Preparation method of pearl-shaped seasoning vinegar

Abstract

The invention belongs to the technical field of food processing, and relates to a preparation method of pearl-shaped seasoning vinegar, which comprises the following steps: preparing concentrated table vinegar; preparing a coating solution; mixing the concentrated table vinegar with the composite gum and the composite calcium, heating, and defoaming to obtain an inner core liquid; stirring and mixing the coating solution with sodium alginate, sodium carboxymethyl cellulose and a reinforcing agent, and defoaming to obtain an outer gel solution; dropping the inner core liquid into the outer gel liquid, reacting, and washing to obtain a semi-finished product of the pearl-shaped seasoning vinegar; strengthening treatment: strengthening and washing the semi-finished product of the pearl-shaped seasoning vinegar to obtain the pearl-shaped seasoning vinegar. Based on a reverse balling technology, the composite calcium and the acid-resistant colloid are premixed in the inner core liquid to form a primary gel network under an acidic condition, and then the primary gel network and the outer gel liquid are subjected to ion exchange to form an'inner crosslinking-outer crosslinking 'dual stable structure, so that the encapsulation efficiency is improved; a composite colloid system is combined with a gradient crosslinking process, so that high-quality microencapsulation processing of the strong-acidity seasoning vinegar is realized.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing pearl-shaped flavored vinegar. Background Technology

[0002] With the popularization of healthy eating concepts, the functionalization and convenience of condiments have become industry trends. Traditional liquid vinegars suffer from drawbacks such as high acidity and irritation, volatile flavors, and inconvenience in carrying, making them difficult to meet the needs of modern food processing. To address these issues, researchers have explored microencapsulation technology to solidify vinegar into granular form, thereby improving its stability and ease of use.

[0003] Traditional microencapsulation methods often employ forward spheroidization, such as using a sodium alginate-calcium ion crosslinking system as a basis, where a mixture of sodium alginate and vinegar is dropped into a calcium solution and solidified. However, this process is poorly suited to high-acidity core materials (such as concentrated apple cider vinegar). On the one hand, acidic environments (pH < 3.5) accelerate the hydrolysis of sodium alginate molecular chains, leading to a loose colloidal network and low spheroidization rate. On the other hand, the high concentration of organic acids in the core material competitively binds with calcium ions, weakening the crosslinking strength and making the particles prone to collapse or leakage. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing pearl-shaped flavored vinegar.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] The preparation method of pearl-shaped flavored vinegar includes the following steps:

[0007] S1. Preparation of concentrated vinegar: The raw vinegar is frozen and concentrated to obtain concentrated vinegar;

[0008] S2. Preparation of coating solution: Disperse dried vegetable powder in water, add enzyme for enzymatic hydrolysis, extract and centrifuge to obtain coating solution;

[0009] S3. Preparation of inner core liquid: Mix the concentrated vinegar from step S1 with the composite adhesive and composite calcium, heat and defoam to obtain the inner core liquid;

[0010] S4. Preparation of external gel solution: Mix the coating solution from step S2 with sodium alginate, sodium carboxymethyl cellulose, and reinforcing agent, and defoam to obtain external gel solution;

[0011] S5. Spherical reaction: Drop the core liquid from step S3 into the outer gel liquid from step S4. After the reaction, wash to obtain pearl-shaped flavored vinegar semi-finished product.

[0012] S6. Enhancement treatment: Place the pearl-shaped flavored vinegar semi-finished product from step S5 into a calcium solution for enhancement, and then wash it to obtain pearl-shaped flavored vinegar.

[0013] In step S1, the freeze concentration adopts a localized block ice two-stage freeze concentration method. The specific method is as follows: the raw vinegar is frozen at -5 to -15℃ for 2 to 4 hours, and then stirred at 800 to 1000 rpm to remove some ice crystals; then it is frozen again at -15 to -25℃ for 18 to 25 hours, and then stirred at 1000 to 1500 rpm to remove the remaining ice crystals to obtain concentrated vinegar.

[0014] In step S2, the dried vegetable powder is one or a mixture of two or more of wakame powder, nori powder, and kelp powder, and the ratio of dried vegetable powder to water is (0.5-1.0) g: 1000 mL; the enzyme is cellulase, and the ratio of cellulase to water is (0.5-1.0) g: 100 mL; the enzymatic hydrolysis conditions are: temperature 45-50℃, and hydrolysis time 1-2 h; the extraction conditions are: temperature 75-90℃, and extraction time 1-3 h.

[0015] In step S3, the ratio of concentrated vinegar to compound gum and compound calcium is 100mL:(0.7~0.9)g:(1.2~2.0)g; the compound gum is composed of xanthan gum and low methoxyl pectin, and the compound calcium is composed of calcium lactate and calcium citrate.

[0016] In step S3, the mass ratio of xanthan gum to low-methoxyl pectin is (2-4):(0.5-1.5); the mass ratio of calcium lactate to calcium citrate is (1.5-5):1.

[0017] In step S3, the heating conditions are: temperature is The time is 5 to 15 minutes, and the viscosity of the inner core fluid is 6300 to 7000 mPa·s.

[0018] In step S4, the ratio of sodium alginate and sodium carboxymethyl cellulose to the coating solution is (0.9-1.2) g:100 mL, and the mass ratio of sodium alginate to sodium carboxymethyl cellulose is (2-3.5):1; the ratio of reinforcing agent to coating solution is (1.0-2.1) g:100 mL.

[0019] In step S4, the reinforcing agent is composed of glycerol, fish collagen peptide, tea polyphenols, and vitamin C in a mass ratio of (2-5):(5-8):(1-3):(2-5); the viscosity of the external gel solution is 250-380 mPa·s.

[0020] In step S4, the mixing conditions are: temperature is... The speed is 800-1000 rpm, and the time is 5-15 min; in step S1, the total acid content of the raw vinegar is 3.50-4.00 g / 100 mL, and the pH value is 3.3-3.7; the total acid content of the concentrated vinegar is 5.50-6.00 g / 100 mL, and the pH value is 2.5-3.0.

[0021] In step S5, the reaction time is 10-20 seconds, and the washing is done with warm water at 35-45°C. In step S6, the calcium solution is a calcium chloride solution, which is prepared by mixing calcium chloride and water at a ratio of (0.1-0.5) g: 100 mL, and the strengthening time is 1-4 minutes.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1) This invention employs a localized block ice two-stage freezing and concentration technology. By controlling the ice in stages, the adsorption of flavor substances by ice crystals is reduced, while the volatile components of concentrated vinegar are preserved.

[0024] 2) This invention is based on reverse spheroidization technology. By premixing composite calcium (calcium lactate, calcium citrate) and acid-resistant colloids (xanthan gum, low-methoxyl pectin) in the inner core liquid, a primary gel network is formed under acidic conditions. Then, it undergoes ion exchange with sodium alginate and sodium carboxymethyl cellulose in the outer gel liquid, and a dense encapsulation layer is formed by rapid reaction at the two-phase interface, forming a dual stable structure of "internal cross-linking-external cross-linking" to improve the encapsulation rate. Combined with glycerol, fish collagen peptides, tea polyphenols, and vitamin C, the mechanical strength is enhanced, the swelling rate is reduced, the membrane hardness and effective ingredient encapsulation rate of pearl-shaped flavored vinegar are improved, and the oxidation loss of active substances is reduced. By combining the composite colloidal system with the gradient cross-linking process, high-quality microencapsulation processing of strongly acidic flavored vinegar is achieved. Detailed Implementation

[0025] The present invention will be further described below with reference to specific embodiments.

[0026] In step S1 of Examples 1-3, the total acid content of the raw vinegar used was 3.50–4.00 g / 100 mL, and the pH value was 3.3–3.7; the total acid content of the concentrated vinegar obtained was 5.50–6.00 g / 100 mL, and the pH value was 2.5–3.0. The viscosity of the inner core liquid and the outer gel liquid was measured using a Shanghai Yixin digital viscometer, rotor #3, rotation speed 6 rpm; the viscosity of the inner core liquid in Examples 1-3 was 6300–7000 mPa·s; the viscosity of the outer gel liquid was 250–380 mPa·s.

[0027] Example 1

[0028] The preparation method of pearl-shaped flavored vinegar includes the following steps:

[0029] S1. Preparation of concentrated vinegar: The raw vinegar is frozen and concentrated using a two-stage localized block ice method. The specific method is as follows: the raw vinegar is frozen at -10℃ for 3 hours, stirred at 900 rpm, and about 50% of the ice crystals are removed by a scraper-type ice crystal separator; then it is frozen again at -20℃ for 21 hours, stirred at 1200 rpm, and the remaining ice crystals are removed by a scraper-type ice crystal separator to obtain concentrated vinegar.

[0030] S2. Preparation of coating solution: Disperse 0.5g of dried vegetable powder (crush wakame seaweed through a 200-mesh sieve) in 1000mL of water, add 10g of cellulase, and perform enzymatic hydrolysis at 45℃ for 1h. Then, extract by ultrasonication at 90℃ for 2h, and centrifuge to obtain the coating solution.

[0031] S3. Preparation of core liquid: Mix 100mL of concentrated vinegar from step S1 with 0.7g of composite gum (0.525g xanthan gum, 0.175g low methoxy pectin) and 2.0g of composite calcium (1.5g calcium lactate and 0.5g calcium citrate), heat at 60℃ for 10min, and defoam by ultrasonication to obtain core liquid;

[0032] S4. Preparation of external gel solution: Mix 100 mL of the coating solution from step S2 with 0.9 g sodium alginate, 0.3 g sodium carboxymethyl cellulose, and 1.2 g enhancer (0.3 g glycerol, 0.5 g fish collagen peptide, 0.2 g tea polyphenols, and 0.2 g vitamin C) until homogeneous. Stir magnetically for 15 min at 60℃ and 800 rpm to ensure complete hydration. Then cool and defoam by ultrasonication to obtain the external gel solution.

[0033] S5. Pelletizing reaction: Slowly drop the core liquid from step S3 into the outer gel liquid from S4. After reacting for 20 seconds, transfer it to 45°C warm water for washing (to remove excess colloidal solution) to obtain pearl-shaped flavored vinegar semi-finished product.

[0034] S6. Enhancement treatment: Place the pearl-shaped seasoned vinegar semi-finished product from step S5 into a calcium chloride solution (calcium chloride and water are mixed in a ratio of 0.4g:100mL) for enhancement for 1 minute, and then wash with pure water to obtain pearl-shaped seasoned vinegar.

[0035] The viscosity of the inner core liquid in step S3 was measured to be 6675.0 mPa·s. The viscosity of the outer gel liquid in step S4 was 350.3 mPa·s.

[0036] Example 2

[0037] The preparation method of pearl-shaped flavored vinegar includes the following steps:

[0038] S1. Preparation of concentrated vinegar: The raw vinegar is concentrated by freezing. The freezing concentration adopts a local block ice two-stage freezing concentration method. The specific method is as follows: the raw vinegar is frozen at -5℃ for 4 hours, stirred at 1000 rpm, and about 50% of the ice crystals are removed by a scraper ice crystal separator; then it is frozen again at -15℃ for 25 hours, stirred at 1500 rpm, and the remaining ice crystals are removed by a scraper ice crystal separator to obtain concentrated vinegar.

[0039] S2. Preparation of coating solution: Disperse 1.0g of dried vegetable powder (pulverize the seaweed and pass it through a 200-mesh sieve) in 1000mL of water, add 5g of cellulase, and perform enzymatic hydrolysis at 50℃ for 2h. Then, extract by ultrasonication at 75℃ for 3h and centrifuge to obtain the coating solution.

[0040] S3. Preparation of core liquid: Mix 100mL of concentrated vinegar from step S1 with 0.9g of composite gum (0.6g xanthan gum, 0.3g low methoxy pectin) and 1.2g of composite calcium (1.0g calcium lactate and 0.2g calcium citrate), heat at 55℃ for 15min, and defoam by ultrasonication to obtain core liquid.

[0041] S4. Preparation of external gel solution: Mix 100 mL of the coating solution from step S2 with 0.6 g sodium alginate, 0.3 g sodium carboxymethyl cellulose, and 1.5 g enhancer (0.4 g glycerol, 0.6 g fish collagen peptide, 0.1 g tea polyphenols, and 0.4 g vitamin C) until homogeneous. Stir magnetically for 10 min at 45 °C and 1000 rpm to ensure complete hydration. Then cool and defoam by ultrasonication to obtain the external gel solution.

[0042] S5. Pelletizing reaction: Drop the core liquid from step S3 into the outer gel liquid from S4. After reacting for 10 seconds, transfer it to 35°C warm water for washing (to remove excess colloidal solution) to obtain pearl-shaped flavored vinegar semi-finished product.

[0043] S6. Enhancement treatment: Place the pearl-shaped seasoned vinegar semi-finished product from step S5 into a calcium chloride solution (calcium chloride and water are mixed in a ratio of 0.5g:100mL) for enhancement for 2 minutes, and then wash with pure water to obtain pearl-shaped seasoned vinegar.

[0044] The viscosity of the inner core liquid in step S3 was measured to be 6831.0 mPa·s. The viscosity of the outer gel liquid in step S4 was 254.0 mPa·s.

[0045] Example 3

[0046] The preparation method of pearl-shaped flavored vinegar includes the following steps:

[0047] S1. Preparation of concentrated vinegar: The raw vinegar is concentrated by freezing. The freezing concentration adopts a two-stage local block ice freezing concentration method. The specific method is as follows: the raw vinegar is frozen at -13℃ for 2 hours, stirred at 900 rpm, and centrifuged to remove about 50% of the ice crystals; then frozen again at -25℃ for 19 hours, stirred at 1000 rpm, and centrifuged to remove the remaining ice crystals to obtain concentrated vinegar.

[0048] S2. Preparation of coating solution: Disperse 0.6g of dried vegetable powder (kelp is crushed and passed through a 200-mesh sieve) in 1000mL of water, add 6g of cellulase, and perform enzymatic hydrolysis at 50℃ for 2h. Then, extract by ultrasonication at 80℃ for 3h and centrifuge to obtain the coating solution.

[0049] S3. Preparation of core liquid: Mix 100mL of concentrated vinegar from step S1 with 0.8g of composite gum (0.6g xanthan gum, 0.2g low methoxy pectin) and 1.5g of composite calcium (1.0g calcium lactate and 0.5g calcium citrate), heat at 70℃ for 8min, and defoam by ultrasonication to obtain core liquid.

[0050] S4. Preparation of external gel solution: Mix 100 mL of the coating solution from step S2 with 0.7 g sodium alginate, 0.3 g sodium carboxymethyl cellulose, and 2.1 g enhancer (0.5 g glycerol, 0.8 g fish collagen peptide, 0.3 g tea polyphenols, and 0.5 g vitamin C) until homogeneous. Stir magnetically for 10 min at 50 °C and 900 rpm to ensure complete hydration. Then cool and defoam by ultrasonication to obtain the external gel solution.

[0051] S5. Pelletizing reaction: Drop the core liquid from step S3 into the outer gel liquid from S4. After reacting for 20 seconds, transfer it to 40°C warm water for washing (to remove excess colloidal solution) to obtain pearl-shaped flavored vinegar semi-finished product.

[0052] S6. Enhancement treatment: Place the pearl-shaped seasoned vinegar semi-finished product from step S5 into a calcium chloride solution (calcium chloride and water are mixed in a ratio of 0.5g:100mL) for enhancement for 3 minutes, and then wash with pure water to obtain pearl-shaped seasoned vinegar.

[0053] Upon testing, the viscosity of the inner core liquid in step S3 was found to be 6008.0 mPa·s. The viscosity of the outer gel liquid in step S4 was found to be 273.0 mPa·s.

[0054] Comparative Example 1

[0055] The difference between Comparative Example 1 and Example 1 is that step S1 and step S3, which are used to prepare the core liquid, are not included. The concentrated vinegar is replaced with the same mass of raw vinegar. The other steps are the same as in Example 1.

[0056] Comparative Example 2

[0057] S1. Preparation of concentrated vinegar: The raw vinegar is concentrated by freezing. The freezing concentration adopts a local block ice two-stage freezing concentration method. The specific method is as follows: the raw vinegar is frozen at -5℃ for 4 hours, stirred at 1000 rpm, and about 50% of the ice crystals are removed by a scraper ice crystal separator; then it is frozen again at -15℃ for 25 hours, stirred at 1500 rpm, and the remaining ice crystals are removed by a scraper ice crystal separator to obtain concentrated vinegar.

[0058] S2. Preparation of coating solution: Disperse 0.5g of dried vegetable powder (crush wakame seaweed through a 200-mesh sieve) in 1000mL of water, add 10g of cellulase, and perform enzymatic hydrolysis at 45℃ for 1h. Then, extract by ultrasonication at 90℃ for 2h, and centrifuge to obtain the coating solution.

[0059] S3. Preparation of core liquid: Mix 100mL of concentrated vinegar from step S1 with 0.6g sodium alginate, 0.3g sodium carboxymethyl cellulose, and 0.9g composite gum (0.6g xanthan gum and 0.3g low methoxy pectin) until homogeneous. Heat at 60℃ for 10min and defoam by ultrasonication to obtain the core liquid.

[0060] S4. Preparation of external gel solution: Mix 100 mL of the coating solution from step S2 with 1.2 g of compound calcium (1.0 g of calcium lactate and 0.2 g of calcium citrate) and 1.5 g of enhancer (0.4 g of glycerol, 0.6 g of fish collagen peptide, 0.1 g of tea polyphenols and 0.4 g of vitamin C) until homogeneous. Stir magnetically at 60 °C and 800 rpm for 15 min to ensure complete hydration. Then cool and defoam by ultrasonication to obtain the external gel solution.

[0061] S5. Pelletizing reaction: Slowly drop the core liquid from step S3 into the outer gel liquid from step S4. After reacting for 20 seconds, transfer it to 45°C warm water to wash away excess colloidal solution and obtain pearl-shaped flavored vinegar semi-finished product.

[0062] S6. Enhancement treatment: Place the pearl-shaped flavored vinegar semi-finished product in a calcium chloride solution (calcium chloride and water are mixed in a ratio of 0.4g:100mL) for enhancement for 1 minute, and wash with pure water to obtain pearl-shaped flavored vinegar.

[0063] Comparative Example 3

[0064] The difference from Example 1 is that the reinforcing agent in the outer gel of the pearl-shaped flavored vinegar is replaced with 1.2g of water, while the other steps are the same as in Example 1.

[0065] Comparative Example 4

[0066] The difference from Example 1 is that the low-methoxyl pectin in the core liquid of the pearl-shaped flavored vinegar is replaced with 0.175g xanthan gum, while the other steps are the same as in Example 1.

[0067] Example 5 Performance Testing

[0068] 5.1 Test Method

[0069] The performance of the pearl-shaped flavored vinegars from Examples 1-3 and Comparative Examples 1-4 was tested, and the specific test methods are as follows:

[0070] 1) Determination of swelling ratio

[0071] Weigh out the pearl-shaped vinegar (W1), soak it in 10 mL of distilled water at room temperature for 10 minutes, remove the vinegar, wipe it dry with a paper towel, and weigh it (W2). Calculate the swelling ratio (Y2) using the following formula.

[0072] Y2 = (W2 - W1) / W1 × 100%

[0073] 2) Determination of diameter and film thickness

[0074] Diameter measurement: The diameter of the prepared pearl-shaped seasoned vinegar was measured using a digital vernier caliper.

[0075] Determination of film thickness: The prepared pearl-shaped seasoned vinegar is broken and the inner core liquid is squeezed out, while the outer layer of the pearl-shaped seasoned vinegar is retained. The thickness is measured using a digital vernier caliper.

[0076] 3) Texture determination

[0077] The texture analyzer probe model is 36R, with a pre-test speed of 2 mm / s, a mid-test speed of 1 mm / s, a post-test speed of 5 mm / s, a trigger force of 5 g, and a deformation of 70%. It records the sample's hardness, resilience, cohesion, elasticity, adhesiveness, and chewiness.

[0078] 5.2 Results of Index Measurement

[0079] The performance of the pearl-shaped flavored vinegars obtained in Examples 1-3 and Comparative Examples 1-4 was tested, and the results are shown in Tables 1 and 2.

[0080] Table 1. Test results of the indicators of pearl-shaped flavored vinegar in Examples 1-3 and Comparative Examples 1-4

[0081] Swelling rate % Diameter (mm) Membrane thickness (mm) Example 1 5.25±0.36 4.33±0.28 0.45±0.02 Example 2 4.98±0.31 4.57±0.15 0.42±0.03 Example 3 5.11±0.42 4.05±0.41 0.44±0.04 Comparative Example 1 6.21±0.90 4.79±0.81 0.52±0.04 Comparative Example 2 9.54±0.37 10.73±0.62 1.13±0.12 Comparative Example 3 7.71±0.44 6.23±0.56 0.74±0.11 Comparative Example 4 8.79±0.28 6.15±0.24 0.79±0.07

[0082] Table 2. Texture test results of pearl-shaped flavored vinegars from Examples 1-3 and Comparative Examples 1-4

[0083] Hardness / g responsive cohesion Elasticity / mm Adhesion / g Chewability / g·m Example 1 70.80±8.17 0.15±0.05 0.53±0.09 0.26±0.04 31.80±3.70 18.40±3.51 Example 2 73.40±6.53 0.19±0.08 0.49±0.08 0.23±0.06 32.60±4.11 19.11±2.76 Example 3 68.65±7.43 0.21±0.03 0.50±0.06 0.26±0.03 30.31±5.65 19.33±4.13 Comparative Example 1 64.25±7.80 0.27±0.08 0.65±0.08 0.22±0.06 27.88±3.00 14.38±3.93 Comparative Example 2 41.25±7.63 0.35±0.11 0.62±0.08 0.42±0.08 46.13±8.24 28.07±4.11 Comparative Example 3 58.75±5.90 0.25±0.03 0.61±0.07 0.39±0.07 34.00±6.61 21.63±5.63 Comparative Example 4 60.32±3.42 0.21±0.07 0.65±0.05 0.32±0.05 31.69±6.87 20.13±4.16

[0084] As shown in Table 1, the swelling rate of the pearl-shaped seasoning vinegar of the present invention is low, ranging from (4.98±0.31)% to (5.25±0.36)%, indicating that the pearl-shaped seasoning vinegar of the present invention is more stable, easier to store, and retains more of the nutrients in the vinegar. The diameter of the pearl-shaped seasoning vinegar film of the present invention is (4.05±0.41) to (4.57±0.15) mm, and the film thickness is (0.42±0.03) to (0.45±0.02) mm.

[0085] As shown in Table 2, the hardness of the pearl-shaped seasoning vinegars in Examples 1-3 ranged from (68.65±7.43) to (73.40±6.53) g, which was significantly higher than that of Comparative Examples 1-4. The elasticity (0.23±0.06) to (0.26±0.04) mm, adhesiveness (30.31±5.65) to (32.60±4.11) g, and chewiness (18.40±3.51) to (19.33±4.13) g·m of the pearl-shaped seasoning vinegars in Examples 1-3 were all lower than those in Comparative Examples 2-4. This indicates that the outer coating of the pearl-shaped seasoning vinegar of the present invention has moderate hardness and elasticity, while the inner core liquid mainly characterizes chewiness and cohesiveness, suggesting that the pearl-shaped seasoning vinegar has excellent bursting sensation and chewy texture.

[0086] Compared with Comparative Example 1, adding frozen concentrated vinegar to the core liquid of pearl-shaped flavored vinegar makes it easier to enhance the hardness, adhesiveness and chewiness of its outer shell, reduce the adsorption of flavor substances by ice crystals, and retain the volatile components of concentrated vinegar.

[0087] Compared with the traditional forward spheroidizing process of Comparative Example 2, the present invention uses a reverse spheroidizing method to prepare pearl-shaped flavored vinegar, which significantly reduces swelling rate, diameter, and film thickness, while enhancing hardness, adhesiveness, chewiness, and storage stability.

[0088] Compared with Comparative Examples 3 and 4, the addition of enhancers (glycerol, fish collagen peptides, tea polyphenols, and vitamin C) to the outer coating of the pearl-shaped flavored vinegar of the present invention, along with the low-methoxyl pectin in the inner core liquid, makes it easier to reduce the swelling rate of the pearl-shaped flavored vinegar, enhance its hardness, and maintain better stability, thus extending the optimal consumption time.

[0089] This invention is based on reverse spheroidization technology. By premixing composite calcium (calcium lactate, calcium citrate) and acid-resistant colloids (xanthan gum, low-methoxyl pectin) in the inner core liquid, a primary gel network is formed under acidic conditions. Then, it undergoes ion exchange with sodium alginate and sodium carboxymethyl cellulose in the outer gel liquid, utilizing the rapid reaction at the two-phase interface to form a dense encapsulation layer, forming a dual stable structure of "internal crosslinking-external crosslinking" to improve the encapsulation efficiency. Combined with glycerol, fish collagen peptides, tea polyphenols, and vitamin C, the mechanical strength is enhanced, the swelling rate is reduced, and the membrane hardness and effective ingredient encapsulation rate of pearl-shaped flavored vinegar are improved, while reducing the oxidative loss of active substances. By combining the composite colloidal system with a gradient crosslinking process, high-quality microencapsulation processing of strongly acidic flavored vinegar is achieved.

Claims

1. A method for preparing pearl-shaped flavored vinegar, characterized in that, Includes the following steps: S1. Preparation of concentrated vinegar: The raw vinegar is frozen and concentrated to obtain concentrated vinegar; S2. Preparation of coating solution: Disperse dried vegetable powder in water, add enzyme for enzymatic hydrolysis, extract and centrifuge to obtain coating solution; S3. Preparation of inner core liquid: Mix the concentrated vinegar from step S1 with the composite adhesive and composite calcium, heat and defoam to obtain the inner core liquid; S4. Preparation of external gel solution: Mix the coating solution from step S2 with sodium alginate, sodium carboxymethyl cellulose, and reinforcing agent, and defoam to obtain external gel solution; S5. Spherical reaction: Drop the core liquid from step S3 into the outer gel liquid from step S4. After the reaction, wash to obtain pearl-shaped flavored vinegar semi-finished product. S6. Enhancement treatment: Place the pearl-shaped flavored vinegar semi-finished product from step S5 into a calcium solution for enhancement, and then wash it to obtain pearl-shaped flavored vinegar.

2. The method for preparing pearl-shaped flavored vinegar as described in claim 1, characterized in that, In step S1, the freeze concentration adopts a localized block ice two-stage freeze concentration method. The specific method is as follows: the raw vinegar is frozen at -5 to -15℃ for 2 to 4 hours, stirred at 800 to 1000 rpm to remove some ice crystals; then it is frozen again at -15 to -25℃ for 18 to 25 hours, stirred at 1000 to 1500 rpm to remove the remaining ice crystals, and concentrated vinegar is obtained.

3. The method for preparing pearl-shaped flavored vinegar as described in claim 2, characterized in that, In step S2, the dried vegetable powder is one or a mixture of two or more of wakame powder, nori powder, and kelp powder, and the ratio of dried vegetable powder to water is (0.5-1.0) g: 1000 mL; the enzyme is cellulase, and the ratio of cellulase to water is (0.5-1.0) g: 100 mL; the enzymatic hydrolysis conditions are: temperature 45-50℃, enzymatic hydrolysis time 1-2 h; the extraction conditions are: temperature 75-90℃, time 1-3 h.

4. The method for preparing pearl-shaped flavored vinegar as described in claim 3, characterized in that, In step S3, the ratio of concentrated vinegar to compound gum and compound calcium is 100 mL: (0.7-0.9) g: (1.2-2.0) g; the compound gum is composed of xanthan gum and low-methoxyl pectin, and the compound calcium is composed of calcium lactate and calcium citrate.

5. The method for preparing pearl-shaped flavored vinegar as described in claim 4, characterized in that, In step S3, the mass ratio of xanthan gum to low-methoxyl pectin is (2-4):(0.5-1.5); the mass ratio of calcium lactate to calcium citrate is (1.5-5):

1.

6. The method for preparing pearl-shaped flavored vinegar as described in claim 5, characterized in that, In step S3, the heating conditions are: temperature 50-70℃, time 5-15 min, and viscosity of the core liquid 6300-7000 mPa·s.

7. The method for preparing pearl-shaped flavored vinegar as described in claim 6, characterized in that, In step S4, the ratio of sodium alginate and sodium carboxymethyl cellulose to the coating solution is (0.9-1.2) g:100 mL, and the mass ratio of sodium alginate to sodium carboxymethyl cellulose is (2-3.5):1; the ratio of reinforcing agent to coating solution is (1.0-2.1) g:100 mL.

8. The method for preparing pearl-shaped flavored vinegar as described in claim 7, characterized in that, In step S4, the reinforcing agent is composed of glycerol, fish collagen peptide, tea polyphenols, and vitamin C in a mass ratio of (2-5):(5-8):(1-3):(2-5); the viscosity of the external gel solution is 250-380 mPa·s.

9. The method for preparing pearl-shaped flavored vinegar as described in claim 8, characterized in that, In step S4, the stirring and mixing conditions are: temperature 40-60℃, speed 800-1000 rpm, and time 5-15 min; in step S1, the total acid content of the raw vinegar is 3.50-4.00 g / 100 mL, and the pH value is 3.3-3.7; the total acid content of the concentrated vinegar is 5.50-6.00 g / 100 mL, and the pH value is 2.5-3.

0.

10. The method for preparing pearl-shaped flavored vinegar as described in claim 9, characterized in that, In step S5, the reaction time is 10-20 s, and the washing is done with warm water at 35-45℃; in step S6, the calcium solution is a calcium chloride solution, which is prepared by mixing calcium chloride and water in a ratio of (0.1-0.5) g: 100 mL, and the strengthening time is 1-4 min.