CN115413778B - Anti-adhesion and fast-dissolving edible explosion bead and preparation method thereof - Google Patents

Anti-adhesion and fast-dissolving edible explosion bead and preparation method thereof Download PDF

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CN115413778B
CN115413778B CN202211146610.3A CN202211146610A CN115413778B CN 115413778 B CN115413778 B CN 115413778B CN 202211146610 A CN202211146610 A CN 202211146610A CN 115413778 B CN115413778 B CN 115413778B
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parts
bead
explosion
wall material
layer
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CN115413778A (en
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孙绍彬
代进鹏
金永春
谢灵
金晶
施艳波
普学华
苏阳
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Endian Science & Technology Development Of Yunnan Co ltd
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Endian Science & Technology Development Of Yunnan Co ltd
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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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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Abstract

The invention discloses an anti-adhesion and quick-dissolution edible explosion bead and a preparation method thereof, wherein the edible explosion bead comprises an explosion bead core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside, and the core liquid comprises: 100 parts of solvent, 1-5 parts of essence, 0.1-0.5 part of sweetener and 0.1-0.5 part of cooling agent; the wall material comprises: 100 parts of deionized water, 10-30 parts of gelatin, 1-5 parts of modified starch, 0.1-0.5 part of sweetener, 0.11-1 part of flexibilizer and 0.1-0.5 part of maltodextrin; the sugar coating comprises: 100 parts of deionized water, 60-80 parts of syrup, 1-5 parts of pigment, 1-5 parts of gelatin and 1-5 parts of acacia; the isolation layer is made of gelatinized starch. The surface of the product plays a role in moisturizing the product through a coating technology, and the wall material of the product is blocked by the isolation layer to be in direct contact with the wall material, so that the adhesion problem of the product in the storage process is solved; the product rapidly releases the core material upon entry.

Description

Anti-adhesion and fast-dissolving edible explosion bead and preparation method thereof
Technical Field
The invention belongs to the technical field of edible particle processing, and particularly relates to an anti-adhesion and quick-dissolution edible explosion bead and a preparation method thereof.
Background
The explosion beads are actually micro-capsules, and are dripped by adopting a seamless capsule embedding technology after the capsule technology is improved. Are well known for their wide use in the tobacco industry. The characteristics of long storage time and controllable release of the explosive beads are favored by people, and the explosive beads are gradually applied to various industries.
There are a variety of edible pop beads on the market today, including juice pop beads for beverages, breath freshening savoury pop beads, and the like. However, these food pop beads all suffer from a number of common drawbacks: firstly, the prior food explosion beads have moisture absorption components in the shell forming film forming substances, and are basically not influenced to eat if being used in beverages or other humid environments; however, if the edible environment is limited, after the explosive beads are stored for a long time, due to the form of the content, the gel property, the adhesiveness and the thickening property of the gel agent, when the moisture and the temperature reach a certain amount, the adhesion between the gelatins can occur, and the normal use is affected.
Secondly, due to the limitations of manufacturing technology and materials, the food explosion beads have the defects of slow release of core materials and slow dissolution of wall materials after entering, such as Chinese patent: the bead-bursting chewing gum comprises a core material and a wall material wrapping the core material, wherein the core material comprises peppermint essence and vegetable oil, and the core material can be further added with cantaloupe essence, probiotics and chitosan. The wall material comprises water, a gel and a plasticizer, and the weight of the wall material accounts for 10-20% of the total weight of the bead-blasting chewing gum.
The existing food bursting beads have the phenomena of strong irritation, bitter taste, greasy feel and the like on the core material, and the taste of the core material is not blended to an optimal taste, so that customers generate a rejection psychology after eating for the first time; the presence of these problems greatly reduces the consumer experience when eating the pop. Meanwhile, the unstable wall material can cause the change of the taste of the explosion beads along with the time, so that the explosion beads have good toughness, are easy to be made, are particularly hard for a long time and are difficult to be made.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide the edible pop beads which are not adhered to the wall material of the pop beads and are easy to dissolve, the core liquid is released within 2 seconds after the edible pop beads are put in mouth, and the core liquid is completely dissolved within 10 seconds, is sweet but not greasy, is cool but not bitter, has comfortable mouthfeel, is cool and refreshing, and is mixed with fruit fragrance or flower fragrance.
In order to achieve the above purpose, the invention adopts the following technical means: an anti-adhesion and quick-dissolving edible pop-up ball comprises a pop-up ball core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside.
The raw materials of the bead explosion core liquid are prepared from the following raw materials in parts by weight: 100 parts of solvent, 1-5 parts of fruit or flower extract, 0.1-0.5 part of sweetener and 0.1-0.5 part of cooling agent.
The thickness of the wall material layer is 0.1-0.15mm, accounting for 4-6% of the total weight of the explosion bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 10-30 parts of gelatin, 1-5 parts of modified starch, 0.1-0.5 part of sweetener, 0.11-1 part of toughening agent and 0.1-0.5 part of maltodextrin.
The thickness of the sugar coating layer is 0.05-0.07mm, accounting for 2-3% of the total weight of the explosive bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 60-80 parts of syrup with the concentration of 65-75%, 0.01-0.05 part of food color, 1-5 parts of gelatin and 1-5 parts of acacia.
The thickness of the isolating layer is 0.05-0.08mm, accounting for 2-3% of the total weight of the explosion bead, and the isolating layer has the main function of preventing adhesion, is made of gelatinized starch, and has the content of 1-2 mg/mm.
The gelatin freezing force is 150-200Bloom g.
The toughening agent is one or more of glycerol, mannitol and sorbitol.
The solvent is one or more of palm oil, coconut oil and olive oil.
The sweetener is one or more selected from erythritol, sucralose, xylitol and mogroside.
The cooling agent is selected from one or more of menthol, WS-3 and coolant agent 10.
The technical principle that the explosion bead wall material is not adhered and is easy to dissolve is as follows: all raw materials on the outer layer of the explosion bead are food grade and are easy to dissolve in water; the main raw material gelatin of the wall material layer is swelled by cold water and heated to 30 ℃ to start dissolving, and the gelatin skin is fluffier by adding the filler; the total thickness of the explosion bead wall material layer, the sugar coating layer and the isolation layer is 0.2-0.3mm, accounting for 10% of the total weight of the explosion bead; the water content is 20-30%, and the toughness of the explosion beads can be guaranteed at 40% humidity, so that the explosion beads are easy to dissolve.
The reason for blocking: in order to quickly dissolve and improve the taste, the gelatin jelly force must be reduced, the water content is increased, the bursting beads are softened under the high-temperature or high-humidity (30 ℃ and 60%) environment, the gelatin has high water content and has adhesion, and the gelatin is easy to adhere together when contacting each other; according to the invention, a layer of powder is added on the surface of the explosion bead, so that a layer of barrier film is formed between gelatin skins, direct contact is avoided, and adhesion is avoided.
The preparation method of the anti-adhesion and fast-dissolving edible pop-up beads comprises the following steps:
A. and (3) batching: preparing core liquid, namely stirring a certain amount of mixture of edible essence, sweetener and the like until the mixture is completely dissolved, dispersing the mixture uniformly, and controlling the viscosity of the feed liquid to 15-25mpa.s, the temperature to 19-25 ℃ and the fluidity, wherein layering does not exist; the preparation of the bursting bead wall glue solution ensures accurate material weighing, complete dissolution, uniform stirring, clarification and no bubbles, and the temperature of the material liquid is controlled to be 50-60 ℃ and the viscosity is controlled to be 40-60 mpa.s and the fluidity is controlled.
B. Dripping pill: dripping and forming, namely pouring the prepared wall material glue solution and core solution to be embedded into dripping equipment with double layers of concentric and three-phase shearing of the glue solution, the core solution and the condensate, performing dripping adjustment and production, controlling the flow and the temperature of the well-prepared feed solution and the core solution to be 55-75 ℃, paying attention to observing the state of the balls, and ensuring uniform size, no eccentricity and smooth surface.
C. Soaking and cleaning: and (3) soaking the just-dripped balls with ice water to solidify the core liquid, soaking the balls with 75-80% edible ethanol for 5-10 minutes, and cleaning the condensate on the surface.
D. And (3) drying: the main purpose of the procedure is drying and shaping, putting the cleaned balls into drying equipment, drying and dehydrating, in order to make the appearance of the bead-blasting chewing gum round, uniform and smooth, and improve the molding rate of the bead-blasting, the drying temperature of a rotating cage is 15-21 ℃ for 1.5-2.5 hours, and the relative humidity is 25-40%.
E. Balance: putting the dried balls into a balancing room, setting corresponding balancing temperature to 19-25 ℃ and humidity to 40-60%, and controlling balancing time to be 12 hours to enable the explosion balls to reach a relatively stable state.
F. Coating: according to the color of the customer sample, a sugar coating layer with uniform color is coated on the surface of the capsule, so that the color of the bursting beads of the food is increased, the ornamental value is enhanced, the resolution is convenient, and the fluidity and the moisture resistance of the bursting beads are also enhanced; coating an isolating layer with gelatinized starch after coating sugar coating, and preparing the food explosion bead sample.
G. Sieving and sorting: the disqualified products such as conjoined, irregular, large and small pills, partial broken products and the like are screened out through the spiral screening device and the flat screening device, so that the sorting efficiency can be improved; and carrying out manual selection on the lamp inspection table, and carrying out final manual rechecking on the rechecking table to obtain a final finished product after rechecking.
H. And (3) detection: detecting indexes such as particle size, microorganism, safety, single gram weight and the like of the food burst beads; and performing sampling inspection on the sorted finished products, reporting unqualified products, and reporting qualified products.
I. Packaging and warehousing: qualified finished products are packaged, bottled and packaged, labeled, marked, the loading amount is ensured, the weight is not lost, and the finished products are put in storage after being packaged, and are well connected with a warehouse operator.
The isolating layer in the step F is directly spread with gelatinized starch, and is adhered gradually by rotating in the equipment. Or preparing gelatinized starch into solution, coating, and drying.
The invention has the following beneficial effects: (1) according to the invention, through technical innovation and process improvement, a coating technology is adopted on the surface of a product, a sugar coating layer plays a role in moisturizing the product, and the wall material of the product is blocked by an isolation layer to be in direct contact with the wall material, so that the adhesion problem of the product in the storage process is solved; the product wall thickness is then controlled to a minimum by process modification to provide immediate release of the core material at the product inlet.
(2) The sweetness and the addition amount of the sweetener of the popping core liquid are too large, the popping core liquid is greasy, the cooling degree can be weakened, the common use of the cooling agent has the characteristics of burst property, persistence and bitterness of the cooling sensation, the cooling agent is fast to release and long in duration and has no bitterness, and the various cooling agents are matched according to the proportion to realize sweetness but not greasy, cool but not bitter, comfortable in taste, cool and refreshing, and are mixed with fruit fragrance or flower fragrance.
(3) The wall material of the invention is added with the maltodextrin, so that the bulk of the wall material is increased, the wall material is very compact without adding the front wall material, water is difficult to enter after the wall material is dried, the wall material is provided with a plurality of tiny pores by adding the maltodextrin, the dissolving speed is increased, the core liquid is released within 2 seconds after being imported, and the core liquid is completely dissolved within 10 seconds. In order to ensure the stability of the wall material, a sugar coating layer is coated outside the wall material layer, so that the water content of the wall material layer is relatively stable under the condition that the environment is changed, and the wall material layer is kept in an initial state for a long time. The film formed by the gelatin of the wall material layer is very smooth after being dried, the adhesive force of the film is poor when the film is coated, the adhesive force can be improved when the gelatin is added in the sugar coating layer, and the film has poor adhesive force, influences on uniformity and coating time if the adding amount is small, and the film is easy to adhere in the coating process and is difficult to control the indexes such as thickness, uniformity and the like if the adding amount is large.
Detailed Description
The invention is further illustrated by the following examples.
Experimental example 1
The core liquid is prepared from 50 parts of edible coconut oil, 50 parts of palm oil, 5 parts of Hami melon essence, 0.01 part of menthol, 0.1 part of WS-3, 10.1 parts of coolant agent, 0.05 part of sucralose and 0.05 part of xylitol.
100 parts of deionized water, 15 parts of gelatin (200 Bloom g), 0.2 part of glycerol and 0.1 part of erythritol are taken to prepare wall material glue solution.
And (3) dripping the core liquid into the forming liquid through specific equipment, solidifying and forming, cleaning and drying to prepare the food explosion bead sample.
Experimental example 2
The core liquid is prepared from 50 parts of edible coconut oil, 50 parts of palm oil, 5 parts of Hami melon essence, 0.01 part of menthol, 0.1 part of WS-3, 10.1 parts of coolant agent, 0.05 part of sucralose and 0.05 part of xylitol.
100 parts of deionized water, 15 parts of gelatin (freezing force 150Bloom g), 0.2 part of glycerol and 0.1 part of erythritol are taken to prepare the wall material glue solution.
And (3) dripping the core liquid into the forming liquid through specific equipment, solidifying and forming, cleaning and drying to prepare the food explosion bead sample.
Experimental example 3
The core liquid is prepared from 50 parts of edible coconut oil, 50 parts of palm oil, 5 parts of Hami melon essence, 0.01 part of menthol, 0.1 part of WS-3, 10.1 parts of coolant agent, 0.05 part of sucralose and 0.05 part of xylitol.
100 parts of deionized water, 15 parts of gelatin (freezing force 150Bloom g), 5 parts of modified starch, 0.2 part of glycerol and 0.1 part of erythritol are taken to prepare wall material glue solution.
And (3) dripping the core liquid into the forming liquid through specific equipment, solidifying and forming, cleaning and drying to prepare the food explosion bead sample.
Experimental example 4
The core liquid is prepared from 50 parts of edible coconut oil, 50 parts of palm oil, 5 parts of Hami melon essence, 0.01 part of menthol, 0.1 part of WS-3, 10.1 parts of coolant agent, 0.05 part of sucralose and 0.05 part of xylitol.
100 parts of deionized water, 15 parts of gelatin (freezing force 150Bloom g), 0.2 part of glycerin, 0.2 part of sorbitol, 0.3 part of maltodextrin and 0.1 part of erythritol are taken to prepare the wall material glue solution.
Dropping the core liquid into the forming liquid through specific equipment, curing and forming, cleaning and drying, and coating with sugar and sugar coating layer formula: 100 parts of deionized water, 75 parts of syrup, 0.03 part of lemon yellow, 1 part of gelatin and 3 parts of acacia; and preparing a food burst sample.
Experimental example 5
The core liquid is prepared from 50 parts of edible coconut oil, 50 parts of palm oil, 5 parts of Hami melon essence, 0.01 part of menthol, 0.1 part of WS-3, 10.1 parts of coolant agent, 0.05 part of sucralose and 0.05 part of xylitol.
100 parts of deionized water, 15 parts of gelatin (freezing force 150Bloom g), 0.2 part of glycerin, 0.2 part of sorbitol, 0.3 part of maltodextrin and 0.1 part of erythritol are taken to prepare the wall material glue solution.
Dropping the core liquid into the forming liquid through specific equipment, curing and forming, cleaning and drying, and coating with sugar and sugar coating layer formula: 100 parts of deionized water, 75 parts of syrup, 0.03 part of lemon yellow, 1 part of gelatin and 3 parts of acacia;
coating an isolating layer with talcum powder after coating sugar coating, and preparing a food burst bead sample.
Example 1
An anti-adhesion and fast-dissolving edible pop-up bead sequentially comprises a pop-up bead core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside; 50 parts of edible coconut oil, 50 parts of palm oil, 5 parts of Hami melon essence, 0.01 part of menthol, 0.1 part of WS-3, 10.1 parts of coolant agent, 0.05 part of sucralose and 0.05 part of xylitol are mixed and stirred until the mixture is completely dissolved, the mixture is uniformly dispersed, layering is avoided, the stability is good, the viscosity of the feed liquid is controlled to be 15-25mpa.s, the temperature is controlled to be 19-25 ℃, and the fluidity is controlled, so that the bead explosion core liquid is prepared.
100 parts of deionized water, 15 parts of gelatin (freezing force 150Bloom g), 5 parts of modified starch, 0.2 part of glycerol, 0.2 part of sorbitol, 0.3 part of maltodextrin and 0.1 part of erythritol are taken, the materials are accurately weighed during preparation, the materials are ensured to be completely dissolved, the materials are uniformly stirred, the materials are clear and bubble-free, the temperature of the material liquid is controlled to be 50-60 ℃, the viscosity is controlled to be 40-60 mpa.s, and the fluidity is controlled, so that the wall material glue liquid is prepared.
Dripping pill: pouring the prepared wall material glue solution and core solution to be embedded into a double-layer concentric dropping device for three-phase shearing of glue solution, core solution and condensate, performing dropping debugging and production, controlling the flow and temperature of the prepared material solution and core solution to be 55-75 ℃, paying attention to observing the state of the balls, and ensuring uniform size, no eccentricity and smooth surface.
Soaking and cleaning: and (3) soaking the just-dripped balls with ice water to solidify the core liquid, soaking the balls with 75% edible ethanol for 10 minutes, and cleaning the condensate on the surface.
And (3) drying: the main purpose of the procedure is drying and shaping, putting the cleaned balls into drying equipment, drying and dehydrating, in order to make the appearance of the bead-blasting chewing gum round, uniform and smooth, and improve the molding rate of the bead-blasting, the drying temperature of a rotating cage is 15-21 ℃ for 1.5-2.5 hours, and the relative humidity is 25-40%.
Balance: putting the dried balls into a balancing room, setting corresponding balancing temperature to 19-25 ℃ and humidity to 40-60%, and controlling balancing time to be 12 hours to enable the explosion balls to reach a relatively stable state.
Coating: according to the color of a customer sample, coating a layer of uniformly colored sugar coating layer with the thickness of 0.05-0.07mm accounting for 2-3% of the total weight of the explosive bead on the surface of the capsule, wherein the formula of the sugar coating layer comprises the following steps: 100 parts of deionized water, 75 parts of syrup with the concentration of 65%, 0.03 part of lemon yellow, 1 part of gelatin and 3 parts of acacia; the color of the bursting beads of the food is increased, the ornamental value is enhanced, the discrimination is convenient, and the fluidity and the moisture resistance of the bursting beads are also enhanced; coating the coated sugar with gelatinized starch to form an isolating layer with thickness of 0.05-0.08mm and total weight of 2-3% of the explosive bead, wherein the isolating layer is made of gelatinized starch and has content of 1-2 mg/mm.
Sieving and sorting: the disqualified products such as conjoined, irregular, large and small pills, partial broken products and the like are screened out through the spiral screening device and the flat screening device, so that the sorting efficiency can be improved; and carrying out manual selection on the lamp inspection table, and carrying out final manual rechecking on the rechecking table to obtain a final finished product after rechecking.
And (3) detection: detecting indexes such as particle size, microorganism, safety, single gram weight and the like of the food burst beads; and performing sampling inspection on the sorted finished products, reporting unqualified products, and reporting qualified products.
Packaging and warehousing: qualified finished products are packaged, bottled and packaged, labeled, marked, the loading amount is ensured, the weight is not lost, and the finished products are put in storage after being packaged, and are well connected with a warehouse operator.
Example 2
An anti-adhesion and fast-dissolving edible pop-up bead sequentially comprises a pop-up bead core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside; the raw materials of the bead explosion core liquid are prepared from the following raw materials in parts by weight: 50 parts of palm oil, 50 parts of olive oil, 1 part of juicy peach essence, 0.2 part of sucralose, 0.3 part of xylitol, 0.05 part of menthol and 0.2 part of WS-3; the thickness of the wall material layer is 0.1-0.15mm, accounting for 4-6% of the total weight of the explosion bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 10 parts of gelatin, 2 parts of modified starch, 0.2 part of sucralose, 0.3 part of xylitol, 0.2 part of glycerol, 0.3 part of mannitol and 0.1 part of maltodextrin; the thickness of the sugar coating layer is 0.05-0.07mm, accounting for 2-3% of the total weight of the explosive bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 65 parts of syrup with the concentration of 65-75%, 0.02 part of chlorophyll, 5 parts of gelatin and 1 part of acacia; the thickness of the isolating layer is 0.05-0.08mm, accounting for 2-3% of the total weight of the explosion bead, and the isolating layer has the main function of preventing adhesion, is made of gelatinized starch, and has the content of 1-2 mg/mm.
The preparation method is the same as in example 1.
Example 3
An anti-adhesion and quick-dissolving edible pop-up ball comprises a pop-up ball core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside. The raw materials of the bead explosion core liquid are prepared from the following raw materials in parts by weight: 50 parts of coconut oil, 50 parts of olive oil, 2 parts of rose essence, 0.2 part of sucralose, 0.05 part of xylitol, 0.03 part of menthol and 10.3 parts of coolant agent. The thickness of the wall material layer is 0.1-0.15mm, accounting for 4-6% of the total weight of the explosion bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 30 parts of gelatin, 1 part of modified starch, 0.1 part of erythritol, 0.4 part of sucralose, 0.05 part of mannitol, 0.05 part of sorbitol and 0.5 part of maltodextrin. The thickness of the sugar coating layer is 0.05-0.07mm, accounting for 2-3% of the total weight of the explosive bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 60 parts of syrup with the concentration of 65-75%, 0.05 part of beet red, 2 parts of gelatin and 5 parts of acacia. The thickness of the isolating layer is 0.05-0.08mm, accounting for 2-3% of the total weight of the explosion bead, and the isolating layer has the main function of preventing adhesion, is made of gelatinized starch, and has the content of 1-2 mg/mm.
The preparation method is the same as in example 1.
Example 4
An anti-adhesion and quick-dissolution edible pop bead is characterized by sequentially comprising a pop bead core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside. The raw materials of the bead explosion core liquid are prepared from the following raw materials in parts by weight: 50 parts of palm oil, 50 parts of coconut oil, 3 parts of juicy peach essence, 0.1-0.5 part of sweetener and 0.1-0.5 part of cooling agent. The thickness of the wall material layer is 0.1-0.15mm, accounting for 4-6% of the total weight of the explosion bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 20 parts of gelatin, 3 parts of modified starch, 0.3 part of xylitol, 0.08 part of mogroside, 0.8 part of glycerol, 0.2 part of mannitol and 0.4 part of maltodextrin. The thickness of the sugar coating layer is 0.05-0.07mm, accounting for 2-3% of the total weight of the explosive bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 80 parts of syrup with the concentration of 65-75%, 0.01 part of carotene, 4 parts of gelatin and 2 parts of acacia. The thickness of the isolating layer is 0.05-0.08mm, accounting for 2-3% of the total weight of the explosion bead, and the isolating layer has the main function of preventing adhesion, is made of gelatinized starch, and has the content of 1-2 mg/mm.
The preparation method is the same as in example 1.
Experimental example 1 results: the drop forming process is difficult, and the drop bursting beads are seriously damaged.
Experimental example 2 results: the drop making is normal, but the broken of the bursting beads is serious in the bursting bead collecting process, and the bottom of the bursting beads is broken after the bursting beads are piled up in the collector.
Experimental example 3 results: experimental example 3 by improving the formula of the explosion bead wall material, after modified starch is added, the gel strength is increased, the problem of explosion bead making and collecting damage is solved, and the explosion bead can be normally made by dripping.
The explosion beads are put into 35 ℃ water, and are broken and dissolved after 30 seconds, and are completely dissolved after 1 minute.
After taking 100 grains and bottling, placing the grains in an environment with the temperature of 30 ℃ and the humidity of 60%, slightly adhering after 24 hours, having no fluidity after one week, separating after swinging, and having no single grains after swinging after one month.
Experimental example 4 results: experimental example 4 maltodextrin was added to the wall material on the basis of experimental example 3 to increase the bulk of the popped skin, and on this basis, a layer of sugar coating was added to the popped skin to enhance the toughness of the popped skin. The explosion beads are put into water at 35 ℃ and are broken and dissolved after 2 seconds, and the explosion beads are completely dissolved after 10 seconds. After taking 100 grains and bottling, placing the grains in an environment with the temperature of 30 ℃ and the humidity of 60%, slightly adhering after 24 hours, having no fluidity after one week, separating after swinging, and having no single grains after swinging after one month.
Experimental example 5 results: experimental example 5 is to add an isolation layer on the basis of experimental example 4, solve the problem of explosion adhesion, and select talcum powder as a material. The beads have good fluidity, and the beads are tested in the same environment, so that adhesion does not occur after one month, and the fluidity is not changed. However, insoluble particles (talc is insoluble in water) appeared during the solubility test, and the mouth had a grainy feel and a sticky feel.
Results of examples 1-4: examples 1-4 are examples in which the isolation layer material in experimental example 5 is replaced by gelatinized starch, so that the problems in experimental example 5 are solved, and the expected product requirements are met.
6. Statistics of experimental data
1. Finished product
2. One week (bottle sealing, temperature 30, humidity 60%)
3. Storing for one month (bottle sealing, temperature 30, humidity 60%)

Claims (2)

1. An anti-adhesion and quick-dissolution edible pop bead is characterized by sequentially comprising a pop bead core liquid, a wall material layer, a sugar coating layer and an isolation layer from inside to outside;
the raw materials of the bead explosion core liquid are prepared from the following raw materials in parts by weight: 100 parts of solvent, 1-5 parts of fruit or flower extract, 0.1-0.5 part of sweetener and 0.1-0.5 part of cooling agent;
the thickness of the wall material layer is 0.1-0.15mm, accounting for 4-6% of the total weight of the explosion bead, and the raw materials are as follows: 100 parts of deionized water, 10-30 parts of gelatin, 1-5 parts of modified starch, 0.1-0.5 part of sweetener, 0.1-1 part of toughening agent and 0.1-0.5 part of maltodextrin;
the thickness of the sugar coating layer is 0.05-0.07mm, accounting for 2-3% of the total weight of the explosive bead, and the raw materials are as follows in parts by weight: 100 parts of deionized water, 60-80 parts of syrup with the concentration of 65-75%, 0.01-0.05 part of food color, 1-5 parts of gelatin and 1-5 parts of acacia;
the thickness of the isolating layer is 0.05-0.08mm, accounting for 2-3% of the total weight of the explosion beads, and the isolating layer is made of gelatinized starch with the content of 1-2 mg/mm;
the gelatin freezing force is 150-200Bloom g;
the toughening agent is one or more of glycerol, mannitol and sorbitol;
the solvent is one or more of palm oil, coconut oil and olive oil;
the sweetener is one or more of erythritol, sucralose, xylitol and mogroside;
the cooling agent is selected from one or more of menthol, WS-3 and coolant agent 10;
the preparation method comprises the following steps:
A. and (3) batching: preparing core liquid, namely stirring raw materials used for the bead explosion core liquid until the raw materials are completely dissolved, dispersing uniformly, and controlling the viscosity of the feed liquid to be 15-25mpa.s, the temperature to be 19-25 ℃ and the fluidity, wherein layering does not exist; preparing the glue solution of the explosion wall material, accurately weighing the material, ensuring complete dissolution of the material, uniformly stirring, clarifying, and controlling the temperature of the material liquid to be 50-60 ℃ and the viscosity to be 40-60 mpa.s and the fluidity;
B. dripping pill: dripping and forming, namely pouring the prepared wall material glue solution and core solution to be embedded into dripping equipment with double layers of concentric and three-phase shearing of the glue solution, the core solution and condensate, performing dripping adjustment and production, controlling the flow and the temperature of the feed solution and the core solution to be 55-75 ℃, paying attention to observing the state of the balls, and ensuring uniform size, no eccentricity and smooth surface;
C. soaking and cleaning: soaking the just-dropped balls with ice water to solidify the core liquid, soaking the balls with 75-80% edible ethanol for 5-10 min, and cleaning the condensate on the surface;
D. and (3) drying: putting the cleaned balls into drying equipment, drying and dehydrating, wherein the drying temperature of a rotating cage is 15-21 ℃ and the drying time is 1.5-2.5 hours, and the relative humidity is 25-40%;
E. balance: putting the dried balls into a balancing room, setting corresponding balancing temperature to 19-25 ℃ and relative humidity to 40-60%, and controlling balancing time to 12 hours;
F. coating: coating a sugar coating layer with uniform color on the surface of the capsule according to the color of a customer sample, coating an isolating layer with gelatinized starch after coating the sugar coating, and preparing a food bursting bead sample;
G. sieving and sorting: through a spiral sieving machine and a plate sieving machine, the conjoined, irregular, large and small pills and partial broken unqualified products are sieved out; manually selecting on a lamp inspection table, and performing final manual re-inspection on a re-inspection table to obtain a final finished product after re-inspection;
H. and (3) detection: detecting the particle size, the safety and the single gram weight index of the food burst beads; performing sampling inspection on the sorted finished products, reporting unqualified products, and reporting qualified products;
I. packaging and warehousing: qualified finished products are packaged, bottled and packaged, labeled, marked, the loading amount is ensured, the weight is not lost, and the finished products are put in storage after being packaged, and are well connected with a warehouse operator.
2. The anti-blocking fast dissolving edible pop-up bead according to claim 1, wherein the isolation layer in step F is directly spread with gelatinized starch, and is rotated inside the apparatus to gradually adhere; or preparing gelatinized starch into solution, coating, and drying.
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