The application discloses a preparation method of a
gum base popping ball based on the Malan-goni effect, belongs to the field of
food processing and microencapsulation technology, and particularly relates to an
integrated production process which realizes forming, solidification, automatic demolding and continuous collection on a hot
solid surface by utilizing the Malan-goni effect and the synergistic effect of the heat irreversible gel characteristics of the
gellan gum. The application introduces a volatile surface
active component into an aqueous phase, when the
emulsion droplet contacts with a hot surface, the local
surface tension gradient (Malan-goni effect) induced by the controlled volatilization of the component is utilized to drive the autonomous movement of the droplet and make the droplet separate from the hot surface, and meanwhile, the
gellan gum wall material is rapidly heat-solidified, so that the
bottleneck problems of product collection difficulty, low efficiency and easy damage in the traditional liquid bath forming method are solved, and the efficient, continuous and automatic production of high-quality sandwich popping balls is realized.