an inner cavity, the first juice is filled in the inner cavity, and the flavor particles are dispersed in the first juice, so that the composition has the flavor and chewing mouthfeel of the flavor particles, the fruity taste and liquid mouthfeel of the first juice, the biting feeling of the outer film body, and the bursting mouthfeel of juice, and the above various mouthfeels constitute the composite mouthfeel of the composition. When the mass ratio of the outer film body, the first juice and the flavor particles is (0.5-1): (4-4.5): (94.5-95.5), the above various mouthfeels are combined in a suitable ratio, so that the composite mouthfeel of the composition is properly matched, richer and more pleasant.

[0034] The composition provided by the present invention has high compressive strength of the outer membrane, good shear resistance and good biting feeling; the composition has a complex taste, rich and pleasant taste, has the flavor and chewing taste of flavor particles, the fruity taste and liquid taste of the first juice, and also has the biting feeling of the outer membrane and the bursting taste; the flavor is good and rich in fruity aroma; it is suitable for various liquid foods and is beneficial to increasing the taste and flavor of the above-mentioned liquid foods; in liquid foods, the composition can maintain a stable state of integrity, no breakage, no expansion, and no change in taste for a long time, and has broad application prospects.

[0035] In some embodiments, the raw materials of the outer membrane of the above composition include, by mass percentage: 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the remainder is the second juice.

[0036] The sodium alginate is a natural anionic polysaccharide compound with good film-forming property extracted from brown algae. It can form a film alone or be blended with other polymer compounds to prepare a composite film.

[0037] The colloid should be selected to have excellent gelling properties, hydrophilicity and dispersibility as well as good film-forming properties, such as at least one of carrageenan, agar, locust bean gum and xanthan gum.

[0038] Among them, carrageenan is a natural anionic polysaccharide with excellent gelation, hydrophilicity and dispersibility as well as good film-forming property. It has a strong interaction with sodium alginate and is suitable for blending with sodium alginate to prepare the above-mentioned outer film body, which has high strength and good shear resistance.

[0039] Calcium salt as a cross-linking agent can significantly improve the performance of the outer membrane body and is conducive to further improving the strength of the outer membrane body.

[0040] It is understandable that the above calcium salt should be a soluble calcium salt, for example, at least one of calcium chloride, calcium lactate and calcium carbonate.

[0041] Generally, the second juice is highly acidic, providing an acidic environment for the raw materials of the outer membrane. The acidic environment can increase the release rate of calcium salts and accelerate the ion exchange reaction between calcium salts and sodium alginate, thereby further improving the strength of the outer membrane.

[0042] The present invention does not limit the type of the second juice, and at least one of melons, pome fruits, stone fruits and citrus fruits can be used.

[0043] The second juice is a juice obtained by mixing at least one of pulp, NFC juice and reconstituted juice with water, wherein the pulp, NFC juice or reconstituted juice, i.e. the pure juice portion in the second juice, accounts for 40%-60% of the mass percentage of the outer membrane raw material.

[0044] The above-mentioned fruit pulp is an unfermented juice or pulp-like product obtained by pulping fruits or edible parts of fruits; the above-mentioned fruit pulp can use reconstituted fruit juice, that is, a product obtained by adding an equal amount of water lost by the original fruit pulp during the concentration process to the concentrated fruit pulp.

[0045] The second juice is beneficial to improving the strength and shear resistance of the outer film.

[0046] The outer membrane is prepared according to 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the balance is the second fruit juice. Through the synergistic effect of sodium alginate, colloid, calcium salt, and the second fruit juice, a compressive strength of 950-1050g / cm 2 The invention discloses an outer film body with high strength and shear resistance, and the outer film body is easy to bite open, has no plastic feeling and is easy to chew. The composition prepared by using the outer film body has a strong juicy taste, is not easy to break and has high stability.

[0047] Furthermore, when the raw materials of the outer film body include, in terms of mass percentage, 0.4%-0.7% sodium alginate, 0.9%-1.1% colloid, 0.25%-0.4% calcium salt, and the remainder being the second juice, it is beneficial to further improve the compressive strength and shear resistance of the outer film body, and the outer film body is easy to bite open, has no plastic feel, and is easy to chew, which is more conducive to long-term stable storage of the composition and obtaining a stronger juicy taste.

[0048] In some embodiments, the raw materials of the flavor particles include, by weight percentage: 6%-16% colloid, 0.3%-0.5% calcium salt, 3%-7% sweetener, and the remainder is the third juice.

[0049] The third juice is a juice obtained by mixing at least one of pulp, NFC juice and reconstituted juice with water, wherein the pulp, NFC juice or reconstituted juice, i.e. the pure juice part in the third juice, accounts for 40%-60% of the mass percentage of the flavor particle raw material.

[0050] The above-mentioned fruit pulp is an unfermented juice or pulp product obtained by pulping fruits or edible parts of fruits; the above-mentioned fruit pulp can use reconstituted juice, that is, a product obtained by adding an equal amount of water lost by the original fruit pulp during the concentration process to the concentrated fruit pulp. The present invention does not limit the type of the above-mentioned fruit pulp, and at least one of melons, pome fruits, drupes and citrus fruits can be used. The use of the above-mentioned fruit pulp helps to increase the flavor of the product, and it has a higher viscosity, which is beneficial to improving the taste of the flavor particles and also helps to improve the coating effect of the composition.

[0051] The colloid includes at least one of konjac, agar, and gelatin. The prepared flavor particles have high elasticity, good chewing taste, permeability, and internal gaps. After the flavor particles are soaked in juice, part of the juice will enter the flavor particles, thereby enriching the flavor and taste of the flavor particles.

[0052] It should be noted that when the above-mentioned colloid includes konjac, the mass percentage of the above-mentioned konjac in the above-mentioned flavor particle raw material is 3%-8%, preferably 4%-6%, which is beneficial to further improve the elasticity and chewing taste of the flavor particles, improve their permeability, enable them to better accommodate juice, and form a better taste and flavor.

[0053] When the colloid includes at least one of agar and gelatin, the mass percentage of the sum of the mass of agar and gelatin in the flavor particle raw material is 3%-8%. Furthermore, when the colloid includes both agar and gelatin, the mass ratio of agar to gelatin is 2:1, which is conducive to further improving the elasticity and chewing taste of the flavor particles, and can also further improve its permeability, so that it can better accommodate juice, thereby improving the taste and flavor of the composition prepared using the flavor particles.

[0054] The calcium salt in the above-mentioned flavor particles, on the one hand, increases the nutrition and taste of the above-mentioned flavor particles, improves their texture and mouthfeel, and on the other hand, acts as a cross-linking agent, undergoes ion exchange with the raw materials of the outer membrane body, promotes the formation of the outer membrane body, and significantly improves the performance of the outer membrane body and increases the strength of the outer membrane body.

[0055] It is understandable that the above calcium salt should be a soluble calcium salt, for example, at least one of calcium chloride, calcium lactate and calcium carbonate.

[0056] The sweetener can increase the sweetness of the flavor particles and also improve the viscosity of the flavor particles, which is not only beneficial to improving the elasticity and chewing feel of the flavor particles, but also beneficial to improving the taste and coating effect of the composition prepared using the flavor particles.

[0057] The above-mentioned sweetener includes at least one of glucose, white sugar, fructose, lactose, crystalline fructose, erythritol and fructose-glucose syrup.

[0058] The flavor particles are prepared according to 6%-16% of colloid, 0.3%-0.5% of calcium salt, 3%-7% of sweetener, and the balance of the third fruit juice. Under the synergistic effect of the colloid, calcium salt, sweetener and the third fruit juice, the flavor particles have good elasticity and chewing feeling and good flavor.

[0059] It can be understood that the calcium salt in the flavor particles is independent of the calcium salt in the outer membrane, that is, the types may be the same or different.

[0060] Generally, the maximum length of the flavor particles is 0.6-2 cm, preferably 1-1.2 cm, which is conducive to preparing a composition of suitable size, so that the composition can be easily added to food, thereby increasing the flavor and taste of the food without affecting the original state of the food; it is also conducive to controlling the thickness of the outer membrane and the amount of the first juice to be kept within a suitable range, so that the various tastes and flavors of the composition are more balanced, and the stability of the composition is also increased, and the structure can be kept intact for a long time in liquid food without being broken, expanded, or changed in taste.

[0061] Furthermore, when the raw materials of the flavor particles include, by weight percentage, 8%-12% colloid, 0.4% calcium salt, 4%-6% sweetener, and the balance is the third juice, the flavor particles have better elasticity, chewing feel and flavor.

[0062] The shape of the flavor particles should be free of sharp corners, for example, they can be spherical or ellipsoidal. Since the spherical or ellipsoidal shapes do not have sharp corners, they will not affect the thickness of the outer film during the outer film forming process, which is conducive to maintaining the thickness of each position of the outer film, improving the stability of the outer film, and avoiding the problem of uneven thickness of the outer film and easy breakage.

[0063] The second aspect of the present invention provides a method for preparing the composition of the first aspect, comprising:

[0064] 1) Mixing a first raw material system including a second fruit juice, sodium alginate, colloid, and calcium salt to obtain a first material; wherein the first material includes, by weight percentage, 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the remainder is the second fruit juice;

[0065] 2) Using the first material to coat the second material including the first juice and the flavor particles, to obtain the composition.

[0066] According to the formula of 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt and the remainder being the second juice, the above materials are mixed to obtain the first material, which is the slurry of the outer membrane body.

[0067] The above mixing process can take place in a sandwich pot, and stirring is required during the mixing process to facilitate the full mixing and reaction of the above materials.

[0068] First, the first juice and the flavor particles are mixed to obtain the second material. Generally, the maximum length of the flavor particles is 0.6-2 cm, preferably 1-1.2 cm, and the flavor of the first juice and the flavor of the flavor particles should match.

[0069] Then the second material is slowly poured into the first material, and the surface layer of the flavor particles continuously adheres to the first material, thereby forming an outer film body with an inner cavity, and the outer film body covers the first juice and the flavor particles in its inner cavity. When the thickness of the outer film body reaches 0.05-0.085 mm, it is fished out to obtain the composition of the present invention.

[0070] The preparation method is simple to operate. The composition obtained by the preparation method has a three-layer structure, wherein the outer layer is an outer membrane body with a cavity, the middle layer is the first juice, and the inner layer is the flavor particles; the thickness of the outer membrane body is 0.05-0.085 mm, and the compressive strength is 950-1050 g / cm 2 , high strength and good shear resistance; the mass ratio of the outer film, the first juice and the flavor particles is (0.5-1): (4-4.5): (94.5-95.5), and the composition exhibits a good bite, juicy taste, and good flavor and taste.

[0071] The viscosity of the outer film slurry is 300-500mpa.s, which is conducive to the efficient formation of an outer film with a thickness of 0.05-0.085mm, avoiding the problem that the flavor particles in the slurry roll too slowly due to excessively high viscosity, causing the outer film thickness to exceed the range of 0.05-0.085mm, and also avoiding the problem that the viscosity is too low, resulting in prolonged preparation time and reduced strength of the outer film.

[0072] Furthermore, the first juice, the second juice and the third juice should be of the same type, which is beneficial for the composition to maintain a uniform flavor and avoid flavor conflicts and flavor inconsistencies caused by different types of juices.

[0073] The preparation method of the above composition also includes a process for preparing flavor particles, and the flavor particles are obtained by a preparation method including the following process:

[0074] 1) mixing a second raw material system including a portion of the third juice, colloid, calcium salt and sweetener and performing a molding process to obtain a flavor particle precursor;

[0075] 2) soaking the flavor particle precursor in the third juice for no less than 12 hours to obtain the flavor particles;

[0076] The raw materials of the flavor particles include, by mass percentage, 6%-16% of colloid, 0.3%-0.5% of calcium salt, 3%-7% of sweetener, and the remainder is the third fruit juice.

[0077] In the above step 1), in order to promote the full mixing and reaction of the materials, the above part of the third juice can be heated first, and then the colloid, calcium salt and sweetener are added, stirred and mixed evenly to obtain the second raw material system. For example, the temperature after the heating can be 60° C., and the stirring time is 30 minutes, which is conducive to the full cross-linking between the colloid macromolecules and between the colloid macromolecules and other materials.

[0078] The temperature of the second raw material system can be controlled at 50-55°C, and after being poured into the mold, the temperature is lowered to below 25°C, maintained for more than 2 hours, and then molded to obtain the flavor particle precursor. The flavor particle precursor is solid, has a solid chewing feeling, and has a good bite feeling.

[0079] The shape of the mold can be spherical or ellipsoidal, and the size satisfies the maximum length of 0.6-2cm, preferably 1-1.2cm.

[0080] The flavor particle precursor is permeable, and soaking the flavor particle precursor in the third fruit juice for no less than 12 hours is conducive to the third fruit juice infiltrating into the flavor particle precursor to obtain the flavor particles.

[0081] The flavor particles prepared by the above process have rich fruity aroma, solid chewing feeling and liquid mouthfeel, high elasticity, and good flavor and taste; the composition prepared by using the above flavor particles has the advantages of good flavor and taste.

[0082] Furthermore, the viscosity of the second raw material system can be controlled to 800-1000 mPa.s, and the prepared flavor particles have better elasticity and taste and are easier to chew; the flavor particles prepared using the second raw material system with the above viscosity can further improve the wrapping effect of the outer film on them. The taste of the composition prepared using the flavor particles is further improved.

[0083] In order to avoid spoilage of flavor particles due to contamination by miscellaneous bacteria, the second raw material system may be sterilized, for example, at 95±2° C. for 300 seconds.

[0084] Step 2) in the preparation method of the above composition further comprises placing the composition in a protective solution for sterilization;

[0085] The protective solution comprises, in terms of mass percentage, 17%-25% white sugar, 0.05%-2% citric acid, and the remainder water.

[0086] The purpose of the above-mentioned protective liquid is: on the one hand, to provide an acidic environment to further solidify the outer membrane of the composition and improve the strength of the outer membrane; on the other hand, to keep the composition in balance of osmotic pressure inside and outside the outer membrane, and sterilization treatment at this time, especially heat sterilization treatment, can effectively avoid the outer membrane rupture caused by thermal expansion. The above-mentioned protective liquid can be prepared according to the following process: according to the above-mentioned formula, white sugar, citric acid and water are mixed and heated to 80-90°C to mix them evenly to obtain the above-mentioned protective liquid.

[0087] The above-mentioned sterilization treatment can adopt the sterilization means commonly used in the art, such as a sterilization temperature of 90-96°C and a sterilization time of 10-40 minutes. Generally, after the thermal sterilization treatment, the composition needs to be cooled to facilitate the solidification of the outer film of the composition. The above-mentioned cooling treatment can be to put the composition into a cooling pool and slowly cool it to below 40°C.

[0088] The mass ratio of the above composition to the protective liquid is 6:4-4:6, preferably 5:5, so that the protective liquid can fully play its role.

[0089] Placing the composition in a protective solution comprising 17%-25% white sugar, 0.05%-2% citric acid and the balance water for sterilization is beneficial to improving the strength of the outer film of the composition and the stability of the composition.

[0090] Furthermore, the protective solution comprises, by weight percentage, 20% white sugar, 0.1% citric acid, and the remainder water, which is more conducive to improving the strength of the outer film of the composition and the stability of the composition.

[0091] A third aspect of the present invention provides a food, which comprises the above composition, or a composition prepared by the method for preparing the above composition.

[0092] The composition has good stability in the food and can remain intact for a long time without breaking, swelling or change in taste.

[0093] The above-mentioned food is generally liquid food, and may include at least one of fruit juice, energy drink, lactic acid bacteria drink, milk tea, pasteurized milk, and yogurt.

[0094] The food has enhanced flavor and taste because it contains the composition.

[0095] The composition of the present invention and its preparation method are described in more detail below through specific examples.

[0096] Example 1

[0097] A composition of this embodiment includes the following raw materials in percentage by weight:

[0098] Exosome 0.8%, first NFC grape juice 4%, flavor particles 95.2%;

[0099] The raw materials of the outer membrane body include, by mass percentage, 0.8% sodium alginate, 1% carrageenan, 0.4% calcium chloride, 50% second NFC grape juice, and the balance water;

[0100] The raw materials of the flavor granules include, by weight percentage, 6% konjac, 5% agar, 0.3% calcium chloride, 6% white sugar, 60% grape pulp, and the balance water;

[0101] The preparation method of the above composition comprises the following steps:

[0102] 1) According to the raw material formula of the flavor granules, grape pulp and water are mixed to obtain a third juice, part of the third juice is heated to 60° C., konjac, agar, calcium chloride and white sugar are added, and stirred for 30 minutes to obtain a second raw material system, wherein the viscosity of the second raw material system is 900 mPa.s; the second raw material system is heated to 95° C., sterilized for 300 seconds, cooled to 50° C., poured into a mold, cooled to below 25° C., kept for more than 2 hours, and molded to obtain a flavor granule precursor;

[0103] 2) soaking the flavor particle precursor in the remaining third juice for 16 hours to obtain the flavor particles;

[0104] 3) mixing the first raw material system including the second NFC grape juice, sodium alginate, carrageenan and calcium chloride in a sandwich pot, stirring evenly to obtain a first material, wherein the viscosity of the first material is 500 mPa.s;

[0105] 4) After mixing the first NFC grape juice and the flavor particles, slowly pouring them into the first material, and when the thickness of the formed outer film reaches 0.07 mm, fishing out to obtain a composite precursor, placing the composite precursor in a protective liquid for sterilization, wherein the protective liquid includes 20% white sugar, 1% citric acid, and the balance is water in terms of mass percentage; the mass ratio of the composite precursor to the protective liquid is 1:1; the sterilization temperature is 95° C., and the sterilization time is 30 min; taking out the sterilized composite precursor and placing it in a cooling pool, and slowly cooling it to below 40° C. to obtain the above-mentioned composite.

[0106] Example 2

[0107] A composition of this embodiment includes the following raw materials in percentage by weight:

[0108] Exosome 0.8%, NFC mango juice 4%, flavor particles 95.2%;

[0109] The raw materials of the outer membrane body include, by mass percentage, 0.7% sodium alginate, 1.2% carrageenan, 0.5% calcium chloride, 48% first mango pulp, and the remainder water; the viscosity of the first material is 450mpa.s;

[0110] The raw materials of the flavor particles include, by weight percentage, 5% konjac, 4% gelatin, 0.4% calcium chloride, 4% white sugar, 50% second mango pulp, and the balance is water; the viscosity of the second raw material system is 800 mpa.s;

[0111] The preparation method of the above composition is basically the same as that of Example 1, except that:

[0112] The thickness of the outer film to be formed in step 4) is 0.06 mm instead of 0.07 mm in Example 1.

[0113] Example 3

[0114] A composition of this embodiment includes the following raw materials in percentage by weight:

[0115] Outer membrane 1%, first blueberry pulp 4.5%, flavor particles 94.5%;

[0116] The raw materials of the outer membrane body include, by mass percentage, 0.5% sodium alginate, 1.1% carrageenan, 0.4% calcium chloride, 40% second blueberry pulp, and the remainder water; the viscosity of the first material is 400mpa.s;

[0117] The raw materials of the flavor particles include, by mass percentage, 7% konjac, 3% gelatin, 3% agar, 0.5% calcium chloride, 7% white sugar, 58% third blueberry pulp, and the balance is water; the viscosity of the second raw material system is 1000 mpa.s;

[0118] The preparation method of the above composition is basically the same as that of Example 1, except that:

[0119] The thickness of the outer film to be formed in step 4) is 0.08 mm instead of 0.07 mm in Example 1.

[0120] Example 4

[0121] A composition of this embodiment includes the following raw materials in percentage by weight:

[0122] Outer membrane body 0.5%, first NFC grape juice 4%, flavor particles 95.5%;

[0123] The raw materials of the outer membrane body include, by mass percentage, 0.3% sodium alginate, 0.8% carrageenan, 0.1% calcium chloride, 60% second NFC grape juice, and the balance water;

[0124] The raw materials of the flavor granules include, by weight percentage, 3% konjac, 5% agar, 0.3% calcium chloride, 3% white sugar, 55% grape pulp, and the balance water;

[0125] The preparation method of the above composition is basically the same as that of Example 1, except that:

[0126] The thickness of the outer film to be formed in step 4) is 0.05 mm instead of 0.07 mm in Example 1.

[0127] Example 5

[0128] A composition of this embodiment includes the following raw materials in percentage by weight:

[0129] Outer membrane body 0.8%, first NFC grape juice 4.2%, flavor particles 95%;

[0130] The raw materials of the outer membrane body include, by mass percentage, 0.4% sodium alginate, 1% carrageenan, 0.3% calcium chloride, 50% second NFC grape juice, and the balance water;

[0131] The raw materials of the flavor granules include, by weight percentage, 6% konjac, 4% agar, 0.4% calcium chloride, 5% white sugar, 60% grape pulp, and the balance water;

[0132] The preparation method of the above composition is the same as that of Example 1.

[0133] Example 6

[0134] This embodiment is basically the same as Embodiment 3, except that:

[0135] In the raw materials of the flavor granules, 7% of konjac, 3% of gelatin and 3% of agar in Example 3 were replaced by 13% of tapioca starch.

[0136] Example 7

[0137] This embodiment is basically the same as Embodiment 3, except that:

[0138] The raw materials of the flavor granules are 4% konjac, 3% gelatin and 6% agar, replacing 7% konjac, 3% gelatin and 3% agar in Example 3.

[0139] Example 8

[0140] This comparative example is basically the same as Example 1, except that:

[0141] The grape pulp in Example 1 was replaced with water in the flavor particle raw material.

[0142] Example 9

[0143] This comparative example is basically the same as Example 1, except that:

[0144] The mass percentage of grape pulp in the flavor granule raw material is changed to 30%, and the remainder is replaced by water.

[0145] Comparative Example 1

[0146] This comparative example provides a method for preparing alginate crystal balls (refer to Example 1 of Chinese patent application with publication number CN108208765A), comprising the following steps:

[0147] 1) Preparation of crystal ball coating glue:

[0148] The composite colloid was put into 90°C pure water for high-speed shearing for 15 minutes to obtain a crystal ball outer coating glue solution, wherein the mass ratio of the composite colloid to water was 1.8:100; the composite colloid included the following components in terms of weight percentage: 80 parts of sodium alginate, 10 parts of pectin and 10 parts of gellan gum, the viscosity of the sodium alginate was 190 mPa.s, and the G / M was 1.4;

[0149] 2) Preparation of crystal ball core liquid:

[0150] ① Put 33 parts of strawberry jam and 14.25 parts of sucrose into boiling water and keep boiling for 10 minutes to obtain the first mixed solution.

[0151] ② Add 0.75 parts of sucrose, 0.05 parts of flavor and 0.01 parts of pigment to 0.2 parts of gellan gum and 0.3 parts of xanthan gum, and high-speed shear for 15 minutes to obtain the second mixed solution.

[0152] ③ Add the second mixed liquid to the first mixed liquid and mix well. After cooling to 45°C, add 1.2 parts of calcium lactate to obtain the crystal ball core liquid;

[0153] 3) Preparation of alginate crystal balls:

[0154] Use a drop forming machine to drip the inner core liquid of the crystal ball into the outer coating glue of the crystal ball and soak it for 7 minutes to form crystal beads; take out the crystal beads and put them into the curing liquid to cure for 7 minutes, and filter to obtain alginate crystal balls; place the alginate crystal balls in the protective liquid and sterilize them at 70℃ for 30 minutes;

[0155] The solidifying liquid is an acidic calcium solution, including 10% calcium lactate by mass and 0.5% gluconolactone by mass; the mass ratio of the crystal ball to the protective liquid is 2:1, and the protective liquid includes the following components according to weight percentage: 100 parts of water, 12 parts of sucrose, 1 part of glucose, 0.25 parts of citric acid, 0.05 parts of sodium citrate and 0.2 parts of calcium lactate.

[0156] Comparative Example 2

[0157] This comparative example is basically the same as Example 1, except that:

[0158] The thickness of the outer film to be formed in step 4) of the preparation method is 0.03 mm instead of 0.07 mm in Example 1.

[0159] Comparative Example 3

[0160] This comparative example is basically the same as Example 1, except that:

[0161] The thickness of the outer film to be formed in step 4) of the preparation method is 0.1 mm instead of 0.07 mm in Example 1.

[0162] Comparative Example 4

[0163] This comparative example is basically the same as Example 1, except that:

[0164] The second NFC grape juice in Example 1 was replaced with water in the outer film body raw material.

[0165] Comparative Example 5

[0166] This comparative example is basically the same as Example 1, except that:

[0167] The mass percentage of the second NFC grape juice in the outer membrane body raw material was changed to 30%, and the remainder was replaced by water.

[0168] Comparative Example 6

[0169] A composition of this comparative example comprises the following raw materials in percentage by weight:

[0170] Exosome 1%, flavor particles 99%;

[0171] The raw materials of the outer membrane body include, by mass percentage, 0.8% sodium alginate, 1% carrageenan, 0.4% calcium chloride, 50% second NFC grape juice, and the balance water;

[0172] The raw materials of the flavor granules include, by weight percentage, 6% konjac, 5% agar, 0.3% calcium chloride, 6% white sugar, 60% grape pulp, and the balance water;

[0173] The preparation method of the above composition is basically the same as that of Example 1, except that:

[0174] Step 4) is modified to slowly pour the flavor particles into the first material, and when the thickness of the outer film to be formed reaches 0.07 mm, remove it to obtain a composition precursor, and place the composition precursor in a protective liquid for sterilization, wherein the protective liquid includes 20% white sugar, 1% citric acid, and the remainder is water in terms of mass percentage; the mass ratio of the composition precursor to the protective liquid is 1:1; the sterilization temperature is 95°C, and the sterilization time is 30 minutes; the sterilized composition precursor is taken out and placed in a cooling pool, and slowly cooled to below 40°C to obtain the above composition.

[0175] Test example

[0176] 1. The following parameters of the above-mentioned examples and comparative examples were tested:

[0177] 1) Thickness of the outer membrane: The thickness of the outer membrane was measured using a thickness gauge, and the test was performed three times in parallel. The average value was taken. The results are shown in Table 1.

[0178] 2) Compressive strength: The products of the above embodiments and comparative examples were placed under the probe of a texture analyzer to analyze the texture of the products. The probe was P / 50, and the numerical settings were as follows: detection speed 60 mm / s, trigger force 0.2 mm / s, recovery speed 60 mm / s, and recovery distance 50 mm / s. The results are shown in Table 1.

[0179] 3) Stability evaluation: The above-mentioned examples and comparative examples were respectively applied to liquid foods such as juice (commercially available juice), energy drinks (Pulse), lactic acid bacteria beverages (Yili Meiyitian), milk tea, pasteurized milk (Yili Jindian), and yogurt (Yili Changqing flavored fermented milk), and the performance of the above-mentioned products in liquid foods was observed, specifically the changes in integrity, breakability, expansion, and taste. The observation period was 90 days. The results are shown in Table 2-16;

[0180] 4) Sensory evaluation: The above products were evaluated according to the sensory scoring criteria in Table 17. A total of 60 people evaluated (30 males and 30 females aged 18-35). The results are shown in Table 18.

[0181] 2. Test results

[0182] Table 1 Thickness of outer film and compressive strength of product

[0183] sample Thickness of outer membrane / mm <![CDATA[The pressure resistance of the product / g / cm 2 > Example 1 0.074 1050 Example 2 0.063 980 Example 3 0.082 1039 Example 4 0.056 1023 Example 5 0.069 1048 Example 6 0.081 1046 Example 7 0.084 1034 Example 8 0.071 994 Example 9 0.070 969 Comparative Example 1 0.123 830 Comparative Example 2 0.032 942 Comparative Example 3 0.14 1068 Comparative Example 4 0.067 890 Comparative Example 5 0.069 964 Comparative Example 6 0.068 830

[0184] The results in Table 1 show that the thickness of the outer film of each embodiment composition is maintained at 0.05-0.085 mm, and the compressive strength is maintained at 950-1050 g / cm 2, making the outer film of the composition of each embodiment easy to bite, without plastic feeling, and easy to chew, which is more conducive to the long-term stable storage of the composition and obtaining a stronger juicy taste; the outer film of comparative example 1 is thicker than that of the embodiment, but has a lower compressive strength; the outer film of comparative examples 2 and 4 has a lower compressive strength, while the compressive strength of comparative example 3 is higher and the taste is poor; comparative example 6 is a double-layer structure composition, and its compressive strength is lower.

[0185] Table 2 Stability results of the composition of Example 1 applied in beverages

[0186]

[0187]

[0188] The results in Table 2 show that the composition product of Example 1 has higher stability in beverages.

[0189] Table 3 Stability results of the composition of Example 2 applied in beverages

[0190]

[0191]

[0192] The results in Table 3 show that the composition product of Example 2 has higher stability in beverages.

[0193] Table 4 Stability results of the composition of Example 3 applied in beverages

[0194]

[0195] The results in Table 4 show that the composition product of Example 3 has higher stability in beverages.

[0196] Table 5 Stability results of the composition of Example 4 applied in beverages

[0197]

[0198] The results in Table 5 show that the composition product of Example 4 has higher stability in beverages.

[0199] Table 6 Stability results of the composition of Example 5 applied in beverages

[0200]

[0201]

[0202] The results in Table 6 show that the composition product of Example 5 has higher stability in beverages.

[0203] Table 7 Stability results of the composition of Example 6 applied in beverages

[0204]

[0205]

[0206] The results in Table 7 show that the composition product of Example 6 has higher stability in beverages.

[0207] Table 8 Stability results of the composition of Example 7 applied in beverages

[0208]

[0209]

[0210] The results in Table 8 show that the composition product of Example 7 has higher stability in beverages.

[0211] Table 9 Stability results of the composition of Example 8 applied in beverages

[0212]

[0213] The results in Table 9 show that the composition product of Example 8 has higher stability in beverages.

[0214] Table 10 Stability results of the composition of Example 9 applied in beverages

[0215]

[0216]

[0217] The results in Table 10 show that the composition product of Example 9 has higher stability in beverages.

[0218] Table 11 Stability results of the composition of Comparative Example 1 applied to beverages

[0219]

[0220]

[0221] The results in Table 11 show that the product of Comparative Example 1 has poor stability in beverages.

[0222] Table 12 Stability results of the composition of comparative example 2 applied in beverages

[0223]

[0224]

[0225] The results in Table 12 show that the product of Comparative Example 2 has poor stability in beverages.

[0226] Table 13 Stability results of the composition of Comparative Example 3 applied in beverages

[0227]

[0228] The results in Table 13 show that the product of Comparative Example 3 has better stability in beverages.

[0229] Table 14 Stability results of the composition of Comparative Example 4 applied to beverages

[0230]

[0231] The results in Table 14 show that the product of Comparative Example 4 has better stability in beverages.

[0232] Table 15 Stability results of the composition of comparative example 5 applied in beverages

[0233]

[0234]

[0235] The results in Table 15 show that the product of Comparative Example 5 has better stability in beverages.

[0236] Table 16 Stability results of the composition of Comparative Example 6 applied to beverages

[0237]

[0238]

[0239] The results in Table 16 show that the composition of Comparative Example 6 has poor stability in beverages.

[0240] Table 17 Sensory scoring standards

[0241] Rating items Scoring Criteria Score Membrane bite sensation The outer membrane is easy to bite, no plastic feeling, and easy to chew 10 Juice burst in the middle Strong juice burst 10 The chewy feeling of the crystal ball core Inner core is elastic and easy to chew 10 Polymer composition flavor Has the aroma of corresponding fruits 10

[0242] Table 18 Sensory evaluation results

[0243]

[0244]

[0245] The results in Table 18 show that the composition provided by the present invention has a good outer film bite feeling, a juice bursting feeling in the middle, a crystal ball inner core chewing feeling and flavor.

[0246] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composition, It is characterized in that The composition comprises an outer film having an inner cavity, a first juice and flavor particles, wherein the first juice is filled in the inner cavity and the flavor particles are dispersed in the first juice; wherein the thickness of the outer film is 0.05-0.085 mm and the compressive strength is 950-1050 g / cm 2 ; The mass ratio of the outer membrane, the first juice and the flavor particles is (0.5-1): (4-4.5): (94.5-95.5).

2. The composition according to claim 1, It is characterized in that The raw materials of the outer membrane body include, by mass percentage, 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the remainder is the second fruit juice.

3. The composition according to claim 2, It is characterized in that The raw materials of the outer membrane body include, by mass percentage, 0.4%-0.7% sodium alginate, 0.9%-1.1% colloid, 0.25%-0.4% calcium salt, and the remainder is the second fruit juice.

4. A composition according to any one of claims 1 to 3, It is characterized in that The raw materials of the flavor particles include, by mass percentage, 6%-16% of colloid, 0.3%-0.5% of calcium salt, 3%-7% of sweetener, and the remainder is the third fruit juice.

5. The composition according to claim 4, It is characterized in that The raw materials of the flavor particles include, by mass percentage, 8%-12% of colloid, 0.4% of calcium salt, 4%-6% of sweetener, and the remainder is the third fruit juice.

6. A composition according to any one of claims 1 to 5, It is characterized in that The flavor particles are in a spherical or ellipsoidal shape.

7. A method for preparing the composition according to any one of claims 1 to 6, It is characterized in that include: 1) Mixing a first raw material system including the second juice, sodium alginate, colloid, and calcium salt to obtain a first material; wherein the first material includes, by weight percentage, 0.3%-0.8% sodium alginate, 0.8%-1.2% colloid, 0.1%-0.5% calcium salt, and the remainder is the second juice; 2) Using the first material to coat the second material including the first juice and the flavor particles to obtain the composition.

8. The preparation method according to claim 7, It is characterized in that The flavor particles are obtained by a preparation method comprising the following steps: 1) mixing a second raw material system including a portion of the third juice, colloid, calcium salt and sweetener and performing a molding process to obtain a flavor particle precursor; 2) soaking the flavor particle precursor in the third juice for no less than 12 hours to obtain the flavor particle; The raw materials of the flavor particles include, by mass percentage, 6%-16% of colloid, 0.3%-0.5% of calcium salt, 3%-7% of sweetener, and the remainder is the third fruit juice.

9. The preparation method according to claim 7 or 8, It is characterized in that Step 2) in the preparation method of the composition further comprises placing the composition in a protective solution for sterilization; The protective solution comprises, by weight percentage, 17%-25% white sugar, 0.05%-2% citric acid, and the remainder water.

10. A food product, It is characterized in that The food comprises the composition according to any one of claims 1 to 6, or a composition prepared by the method for preparing the composition according to any one of claims 7 to 9.

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