CN115500442B - Double-layer suspension explosion bead and preparation method thereof - Google Patents
Double-layer suspension explosion bead and preparation method thereof Download PDFInfo
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- CN115500442B CN115500442B CN202211134710.4A CN202211134710A CN115500442B CN 115500442 B CN115500442 B CN 115500442B CN 202211134710 A CN202211134710 A CN 202211134710A CN 115500442 B CN115500442 B CN 115500442B
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- 239000011324 bead Substances 0.000 title claims abstract description 149
- 238000004880 explosion Methods 0.000 title claims abstract description 98
- 239000000725 suspension Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000010410 layer Substances 0.000 claims abstract description 121
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000012792 core layer Substances 0.000 claims abstract description 27
- 235000013361 beverage Nutrition 0.000 claims abstract description 22
- 239000002360 explosive Substances 0.000 claims abstract description 21
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 16
- 239000011248 coating agent Substances 0.000 claims abstract description 9
- 238000000576 coating method Methods 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims description 26
- 235000010413 sodium alginate Nutrition 0.000 claims description 26
- 239000000661 sodium alginate Substances 0.000 claims description 26
- 229940005550 sodium alginate Drugs 0.000 claims description 26
- 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 25
- 229920002148 Gellan gum Polymers 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 239000005714 Chitosan hydrochloride Substances 0.000 claims description 18
- 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 18
- 229960002401 calcium lactate Drugs 0.000 claims description 18
- 235000011086 calcium lactate Nutrition 0.000 claims description 18
- 239000001527 calcium lactate Substances 0.000 claims description 18
- 229920001285 xanthan gum Polymers 0.000 claims description 18
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- 235000010493 xanthan gum Nutrition 0.000 claims description 18
- 229940082509 xanthan gum Drugs 0.000 claims description 18
- 238000005406 washing Methods 0.000 claims description 14
- 239000002313 adhesive film Substances 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 13
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- 239000000216 gellan gum Substances 0.000 claims description 13
- 239000002356 single layer Substances 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 10
- 238000007664 blowing Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 230000001105 regulatory effect Effects 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 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 7
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229940046240 glucomannan Drugs 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 238000007711 solidification Methods 0.000 claims description 7
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- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 239000007771 core particle Substances 0.000 claims description 2
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- 238000004090 dissolution Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 239000000243 solution Substances 0.000 description 29
- 230000009172 bursting Effects 0.000 description 16
- 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
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- 239000005017 polysaccharide Substances 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920002907 Guar gum Polymers 0.000 description 4
- 241001646834 Mesona Species 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 241001646828 Platostoma chinense Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000005422 blasting Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
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- 239000003292 glue Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
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 explosive bead and a preparation method thereof. The double-layer suspended explosion bead structure is double-layer, the core layer is coated with 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 as follows: firstly, 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 explosion beads and the preparation method thereof, provided by the invention, the double-layer explosion beads which can be suspended on water or conventional beverages are obtained by controlling the density of the double-layer explosion beads according to the principle that substances with small density can suspend on substances with large density, so that the double-layer suspension explosion beads have wide application range and great market prospects.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a double-layer suspension explosion bead and a preparation method thereof.
Background
The pop beads are mainly beads formed by coating fruit jam and the like with glue films and are used for bottled beverages. At present, with the prevalence of fruit drinks such as milk tea, the use of the pop beads in milk tea juice is very common. The popping beads used in the market are generally sunk at the bottom of the milk tea juice, and in the drinking process, the milk tea juice is quite common, but the popping beads are still left at the bottom and cannot be drunk, so that the chicken ribs are compared. Because the bursting beads can increase the flavor of the beverage in the drinking process of the beverage, and simultaneously increase the taste layering sense of the beverage, if the bursting beads are all sunk at the bottom, the adding of the bursting beads has no meaning. For beverages that are consumed with straw, the probability of bead burst is somewhat greater, but for beverages that are consumed with a straight spout, the probability of bead burst is substantially less than 20%, so it is highly desirable to employ bead burst that can be suspended above or in the juice of the milk tea, thereby improving the flavor and mouthfeel of the overall beverage.
At present, there are also few reports about the bursting beads, such as a tea milk flavor double-layer bursting bead applied by Jiangnan university and a preparation method thereof (ZL 201910650140.6) report about a double-layer bursting bead separated from tea milk, but the bursting beads are mainly used for separating tea from milk so as to prevent the tea from reacting with the milk, and no problem about bursting bead suspension is mentioned. Therefore, no report has been made at present on the explosive beads capable of being suspended in drinking water or conventional milk tea beverages.
Disclosure of Invention
The technical problems to be solved are as follows: aiming at the technical problems, the invention aims to provide a double-layer suspension explosion bead and a preparation method thereof, and the double-layer explosion bead which can be suspended on water or conventional beverage is obtained by controlling the density of the double-layer explosion bead according to the principle that substances with small density can suspend on substances with large density, so that the double-layer suspension explosion bead has wide application range and great market prospect.
The technical scheme is as follows: a double layer suspended explosive bead that can be suspended in and/or over a conventional beverage.
Preferably, the bead explosion structure is double-layered, the core layer is coated with jam or fruit juice, and the outer layer is a hollow layer.
Preferably, the bead explosion structure is a 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, core layer thickness of 0.08-0.1mm, conventional beverage density of 1.0-1.1g/mL, and outer layer particle diameter d 2 The method comprises the following steps:
preferably, the jam or juice has a density ρ 1 1.1-2.5g/mL, and outer layer particle diameter d 2 The density of the conventional beverage is 1.0-1.1g/mL, the particle diameter d of the core layer is 5-10mm 1 The method comprises the following steps:the thickness of the core layer is 0.08-0.1mm.
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: regulating rho of jam or juice 1 1.1-2.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into sodium alginate with the concentration of 1-3wt.% and xanthan gum compound solution with the concentration of 0.1-0.3wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 3: filtering the generated single-layer explosion beads, taking out, soaking the single-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, curing for 5-10min, and washing with clear water to obtain a core layer;
step 4: putting the explosion beads into an air pressure injector, coating the adhesive gellan gum film which is not completely solidified and has viscosity outside the air pressure injector, blowing the adhesive film forward under the air pressure, blowing the explosion beads into the adhesive film, cutting off the bonding at the two ends, and falling into a solidification liquid to solidify into double-layer explosion beads with an interlayer of air;
step 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: dropwise adding water into a sodium alginate solution with the concentration of 1-3wt.% and a xanthan gum solution with the concentration of 0.1-0.3wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 2: filtering the generated water-in-water explosive beads, taking out, soaking the water-in-water explosive beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, and curing for 1-2min;
step 3: transferring to a rotary evaporator, and evaporating and solidifying at 60deg.C until the explosion beads are hollow to obtain hollow explosion beads, namely hollow layer;
step 4: regulating rho of jam or juice 1 Adding the prepared jam or fruit juice into an aqueous solution consisting of lotus root starch with concentration of 0.1-0.3 wt%, konjac glucomannan with concentration of 0.02 wt% and guar gum with concentration of 0.1-0.3 wt%, adding hollow explosion beads, and stirring uniformly;
step 5: dripping sodium alginate with concentration of 1-3wt.% and Mesona polysaccharide compound solution with concentration of 0.1-0.3wt.% into a dropper drop by drop, wherein sodium alginate and Mesona polysaccharide are required to be continuously supplemented in the operation process;
step 6: filtering the generated double-layer explosive beads, taking out, soaking the double-layer explosive beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride for curing for 5-10min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosive beads.
Preferably, the preparation method of the gellan gum film comprises the following steps of, by weight: taking 1 part of gellan and 0.5 part of konjak glucomannan to dissolve in 100 parts of distilled water, adding 0.5 part of glycerin to mix uniformly after the konjak glucomannan is completely dissolved at 90 ℃, and pouring the mixture into a mold to prepare the gellan gum film with incomplete solidification and viscosity.
Preferably, the solidifying liquid consists of calcium lactate with a concentration of 0.5wt.% and chitosan hydrochloride with a concentration of 0.12 wt.%.
The beneficial effects are that:
1. according to the principle that substances with small density can suspend in substances with large density, the double-layer explosion beads which can suspend on water or conventional beverage are obtained by controlling the density of the double-layer explosion beads, so that the double-layer explosion beads have wide application range and great market prospect.
2. The double-layer suspension explosive beads can be placed for 10 months at a low temperature (2-8 ℃), and the breakage rate of the double-layer suspension explosive beads is about 5% within the quality guarantee period, and the storage time is long.
Drawings
Fig. 1 is a schematic structural diagram of a double-layer suspended explosive bead of example 1.
Fig. 2 is a schematic structural diagram of a double-layer suspended explosive bead of example 4.
Detailed Description
The invention provides a double-layer suspension explosion bead and a preparation method thereof, and the invention is further described in detail by matching with examples in order to make the purposes, technical schemes and effects of the invention clearer and more definite. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: regulating rho of juice 1 1.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a sodium alginate compound solution with the concentration of 1wt.% and xanthan gum compound solution with the concentration of 0.3wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 3: filtering the generated single-layer explosion beads, taking out, soaking the single-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, curing for 5min, washing the single-layer explosion beads with clear water to obtain a core layer, wherein the particle size of the core layer is 3mm, the thickness of an explosion bead film is 0.08mm, and the mass is ignored, so that the thickness of the outer layer particle size is more than or equal to 3.44mm;
step 4: putting the explosion beads into an air pressure injector, coating the adhesive gellan gum film which is not completely solidified and has viscosity outside the air pressure injector, blowing the adhesive film forward under the air pressure, blowing the explosion beads into the adhesive film, cutting off the bonding at the two ends, and falling into a solidification liquid to solidify into double-layer explosion beads with an interlayer of air; the preparation method of the gellan gum film comprises the following steps of: dissolving 1 part of gellan and 0.5 part of konjak glucomannan in 100 parts of distilled water, completely dissolving at 90 ℃, adding 0.5 part of glycerin, uniformly mixing, pouring into a mold, and preparing an incompletely cured gellan adhesive film with viscosity; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
step 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
Obtaining double-layer explosion beads with the outer layer particle diameter of 3.6-4.0mm and the outer layer film thickness of 0.1mm;
through experiments, the double-layer explosion beads can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 2
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: regulating rho of jam 1 2.0g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a compound solution of sodium alginate with the concentration of 2wt.% and xanthan gum with the concentration of 0.2wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 3: filtering the generated single-layer explosion beads, taking out, soaking the single-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, curing for 6min, washing the single-layer explosion beads with clear water to obtain a core layer, wherein the particle size of the core layer is 4mm, the thickness of an explosion bead film is 0.09mm, and the mass is ignored, so that the thickness of the outer layer particle size is more than or equal to 5.04mm;
step 4: putting the explosion beads into an air pressure injector, coating the adhesive gellan gum film which is not completely solidified and has viscosity outside the air pressure injector, blowing the adhesive film forward under the air pressure, blowing the explosion beads into the adhesive film, cutting off the bonding at the two ends, and falling into a solidification liquid to solidify into double-layer explosion beads with an interlayer of air; the preparation method of the gellan gum film comprises the following steps of: dissolving 1 part of gellan and 0.5 part of konjak glucomannan in 100 parts of distilled water, completely dissolving at 90 ℃, adding 0.5 part of glycerin, uniformly mixing, pouring into a mold, and preparing an incompletely cured gellan adhesive film with viscosity; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
step 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
Obtaining double-layer explosion beads with the outer layer particle diameter of 5.2-5.5mm and the outer layer film thickness of 0.1mm.
Through experiments, the double-layer explosion beads can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 3
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: regulating rho of jam 1 2.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into a compound solution of sodium alginate with the concentration of 3wt.% and xanthan gum with the concentration of 0.1wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 3: filtering the generated single-layer explosion beads, taking out, soaking the single-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, curing for 8min, washing the single-layer explosion beads with clear water to obtain a core layer, wherein the particle size of the core layer is 4.5mm, the thickness of an explosion bead film is 0.1mm, and the mass is ignored, so that the thickness of the outer layer particle size is more than or equal to 6.11mm;
step 4: putting the explosion beads into an air pressure injector, coating the adhesive gellan gum film which is not completely solidified and has viscosity outside the air pressure injector, blowing the adhesive film forward under the air pressure, blowing the explosion beads into the adhesive film, cutting off the bonding at the two ends, and falling into a solidification liquid to solidify into double-layer explosion beads with an interlayer of air; the preparation method of the gellan gum film comprises the following steps of: dissolving 1 part of gellan and 0.5 part of konjak glucomannan in 100 parts of distilled water, completely dissolving at 90 ℃, adding 0.5 part of glycerin, uniformly mixing, pouring into a mold, and preparing an incompletely cured gellan adhesive film with viscosity; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
step 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
Obtaining double-layer explosion beads with the outer layer particle diameter of 6.2-6.5mm and the outer layer film thickness of 0.1mm.
Through experiments, the double-layer explosion beads can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 4
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: dropwise adding water into a sodium alginate solution with the concentration of 1wt.% and a xanthan gum solution with the concentration of 0.3wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 2: filtering the generated water-in-water bursting beads, taking out, soaking the water-in-water bursting beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, and curing for 1min;
step 3: transferring to a rotary evaporator, and continuously evaporating and solidifying at 60deg.C until the explosion beads are hollow to obtain hollow explosion beads, namely hollow layer with core layer particle diameter of 3mm, explosion bead film thickness of 0.08mm and mass negligible;
step 4: regulating rho of juice 1 Adding the prepared jam or fruit juice into an aqueous solution consisting of lotus root starch with the concentration of 0.1 wt%, konjaku gum with the concentration of 0.02 wt% and guar gum with the concentration of 0.3 wt%, adding hollow explosion beads, and uniformly stirring, wherein the outer layer particle size is less than or equal to 4.32;
step 5: dripping the sodium alginate with the concentration of 1wt.% and the mesona chinensis polysaccharide composite solution with the concentration of 0.3wt.% into a dropper drop by drop, and continuously supplementing the sodium alginate and the mesona chinensis polysaccharide in the operation process;
step 6: filtering the generated double-layer explosion beads, taking out, soaking the double-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride for curing for 5min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
Obtaining double-layer explosion beads with the outer layer particle diameter of 4.0-4.3mm and the outer layer film thickness of 0.1mm.
Through experiments, the double-layer explosion beads can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 5
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: dropwise adding water into a sodium alginate solution with the concentration of 2wt.% and a xanthan gum solution with the concentration of 0.2wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 2: filtering the generated water-in-water bursting beads, taking out, soaking the water-in-water bursting beads into a curing solution composed of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, and curing for 2min;
step 3: transferring to a rotary evaporator, and continuously evaporating and solidifying at 60deg.C until the explosion beads are hollow to obtain hollow explosion beads, namely hollow layer with core layer diameter of 4mm, explosion bead film thickness of 0.09mm and mass negligible;
step 4: regulating rho of jam 1 Adding the prepared jam or fruit juice into an aqueous solution consisting of lotus root starch with the concentration of 0.2 wt%, konjaku gum with the concentration of 0.02 wt% and guar gum with the concentration of 0.2 wt%, adding hollow explosion beads, and uniformly stirring, wherein the outer layer particle size is less than or equal to 5.03;
step 5: dripping the sodium alginate with the concentration of 2wt.% and the mesona chinensis polysaccharide composite solution with the concentration of 0.2wt.% into a dropper drop by drop, and continuously supplementing the sodium alginate and the mesona chinensis polysaccharide in the operation process;
step 6: filtering the generated double-layer explosion beads, taking out, soaking the double-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride for curing for 7min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
Obtaining double-layer explosion beads with the outer layer particle diameter of 4.8-5.0mm and the outer layer film thickness of 0.1mm.
Through experiments, the double-layer explosion beads can float on the water surface and can float on the beverage with the density of 1.1 g/mL.
Example 6
The preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: dropwise adding water into a sodium alginate solution with the concentration of 3wt.% and a xanthan gum solution with the concentration of 0.1wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 2: filtering the generated water-in-water bursting beads, taking out, soaking the water-in-water bursting beads into a curing solution composed of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, and curing for 2min;
step 3: transferring to a rotary evaporator, and continuously evaporating and solidifying at 60deg.C until the explosion beads are hollow to obtain hollow explosion beads, namely hollow layer with core layer diameter of 4mm, explosion bead film thickness of 0.1mm and mass negligible;
step 4: regulating rho of jam 1 Adding the prepared jam or fruit juice into an aqueous solution consisting of lotus root starch with concentration of 0.3 wt%, konjaku gum with concentration of 0.02 wt% and guar gum with concentration of 0.1 wt%, adding hollow explosion beads, and uniformly stirring, wherein the outer layer particle size is less than or equal to 4.74;
step 5: dripping the sodium alginate with the concentration of 3wt.% and the mesona polysaccharide compound solution with the concentration of 0.1wt.% into a dropper drop by drop, and continuously supplementing the sodium alginate and the mesona polysaccharide in the operation process;
step 6: filtering the generated double-layer explosion beads, taking out, soaking the double-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride for curing for 8min, taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
Obtaining double-layer explosion beads with the outer layer particle diameter of 4.5-4.7mm and the outer layer film thickness of 0.1mm.
Through experiments, the double-layer explosion beads 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 bursting bead film is 0.2mm, and the quality is ignored; ρ of jam 1 The particle size of the outer layer is less than or equal to 3.55 after the thickness of the core layer is removed and less than or equal to 3.35 after the thickness of the core layer is calculated to be 2.5g/mL;
finally, the double-layer explosion beads with the outer layer particle size of 3.2-3.3mm are obtained, and the inner and outer layers of the double-layer explosion beads have small phase difference, so that certain difficulty can be generated in the preparation process, and the minimum of the explosion bead core layer 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 bursting bead film is 0.2mm, and the quality is negligible; the thickness of the outer layer particle diameter is more than or equal to 8.15mm;
finally, double-layer explosion beads with the outer layer particle size of 8.2-8.5mm are obtained, the explosion beads are large and easy to squeeze and crush, and are tested to be placed for 10 months at a low temperature (2-8 ℃), and the breakage rate of the double-layer suspension explosion beads is 10.3 within the quality guarantee period.
And (3) testing the suspension rate, wherein 3 parallel groups are arranged in each group of embodiments, 100 blasting beads are taken in each group, the suspension rate is calculated according to the number of blasting beads suspended on the water surface or in the water, and the average value is obtained.
The burst was cut open and the tensile strength of the examples was measured with a physical property tester according to the method of ASTM D882-02.
The prepared double-layer suspension blasting beads can be placed for 10 months at a low temperature (2-8 ℃), and the breakage rate of the double-layer suspension blasting beads is checked and calculated in the quality guarantee period.
Table 1 performance of each example
Claims (2)
1. A double-layered suspended pop-up bead, wherein the pop-up bead is suspended in and/or above a conventional beverage; the bead explosion structure is double-layered, the core layer is coated with jam or fruit juice, and the outer layer is a hollow layer; the density ρ of the jam or juice 1 1.1-2.5g/mL, core particle diameter d 1 3-5mm, core layer thickness of 0.08-0.1mm, conventional beverage density of 1.0-1.1g/mL, and outer layer particle diameter d 2 The method comprises the following steps:；
the preparation method of the double-layer suspension explosive bead comprises the following steps:
step 1: regulating rho of jam or juice 1 1.1-2.5g/mL;
step 2: dropwise adding the prepared jam or fruit juice into sodium alginate with the concentration of 1-3wt.% and xanthan gum compound solution with the concentration of 0.1-0.3wt.% from a dropper, wherein the sodium alginate and the xanthan gum are required to be continuously supplemented in the operation process;
step 3: filtering the generated single-layer explosion beads, taking out, soaking the single-layer explosion beads into a curing solution consisting of 0.5wt.% of calcium lactate and 0.12wt.% of chitosan hydrochloride, curing for 5-10min, and washing with clear water to obtain a core layer;
step 4: putting the explosion beads into an air pressure injector, coating the adhesive gellan gum film which is not completely solidified and has viscosity outside the air pressure injector, blowing the adhesive film forward under the air pressure, blowing the explosion beads into the adhesive film, cutting off the bonding at the two ends, and falling into a solidification liquid to solidify into double-layer explosion beads with an interlayer of air; the solidifying liquid consists of calcium lactate with the concentration of 0.5wt.% and chitosan hydrochloride with the concentration of 0.12 wt.%;
step 5: taking out, washing with clear water, and sterilizing to obtain the double-layer suspension explosion beads.
2. The double-layer suspension explosion bead according to claim 1, wherein the preparation method of the gellan gum film comprises the following steps of, in parts by weight: 1 part of gellan gum and 0.5 part of konjak glucomannan are taken and dissolved in 100 parts of distilled water, after the complete dissolution at 90 ℃, 0.5 part of glycerin is added for uniform mixing, and the mixture is poured into a mould to prepare the gellan gum film with incomplete solidification and viscosity.
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