Process for preparing fresh dendrobium officinale juice blasting beads based on forward balling method

Abstract

The invention belongs to the technical field of preparation of fresh dendrobium officinale juice blasting beads, and discloses a process for preparing fresh dendrobium officinale juice blasting beads based on a forward balling method.The process comprises the following steps that S1, a sodium alginate solution is prepared from dendrobium officinale juice, the adding amount of sodium alginate is 0.7%-1%, then the dendrobium officinale juice is added into the solution, stirring is conducted for 1-2 h, and a mixture is obtained; the dilution ratio of the prepared dendrobium officinale juice is (1: 6)-(1: 8); s2, a calcium lactate solution is prepared with distilled water, and the addition amount of calcium lactate is 2%-3.5%; s3, the core liquid is slowly dropped into a calcium lactate solution, a layer of gel film is formed on the outer layer after reaction, and the core liquid is fished out and placed in distilled water to be rinsed; wherein the reaction time is 1.5 to 4 minutes. According to the invention, the forward spheroidizing technology is utilized to prepare the dendrobe blasting beads, and the prepared blasting beads are moderate in particle size and film thickness, round and full in appearance, slightly transparent, good in taste, appropriate in sweetness and obvious in pulp blasting feeling by optimizing the process and the formula.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of preparation of fresh juice explosion beads of Dendrobium candidum, in particular to a process for preparing fresh juice explosion beads of Dendrobium candidum based on a forward balling method. BACKGROUND

[0002] Dendrobium candidum Kimura & Migo is a perennial epiphyte of Orchidaceae and is a commonly used Chinese herbal medicine in China and some Southeast Asian countries. It has the effects of benefiting the stomach, promoting body fluid, strengthening the body, relieving phlegm and cough, resisting fatigue, treating hepatitis, asthma, and immune diseases. Modern pharmacological studies show that Dendrobium candidum has the pharmacological effects of anti-inflammatory, antibacterial, antioxidant, anti-fatigue, anti-tumor, immune regulation, blood pressure reduction, and blood glucose regulation. The main active substance of Dendrobium candidum is polysaccharide, and it also contains stilbene and its derivatives, phenols, alkaloids, and amino acids. As the highest content component of Dendrobium candidum, polysaccharide is closely related to the biological activity of Dendrobium candidum. In recent years, with the increasing maturity of artificial cultivation technology of Chinese herbal medicines, the yield of Dendrobium candidum has shown a growing trend. Based on the fact that Dendrobium candidum is a medicinal and edible plant, its product development and utilization are of great significance to the development of its industrial chain.

[0003] However, there are still defects in the practical application of Dendrobium candidum at present. The existing Dendrobium candidum products are relatively single in form, mainly in the form of traditional decoction pieces, crude extracts or simple preparations, lack innovative processing technology, and cannot meet the needs of consumers for diversified and high-quality healthy products. In addition, when Dendrobium candidum is applied to the food field, how to ensure the stability of active ingredients while giving the product a unique taste and eating experience is still a technical problem to be solved, which also limits the deep development and wide application of Dendrobium candidum in the food industry. SUMMARY

[0004] The present application aims to provide a process for preparing fresh juice explosion beads of Dendrobium candidum based on a forward balling method. The Dendrobium explosion beads are prepared by using a forward balling technology. Through optimization of the process and formula, the prepared explosion beads have moderate particle size and film thickness, a smooth appearance, partial transparency, good taste, appropriate sweetness, and obvious explosion pulp sensation.

[0005] In order to achieve the above-mentioned purpose, the present application provides the following technical scheme:

[0006] A process for preparing fresh juice explosion beads of Dendrobium candidum based on a forward balling method, comprising the following steps:

[0007] S1. Weigh out Dendrobium officinale juice and sodium alginate. Use Dendrobium officinale juice to prepare sodium alginate solution. The amount of sodium alginate added is 0.7%-1%. Then add Dendrobium officinale juice to the prepared sodium alginate solution to prepare a Dendrobium officinale juice dilution ratio of 1:6 to 1:8 to obtain the popping bead core liquid.

[0008] S2. Weigh calcium lactate and prepare a calcium lactate solution with distilled water, wherein the amount of calcium lactate added is 2%-3.5%;

[0009] S3. Slowly drip the core solution obtained in step S1 into the calcium lactate solution in step S2. After the reaction, a gel film is formed on the outer layer. Take it out and rinse it in distilled water. The reaction time is 1.5-4 min.

[0010] Furthermore, the amount of sodium alginate added includes any one of 0.7%, 0.8%, 0.9%, and 1.0%; the dilution ratio for preparing Dendrobium officinale juice includes any one of 1:6, 1:7, and 1:8; the amount of calcium lactate added includes any one of 2%, 2.5%, 3%, and 3.5%; and the reaction time is any one of 1.5 min, 2 min, 3 min, and 4 min.

[0011] Furthermore, the amount of sodium alginate added was 0.9%; the dilution ratio of the Dendrobium officinale juice was 1:7; the amount of calcium lactate added was 3%; and the reaction time was 2 minutes.

[0012] Furthermore, the fish is placed in distilled water for rinsing for 10 minutes.

[0013] The beneficial effects of the technical solution are:

[0014] This invention provides a process for preparing Dendrobium officinale juice popping beads based on a forward pelleting method. Popping bead technology, as an emerging food processing technology, has attracted widespread attention due to its unique taste and rich nutrition. This process not only improves the taste and nutritional value of food but also has significant market potential. Using Dendrobium officinale juice as part of the popping bead core liquid, this invention explores how to apply popping bead technology to Dendrobium officinale to better preserve the active substances in the juice. The invention utilizes a forward pelleting method, which involves adding a sodium alginate solution containing Dendrobium officinale juice to a calcium lactate solution. The alginate ions of sodium alginate react with the Ca ions of calcium lactate... 2+This product, Dendrobium officinale burst beads, is formed by the chelation and cross-linking of various components. The preparation process of the burst beads was optimized through single-factor and orthogonal experiments. Dendrobium officinale burst beads were prepared using forward spheroidization technology. The preparation process and formula optimization of Dendrobium officinale burst beads were studied by considering four factors: sodium alginate addition, calcium lactate addition, spheroidization reaction time, and Dendrobium officinale juice addition. The optimal formula for Dendrobium officinale burst beads was determined through experiments: sodium alginate addition 0.9%, calcium lactate addition 3.0%, spheroidization time 2 min, and Dendrobium officinale juice addition 1 / 7. The resulting burst beads have moderate particle size and film thickness, a round and slightly transparent appearance, a chewy and refreshing taste, a suitable sweetness, and a distinct bursting sensation. They can be used for breath freshening and have certain market value. Furthermore, as a novel Dendrobium officinale product, these burst beads provide a basis and new ideas for the development and utilization of Dendrobium officinale resources. Attached Figure Description

[0015] Figure 1 The image shows the actual product of the Dendrobium officinale popping bead characteristics obtained by orthogonal experiment in Example 2 of the present invention. In the image, A to J correspond to the experiment numbers 1 to 9 in Table 7, respectively. Detailed Implementation

[0016] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments:

[0017] Example 1

[0018] A process for preparing Dendrobium officinale juice popping beads based on the forward pelleting method includes the following steps:

[0019] S1. Weigh out Dendrobium officinale juice and sodium alginate. Prepare sodium alginate solutions of different concentrations using Dendrobium officinale juice. The amount of sodium alginate added is 0.7%, 0.8%, 0.9%, and 1.0% (the mass percentage of sodium alginate to the mass of sodium alginate solution is 0.7%, 0.8%, 0.9%, and 1.0%), with the most preferred concentration being 0.9%. Then, add Dendrobium officinale juice to the prepared sodium alginate solution to prepare a Dendrobium officinale juice dilution ratio of 1:6, 1:7, and 1:8 (the volume ratio of added Dendrobium officinale juice to sodium alginate solution is 1:6, 1:7, and 1:8), with the most preferred ratio being 1:7, to obtain the popping bead core liquid.

[0020] S2. Weigh calcium lactate and prepare a calcium lactate solution with distilled water. The amount of calcium lactate added is 2.5%, 3%, and 3.5% (the mass percentage of calcium lactate to the mass of the calcium lactate solution is 2.5%, 3%, and 3.5%), with 3% being the most preferred.

[0021] S3. Slowly drip the core solution obtained in step S1 into the calcium lactate solution in step S2. After the reaction, a gel film is formed on the outer layer. Take it out and rinse it in distilled water for 10 minutes. The reaction time is 2 minutes, 3 minutes, or 4 minutes, with 2 minutes being the most preferred.

[0022] Example 2

[0023] This embodiment verifies the preparation process of the popping beads described in Example 1 through single-factor experiments and orthogonal experiments. The experimental process and results are as follows:

[0024] I. Experimental Materials

[0025] Dendrobium officinale juice (laboratory-made, freshly squeezed), sodium alginate (20241008, Shanghai Zhanyun Chemical Co., Ltd.); DL-calcium lactate (20240601, Shanghai Zhanyun Chemical Co., Ltd.); Wahaha drinking purified water (202409271108JW, Hangzhou Wahaha Group Co., Ltd.).

[0026] II. Instruments and Equipment

[0027] Electronic analytical balance (CEB1055N, Shanghai Lichen Bangxi Instrument Technology Co., Ltd.); Ultrasonic cleaner (LC-UC-32, Shanghai Lichen Bangxi Instrument Technology Co., Ltd.); Electronic balance (CN-LQC50002, Kunshan Ante Measurement Equipment Co., Ltd.).

[0028] III. Experiment on the Influence of Single Factors on the Bead Forming Process

[0029] 1. Effect of sodium alginate addition on the properties of popping beads

[0030] A certain amount of sodium alginate was weighed and prepared into sodium alginate solutions with contents of 0.6%, 0.7%, 0.8%, 0.9%, and 1.0%, respectively. Dendrobium officinale juice popping beads were prepared according to the preparation method of Example 1, wherein in step S2, the amount of calcium lactate added was 3%; in step S3, the bead-forming time was 5 minutes; and in step S1, the Dendrobium officinale juice was diluted at a ratio of 1:8. The results were then tested and scored.

[0031] 2. Effect of calcium lactate addition on the properties of bursting beads

[0032] A certain amount of calcium lactate was weighed and prepared into calcium lactate solutions with addition amounts of 2%, 2.5%, 3%, 3.5%, and 4%, respectively. Dendrobium officinale juice popping beads were prepared according to the preparation method of Example 1, wherein, in step S1, the amount of sodium alginate added was 0.9%; in step S3, the bead-forming time was 5 minutes; and in step S1, the Dendrobium officinale juice was diluted at a ratio of 1:8. The results were then tested and scored.

[0033] 3. The effect of the dilution ratio of Dendrobium officinale juice on the characteristics of popping beads

[0034] A certain amount of Dendrobium officinale juice was added to sodium alginate solution to prepare Dendrobium officinale-sodium alginate solutions with dilution ratios of 1:6, 1:7, 1:8, 1:9, and 1:10. Dendrobium officinale juice popping beads were prepared according to the preparation method of Example 1. In step S1, the amount of sodium alginate added was 0.9%; in step S2, the amount of calcium lactate added was 3.0%; and in step S3, the bead-forming time was 5 minutes. The beads were then tested and scored.

[0035] 4. The effect of pellet formation reaction time on the properties of popping beads

[0036] Litsea cubeba breath freshening capsules with reaction times of 1.5, 2, 3, 4, 5, and 6 min were prepared. In step S1, sodium alginate was added at 0.9%; in step S2, calcium lactate was added at 3.0%; and in step S3, the dilution ratio of Dendrobium officinale juice was 1:7. The capsules were then tested and scored.

[0037] 5. The popping beads obtained in steps 1-4 above were tested. The testing process and results are as follows:

[0038] (1) Drop test: Five popping beads are randomly selected from each group and dropped from a height of 20cm. If the popping beads do not deform significantly, they pass; otherwise, they fail.

[0039] (2) Appearance inspection: Randomly select 5 popping beads from each group and observe their fullness, smoothness, roundness, and whether there is leakage. If the appearance is irregular, rough, has a tail, or has leakage, it is unqualified.

[0040] (3) Bursting sensation test: Five bursting beads were randomly selected from each group. The degree of bursting sensation of the bursting beads was tested by pressing or tasting. The bursting sensation of the bursting beads was judged into four levels: good, good, poor, and poor. The evaluation characteristics of the bursting beads are shown in Table 1 below:

[0041] Table 1. Evaluation of the characteristics of burst beads

[0042]

[0043] (4) Analysis of single-factor experiment results

[0044] Table 2 shows the effect of sodium alginate addition on the characteristics of Dendrobium officinale popping beads. With increasing sodium alginate addition, the particle size of the popping beads gradually increased, with slight fluctuations, while the film thickness gradually increased, and the bursting sensation became more pronounced. The shape changed from ellipsoidal to a round and full spherical shape. When the popping beads with 0.6% sodium alginate were dropped, cracks appeared on the surface but did not break, possibly due to the viscosity of the Dendrobium officinale juice, which acted as a buffer. Therefore, all the popping beads passed the drop test. However, when the addition amount increased to 1.4%, the popping beads exhibited a trailing effect, and the bursting sensation deteriorated due to the thicker film. The overall sensory evaluation of the popping beads was best at a sodium alginate addition of 0.9%. Therefore, orthogonal experiments were conducted at three levels: 0.8%, 0.9%, and 1.0%.

[0045] Table 2. Effect of sodium alginate addition on the bursting characteristics of Dendrobium officinale beads

[0046]

[0047] Table 3 shows the effect of calcium lactate addition on the bursting characteristics of Dendrobium officinale juice. As the calcium lactate addition increases, the resulting bursting beads gradually become spherical. When the calcium lactate addition is below 2.5%, the membrane support is insufficient, resulting in ellipsoidal bursting beads. Between 2.5% and 4% calcium lactate addition, the bursting beads are round and full, exhibiting a good spherical shape and good spherical formation. However, as the calcium lactate addition continues to increase, the diameter of the bursting beads decreases while the membrane thickness increases. When the calcium lactate addition reaches 4%, the increased membrane thickness weakens the bursting sensation, causing internal solidification and a whitish surface. A 3% sodium lactate addition yields the best overall sensory evaluation of the bursting beads; therefore, orthogonal experiments were conducted at three levels: 2.5%, 3%, and 3.5%.

[0048] Table 3. Effect of calcium lactate addition on the popping characteristics of Dendrobium officinale juice beads

[0049]

[0050] The effect of pelleting time on the bursting characteristics of Dendrobium officinale juice is shown in Table 4. With increasing pelleting reaction time, all the resulting bursting beads passed the drop test. When the pelleting time was 2–6 min, the bursting beads were round and plump, with good pelleting effect. However, with increasing reaction time, the diameter of the bursting beads first decreased, then fluctuated around 3 mm. When the reaction time was 6 min, the bursting sensation gradually weakened due to the reduced diameter. The overall sensory evaluation of the bursting beads was best at a reaction time of 2 min. Therefore, an additional reaction time of 1.5 min was added, and it was found that the membrane was thinner, failed the drop test, and the membrane ruptured after the first drop. Therefore, orthogonal experiments were conducted at three levels: 2, 3, and 4 min.

[0051] Table 4. Effect of pelleting time on the bursting characteristics of Dendrobium officinale juice.

[0052] Spheronisation reaction time / min Diameter / mm Drop Second bounce Shape Pop sensation 1.5 3.67 Fail Poor Spherical Better 2 3.86 Pass Higher Spherical Good 3 3.16 Pass Higher Spherical Better 4 2.98 Pass High Spherical Better 5 3.01 Pass High Spherical Better 6 2.87 Pass High Spherical Poor Pass High Spherical Poor

[0053] The effect of Dendrobium officinale juice ratio on the characteristics of popping beads is shown in Table 5. Since the amounts of sodium alginate and calcium lactate, and the bead-forming time were determined in the first three single-factor experiments, all the prepared popping beads passed the drop test and had a high second bounce. However, the diameter of the popping beads decreased as the ratio decreased. Specifically, when the Dendrobium officinale juice ratio was 1:9-1:10, the core liquid on the popping beads was clearly lighter and the surface color was whitish; furthermore, the taste gradually became less flavorful as the ratio decreased. The taste of the popping beads was suitable when the Dendrobium officinale juice ratio was 1:7. Therefore, orthogonal experiments were conducted at three levels: 1:6, 1:7, and 1:8.

[0054] Table 5. Effect of Dendrobium officinale juice ratio on popping bead characteristics

[0055]

[0056]

[0057] IV. Orthogonal Experiment of Popping Bead Preparation Process

[0058] Based on the results of single-factor experiments, four factors that significantly affect the characteristics of the popping beads—sodium alginate addition, calcium lactate addition, pelleting reaction time, and Dendrobium officinale addition—were selected for orthogonal experiments. Specifically, the sodium alginate addition was tested at three levels: 0.8%, 0.9%, and 1.0%; the calcium lactate addition was tested at three levels: 2.5%, 3%, and 3.5%; the pelleting time was tested at three levels: 2, 3, and 4 minutes; and the Dendrobium officinale juice ratio was tested at three levels: 1:6, 1:7, and 1:8. The results were evaluated according to Table 1 above. The orthogonal experiment factor level table for the Dendrobium officinale popping bead formula (characteristics) is shown in Table 6 below.

[0059] Table 6. Orthogonal Experimental Factor Level Table for Dendrobium Bursting Beads Formula (Characteristics)

[0060]

[0061] Based on the results of the single-factor experiments, an orthogonal experiment was conducted according to the orthogonal experimental factor level table shown in Table 6. The results of the orthogonal experiment are shown in Table 7. The optimal combination is A2B2C1D2, namely, sodium alginate addition of 0.9%, calcium lactate addition of 3.0%, pelleting time of 2 min, and dendrobium juice addition of 1 / 7. The popping beads prepared according to this combination are transparent in color, have a bright outer membrane, no odor, a distinctly cool taste in the core liquid, a full and round appearance, a smooth surface, a distinct bursting sensation, and suitable elasticity.

[0062] Table 7. Results of the orthogonal experiment on the characteristics of Dendrobium nobile popping beads.

[0063]

[0064]

[0065] In summary, this experiment utilized forward spheroidization technology to prepare Dendrobium officinale burst beads. The preparation process and formula optimization were studied by considering four factors: sodium alginate addition, calcium lactate addition, spheroidization reaction time, and Dendrobium officinale juice addition. The optimal formula for Dendrobium officinale burst beads was determined through experiments: 0.9% sodium alginate, 3.0% calcium lactate, 2 minutes spheroidization time, and 1 / 7 Dendrobium officinale juice. The resulting burst beads had moderate particle size and film thickness, a round and slightly transparent appearance, a chewy and refreshing taste, suitable sweetness, and a pronounced bursting sensation. They can be used for breath freshening and have certain market value. Furthermore, as a novel Dendrobium officinale product, these burst beads provide a basis and new ideas for the development and utilization of Dendrobium officinale resources.

[0066] The above descriptions are merely embodiments of the present invention, and common knowledge regarding specific technical solutions or characteristics is not elaborated upon here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A process for preparing Dendrobium officinale juice popping beads based on the forward pelleting method, characterized in that, Includes the following steps: S1. Weigh out Dendrobium officinale juice and sodium alginate. Use Dendrobium officinale juice to prepare sodium alginate solution. The amount of sodium alginate added is 0.7%-1%. Then add Dendrobium officinale juice to the prepared sodium alginate solution to prepare a Dendrobium officinale juice dilution ratio of 1:6 to 1:8 to obtain the popping bead core liquid. S2. Weigh calcium lactate and prepare a calcium lactate solution with distilled water, wherein the amount of calcium lactate added is 2%-3.5%; S3. Slowly drip the core solution obtained in step S1 into the calcium lactate solution in step S2. After the reaction, a gel film is formed on the outer layer. Take it out and rinse it in distilled water. The reaction time is 1.5-4 min.

2. The process for preparing Dendrobium officinale juice popping beads based on the forward pelleting method according to claim 1, characterized in that: The amount of sodium alginate added includes any one of 0.7%, 0.8%, 0.9%, and 1.0%; the dilution ratio for preparing Dendrobium officinale juice includes any one of 1:6, 1:7, and 1:8; the amount of calcium lactate added includes any one of 2%, 2.5%, 3%, and 3.5%; and the reaction time is any one of 1.5 min, 2 min, 3 min, and 4 min.

3. The process for preparing Dendrobium officinale juice popping beads based on the forward pelleting method according to claim 2, characterized in that: The amount of sodium alginate added was 0.9%; the dilution ratio for preparing Dendrobium officinale juice was 1:7; the amount of calcium lactate added was 3%; and the reaction time was 2 minutes.

4. The process for preparing Dendrobium officinale juice popping beads based on the forward pelleting method according to claim 1, characterized in that: The fish is then rinsed in distilled water for 10 minutes.

Images