Cereal popping bead, cereal popping bead jam containing cereal popping bead, cereal popping bead probiotic flavored fermented milk and preparation method of cereal popping bead probiotic flavored fermented milk

Abstract

The invention provides grain popping beads, grain popping bead jam containing the grain popping beads, grain popping bead probiotic flavored fermented milk and a preparation method of the grain popping bead probiotic flavored fermented milk. The preparation method comprises the steps that firstly, grains obtained through first-time screening pass through a first chute with the gradient being 50-60 degrees and containing a sodium alginate solution with the mass concentration being 0.7-1.0%; and then entering a second chute which has a gradient of 25-35 degrees and contains a sodium alginate solution with a mass concentration of 1-1.3%. According to the present invention, by controlling the twice glue wrapping process, the large-area aggregation of the popping beads is prevented, the single uniform popping bead particles are formed, the boiling time of the grains is controlled to ensure the moderate softness and hardness of the taste, the refining frequency of the fermented milk is controlled so as to uniformly disperse the popping bead particles in the yogurt system, the purity and the concentration of the sodium alginate are controlled to make the thickness of the popping bead skin moderate, the reaction time of the sodium alginate is controlled to ensure the forming degree and the integrity of the popping bead wrapping powder, and the taste and the nutrition of the cereal popping bead probiotic flavored fermented milk are improved at the same time.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, specifically to a grain popping bead, a grain popping bead jam containing the same, a grain popping bead probiotic flavored fermented milk, and a preparation method thereof. Background Technology

[0002] Yogurt suffers from severe homogenization, with many similar products available as substitutes. Introducing popping boba, a popular element among young consumers, into yogurt can enhance the enjoyment of the drink. In particular, the addition of grain popping boba can improve both taste and nutrition.

[0003] Existing cereal popping boba suffers from inconsistent texture, a tendency to stick together and form large clusters, and instances where multiple cereals share a single coating. Improving the quality control of cereal popping boba to prevent sticking and ensure even dispersion in dairy products is one of the key issues that researchers urgently need to address. Summary of the Invention

[0004] To solve the above-mentioned technical problems, the purpose of this invention is to provide a cereal popping bead and its preparation method, wherein the cereal popping bead particles can be uniformly dispersed in a yogurt system.

[0005] The present invention also aims to provide a jam containing the above-mentioned grain popping beads and a fermented milk containing the jam.

[0006] To achieve the above objectives, the present invention provides a method for preparing grain popping beads, comprising the following steps:

[0007] The grain raw materials are preheated, cooked, coated with flour, screened for the first time, coated with adhesive, washed, soaked, and screened for the second time to obtain the grain popping beads;

[0008] The coating process is carried out as follows: the grains obtained from the first screening are first passed through a first sluice with a slope of 50-60°, which contains a sodium alginate solution with a mass concentration of 0.7-1.0% (m / m) for 20-40 seconds. Then, they enter a second sluice with a slope of 25-35°, which contains a sodium alginate solution with a mass concentration of 1-1.3% (m / m) for 5-9 minutes.

[0009] In the above-mentioned method for preparing grain popping beads, the time taken during the coating process can be controlled by the height and slope of the chute; preferably, the height of the second chute is 7-9 meters.

[0010] In the above-mentioned method for preparing grain popping beads, preferably, the preheating temperature is 60-70℃ and the preheating time is 5±2 minutes.

[0011] In the above-mentioned method for preparing grain popping beads, preferably, the cooking temperature is 95±2℃ and the cooking time is 3-20 minutes.

[0012] In the above-mentioned method for preparing grain popping boba, the coating powder is a combination of starch and calcium lactate. More preferably, the mass ratio of starch to calcium lactate is 5-7:3-5 (m / m); even more preferably, the ratio of starch to calcium lactate is 7:3. The particle size of the coating powder is controlled as needed.

[0013] In the above-mentioned method for preparing grain popping beads, preferably, the temperature of the pure water used for washing is 25°C.

[0014] In the above-mentioned method for preparing grain popping beads, preferably, the soaking time is 20-60 minutes.

[0015] In the above-mentioned method for preparing grain popping beads, preferably, the mesh size of the sieve used for the first screening is 8-16 mesh.

[0016] In the above method for preparing grain popping beads, preferably, the second screening uses an 8mm×5mm screening machine.

[0017] In the above-mentioned method for preparing grain popping beads, preferably, the grain raw material is one or a combination of two or more of purple rice, oats, quinoa, buckwheat and highland barley.

[0018] In the above method for preparing grain popping beads, preferably, the preparation conditions of the grain popping beads from the grain raw material satisfy at least one of the following (1)-(4):

[0019] (1) The preheating temperature of purple rice is 60℃ and the preheating time is 5 minutes. The cooking temperature is 95℃ and the cooking time is 10 minutes. The sodium alginate concentration in the first sluice is 0.8%, the slope is 70° and the passage time is 20-30 seconds. The sodium alginate concentration in the second sluice is 1.0%, the slope is 30° and the passage time is 7 minutes.

[0020] (2) The preheating temperature of oats is 60℃ and the preheating time is 5 minutes. The cooking temperature is 95℃ and the cooking time is 13 minutes. The sodium alginate concentration in the first sluice is 0.7%, the slope is 70° and the passage time is 20-30 seconds. The sodium alginate concentration in the second sluice is 1.1%, the slope is 35° and the passage time is 7 minutes.

[0021] (3) The preheating temperature of barley is 60℃, the preheating time is 5 minutes, the cooking temperature is 95℃, the cooking time is 12 minutes, the sodium alginate concentration in the first sluice is 0.7%, the slope is 60°, and the passage time is 20-30 seconds; the sodium alginate concentration in the second sluice is 1.1%, the slope is 35°, and the passage time is 7 minutes.

[0022] (4) The preheating temperature of quinoa is 65℃ and the preheating time is 5 minutes. The cooking temperature is 95℃ and the cooking time is 8 minutes. The sodium alginate concentration in the first sluice is 0.7%, the slope is 60° and the passage time is 20-30 seconds. The sodium alginate concentration in the second sluice is 1.2%, the slope is 30° and the passage time is 7 minutes.

[0023] The present invention also provides a grain popping bead, which is prepared by the above-described method for preparing grain popping beads.

[0024] The present invention also provides a grain popping bead jam containing the above-mentioned grain popping beads.

[0025] According to a specific embodiment of the present invention, preferably, the amount of added grain popping beads is 30-40% based on the mass of the grain popping bead jam being 100%.

[0026] This invention also provides a method for preparing a grain popping bead jam, comprising the following steps: premixing jam materials containing water, white sugar, citric acid, sodium citrate, and xanthan gum to obtain a jam liquid; mixing grain popping beads with the jam liquid; sterilizing at 93-97°C for 7-13 minutes; and aseptically filling to obtain the grain popping bead jam. Preferably, by weight percentage, the jam material contains 50-63.5% water, 35-45% white sugar, 0.5-1.5% citric acid, 0.5-1.5% sodium citrate, and 0.5-2% xanthan gum; more preferably, 51% water, 45% white sugar, 1% citric acid, 1% sodium citrate, and 2% xanthan gum. The jam material may also contain an appropriate amount of edible flavoring, the specific amount of which can be controlled as needed, for example, 0.05% of the total weight of other jam materials.

[0027] In the above-mentioned method for preparing grain popping jam, preferably, based on the mass of the grain popping jam as 100%, the amount of grain popping beads added to the jam liquid is 30%-40% and 60%-70%, respectively.

[0028] In the above-mentioned method for preparing grain popping boba jam, preferably, the jam liquid is one or a combination of two or more of the following: blueberry jam, green grape and aloe vera jam, strawberry and cranberry jam, and mango and cheese jam. The raw materials for these jams can be commonly used in the art, and the specific preparation process can be carried out in accordance with conventional methods.

[0029] In the above method for preparing cereal popping fruit jam, preferably, the combination of cereal popping beads and jam liquid can be at least one of the following (1)-(4):

[0030] (1) Mix the purple rice popcorn with blueberry jam;

[0031] (2) Mix the oat popping boba with the green grape and aloe vera fruit sauce;

[0032] (3) Mix the barley popping boba with the strawberry cranberry sauce;

[0033] (4) Mix the quinoa popping boba with the mango cheese sauce.

[0034] The present invention also provides a grain popping bead probiotic flavored fermented milk containing the above-mentioned grain popping bead jam.

[0035] According to a specific embodiment of the present invention, preferably, the amount of grain popping boba flavored fermented milk added is 10-14% based on 100% of the mass of the grain popping boba probiotic flavored fermented milk.

[0036] This invention also provides a method for preparing cereal popping boba probiotic flavored fermented milk, which includes the following steps:

[0037] (1) Mix milk protein concentrate and white sugar to obtain a mixture;

[0038] (2) Heat the raw milk to 53-59℃ and mix it with the mixture in step (1), stirring continuously.

[0039] (3) Deaerate, homogenize and sterilize the material after circulating stirring, cool it to 39-43℃ and inoculate it with bacteria. The bacteria are one or more of the following: Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longis, Lactobacillus acidophilus, Lactococcus fatii and Lactococcus lactis subsp. lactis. Keep it warm and ferment to above 70°T.

[0040] (4) Stir and break the emulsion of the material after fermentation in step (3), and use a fine pump device (such as Frisham's FSPE3542-200B rotor pump) to fine the base material. Adjust the frequency parameter to 1.5%-3.5% to obtain yogurt base material.

[0041] (5) The grain popping fruit jam and the yogurt base obtained in step (4) are mixed and filled online. The amount of grain popping fruit jam added is 10-14% based on the mass of the yogurt base as 100%, and the grain popping probiotic flavored fermented milk is obtained.

[0042] In the above-mentioned method for preparing probiotic flavored fermented milk with popping boba, preferably, based on the total mass of the raw materials of the yogurt base as 100%, the amount of concentrated milk protein powder is 5-10%, the amount of white sugar is 6.5-7.5%, and the amount of raw milk is 82.5-88.5%; the amount of bacteria can be controlled as needed with reference to conventional methods in the art.

[0043] In the above method for preparing cereal popping bead probiotic flavored fermented milk, preferably, the raw milk in step (2) is heated to 56±3℃, more preferably 56℃.

[0044] In the above method for preparing cereal popping bead probiotic flavored fermented milk, preferably, the time for circulating stirring in step (2) is 20±3 minutes, and more preferably 20 minutes.

[0045] In the above method for preparing cereal popping bead probiotic flavored fermented milk, preferably, in step (3), the inoculation is carried out at 41°C and the fermentation is carried out at 72°C.

[0046] In the above method for preparing cereal popping bead probiotic flavored fermented milk, preferably, the frequency parameter in step (4) is adjusted to 3%.

[0047] According to a specific embodiment of the present invention, preferably, the manufacturing process of the grain popping boba flavored sauce includes the following steps:

[0048] (1) Jam material mixing: Premix the jam materials containing drinking water, white sugar, citric acid, sodium citrate, edible flavoring, and xanthan gum; wherein, by mass percentage, the jam materials preferably contain 50-63.5% drinking water, 35-45% white sugar, 0.5-1.5% citric acid, 0.5-1.5% sodium citrate, and 0.5-2% xanthan gum; the amount of edible flavoring accounts for 0.05% of the total mass of other jam materials;

[0049] (2) Pre-treat the selected high-quality grain raw materials, such as one or more combinations of purple rice, oats, quinoa, buckwheat, highland barley, etc., preheat at 60-70℃ for 5±2 minutes, and cook for 3-20 minutes to ensure that the core material has moderate softness and hardness.

[0050] (3) Mix starch and calcium lactate to obtain a coating material, wherein the ratio of starch to calcium lactate is (5-7): (3-5). Mix the cooked grain raw material in step (2) with the coating material to coat the grain raw material to obtain a coated grain raw material.

[0051] (4) Pass the flour-coated grain raw material from step (3) through an 8-16 mesh sieve to remove small grain particles and uncoated starch;

[0052] (5) Pass the material obtained in step (4) through a first chute with a slope of 50-60°. The first chute contains a sodium alginate solution with a mass concentration of 0.7-1.0%. The passage time is 20-40 seconds. Then, it enters a second chute with a slope of 25-35°. The second chute contains a sodium alginate solution with a mass concentration of 1-1.3%. The passage time is 5-9 minutes. Grain popping beads are finally obtained.

[0053] (6) Wash and soak the grain popping beads obtained in step (5) with pure water at 25℃, wherein the soaking time is 20-60 min;

[0054] (7) Use a screening machine to screen the grain popping beads after soaking in step (6) to remove grain popping beads that are large, sticky and not formed.

[0055] (8) Mix the grain popping beads obtained in step (7) with the fruit flavored jam, sterilize at 93±2℃ for 10±3 min and then aseptically fill to obtain grain popping bead jam;

[0056] The production process of probiotic yogurt base is as follows:

[0057] (9) Weigh the milk protein concentrate and white sugar, premix them, and feed them in;

[0058] (10) Heat the raw milk to 56±3℃ and mix it with the material in step (9), and circulate and stir for 20±3 min;

[0059] (11) After degassing, homogenization and sterilization, cool to 39-43℃ for inoculation (including but not limited to Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longis, Lactobacillus acidophilus, Lactococcus fatii, Lactococcus lactis subsp. lactis), and keep warm for fermentation to above 70°T;

[0060] (12) Demulsification and refining: The fermented material in step (11) is stirred and demulsified, and the base material is refined using a refining pump. The parameters are adjusted to 1.5%-3.5% to obtain yogurt base material.

[0061] (13) Mix the cereal popping fruit jam with the yogurt base obtained in step (12) by online addition and fill the mixture. The amount of jam added is 10-14%, and cereal popping fruit + fruit probiotic flavored fermented milk is obtained.

[0062] The technical solution of the present invention has the following beneficial technical effects:

[0063] 1. The grain popping beads provided by the present invention first pass through a low-concentration adhesive solution quickly, and then slowly pass through a high-concentration adhesive solution, which prevents the grains from sticking together and avoids the formation of large particles or uneven popping beads. It can achieve uniform and single particles, remove large and small grains and popping beads, and prevent large-area aggregation of popping beads.

[0064] 2. The grain popping boba and fruit pieces in the jam provided by this invention can be evenly dispersed in a yogurt system with added probiotics. The resulting probiotic fermented milk, by using an appropriate fine frequency and with the demulsifying equipment at the set frequency parameters, can increase the thickness, ensuring that the popping boba particles and fruit pieces can be suspended in the yogurt system, and that the popping boba can be evenly dispersed in it and not easily sink.

[0065] 3. The grain popping boba provided by this invention uses different grain ingredients cooked for different times, ensuring that the popping boba retains the texture of the grain after popping, achieving a uniform texture inside and out, and preventing it from being too soft or undercooked. By controlling the amount of starch added, the amount of calcium added, the time spent in the sluice, and the concentration and type of sodium alginate, and by controlling the ratio of starch to calcium powder, the calcium powder and sodium alginate react fully, controlling the strength of the popping boba and preventing it from becoming sticky; by controlling the purity and concentration of sodium alginate, the popping boba maintains a moderate thickness and elasticity, reducing the "plastic feel" and preventing it from becoming soggy; by controlling the reaction time of sodium alginate, the popping boba coating achieves better shape and integrity, reducing the breakage rate and preventing the popping boba skin from becoming too thick.

[0066] 4. The cereal popping boba probiotic flavored fermented milk provided by this invention can offer consumers more types of yogurt products while ensuring nutrition and health. Detailed Implementation

[0067] In order to provide a clearer understanding of the technical features, objectives and beneficial effects of the present invention, the technical solution of the present invention will now be described in detail below, but it should not be construed as limiting the scope of implementation of the present invention.

[0068] Example 1

[0069] This embodiment provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is as follows:

[0070] (I) Preparation of cereal popping boba jam:

[0071] (1) Premix the stabilizer and other raw materials to obtain blueberry flavored jam;

[0072] (2) Pre-treat the purple rice by preheating it at 60℃ for 5 minutes and cooking it at 95℃ for 10 minutes to obtain the purple rice raw material;

[0073] (3) Mix starch and calcium in a mass ratio of 7:3 to obtain auxiliary material. Mix the above purple rice raw material with the auxiliary material and coat it with flour to obtain coated purple rice raw material.

[0074] (4) The above-mentioned powdered purple rice raw material is screened through an 8-mesh sieve for the first screening to remove small grain particles and starch, and the material is obtained.

[0075] (5) The above materials are coated with a single sodium alginate solution: First, the material is passed through the first chute (sodium alginate mass concentration 0.8%, slope 70°, passage time 20s), and then transported by a conveyor pump to the second chute with a height of 8m. The material is then passed through the second chute (sodium alginate mass concentration 1.0%, slope 30°, passage time 7min) to obtain grain popping beads.

[0076] (6) Wash and soak the above grain popping beads with pure water at 25℃ for 60 minutes to obtain grain popping beads;

[0077] (7) Use an 8mm×5mm screening machine to perform a second screening on the above grain popping beads to remove the large formed particles and the unformed popping beads.

[0078] (8) Mix the above-mentioned grain popping beads with the blueberry flavored sauce in step (1) at a mass ratio of 35:65 (m / m), sterilize at 95°C for 10 minutes and then aseptically fill to obtain purple rice popping beads blueberry flavored sauce.

[0079] (II) Preparation of cereal popping boba probiotic flavored fermented milk:

[0080] (9) Weigh, premix, and feed the milk protein concentrate (100 kg / T based on the mass of yogurt base material) and white sugar (65 kg / T based on the mass of yogurt base material) to obtain powdered auxiliary materials.

[0081] (10) Heat raw milk to 56°C and mix it with the above powdered auxiliary materials. The amount of raw milk used is 835 kg / T (based on the mass of yogurt base material). Circulate and stir for 20 minutes to obtain liquid material.

[0082] (11) After degassing, homogenization and sterilization, the above liquid material is cooled to 41°C and inoculated with 0.1% of Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis subsp. lactis (1.8:7.2:1), and fermented at 72°T to obtain the fermented material.

[0083] (12) Stir and break the emulsion of the fermented material, and use a finer pump (Fristam rotor pump FSPE3542-200B) to fine the base material, and adjust the parameters to 3% to obtain yogurt base material;

[0084] (13) The purple rice popping blueberry fruit sauce from step (8) is mixed with the above-mentioned yogurt base by online addition and then bottled. The amount of fruit sauce added is 14%, and purple rice popping blueberry probiotic flavored fermented milk is obtained.

[0085] Example 2

[0086] This embodiment provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is as follows:

[0087] (I) Preparation of cereal popping boba jam:

[0088] (1) Premix the stabilizer and other raw materials to obtain aloe vera and green grape flavored jam;

[0089] (2) Pre-treat the oats by preheating at 60°C for 5 minutes and cooking at 95°C for 13 minutes to obtain oat raw materials;

[0090] (3) Mix starch and calcium in a mass ratio of 7:3 to obtain auxiliary material. Mix the above oat raw material with the auxiliary material and coat it with flour to obtain coated oat raw material.

[0091] (4) The above-mentioned flour-coated oat raw material is screened through an 8-mesh sieve for the first screening to remove small grain particles and starch, and the material is obtained.

[0092] (5) The above materials are coated with a single sodium alginate solution: First, the material is passed through the first chute (sodium alginate mass concentration 0.7%, slope 60°, passage time 30s), and then transported by a conveyor pump to the second chute with a height of 7m. The material is then passed through the second chute (sodium alginate mass concentration 1.1%, slope 35°, passage time 7min) to obtain grain popping beads.

[0093] (6) Wash and soak the above grain popping beads with pure water at 25℃ for 40 minutes to obtain grain popping beads;

[0094] (7) Use an 8mm×5mm screening machine to perform a second screening on the above grain popping beads to remove the large formed particles and the unformed popping beads.

[0095] (8) Mix the above-mentioned grain popping beads with the aloe vera and green grape flavored sauce in step (1) at a mass ratio of 35:65 (m / m), sterilize at 95°C for 10 minutes and then aseptically fill to obtain oat popping bead aloe vera and green grape flavored sauce.

[0096] (II) Preparation of cereal popping boba probiotic flavored fermented milk:

[0097] (9) Weigh, premix, and feed the milk protein concentrate (70 kg / T based on the mass of yogurt base material) and white sugar (75 kg / T based on the mass of yogurt base material) to obtain powdered auxiliary materials.

[0098] (10) Heat raw milk to 56°C and mix it with the above powdered auxiliary materials. The amount of raw milk used is 855 kg / T (based on the mass of yogurt base material). Circulate and stir for 20 minutes to obtain liquid material.

[0099] (11) After degassing, homogenization and sterilization, the above liquid material is cooled to 41°C and inoculated with 0.1% of Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, and Bifidobacterium longum subsp. longis (1.8:7.2:0.5:0.5), and fermented at 72°T to obtain the fermented material;

[0100] (12) Stir and break the emulsion of the fermented material, and use a finer pump (Fristam rotor pump FSPE3542-200B) to fine the base material, and adjust the parameters to 3% to obtain yogurt base material;

[0101] (13) The oat popping aloe vera green grape flavored sauce from step (8) is mixed with the above-mentioned yogurt base by online addition and then bottled. The amount of sauce added is 13%, and oat popping aloe vera green grape probiotic flavored fermented milk is obtained.

[0102] Example 3

[0103] This embodiment provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is as follows:

[0104] (I) Preparation of cereal popping boba jam:

[0105] (1) The stabilizer and other raw materials are premixed to obtain strawberry cranberry flavored sauce;

[0106] (2) The barley was pretreated by heating at 60°C for 5 minutes and cooking at 95°C for 12 minutes to obtain the barley raw material;

[0107] (3) Mix starch and calcium in a mass ratio of 7:3 to obtain an auxiliary material. Mix the above barley raw material with the auxiliary material and coat it with flour to obtain a coated barley raw material.

[0108] (4) The above-mentioned coated barley raw material is screened through an 8-mesh sieve for the first time to remove small grain particles and starch, and the material is obtained.

[0109] (5) The above materials are coated with a single sodium alginate solution. First, the materials are passed through the first chute (sodium alginate mass concentration 0.7%, slope 60°, passage time 30s), and then transported by a transfer pump to the second chute with a height of 9m. The materials are passed through the second chute (sodium alginate mass concentration 1.1%, slope 35°, passage time 9min) to obtain grain popping beads.

[0110] (6) Wash and soak the above grain popping beads with pure water at 25℃ for 40 minutes to obtain grain popping beads;

[0111] (7) Use an 8mm×5mm screening machine to perform a second screening on the above grain popping beads to remove the large formed particles and the unformed popping beads.

[0112] (8) Mix the above-mentioned grain popping beads with the strawberry cranberry flavored sauce in step (1) at a mass ratio of 40:60 (m / m), sterilize at 95°C for 10 minutes and then aseptically fill to obtain barley popping bead strawberry cranberry flavored sauce.

[0113] (II) Preparation of cereal popping boba probiotic flavored fermented milk:

[0114] (9) Weigh, premix, and feed the milk protein concentrate (100 kg / T based on the mass of yogurt base material) and white sugar (70 kg / T based on the mass of yogurt base material) to obtain powdered auxiliary materials.

[0115] (10) Heat raw milk to 56°C and mix it with the above powdered auxiliary materials. The amount of raw milk used is 830 kg / T (based on the mass of yogurt base material). Circulate and stir for 20 minutes to obtain liquid material.

[0116] (11) After degassing, homogenization and sterilization, the above liquid material is cooled to 41°C and inoculated with Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactococcus lactis subsp. lactis (1.8:7.2:0.5:0.5), and fermented at 72°T to obtain the fermented material;

[0117] (12) Stir and break the emulsion of the fermented material, and use a finer pump (Fristam rotor pump FSPE3542-200B) to fine the base material, and adjust the parameters to 3% to obtain yogurt base material;

[0118] (13) The barley popping strawberry cranberry flavored sauce from step (8) is mixed with the above-mentioned yogurt base by online addition and then bottled. The amount of sauce added is 14%, and barley popping strawberry cranberry probiotic flavored fermented milk is obtained.

[0119] Example 4

[0120] This embodiment provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is as follows:

[0121] (I) Preparation of cereal popping boba jam:

[0122] (1) Premix the stabilizer and other raw materials to obtain mango cheese flavored sauce;

[0123] (2) Quinoa was pretreated by preheating at 65°C for 4 minutes and cooking at 95°C for 8 minutes to obtain quinoa raw material;

[0124] (3) Mix starch and calcium in a mass ratio of 7:3 to obtain auxiliary material. Mix the above quinoa raw material with the auxiliary material and coat it with flour to obtain coated quinoa material.

[0125] (4) Pass the above-mentioned quinoa material sample coated with flour through an 8-mesh sieve to remove small grain particles and starch, and obtain the material.

[0126] (5) The above materials are coated with a single sodium alginate solution. First, the material passes through the first chute (sodium alginate mass concentration 0.7%, slope 60°, passage time 30s), and then is transported by a transfer pump to the second chute with a height of 7m. The material passes through the second chute (sodium alginate mass concentration 1.2%, slope 30°, passage time 7min) to obtain grain popping beads.

[0127] (6) Wash and soak the above grain popping beads with pure water at 25℃ for 40 minutes to obtain grain popping beads;

[0128] (7) Use an 8mm×5mm screening machine to perform a second screening on the above grain popping beads to remove the large formed particles and the unformed popping beads.

[0129] (8) Mix the above-mentioned grain popping beads with the mango cheese flavored sauce in step (1) at a mass ratio of 40:60 (m / m), sterilize at 95°C for 10 minutes and then aseptically fill to obtain quinoa popping beads mango cheese flavored sauce.

[0130] (II) Preparation of cereal popping boba probiotic flavored fermented milk:

[0131] (9) Weigh, premix, and feed the milk protein concentrate (80 kg / T based on the mass of yogurt base material) and white sugar (70 kg / T based on the mass of yogurt base material) to obtain powdered auxiliary materials.

[0132] (10) Heat raw milk to 56°C and mix it with the above powdered auxiliary materials. The amount of raw milk used is 850 kg / T (based on the mass of yogurt base material). Circulate and stir for 20 minutes to obtain liquid material.

[0133] (11) After degassing, homogenization and sterilization, the above liquid material is cooled to 41°C and inoculated with (Streptococcus thermophilus subsp. saliva, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium longum subsp. longum, Lactobacillus acidophilus (1.8:7.2:0.5:0.5) and kept warm to ferment to 72°T to obtain the fermented material;

[0134] (12) Stir and break the emulsion of the fermented material, and use a finer pump (Fristam rotor pump FSPE3542-200B) to fine the base material, and adjust the parameters to 3% to obtain yogurt base material;

[0135] (13) The quinoa popping mango cheese flavored sauce from step (8) is mixed with the above-mentioned yogurt base by online addition and then bottled. The amount of sauce added is 14%, and quinoa popping mango cheese probiotic flavored fermented milk is obtained.

[0136] Comparative Example 1

[0137] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 1, except that:

[0138] (1) In step (2), the cooking time for purple rice is 5 minutes, eliminating the pre-cooking process;

[0139] (2) In step (3), the mass ratio of starch to calcium powder is 8:2.

[0140] Comparative Example 2

[0141] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 1, except that:

[0142] (1) In step (5), the concentration of sodium alginate in the second chute is 0.8%, and a compound of sodium alginate and xanthan gum is used with a mass ratio of 75:25. Example 1 is a single sodium alginate.

[0143] (2) In step (12), the refining pump frequency of the yogurt base is set to 5%.

[0144] Comparative Example 3

[0145] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 1, except that:

[0146] In step (5), the first chute is removed, and the second chute is transported without the transfer pump. The passage time of the second chute is 4 minutes.

[0147] Comparative Example 4

[0148] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 1, except that:

[0149] In step (5), the passage time of the second chute is 4 minutes.

[0150] Comparative Example 5

[0151] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 2, except that:

[0152] (1) In step (2), the oat cooking time is 8 minutes;

[0153] (2) In step (5), the passage time of the second chute is 4 minutes.

[0154] Comparative Example 6

[0155] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 3, except that:

[0156] (1) In step (2), the barley is cooked for 20 minutes;

[0157] (2) In step (3), the mass ratio of starch to calcium powder is 6:4.

[0158] Comparative Example 7

[0159] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that in Example 3, except that:

[0160] In step (5), the sodium alginate concentration in the second sluice is 1.4%, and the passage time in the second sluice is 5 min.

[0161] Comparative Example 8

[0162] This comparative example provides a grain-bursting probiotic flavored fermented milk, the preparation method of which is basically the same as that of Example 4, except that:

[0163] In step (12), the refining pump frequency of the yogurt base is set to 5%.

[0164] Product Experiment

[0165] The experimental methods for each indicator are as follows:

[0166] The integrity test of the burst beads in the product (average value of 10 bottles) = (number of broken beads / total number of beads) × 100%. The test results are shown in Table 2.

[0167] Product stability and taste survey: 30 people were selected for sensory evaluation. Sensory scores were given based on indicators such as grain flavor, texture, popping sensation, and thickness of the popping shell (plastic feel). The overall preference score was out of 100, and the average score was used. The stickiness criterion was: if the number of people who considered the texture sticky significantly higher than the number who considered it non-sticky at the 0.05 level, it was considered sticky and affected the taste. The test results are shown in Table 1.

[0168] Viscosity: The viscosity of the product within its shelf life was measured using an Anton Paar MCR302 rheometer with a CC27-53603 rotor. The average value was taken after measuring 60 points. The specific results are shown in Table 2.

[0169] Table 1

[0170] Grain flavor softness and hardness Bursting sensation Skin thickness Is the texture sticky? Example 1 92.46 80.09 80.14 90.12 no Example 2 87.09 74.39 73.96 87.49 no Example 3 86.58 91.67 89.47 86.09 no Example 4 91.24 80.53 88.25 79.63 no Comparative Example 1 80.27 59.15 82.86 86.57 yes Comparative Example 2 91.77 83.49 69.91 84.15 no Comparative Example 3 88.09 79.26 64.81 88.03 no Comparative Example 4 87.06 69.07 79.44 70.83 no Comparative Example 5 79.34 66.21 59.99 86.04 no Comparative Example 6 88.67 71.75 88.19 89.11 yes Comparative Example 7 83.99 87.14 82.90 71.33 no Comparative Example 8 86.09 83.24 84.97 82.02 no

[0171] Table 2

[0172]

[0173] The experimental results above show that, compared with Example 1, the purple rice popping boba in Comparative Example 1 was undercooked after release, with a harder and worse texture, and the jam and popping boba were sticky.

[0174] Compared with Comparative Example 1, Comparative Example 2 showed a reduced bursting sensation from the popping beads, and after 14 days, the popping beads and fruit pieces sank to the bottom and could not be evenly dispersed.

[0175] Compared with Example 1, the bursting sensation of the popping beads in Comparative Example 3 was reduced, and the integrity of the popping beads in the finished product was also reduced;

[0176] Compared with Example 1, the product of Comparative Example 4 had more popping beads sticking together and more popping beads breaking. This may be because the particles were too large and easily broken during filling, resulting in a poorer overall taste and experience.

[0177] Compared with Example 2, the oatmeal in Comparative Example 5 had a harder texture, reduced popping sensation from the popping boba, and a higher breakage rate in the finished product.

[0178] Compared with Example 3, the barley in Comparative Example 6 was too soft and sticky, and the jam and popping boba were sticky overall, with the popping boba coating being too thick and having a strong "plastic" feel.

[0179] Compared with Example 3, the outer coating of the popping beads in Comparative Example 7 was too thick, which seriously affected the taste of the popping beads;

[0180] Compared with Example 4, the viscosity of the product in Comparative Example 8 was reduced, and after 14 days, some of the quinoa popping beads floated to the surface.

Claims

1. A method for preparing grain popping beads, wherein, Includes the following steps: The grain raw materials are preheated, cooked, coated with flour, screened for the first time, coated with adhesive, washed, soaked, and screened for the second time to obtain the grain popping beads; The coating process is carried out as follows: the grains obtained from the first screening are first passed through a first sluice with a slope of 50-60°, which contains a sodium alginate solution with a mass concentration of 0.7-1.0% for 20-40 seconds. Then, they enter a second sluice with a slope of 25-35°, which contains a sodium alginate solution with a mass concentration of 1-1.3% for 5-9 minutes.

2. The method for preparing grain popping beads according to claim 1, wherein, The coating powder is a combination of starch and calcium lactate. Preferably, the mass ratio of starch to calcium lactate is 5-7:3-5.

3. The method for preparing grain popping beads according to claim 1, wherein, The first screening uses a sieve with a mesh size of 8-16, and the second screening uses a screening machine with a sieve aperture of 8mm×5mm.

4. The method for preparing grain popping beads according to claim 1, wherein, The grain raw materials are one or more of the following: purple rice, oats, quinoa, buckwheat, and highland barley.

5. A grain popping bead, which is prepared by the preparation method according to any one of claims 1-4.

6. A grain popping jam containing the grain popping beads as described in claim 5, preferably, the amount of grain popping beads added is 30-40% based on 100% of the weight of the grain popping jam.

7. The method for preparing the grain popping boba jam according to claim 6, comprising the following steps: Premix the jam material containing water, white sugar, citric acid, sodium citrate and xanthan gum to obtain jam liquid. Mix the cereal popping beads with the jam liquid, sterilize at 93-97℃ for 7-13 minutes and then aseptically fill to obtain the cereal popping bead jam. Preferably, the jam material contains, by weight percentage, 50-63.5% water, 35-45% white sugar, 0.5-1.5% citric acid, 0.5-1.5% sodium citrate, and 0.5-2% xanthan gum; Preferably, based on the mass of the grain popping fruit jam as 100%, when the grain popping beads and the fruit jam liquid are mixed, the addition amounts of the two are 30%-40% and 60%-70%, respectively.

8. The method for preparing the grain popping boba jam according to claim 7, wherein, The jam liquid is one or a combination of two or more of the following: blueberry jam, green grape and aloe vera jam, strawberry and cranberry jam, and mango and cheese jam.

9. A grain-bursting probiotic flavored fermented milk, comprising the grain-bursting jam of claim 6, preferably, the amount of the grain-bursting jam added is 10-14% based on 100% of the mass of the grain-bursting probiotic flavored fermented milk.

10. The preparation method of the cereal popping bead probiotic flavored fermented milk according to claim 9, comprising the following steps: (1) Mix milk protein concentrate and white sugar to obtain a mixture; (2) Heat the raw milk to 53-59℃ and mix it with the mixture in step (1), stirring continuously. (3) Deaerate, homogenize and sterilize the material after circulating stirring, cool it to 39-43℃, inoculate the inoculum, and keep it warm to ferment to above 70°T; (4) Stir and break the emulsion of the material after fermentation in step (3), and refine the base material using a fine pump device. Adjust the frequency parameter to 1.5%-3.5% to obtain yogurt base material. (5) The cereal popping fruit jam and the yogurt base obtained in step (4) are mixed and filled by online addition. The mass of the yogurt base accounts for 86-90%, and the amount of cereal popping fruit jam added is 10-14%, so as to obtain the cereal popping probiotic flavored fermented milk. Preferably, based on the total mass of the raw materials of the yogurt base as 100%, the amount of milk protein concentrate is 5-10%, the amount of white sugar is 6.5-7.5%, and the amount of raw milk is 82.5-88.5%.

Images