A heat-stable sea cucumber flower popping bead and a preparation method thereof

Abstract

This invention discloses a heat-stable sea cucumber flower popping beads and its preparation method, belonging to the field of food processing technology. The preparation method of the heat-stable sea cucumber flower popping beads includes the following steps: the active liquid of sea cucumber flower after deodorization by perilla-green tea extract is mixed with plant compound liquid (sea buckthorn-goji berry-pumpkin) at a mass ratio of 1:1.5 and emulsified. 50% volume of seaweed fermentation concentrate is added to obtain a three-phase core system of marine and terrestrial active ingredients. The popping beads are formed and solidified by a stepwise enzymatic crosslinking process with sodium alginate-gelatin-xanthan gum as the middle wall material and low-methoxyl pectin calcium-sodium caseinate as the outer wall material. The advantages of this invention are: (1) breakthrough in heat stability, suitable for hot food scenarios; (2) precise flavor control, synergistic improvement of fishy and astringent taste; (3) synergistic enhancement of marine and terrestrial components, multiplying functional value; (4) comprehensive expansion of application scenarios and clear industrialization path.

Description

Technical Field

[0001] This invention relates to a popping bead and its preparation method, specifically to a heat-stable sea cucumber flower popping bead and its preparation method, belonging to the field of food processing technology. Background Technology

[0002] Sea cucumber flowers are the gonads (including testes and ovaries) of sea cucumbers, appearing as pale yellow or orange-red flocculent or clump-like masses with a delicate texture. Sea cucumber flowers are rich in high-quality protein, unsaturated fatty acids, vitamins, minerals, and bioactive components such as sea cucumber polysaccharides, saponins, phospholipids, and taurine; in traditional dietary therapy, they are also believed to nourish yin and kidneys, replenish blood, and moisturize dryness.

[0003] Currently, the industrialization of sea cucumber flowers faces multiple bottlenecks: First, processing technology and product forms are limited, and existing products are mostly primary ingredients or traditional tonics, which are monotonous and cannot meet the needs of different groups for convenient and personalized products; second, sea cucumber flowers have a strong fishy smell and a bitter taste, which affects palatability; third, the extraction efficiency of active ingredients is low and they are easily oxidized and degraded, resulting in low resource utilization.

[0004] Popping boba are often used as an additive in beverages and desserts. When bitten, the liquid is released instantly, providing a unique bursting texture and precisely capturing the flavor of the filling, injecting fun and novelty into the product. However, existing popping boba have a limited nutritional composition and lack functional value. They are also more suitable for pairing with lightly sweet beverages and desserts (such as milk tea and yogurt) in cold food settings, limiting their application scenarios.

[0005] Traditional popping beads rely on sodium alginate gel, which has poor thermal stability (cell wall breakage rate >40% at >60℃). While existing bilayer wall material technology (CN112457603A) mentions pectin-sodium alginate composites, it still fails to address the interlayer delamination defect caused by wall material shrinkage exceeding 15% at high temperatures. The application of transglutaminase (TG enzyme) in gel systems is mostly focused on single-matrix crosslinking, without addressing the interfacial strengthening mechanism of covalent bonding between heterogeneous gel layers. Summary of the Invention

[0006] To address the issues of poor palatability, limited application scenarios, low utilization rate of active ingredients in sea cucumber flower products, as well as the single function and poor thermal stability of traditional popping beads, the purpose of this invention is to overcome the triple limitations of flavor, thermal stability, and functionality, and to provide a functional popping bead that combines nutritional fortification, flavor blending, and environmental friendliness, as well as a method for preparing the functional popping bead.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing heat-stable sea cucumber flower popping beads includes the following steps: (1) Preparation of sea cucumber flower active liquid: Take fresh sea cucumber flowers, add perilla-green tea extract to remove fishy smell, then mature and grind to obtain sea cucumber flower active liquid; (2) Preparation of seaweed fermentation broth: Lactobacillus plantarum and Lactobacillus acidophilus were mixed and inoculated into a mixture of dried kelp and laver, and fermented to obtain seaweed fermentation broth with pH in the range of 4.0-4.5. Then sodium alginate, fucoidan sulfate and erythritol were added, and concentrated at 60°C to a solid content of 12wt% to obtain seaweed fermentation concentrate. (3) Preparation of plant compound solution: Mix sea buckthorn extract and wolfberry pumpkin pulp at a mass ratio of 1:4, add 0.15wt% vitamin E, homogenize, and obtain plant compound solution; (4) Constructing a three-phase core steady-state system of marine and terrestrial active ingredients: Mix sea cucumber flower active liquid and plant compound liquid at a mass ratio of 1:1.5, add 0.8wt% sodium octenyl succinate starch, emulsify, then add 50% volume of seaweed fermentation concentrate, adjust pH to 6.0, and obtain a three-phase core system of marine and terrestrial active ingredients. (5) Preparation of intermediate wall material liquid: Sodium alginate, gelatin, xanthan gum, calcium lactate, chitosan derivative and konjac glucomannan are added to water, swollen and then deoxygenated with nitrogen, fragrance is added, and vacuum degassing is performed to obtain intermediate wall material liquid; (6) Preparation of outer wall material solution: Add low-methoxyl pectin calcium and sodium caseinate to water to obtain outer wall material solution; (7) Bursting and curing of popping beads: The three-phase core steady-state system of marine and terrestrial active ingredients is vertically added to the middle wall material liquid to form composite droplets, and then transferred to 1.8wt% calcium chloride solution for calcification to obtain single-layer wall primary beads. The primary beads are rinsed with 0.9wt% sodium chloride solution, and then immersed in 0.1M, pH 7.0 phosphate buffer for activation. The surface liquid film is drained and set aside for use. Transglutaminase is added to the outer wall material liquid, and the final concentration of transglutaminase is 0.15wt% to obtain enzyme-pectin embedding solution, which is prepared and used immediately. The surface-activated single-layer wall primary beads are immersed in enzyme-pectin embedding solution, and embedded by low-speed shaking. Then the liquid is removed and transferred to a mixed curing solution containing 2.0wt% calcium chloride and 0.1wt% transglutaminase, pH 7.0. The solution is allowed to stand and cure at 35℃ to obtain sea cucumber flower popping beads. (8) Post-processing: Rinse the sea cucumber flower popping beads with sterile water, then immerse them in a 4℃ functional enhancement solution, and finally sterilize to obtain the finished product.

[0008] Preferably, in step (1), the method of adding perilla-green tea extract to remove the fishy smell is as follows: perilla leaf extract and green tea extract are mixed at a mass ratio of 1:2-3, and water is added to prepare a perilla-green tea extract with a concentration of 1.2wt%. Fresh sea cucumber flowers are mixed with perilla-green tea extract at a mass ratio of 2:7, and ultrasonicated at 30°C for 25 minutes.

[0009] Preferably, in step (2), the mass ratio of Lactobacillus plantarum Lp90 to Lactobacillus acidophilus LA85 is 1:1; the mass ratio of dried kelp to laver is 3:1; and the amounts of sodium alginate, fucoidan sulfate and erythritol added are 2wt%, 0.5wt% and 0.8wt%, respectively.

[0010] Preferably, in step (3), the preparation method of wolfberry pumpkin pulp is as follows: wolfberry, pumpkin and water are mixed in a ratio of 1g:2g:30mL, boiled at 95℃ for 40min, pulped and homogenized to obtain wolfberry pumpkin pulp.

[0011] Preferably, step (3) further includes the step of adding concentrated apple juice, wherein the amount of concentrated apple juice added is 5 wt%, and it is added together with vitamin E.

[0012] Preferably, step (4) further includes the addition of oyster peptides, wherein the molecular weight of the oyster peptides is <1000 Da, the addition amount is 0.1 wt%, and they are added together with sodium octenyl succinate starch to obtain a four-phase core system of marine and terrestrial active ingredients.

[0013] Preferably, in step (5), the contents of sodium alginate, gelatin, xanthan gum, calcium lactate, chitosan derivative and konjac glucomannan are 1.2wt%, 0.5wt%, 0.2wt%, 0.2wt%, 0.2wt%, and 0.5-0.6wt%, respectively.

[0014] Preferably, in step (6), the contents of low-methoxyl pectin calcium and sodium caseinate are 0.8 wt% and 0.6 wt%, respectively.

[0015] A heat-stable sea cucumber flower popping beads were prepared by the aforementioned method.

[0016] The advantages of this invention are: (1) Breakthrough in thermal stability, suitable for hot food scenarios This invention employs a double-layer gel wall material (inner layer of sodium alginate-xanthan gum, outer layer of low-methoxyl pectin calcium) combined with heterogeneous interlayer covalent cross-linking catalyzed by transglutaminase (TG enzyme). This reduces the cell wall breakage rate of popping beads from 43.5% to 8.2% after treatment in 85°C hot water for 10 minutes, with a wall material shrinkage rate ≤5%. This method endows popping beads with high-temperature processing resistance, allowing them to be directly used in high-temperature applications such as ready-to-eat porridge, hot drinks, and baking fillings. It breaks through the traditional barrier that popping beads are limited to cold foods, realizing the cross-border application of marine functional ingredients to the hot food field.

[0017] (2) Precise flavor control, with synergistic improvement of fishy and astringent taste. To address the issue of the fishy and astringent taste of sea cucumber flowers, this invention constructs a three-tiered system: ultrasonic deodorization with perilla-green tea extract, aroma production through lactic acid bacteria fermentation, and masking with a plant-based compound liquid. The product's core liquid achieves a balanced acidity and sweetness, deeply blending the fresh and mellow flavor of the ocean with the refreshing fruity aroma of sea buckthorn, the warm and sweet taste of goji berries, and the soft and mellow flavor of pumpkin. This effectively removes the original fishy taste of sea cucumber flowers, resulting in a final product with a multi-layered flavor profile of sweet, sour, fresh, and mellow, improving sensory scores by 38.7%.

[0018] (3) The synergistic effect of marine and terrestrial components doubles the functional value. This invention pioneers a three-phase system comprising sea cucumber flower active liquid, seaweed fermentation liquid, and terrestrial plant compound liquid. The high-quality protein of sea cucumber flower forms a protein-polysaccharide-antioxidant iron triangle with sea buckthorn flavonoids, wolfberry polysaccharides, and pumpkin β-carotene, achieving a synergistic effect of nutritional function 1+1>2. In the seaweed fermentation liquid, fucoidan sulfate ester electrostatically combines with sea cucumber polysaccharides, resulting in a DPPH scavenging rate of ≥85%. When sea buckthorn extract and wolfberry pumpkin pulp are mixed at a mass ratio of 1:4, the bioavailability of β-carotene and sea cucumber saponins is simultaneously increased by more than 30%.

[0019] (4) Application scenarios have been comprehensively expanded and the industrialization path is clear. The sea cucumber flower popping beads prepared by this invention can be directly used as functional beverages, breakfast supplements, light meal replacements, health desserts, and seafood porridge to meet the consumption needs of multiple scenarios such as breakfast, meal replacement, and leisure. It expands the dual application boundaries of popping beads and sea cucumber flowers, and provides a complete technical solution for the sea cucumber flower industry to transform from primary ingredients to high-value-added functional ingredients, thus opening up the industrialization path from marine resources to end products. Detailed Implementation

[0020] The present invention will be described in detail below with reference to specific embodiments.

[0021] Example 1: Preparation of heat-stable basic sea cucumber flower bursting beads 1. Preparation of sea cucumber flower active liquid Perilla leaf extract: Purchased from a food-grade plant extract supplier, it is a brownish-yellow powder extracted from perilla leaves. The core active ingredients are perillaldehyde ≥1.2wt%, rosmarinic acid ≥0.8wt%, total polyphenols ≥8wt%, and total flavonoids ≥12wt%.

[0022] Green tea extract: Purchased from a food-grade plant extract supplier, it is a light yellow powder prepared from green tea by low-temperature extraction. The core active ingredients are tea polyphenols, catechins, and theanine, with a tea polyphenol content of ≥90wt%.

[0023] Perilla leaf extract and green tea extract were mixed at a mass ratio of 1:2, and then water was added to prepare a perilla-green tea extract with a concentration of 1.2wt%.

[0024] Take 100g of fresh sea cucumber flowers, add 350g of perilla-green tea extract (for deodorization), and sonicate at 30℃ and 400W for 25 minutes to obtain a uniform mixture.

[0025] The above mixture was transferred into a curing device and cured at a constant temperature of 85°C and 80 r / min for 15 min to obtain a colloidal solution.

[0026] The above colloidal solution was transferred into a colloid mill and circulated and ground 4 times at 2500 r / min for 6 min each time to obtain sea cucumber flower active liquid.

[0027] The test results showed that the active liquid of sea cucumber flower had a solid content of 15.2 wt%, a particle size of ≤50 μm, a polysaccharide content of 2.38 g / 100 g, a peroxide value of 0.12 g / 100 g, and a trimethylamine residue of 0.65 mg / kg.

[0028] 2. Preparation of seaweed fermentation broth Lactobacillus plantarum Lp90 (purchased from a fermentation food strain supplier, viable count 1.0 × 10⁻⁶) was used. 12 CFU / g) and Lactobacillus acidophilus LA85 (purchased from a fermentation food strain supplier, viable count 1.0 × 10⁻⁶) 12 Mix CFU / g at a mass ratio of 1:1, then add water and adjust the concentration of the bacterial suspension to 1.0 × 10⁻⁶. 9 CFU / mL was used to obtain a mixed bacterial culture.

[0029] Take 30g of dried kelp and 10g of laver, add 400mL of water, inoculate the above mixed bacterial solution at an inoculation rate of 3%, and ferment at 33℃ for 60h to obtain seaweed fermentation broth (pH in the range of 4.0-4.5).

[0030] Add 2wt% sodium alginate, 0.5wt% fucoidan sulfate and 0.8wt% erythritol to the above seaweed fermentation broth, and concentrate at 60℃ until the solid content is 12wt% to obtain seaweed fermentation concentrate.

[0031] The test results showed that the seaweed fermentation concentrate contained 6.8 mg / L of 2,3-butanedione (which has a strong creamy aroma and is often used as a flavoring additive in the food industry), 2.7 g / 100 g of alginic acid, and 1.3 g / 100 g of lactic acid.

[0032] 3. Preparation of plant compound solution 20g of sea buckthorn was frozen at -20℃ for 24 hours, then pulped, and then extracted with 40mL of 50% (v / v) ethanol solution by ultrasonic extraction for 30 minutes to obtain sea buckthorn extract. The total flavonoid content of the sea buckthorn extract was found to be 0.58g / 100mL.

[0033] Take 15g of goji berries and 30g of pumpkin, add 450mL of water, boil at 95℃ for 40 minutes, blend into a pulp, transfer the pulp to a colloid mill, homogenize twice at 0.3MPa for 3 minutes each time, to obtain goji berry and pumpkin pulp. The β-carotene content of this goji berry and pumpkin pulp was found to be 0.34mg / 100g.

[0034] The above-mentioned sea buckthorn extract and wolfberry pumpkin pulp were mixed at a mass ratio of 1:4, 0.15wt% vitamin E was added, and homogenized at 20MPa to obtain the plant compound solution.

[0035] 4. Constructing a three-phase core stable system of marine and terrestrial active ingredients Sea cucumber flower active liquid and plant compound liquid were mixed at a mass ratio of 1:1.5, 0.8wt% sodium octenyl succinate starch was added, and emulsification was carried out at 38℃ for 18 min. Then, 50% volume of seaweed fermentation concentrate was added and the pH was adjusted to 6.0 to obtain a three-phase core system of marine and terrestrial active ingredients.

[0036] Testing revealed that the shear thinning index n=0.45 of the three-phase core system of the marine and terrestrial active ingredients indicates a steady state.

[0037] 5. Preparation of intermediate wall material liquid Take 12g sodium alginate, 5g gelatin, 2g xanthan gum, 2g calcium lactate, 2g chitosan derivative (degree of deacetylation 85%, molecular weight 100kDa) and 5g konjac glucomannan, add 977mL water, after swelling, deoxygenate with nitrogen until the dissolved oxygen value is 1.5mg / L and ORP=-65mV, then add 0.08wt% sea salt lemon flavoring, degas under vacuum to obtain the middle layer wall material liquid.

[0038] 6. Preparation of outer wall material liquid Take 8g of low-methoxyl pectin calcium (esterification degree 32%) and 6g of sodium caseinate, add 989mL of water to obtain a mixed solution with a low-methoxyl pectin calcium concentration of 0.8wt% and a sodium caseinate concentration of 0.6wt%, which is the outer wall material solution.

[0039] 7. Bursting beads molding and curing The stepwise enzyme cross-linking process is used to achieve the molding and curing of popping beads, specifically: (1) Initial formation of single-layer wall beads: 500 mL of intermediate wall material liquid was placed in a glass container with a diameter of 150 mm. A single-channel constant flow pump (Baoding Lange LSP01-1A, flow rate 12 mL / min) with a 14G flat-head stainless steel needle (inner diameter 1.55 mm) was used to vertically add the three-phase core steady-state system of marine and terrestrial active ingredients to the intermediate wall material liquid. The needle was 2.0 ± 0.2 cm away from the liquid surface of the intermediate wall material liquid. The core droplets were dynamically wrapped to form composite droplets during the sinking process in the high viscosity intermediate wall material liquid. The composite droplets were gently picked up with a nylon screen with a pore size of 3 mm (operation time ≤ 3 s / drop) and immediately transferred to a 1.8 wt% calcium chloride solution for calcification for 20 min to obtain the primary single-layer wall beads.

[0040] (2) Surface activation: Gently rinse the single-walled primary beads twice with 0.9wt% sodium chloride solution for 15s each time, then immerse them in 0.1M, pH 7.0 phosphate buffer for 2min to activate them, and then drain the surface liquid film with a sterile nylon screen with a pore size of 3mm. (3) Preparation of enzyme-pectin embedding solution: Add transglutaminase (enzyme activity 400U / g) to the outer wall material solution to make the final concentration of transglutaminase 0.15wt% to obtain enzyme-pectin embedding solution, which should be prepared and used immediately. (4) Enzyme-catalyzed secondary encapsulation: The surface-activated monolayer wall primary beads are immersed in enzyme-pectin encapsulation solution and encapsulated by low-speed shaking at 30 rpm for 10 min. The solution is then removed and controlled for 5-10 s. (5) Cross-linking and curing: The plantlets after secondary embedding were transferred to a mixed curing solution containing 2.0 wt% calcium chloride and 0.1 wt% transglutaminase, pH 7.0, and allowed to stand at 35°C for 30 min to cure, thus obtaining sea cucumber flower popping beads.

[0041] Testing revealed that the sea cucumber flower bursting beads had a particle size of 6.0±1.0 mm, a total wall thickness of 0.4-0.5 mm, and a bursting strength (bursting force) of 0.5±0.05 N. After heating in an 85℃ water bath for 30 minutes, the core retention rate was ≥90.0%, with no wall cracks or leakage. The thermal stability and deodorization effect were significantly better than the single-layer wall control group (p<0.01). 8. Post-treatment Take 4g of sodium hyaluronate, 3g of vitamin C and 2g of citric acid, add 991mL of water to obtain the functional enhancement solution, and store it at 4℃ for later use.

[0042] Rinse the above-mentioned sea cucumber flower popping beads with sterile water, then immerse them in a 4°C functional enhancement solution for 45 minutes, and finally sterilize them at 75°C for 20 minutes to obtain the finished product, which is then bottled.

[0043] The product performance was tested and found to be as follows: The total polysaccharide content is 2.1g / 100g, the total flavonoid content is 0.35g / 100g, the DPPH scavenging rate is 87%, the bursting strength is 0.5N, the cell wall breakage rate after holding at 85℃ for 10min is 8.2%, the cell wall shrinkage rate is 3.8%, and it presents a variety of flavors including sweet, sour, fresh and mellow.

[0044] Example 2: Preparation of heat-stable, high-functionality enhanced sea cucumber flower bursting beads 1. Preparation of sea cucumber flower active liquid Step 1 is exactly the same as in Example 1, and will not be repeated here.

[0045] 2. Preparation of seaweed fermentation broth Step 2 is exactly the same as in Example 1, and will not be repeated here.

[0046] 3. Preparation of plant compound solution Step 3 is exactly the same as in Example 1, and will not be repeated here.

[0047] 4. Constructing a four-phase core stable system of marine and terrestrial active ingredients Sea cucumber flower active liquid and plant compound liquid were mixed at a mass ratio of 1:1.5, and 0.1wt% of oyster peptide with a molecular weight of <1000Da and 0.8wt% sodium octenyl succinate starch were added. The mixture was emulsified at 38℃ for 18 minutes, and then 50% of seaweed fermentation concentrate was added. The pH was adjusted to 6.0 to obtain a four-phase core system of marine and terrestrial active ingredients.

[0048] Testing revealed that the shear thinning index n=0.48 of the four-phase core system of marine and terrestrial active ingredients indicates a steady state.

[0049] 5. Preparation of intermediate wall material liquid Step 5 is exactly the same as in Example 1, and will not be repeated here.

[0050] 6. Preparation of outer wall material liquid Step 6 is exactly the same as in Example 1, and will not be repeated here.

[0051] 7. Bursting beads molding and curing Step 7 is exactly the same as in Example 1, and will not be repeated here.

[0052] Tests showed that the size of the sea cucumber flower popping beads was 5.9±0.1mm, and the total wall thickness was 0.48mm.

[0053] 8. Post-processing Step 8 is exactly the same as in Example 1, and will not be repeated here.

[0054] The product performance was tested and found to be as follows: The total polysaccharide content is 2.3g / 100g, the total flavonoid content is 0.35g / 100g, the DPPH scavenging rate is 91.7%, the bursting strength is 0.55N, the cell wall breakage rate after holding at 85℃ for 10min is 8.0%, the cell wall shrinkage rate is 3.2%, and it presents a variety of flavors including sweet, sour, fresh and mellow.

[0055] Example 3: Preparation of heat-stable flavor-directed controlled sea cucumber flower popping beads 1. Preparation of sea cucumber flower active liquid The procedure is basically the same as step 1 in Example 1, except that the amount of green tea extract is increased and the perilla leaf extract and green tea extract are mixed in a mass ratio of 1:3 to enhance the aroma of green tea.

[0056] 2. Preparation of seaweed fermentation broth Step 2 is exactly the same as in Example 1, and will not be repeated here.

[0057] 3. Preparation of plant compound solution The process is basically the same as step 3 in Example 1, except that: after mixing sea buckthorn extract and wolfberry pumpkin pulp at a mass ratio of 1:4, 5wt% concentrated apple juice (to adjust sweetness) and 0.15wt% vitamin E are added, and the mixture is homogenized at 20MPa to obtain the plant compound solution.

[0058] 4. Constructing a three-phase core stable system of marine and terrestrial active ingredients Step 4 is exactly the same as in Example 1, and will not be repeated here.

[0059] Testing revealed that the shear thinning index n=0.46 of the three-phase core system of the marine and terrestrial active ingredients was in a steady state.

[0060] 5. Preparation of intermediate wall material liquid The process is basically the same as step 5 in Example 1, except that after nitrogen deoxygenation, 0.1 wt% honey ginger flavoring is added, followed by vacuum degassing to obtain the intermediate wall material liquid.

[0061] 6. Preparation of outer wall material liquid Step 6 is exactly the same as in Example 1, and will not be repeated here.

[0062] 7. Bursting beads molding and curing Step 7 is exactly the same as in Example 1, and will not be repeated here.

[0063] Tests showed that the size of the sea cucumber flower popping beads was 6.0±0.18mm, and the total wall thickness was 0.46mm.

[0064] 8. Post-processing Step 8 is exactly the same as in Example 1, and will not be repeated here.

[0065] The product performance was tested and found to be as follows: The total polysaccharide content is 2.2g / 100g, the total flavonoid content is 0.38g / 100g, the DPPH scavenging rate is 89%, the bursting strength is 0.55N, the cell wall breakage rate after maintaining 85℃ for 10min is 7.8%, and the cell wall shrinkage rate is 4.0%. It presents a sweet, fresh and mellow flavor with a refreshing green tea and fruity aroma. The sweetness is moderate, making it more popular among young female consumers.

[0066] Comparative Example 1: Deodorization Effect Comparison The preparation method is basically the same as that in Example 1, except that in step 1, instead of using perilla-green tea extract to remove the fishy smell, an equal mass (350g) of ginger-tangerine peel extract is used to remove the fishy smell.

[0067] The preparation method of the above ginger-tangerine peel liquid is as follows: commercially available food-grade ginger powder (gingerol content ≥1.5%) and commercially available food-grade tangerine peel powder (hesperidin content ≥3.0%) are mixed at a mass ratio of 2:1, then an appropriate amount of 35℃ warm water is added and stirred to dissolve for 30 minutes. The mixture is then filtered through 200-mesh gauze to prepare a ginger-tangerine peel liquid with a concentration of 1.2wt%.

[0068] When using ginger-tangerine peel extract to remove fishy odor, the residual trimethylamine in the resulting sea cucumber flower active liquid was 1.85 mg / kg, and the sensory score for fishy odor was 6.2 points (nine-point method).

[0069] When perilla-green tea extract was used for deodorization (Example 1), the residual trimethylamine in the obtained sea cucumber flower active liquid was 0.65 mg / kg, and the sensory score for fishy smell was 3.8 points (nine-point method).

[0070] It is evident that, compared with ginger-tangerine peel extract for deodorization, perilla-green tea extract significantly improved the deodorization rate by 38.7%, and also significantly reduced trimethylamine residue.

[0071] Comparative Example 2: Thermal Stability Comparison The preparation method is basically the same as in Example 1, except that a single-layer wall material is used. Specifically, after constructing the three-phase core steady-state system of marine and terrestrial active ingredients, only the middle layer wall material liquid is prepared, and the outer layer wall material liquid is not required. When the popping beads are formed and cured, 500 mL of the middle layer wall material liquid is placed in a glass container with a diameter of 150 mm, and a single-channel constant flow pump (Baoding Lange LSP01-1A, flow rate 12) connected to a 14G flat-head stainless steel needle (inner diameter 1.55 mm) is used. The three-phase core steady-state system of marine and terrestrial active ingredients was vertically added to the middle layer wall material liquid at a rate of mL / min. The needle tip was 2.0±0.2 cm away from the surface of the middle layer wall material liquid. During the sinking process in the high-viscosity middle layer wall material liquid, the core droplets were dynamically wrapped to form composite droplets. The composite droplets were gently picked up with a nylon screen with a pore size of 3 mm (operation time ≤3s / drop) and immediately transferred to a 1.8wt% calcium chloride solution for calcification for 20 min to obtain single-layer wall sea cucumber flower popping beads.

[0072] When using a single-layer wall material, the resulting sea cucumber flower popping beads had a wall breakage rate of 35.5% after being kept at 85℃ for 10 minutes, and a wall material shrinkage rate of 15.5%.

[0073] When using a double-layer wall material (Example 1), the resulting sea cucumber flower popping beads had a wall breakage rate of only 8.2% after being kept at 85°C for 10 minutes, and a wall material shrinkage rate of 3.8%.

[0074] It is evident that, compared to using a single-layer wall material, using a double-layer wall material significantly improves the thermal stability of sea cucumber flower popping beads.

[0075] In summary, this invention achieves high retention of all nutrients and active ingredients in sea cucumber flowers by constructing a three-phase core stable system of marine and terrestrial active ingredients and an innovative enzyme-crosslinked double-layer wall material structure. The flavor and product form are also improved. The resulting sea cucumber flower popping beads have personalized functional characteristics and can withstand heat processing above 85°C. They can be applied to high-temperature processed food systems such as ready-to-eat porridge, hot drinks, light meal replacements, and health desserts, thus broadening the industrial application path of sea cucumber flowers and popping beads, while realizing full utilization of raw materials and green production.

[0076] It should be noted that the above embodiments are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those skilled in the art can make other variations or modifications based on the above description. It is impossible to exhaustively list all possible implementations here. All obvious variations or modifications derived from the technical solutions of this invention are still within the scope of protection of this invention.

Claims

1. A method for preparing heat-stable sea cucumber flower popping beads, characterized in that, Includes the following steps: (1) Preparation of sea cucumber flower active liquid: Take fresh sea cucumber flowers, add perilla-green tea extract to remove fishy smell, then mature and grind to obtain sea cucumber flower active liquid; (2) Preparation of seaweed fermentation broth: Lactobacillus plantarum and Lactobacillus acidophilus were mixed and inoculated into a mixture of dried kelp and laver, and fermented to obtain seaweed fermentation broth with pH in the range of 4.0-4.

5. Then sodium alginate, fucoidan sulfate and erythritol were added, and concentrated at 60°C to a solid content of 12wt% to obtain seaweed fermentation concentrate. (3) Preparation of plant compound solution: Mix sea buckthorn extract and wolfberry pumpkin pulp at a mass ratio of 1:4, add 0.15wt% vitamin E, homogenize, and obtain plant compound solution; (4) Constructing a three-phase core steady-state system of marine and terrestrial active ingredients: Mix sea cucumber flower active liquid and plant compound liquid at a mass ratio of 1:1.5, add 0.8wt% sodium octenyl succinate starch, emulsify, then add 50% volume of seaweed fermentation concentrate, adjust pH to 6.0, and obtain a three-phase core system of marine and terrestrial active ingredients. (5) Preparation of intermediate wall material liquid: Sodium alginate, gelatin, xanthan gum, calcium lactate, chitosan derivative and konjac glucomannan are added to water, swollen and then deoxygenated with nitrogen, fragrance is added, and vacuum degassing is performed to obtain intermediate wall material liquid; (6) Preparation of outer wall material solution: Add low-methoxyl pectin calcium and sodium caseinate to water to obtain outer wall material solution; (7) Bursting and curing of popping beads: The three-phase core steady-state system of marine and terrestrial active ingredients is vertically added to the middle wall material liquid to form composite droplets, and then transferred to 1.8wt% calcium chloride solution for calcification to obtain single-layer wall primary beads. The primary beads are rinsed with 0.9wt% sodium chloride solution, and then immersed in 0.1M, pH 7.0 phosphate buffer for activation. The surface liquid film is drained and set aside for use. Transglutaminase is added to the outer wall material liquid, and the final concentration of transglutaminase is 0.15wt% to obtain enzyme-pectin embedding solution, which is prepared and used immediately. The surface-activated single-layer wall primary beads are immersed in enzyme-pectin embedding solution, and embedded by low-speed shaking. Then the liquid is removed and transferred to a mixed curing solution containing 2.0wt% calcium chloride and 0.1wt% transglutaminase, pH 7.

0. The solution is allowed to stand and cure at 35℃ to obtain sea cucumber flower popping beads. (8) Post-processing: Rinse the sea cucumber flower popping beads with sterile water, then immerse them in a 4℃ functional enhancement solution, and finally sterilize to obtain the finished product.

2. The method for preparing heat-stable sea cucumber flower bursting beads according to claim 1, characterized in that, In step (1), the method for removing the fishy smell by adding perilla-green tea extract is as follows: Perilla leaf extract and green tea extract were mixed at a mass ratio of 1:2-3, and water was added to prepare a perilla-green tea extract with a concentration of 1.2wt%. Fresh sea cucumber flowers were mixed with the perilla-green tea extract at a mass ratio of 2:7, and the mixture was sonicated at 30℃ for 25 minutes.

3. The method for preparing heat-stable sea cucumber flower-bursting beads according to claim 1, characterized in that, In step (2), the mass ratio of Lactobacillus plantarum Lp90 to Lactobacillus acidophilus LA85 is 1:1; the mass ratio of dried kelp to laver is 3:

1.

4. The method for preparing heat-stable sea cucumber flower bursting beads according to claim 1, characterized in that, In step (2), the amounts of sodium alginate, fucoidan sulfate and erythritol added are 2wt%, 0.5wt% and 0.8wt%, respectively.

5. The method for preparing heat-stable sea cucumber flower-bursting beads according to claim 1, characterized in that, In step (3), the preparation method of wolfberry and pumpkin puree is as follows: Mix goji berries, pumpkin, and water in a ratio of 1g:2g:30mL, simmer at 95℃ for 40 minutes, blend, homogenize, and obtain goji berry and pumpkin puree.

6. The method for preparing heat-stable sea cucumber flower-bursting beads according to claim 1, characterized in that, Step (3) also includes the addition of concentrated apple juice, wherein the amount of concentrated apple juice added is 5 wt%, and it is added together with vitamin E.

7. The method for preparing heat-stable sea cucumber flower bursting beads according to claim 1, characterized in that, Step (4) also includes the addition of oyster peptides, wherein the molecular weight of the oyster peptides is <1000 Da and the addition amount is 0.1 wt%, which are added together with sodium octenyl succinate starch to obtain a four-phase core system of marine and terrestrial active ingredients.

8. The method for preparing heat-stable sea cucumber flower bursting beads according to claim 1, characterized in that, In step (5), the contents of sodium alginate, gelatin, xanthan gum, calcium lactate, chitosan derivative and konjac glucomannan are 1.2wt%, 0.5wt%, 0.2wt%, 0.2wt%, 0.2wt%, and 0.5-0.6wt%, respectively.

9. The method for preparing heat-stable sea cucumber flower bursting beads according to claim 1, characterized in that, In step (6), the contents of low-methoxyl pectin calcium and sodium caseinate are 0.8 wt% and 0.6 wt%, respectively.

10. A heat-stable sea cucumber flower popping bead, characterized in that, It is prepared by the method described in any one of claims 1 to 9.