CN115500442A - Double-layer suspension blasting bead and preparation method thereof - Google Patents
Double-layer suspension blasting bead and preparation method thereof Download PDFInfo
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- CN115500442A CN115500442A CN202211134710.4A CN202211134710A CN115500442A CN 115500442 A CN115500442 A CN 115500442A CN 202211134710 A CN202211134710 A CN 202211134710A CN 115500442 A CN115500442 A CN 115500442A
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- 239000011324 bead Substances 0.000 title claims abstract description 154
- 238000005422 blasting Methods 0.000 title claims abstract description 95
- 239000000725 suspension Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000010410 layer Substances 0.000 claims abstract description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000012792 core layer Substances 0.000 claims abstract description 27
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 24
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 30
- 235000010413 sodium alginate Nutrition 0.000 claims description 30
- 239000000661 sodium alginate Substances 0.000 claims description 30
- 229940005550 sodium alginate Drugs 0.000 claims description 30
- 239000000243 solution Substances 0.000 claims description 30
- 239000002131 composite material Substances 0.000 claims description 21
- 239000005714 Chitosan hydrochloride Substances 0.000 claims description 20
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 20
- 229960002401 calcium lactate Drugs 0.000 claims description 20
- 235000011086 calcium lactate Nutrition 0.000 claims description 20
- 239000001527 calcium lactate Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 229920001285 xanthan gum Polymers 0.000 claims description 20
- 239000000230 xanthan gum Substances 0.000 claims description 20
- 235000010493 xanthan gum Nutrition 0.000 claims description 20
- 229940082509 xanthan gum Drugs 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 229920002148 Gellan gum Polymers 0.000 claims description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- 239000002313 adhesive film Substances 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 235000010492 gellan gum Nutrition 0.000 claims description 15
- 239000000216 gellan gum Substances 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- 230000001502 supplementing effect Effects 0.000 claims description 15
- 238000005406 washing Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 10
- 241001646834 Mesona Species 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 150000004676 glycans Chemical class 0.000 claims description 10
- 239000000252 konjac Substances 0.000 claims description 10
- 235000010485 konjac Nutrition 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 238000007664 blowing Methods 0.000 claims description 7
- 239000002355 dual-layer Substances 0.000 claims description 6
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- 229920002472 Starch Polymers 0.000 claims description 5
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- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002356 single layer Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000007771 core particle Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 abstract description 6
- 239000011248 coating agent Substances 0.000 abstract 3
- 238000000576 coating method Methods 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 235000013616 tea Nutrition 0.000 description 10
- 241001122767 Theaceae Species 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 230000035622 drinking Effects 0.000 description 3
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- 241000287828 Gallus gallus Species 0.000 description 1
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- 239000010902 straw Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a double-layer suspension blasting bead and a preparation method thereof. The double-layer suspension bead blasting structure is double-layer, the core layer coats jam or fruit juice, the outer layer is a hollow layer, or the core layer is a hollow layer, and the outer layer is a jam or fruit juice layer. The preparation steps are respectively as follows: preparing a core layer for coating jam or fruit juice, and coating a hollow outer layer; and (II) preparing a hollow core layer, and coating jam or fruit juice to prepare an outer layer. According to the double-layer suspension bead and the preparation method thereof, the double-layer bead capable of being suspended on water or conventional beverages is obtained by controlling the density of the double-layer bead according to the principle that a substance with small density can be suspended on a substance with large density, and the double-layer suspension bead has a wide application range and extremely wide market prospect.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a double-layer suspension blasting bead and a preparation method thereof.
Background
The bead used in beverage is mainly made up by using jelly film to cover fruit juice and jam, etc. and can be used for bottled beverage. At present, with the prevalence of fruit drinks such as milk tea and the like, the popping beads are also very commonly used in milk tea and fruit juice. The popsicles used in the market are generally deposited at the bottom of milk tea fruit juice, and in the drinking process, the milk tea fruit juice is quite often drunk, but the popsicles are still left at the bottom and cannot be drunk, so that the popsicles are compared with chicken ribs. Because the flavor of the beverage can be improved during the drinking process of the beverage, the taste layering of the beverage is improved, and if the beverage sinks to the bottom, the addition of the popping beads has no significance. The probability that the populous beads can be drunk is slightly higher for the beverage drunk by a straw, but the probability that the populous beads can be drunk is basically less than 20 percent for the beverage with a straight drinking mouth, so the populous beads which can be suspended above or in the milk tea and the fruit juice are very necessary to be adopted, thereby improving the flavor and the mouthfeel of the whole beverage.
At present, there are many literature reports about popping beads, for example, a tea milk flavor double-layer popping bead and a preparation method thereof (ZL 201910650140.6) applied by the university of Jiangnan report a tea milk separated double-layer popping bead, but the popping bead is mainly used for separating tea from milk so as to avoid the reaction of the tea and the milk, and the problem about the suspension of the popping beads is not mentioned. Therefore, no report is found about the popping beads capable of being suspended in drinking water or conventional milk tea beverage at present.
Disclosure of Invention
The technical problem to be solved is as follows: in view of the above technical problems, the present invention aims to provide a double-layer suspension bead and a preparation method thereof, wherein the double-layer bead capable of suspending on water or conventional beverages can be obtained by controlling the density of the double-layer bead according to the principle that a substance with small density can suspend on a substance with large density, and has a wide application range and a wide market prospect.
The technical scheme is as follows: a dual layer suspended beadlet which can be suspended in and/or over a conventional beverage.
Preferably, the bead blasting structure is double-layer, the core layer is coated with jam or fruit juice, and the outer layer is a hollow layer.
Preferably, the bead blasting structure is double-layer, the core layer is a hollow layer, and the outer layer is a jam or fruit juice layer.
Preferably, the jam or juice has a density ρ 1 1.1-2.5g/mL, core particle diameter d 1 3-5mm, the thickness of the core layer is 0.08-0.1mm, the density of the conventional beverage is 1.0-1.1g/mL, and the particle diameter d of the outer layer 2 Comprises the following steps:
preferably, the jam or juice has a density ρ 1 1.1-2.5g/mL, outer layer particle size d 2 5-10mm, density of 1.0-1.1g/mL, and core particle diameter d 1 Comprises the following steps:
the thickness of the core layer is 0.08-0.1mm.
The preparation method of the double-layer suspension blasting bead comprises the following steps:
step 1: adjusting rho of jam or juice 1 1.1-2.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a sodium alginate composite solution with the concentration of 1-3wt.% and a xanthan gum composite solution with the concentration of 0.1-0.3wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
and 3, step 3: filtering the single-layer bead, taking out, soaking in a curing solution composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 5-10min, and washing with clear water to obtain a core layer;
and 4, step 4: placing the blasting beads in an air pressure injector, wherein the blasting beads are not completely cured and a sticky and cold adhesive film is coated outside the air pressure injector, the adhesive film moves forwards under the blowing of air pressure, the blasting beads are blown into the adhesive film, the two ends of the blasting beads are cut off and bonded, and the blasting beads fall into a curing liquid and are cured into double-layer blasting beads with an interlayer of air;
and 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension bead.
The preparation method of the double-layer suspension blasting bead comprises the following steps:
step 1: dropwise adding water into a sodium alginate composite solution with the concentration of 1-3wt.% and a xanthan gum composite solution with the concentration of 0.1-0.3wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
step 2: filtering the produced water-wrapped bead, taking out, soaking in a curing liquid composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, and curing for 1-2min;
and 3, step 3: transferring to a rotary evaporator, and continuously evaporating and solidifying at 60 ℃ until the inside of the blasting bead is hollow to obtain a hollow blasting bead, namely a hollow layer;
and 4, step 4: adjusting rho of jam or juice 1 Adding the prepared jam or fruit juice into an aqueous solution composed of 0.1-0.3wt.% of lotus root starch, 0.02wt.% of konjac glucomannan and 0.1-0.3wt.% of guar gum, adding hollow bead blasting, and stirring uniformly, wherein the concentration of the jam or fruit juice is 1.1-2.5g/mL;
and 5: dripping the mixture into a compound solution of sodium alginate with a concentration of 1-3wt.% and Mesona polysaccharide with a concentration of 0.1-0.3wt.% drop by drop from a dropper, and continuously supplementing the sodium alginate and the Mesona polysaccharide in the operation process;
step 6: filtering the double-layer exploded bead, taking out, soaking in a curing solution composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 5-10min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspended exploded bead.
Preferably, the preparation method of the gellan gum film comprises the following steps in parts by weight: dissolving 1 part of gellan gum and 0.5 part of konjac glucomannan in 100 parts of distilled water, adding 0.5 part of glycerol after completely dissolving at 90 ℃, uniformly mixing, and pouring into a mold to prepare a gellan gum film which is not completely cured and has viscosity.
Preferably, the solidifying liquid consists of calcium lactate at a concentration of 0.5wt.% and chitosan hydrochloride at a concentration of 0.12 wt.%.
Has the advantages that:
1. according to the principle that a small-density substance can suspend in a large-density substance, the double-layer exploded bead capable of suspending on water or conventional beverages is obtained by controlling the density of the double-layer exploded bead, and the double-layer exploded bead is wide in application range and has great market prospects.
2. The double-layer suspension blasting bead can be placed at low temperature (2-8 ℃) for 10 months, the breakage rate of the double-layer suspension blasting bead is about 5% in the shelf life, and the storage time is long.
Drawings
Fig. 1 is a schematic structural diagram of a double-layer suspension bead of example 1.
Fig. 2 is a schematic structural diagram of the double-layer suspension blasting bead of example 4.
Detailed Description
The invention provides a double-layer suspension blasting bead and a preparation method thereof, and in order to make the purpose, technical scheme and effect of the invention clearer and clearer, the invention will be further described in detail with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation method of double-layer suspension blasting beads comprises the following steps:
step 1: adjusting rho of juice 1 1.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a 1wt.% sodium alginate and 0.3wt.% xanthan gum composite solution from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
and step 3: filtering the generated single-layer bead blasting, taking out, soaking in a curing liquid consisting of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride for curing for 5min, washing with clear water to obtain a core layer, wherein the grain diameter of the core layer is 3mm, the thickness of the bead blasting film is 0.08mm, the quality is ignored, and therefore the grain diameter of the outer layer is required to be more than or equal to 3.44mm;
and 4, step 4: placing the blasting beads in an air pressure injector, wrapping a viscous and freezing adhesive film outside the air pressure injector after the blasting beads are not completely solidified, moving the adhesive film forwards under the blowing of air pressure, blowing the blasting beads into the adhesive film, cutting and bonding two ends of the blasting beads, and dropping the blasting beads into a solidification liquid to be solidified into double-layer blasting beads with an interlayer of air; the preparation method of the gellan gum film comprises the following steps of: dissolving 1 part of gellan gum and 0.5 part of konjac glucomannan in 100 parts of distilled water, adding 0.5 part of glycerol after completely dissolving at 90 ℃, uniformly mixing, pouring into a mold, and preparing a gellan gum film which is not completely cured and has viscosity; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
and 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension bead.
Obtaining double-layer blasting beads with the outer layer grain diameter of 3.6-4.0mm and the outer layer film thickness of 0.1mm;
through tests, the double-layer exploded bead can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 2
A preparation method of double-layer suspension blasting beads comprises the following steps:
step 1: adjusting rho of jam 1 Is 2.0g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a sodium alginate composite solution with the concentration of 2wt.% and a xanthan gum composite solution with the concentration of 0.2wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
and 3, step 3: filtering the generated single-layer bead blasting, taking out, soaking in a curing liquid consisting of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride for curing for 6min, washing with clear water to obtain a core layer, wherein the grain diameter of the core layer is 4mm, the thickness of the bead blasting film is 0.09mm, the quality is ignored, and therefore, the grain diameter of the outer layer is required to be more than or equal to 5.04mm;
and 4, step 4: placing the blasting beads in an air pressure injector, wherein the blasting beads are not completely cured and a sticky and cold adhesive film is coated outside the air pressure injector, the adhesive film moves forwards under the blowing of air pressure, the blasting beads are blown into the adhesive film, the two ends of the blasting beads are cut off and bonded, and the blasting beads fall into a curing liquid and are cured into double-layer blasting beads with an interlayer of air; the preparation method of the gellan gum film comprises the following steps of: dissolving 1 part of gellan gum and 0.5 part of konjac glucomannan in 100 parts of distilled water, adding 0.5 part of glycerol after completely dissolving at 90 ℃, uniformly mixing, pouring into a mold, and preparing a gellan gum film which is not completely cured and has viscosity; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
and 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension blasting bead.
Obtaining the double-layer blasting beads with the outer layer grain diameter of 5.2-5.5mm and the outer layer film thickness of 0.1mm.
Through tests, the double-layer exploded bead can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 3
A preparation method of double-layer suspension blasting beads comprises the following steps:
step 1: adjusting rho of jam 1 Is 2.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a sodium alginate composite solution with the concentration of 3wt.% and a xanthan gum composite solution with the concentration of 0.1wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
and step 3: filtering the generated single-layer bead blasting, taking out, soaking in a curing liquid consisting of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride for curing for 8min, washing with clear water to obtain a core layer, wherein the grain diameter of the core layer is 4.5mm, the thickness of the bead blasting film is 0.1mm, the quality is ignored, and therefore the grain diameter of the outer layer is required to be more than or equal to 6.11mm;
and 4, step 4: placing the blasting beads in an air pressure injector, wrapping a viscous and freezing adhesive film outside the air pressure injector after the blasting beads are not completely solidified, moving the adhesive film forwards under the blowing of air pressure, blowing the blasting beads into the adhesive film, cutting and bonding two ends of the blasting beads, and dropping the blasting beads into a solidification liquid to be solidified into double-layer blasting beads with an interlayer of air; the preparation method of the gellan gum film comprises the following steps of: dissolving 1 part of gellan gum and 0.5 part of konjac glucomannan in 100 parts of distilled water, adding 0.5 part of glycerol after completely dissolving at 90 ℃, uniformly mixing, pouring into a mold, and preparing a gellan gum film which is not completely cured and has viscosity; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
and 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension bead.
Obtaining double-layer blasting beads with the outer layer grain diameter of 6.2-6.5mm and the outer layer film thickness of 0.1mm.
Through tests, the double-layer exploded bead can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 4
A preparation method of double-layer suspension blasting beads comprises the following steps:
step 1: dropwise adding water into a sodium alginate composite solution with the concentration of 1wt.% and a xanthan gum composite solution with the concentration of 0.3wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
step 2: filtering the produced water-coated bead, taking out, soaking in a curing liquid composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, and curing for 1min;
and step 3: transferring to a rotary evaporator, continuously evaporating and solidifying at 60 ℃ until the inside of the blasting bead is hollow, and obtaining a hollow blasting bead, namely a hollow layer, wherein the grain diameter of a core layer is 3mm, the thickness of a blasting bead film is 0.08mm, and the quality is ignored;
and 4, step 4: adjusting rho of juice 1 Adding the prepared jam or fruit juice into an aqueous solution consisting of 0.1wt.% of lotus root starch, 0.02wt.% of konjac glucomannan and 0.3wt.% of guar gum at a concentration of 1.5g/mL, adding hollow balls, and uniformly stirring, wherein the outer layer particle size is calculated to be less than or equal to 4.32;
and 5: dripping the mixture into a compound solution of sodium alginate with the concentration of 1wt.% and mesona polysaccharide with the concentration of 0.3wt.% from a dropper, and continuously supplementing the sodium alginate and the mesona polysaccharide in the operation process;
step 6: filtering the double-layer exploded bead, taking out, soaking in a curing liquid consisting of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 5min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspended exploded bead.
Obtaining double-layer blasting beads with the outer layer grain diameter of 4.0-4.3mm and the outer layer film thickness of 0.1mm.
Through tests, the double-layer exploded bead can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 5
A preparation method of double-layer suspension blasting beads comprises the following steps:
step 1: dropwise adding water into a sodium alginate composite solution with the concentration of 2wt.% and a xanthan gum composite solution with the concentration of 0.2wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
step 2: filtering the produced water-coated bead, taking out, soaking in a curing liquid composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, and curing for 2min;
and step 3: transferring to a rotary evaporator, continuously evaporating and solidifying at 60 ℃ until the inside of the blasting bead is hollow, and obtaining a hollow blasting bead, namely a hollow layer, wherein the grain diameter of the core layer is 4mm, the thickness of the blasting bead film is 0.09mm, and the quality is ignored;
and 4, step 4: adjusting rho of jam 1 Adding the prepared jam or fruit juice into an aqueous solution composed of 0.2wt.% of lotus root starch, 0.02wt.% of konjac glucomannan and 0.2wt.% of guar gum at a concentration of 2.0g/mL, adding hollow bead blasting, and uniformly stirring, wherein the particle size of an outer layer is calculated to be less than or equal to 5.03;
and 5: dripping the mixture into a sodium alginate composite solution with the concentration of 2wt.% and a mesona polysaccharide composite solution with the concentration of 0.2wt.% from a dropper, and continuously supplementing the sodium alginate and the mesona polysaccharide in the operation process;
step 6: filtering the double-layer exploded bead, taking out, soaking in a curing liquid consisting of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 7min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspended exploded bead.
Obtaining double-layer blasting beads with the outer layer grain diameter of 4.8-5.0mm and the outer layer film thickness of 0.1mm.
Through tests, the double-layer exploded bead can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 6
A preparation method of double-layer suspension blasting beads comprises the following steps:
step 1: dropwise adding water into a sodium alginate composite solution with the concentration of 3wt.% and a xanthan gum composite solution with the concentration of 0.1wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
step 2: filtering the produced water-coated bead, taking out, soaking in a curing liquid composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, and curing for 2min;
and step 3: transferring to a rotary evaporator, continuously evaporating and solidifying at 60 ℃ until the inside of the blasting bead is hollow to obtain a hollow blasting bead, namely a hollow layer, wherein the grain diameter of the core layer is 4mm, the thickness of the blasting bead film is 0.1mm, and the mass is ignored;
and 4, step 4: adjusting rho of jam 1 Adding the prepared jam or fruit juice into an aqueous solution composed of 0.3wt.% of lotus root starch, 0.02wt.% of konjac glucomannan and 0.1wt.% of guar gum at a concentration of 2.5g/mL, adding hollow bead blasting, and uniformly stirring, wherein the particle size of an outer layer is calculated to be less than or equal to 4.74;
and 5: dripping the mixture into a compound solution of sodium alginate with a concentration of 3wt.% and mesona polysaccharide with a concentration of 0.1wt.% from a dropper, and continuously supplementing the sodium alginate and the mesona polysaccharide in the operation process;
step 6: filtering the double-layer exploded bead, taking out, soaking in a curing liquid consisting of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 8min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspended exploded bead.
Obtaining double-layer blasting beads with the outer layer grain diameter of 4.5-4.7mm and the outer layer film thickness of 0.1mm.
Through tests, the double-layer exploded bead can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Comparative example 1
The core layer prepared in the embodiment is a hollow layer, the particle size is 3mm, the thickness of the bead blasting film is 0.2mm, and the quality is ignored; rho of jam 1 The grain size of the outer layer is less than or equal to 3.55 by calculation, and the grain size of the outer layer is less than or equal to 3.35 after the thickness of the core layer is removed;
and finally obtaining the double-layer bead blasting with the outer layer grain diameter of 3.2-3.3mm, wherein the difference between the inner layer film and the outer layer film is small, and certain difficulty is generated in the preparation process, so that the minimum value of the core layer of the bead blasting is controlled to be 3mm.
Comparative example 2
The core layer prepared in the embodiment is a jam layer, the particle size is 6mm, the jam density is 2.5g/mL, the thickness of the bead blasting film is 0.2mm, and the mass is ignored; the thickness of the outer layer grain diameter is more than or equal to 8.15mm;
finally, obtaining double-layer blasting beads with the outer layer grain diameter of 8.2-8.5mm, wherein the blasting beads are large and easy to extrude and break, and the double-layer suspension blasting beads are tested and placed at low temperature (2-8 ℃) for 10 months, and the damage rate of the double-layer suspension blasting beads is 10.3 in the shelf life.
And (4) suspension rate testing, wherein 3 parallel groups are arranged in each group of the embodiment, 100 popping beads are taken in each group, the suspension rate is calculated according to the number of the popping beads suspended on the water surface or in the water, and the average value is taken.
The popped beads were cut and the tensile strength of the examples was tested with a physical property tester according to the method of ASTM D882-02.
The prepared double-layer suspension blasting bead can be placed at low temperature (2-8 ℃) for 10 months, and the damage rate of the double-layer suspension blasting bead is checked and calculated in the shelf life.
TABLE 1 Properties of the examples
Claims (9)
1. A dual layer suspended popping bead wherein said popping bead can be suspended in and/or over a conventional beverage.
2. The dual-layer suspended blasting bead of claim 1, wherein the blasting bead structure is dual-layer, the core layer is coated with jam or fruit juice, and the outer layer is hollow.
3. The dual-layer suspended blasting bead of claim 1, wherein the blasting bead structure is dual-layer, the core layer is hollow, and the outer layer is a jam or juice layer.
4. The double-layer suspension popping bead as claimed in claim 2, wherein said jam or juice has a density ρ 1 1.1-2.5g/mL, core particle diameter d 1 3-5mm, the thickness of the core layer is 0.08-0.1mm, the density of the conventional beverage is 1.0-1.1g/mL, and the particle diameter d of the outer layer 2 Comprises the following steps:
5. a two-layer suspension popping bead as claimed in claim 3 wherein said jam or juice has a density ρ 1 1.1-2.5g/mL, outer layer particle size d 2 5-10mm, density of 1.0-1.1g/mL, and core particle diameter d 1 Comprises the following steps:
the thickness of the core layer is 0.08-0.1mm.
6. The preparation method of the double-layer suspension blasting bead according to claim 4, characterized by comprising the following steps:
step 1: adjusting rho of jam or juice 1 1.1-2.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a sodium alginate composite solution with the concentration of 1-3wt.% and a xanthan gum composite solution with the concentration of 0.1-0.3wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
and step 3: filtering the single-layer bead, taking out, soaking in a curing solution composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 5-10min, and washing with clear water to obtain a core layer;
and 4, step 4: placing the blasting beads in an air pressure injector, wherein the blasting beads are not completely cured and a sticky and cold adhesive film is coated outside the air pressure injector, the adhesive film moves forwards under the blowing of air pressure, the blasting beads are blown into the adhesive film, the two ends of the blasting beads are cut off and bonded, and the blasting beads fall into a curing liquid and are cured into double-layer blasting beads with an interlayer of air;
and 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension bead.
7. The preparation method of the double-layer suspension blasting bead according to claim 5, characterized by comprising the following steps:
step 1: dropwise adding water into a sodium alginate composite solution with the concentration of 1-3wt.% and a xanthan gum composite solution with the concentration of 0.1-0.3wt.% from a dropper, and continuously supplementing the sodium alginate and the xanthan gum in the operation process;
step 2: filtering the produced water-coated bead, taking out, soaking in a curing liquid composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, and curing for 1-2min;
and step 3: transferring to a rotary evaporator, and continuously evaporating and solidifying at 60 ℃ until the inside of the blasting bead is hollow to obtain a hollow blasting bead, namely a hollow layer;
and 4, step 4: adjusting rho of jam or juice 1 Adding the prepared jam or fruit juice into an aqueous solution composed of 0.1-0.3wt.% of lotus root starch, 0.02wt.% of konjac glucomannan and 0.1-0.3wt.% of guar gum, adding hollow bead blasting, and stirring uniformly, wherein the concentration of the jam or fruit juice is 1.1-2.5g/mL;
and 5: dripping the mixture into a compound solution of sodium alginate with a concentration of 1-3wt.% and Mesona polysaccharide with a concentration of 0.1-0.3wt.% drop by drop from a dropper, and continuously supplementing the sodium alginate and the Mesona polysaccharide in the operation process;
step 6: filtering the double-layer exploded bead, taking out, soaking in a curing solution composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride, curing for 5-10min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspended exploded bead.
8. The preparation method of the double-layer suspension bead cracker according to claim 6, wherein the preparation method of the gellan gum film comprises the following steps: dissolving 1 part of gellan gum and 0.5 part of konjac glucomannan in 100 parts of distilled water, adding 0.5 part of glycerol after completely dissolving at 90 ℃, uniformly mixing, and pouring into a mold to prepare a gellan gum film which is not completely cured and has viscosity.
9. The method for preparing double-layer suspended exploding beads according to claim 6, wherein the solidifying solution is composed of 0.5wt.% calcium lactate and 0.12wt.% chitosan hydrochloride.
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