CN117562127A - Fruit juice bursting beads and preparation method and application thereof - Google Patents
Fruit juice bursting beads and preparation method and application thereof Download PDFInfo
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- CN117562127A CN117562127A CN202311711717.2A CN202311711717A CN117562127A CN 117562127 A CN117562127 A CN 117562127A CN 202311711717 A CN202311711717 A CN 202311711717A CN 117562127 A CN117562127 A CN 117562127A
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- juice
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- yoghurt
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- 239000011324 bead Substances 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 230000009172 bursting Effects 0.000 title claims abstract description 13
- 235000015203 fruit juice Nutrition 0.000 title claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 104
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 64
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 42
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229940072056 alginate Drugs 0.000 claims abstract description 42
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 42
- 229920000615 alginic acid Polymers 0.000 claims abstract description 42
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 22
- 239000000194 fatty acid Substances 0.000 claims abstract description 22
- 229930195729 fatty acid Natural products 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 21
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 239000002243 precursor Substances 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 16
- 229920000728 polyester Polymers 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 235000013618 yogurt Nutrition 0.000 claims description 68
- 238000004880 explosion Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 5
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 5
- 235000011180 diphosphates Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims description 5
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000020185 raw untreated milk Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000002360 explosive Substances 0.000 abstract description 16
- 235000010410 calcium alginate Nutrition 0.000 abstract description 6
- 239000000648 calcium alginate Substances 0.000 abstract description 6
- 229960002681 calcium alginate Drugs 0.000 abstract description 6
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 abstract description 6
- -1 propylene glycol fatty acid ester Chemical class 0.000 abstract description 6
- 238000005336 cracking Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- 230000009286 beneficial effect Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 238000005422 blasting Methods 0.000 description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 6
- 239000001527 calcium lactate Substances 0.000 description 6
- 229960002401 calcium lactate Drugs 0.000 description 6
- 235000011086 calcium lactate Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000005453 pelletization Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 241000192656 Nostoc Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a juice bursting bead, a preparation method and application thereof, wherein the preparation method of the juice bursting bead comprises the following steps: adding soluble calcium salt into the juice to obtain calcium salt juice; cooling an alginate solution containing fatty acid sucrose polyester, and then charging carbon dioxide to obtain an aerated alginate solution; dropwise adding calcium salt juice into the aerated alginate solution to obtain a juice bursting bead precursor; and adding the juice burst precursor into a precooled propylene glycol solution for soaking to obtain the juice burst. According to the invention, only a layer of calcium alginate film is formed on the surface of the explosive bead in a reverse spheroidization mode, so that the explosive sense of the explosive bead is stronger, and the shell of the explosive bead locks a part of carbon dioxide in a mode of introducing carbon dioxide into an alginate solution, so that the taste of the explosive bead is further improved; the fatty acid in the propylene glycol and the fatty acid sucrose polyester react to form the propylene glycol fatty acid ester, so that the toughness is stronger and the cracking is not easy under the condition of ensuring the taste of the pop beads.
Description
Technical Field
The invention relates to a juice bursting bead, in particular to a juice bursting bead, and a preparation method and application thereof.
Background
Fruit is a healthy food, the fruit juice is mostly acidic, and the acidic fruit juice can denature protein, so that the fruit flavored milk or dairy products sold on the market can avoid the direct addition of acidic fruits, and fruit fermented powder or fruit juice which is neutral is added, and the development of the fruit flavored dairy products is greatly limited.
The explosion bead is a hollow ball with a shell formed by a film, the film is broken by slightly extruding the film in an oral cavity, the inner liquid is exploded, the feeling similar to explosion is formed, and the taste is novel. The fruit juice is wrapped in the pop beads to be made into the fruit juice pop beads, and then the fruit juice pop beads are added into drinks or foods, so that the fruit juice pop beads are a new food processing mode in recent years, and a plurality of pop bead soda water, pop bead milk tea, even pop bead cigarettes and other products are available on the market at present.
The yoghourt is a dairy product fermented by lactic acid bacteria, is deeply favored by people, and can be prepared into a novel yoghourt product by combining the explosion beads and the yoghourt. Currently, many researches on the application of the pop beads in the yoghurt have been carried out, and CN109864137A discloses a pop bead yoghurt and a preparation method thereof, wherein the yoghurt is embedded in the pop beads to improve the storage and transportation stability and human body absorbability of the yoghurt; CN115997821a discloses a bead-exploded yoghurt and a preparation method thereof, and provides a method for stabilizing beads in the yoghurt; CN209573065U discloses a nostoc pulp bead-blasting yoghurt, which is prepared by wrapping nostoc pulp in bead-blasting yoghurt and then adding the bead-blasting yoghurt into the yoghurt to form three different suspension layers of 'cocktail' yoghurt. However, the application of adding the juice pop beads into the yoghurt is almost omitted, and the juice pop beads are partially solidified during the preparation, so that the taste of the juice pop beads is similar to that of a rubber sheet, and the juice pop beads are not matched with the dense yoghurt, so that the juice pop beads are more suitable for being applied to tea drinks with low concentration.
Disclosure of Invention
Aiming at the problem that the juice pop beads have poor taste in milk products, the invention provides the juice pop beads, and the preparation method and the application thereof.
In order to achieve the above object, according to one aspect of the present invention, there is provided a preparation method of a juice pop bead, the preparation method comprising the steps of:
(1) Adding soluble calcium salt into the juice to obtain calcium salt juice;
(2) Cooling an alginate solution containing fatty acid sucrose polyester, and then charging carbon dioxide to obtain an aerated alginate solution;
(3) Dripping the calcium salt juice obtained in the step (1) into the aerated alginate solution obtained in the step (2) to obtain a juice bursting bead precursor;
(4) And (3) adding the juice explosion bead precursor obtained in the step (3) into a precooled propylene glycol solution for soaking to obtain the juice explosion bead.
According to the invention, a reverse spheroidization method is adopted, the juice containing soluble calcium salt is added into the alginate solution, when calcium ions diffuse into the alginate solution, only the surface of the explosion beads forms a calcium alginate film, calcium alginate is not generated in the juice, no gel feel exists, and the taste is better; carbon dioxide is introduced into the alginate solution, the carbon dioxide is also embedded when the calcium alginate shell is formed, and the carbon dioxide is released when the calcium alginate shell is snapped, so that a sandy mouthfeel similar to soda water is formed, and the mouthfeel is more abundant; the fatty acid sucrose polyester is added into the alginate solution, and propylene glycol fatty acid ester is formed after the alginate solution is soaked in the propylene glycol solution, so that the toughness of the shell of the explosion bead can be enhanced, and the explosion bead is prevented from being broken; the whole preparation process is carried out at low temperature, the solubility of carbon dioxide is higher, and more gas is locked in the shell of the explosion bead, so that the sand taste is further improved.
Preferably, the mass concentration of the soluble calcium salt in the calcium salt juice in the step (1) is 2-3%.
Preferably, the soluble calcium salt is calcium chloride and/or calcium lactate.
Preferably, the soluble calcium salt is calcium lactate.
The beneficial effect of this preferred mode is: the flavor of the popped food prepared from the calcium lactate is better.
Preferably, the alginate solution in the step (2) comprises the following components in parts by mass: 80-100 parts of water, 1-10 parts of acid-resistant hydroxymethyl cellulose salt, 1-5 parts of locust bean gum, 3-15 parts of fatty acid sucrose polyester, 5-20 parts of alginate and 0.5-1.5 parts of pyrophosphate.
Preferably, the alginate is sodium alginate.
Preferably, the temperature of the alginate solution in the step (2) after cooling is 0-4 ℃.
The beneficial effect of this preferred mode is: the solubility of the carbon dioxide is increased along with the reduction of the temperature, and the 0-4 ℃ alginate solution can dissolve more carbon dioxide, so that the formed explosion shell is more sufficient in steam.
Preferably, in the step (4), the concentration of the propylene glycol solution is 0.02-1.5%, and the precooling temperature is 0-4 ℃; the soaking time is 3-5 minutes.
The beneficial effect of this preferred mode is: the propylene glycol can react with fatty acid in the fatty acid sucrose polyester to generate propylene glycol fatty acid ester, so that the toughness of the shell of the explosive bead can be increased, and the shell of the explosive bead is not easy to break; the precooled propylene glycol does not cause the release of carbon dioxide in the shell of the explosive bead due to sudden temperature rise, so that the explosive bead is broken under the condition that the explosive bead is not toughened yet.
The invention also provides a juice bursting bead prepared by the preparation method.
The invention also provides an application of the fruit juice pop beads in preparing fruit juice pop bead ice cream, fruit juice pop bead yoghourt or fruit juice pop bead jelly.
Specifically, the preparation method of the juice pop yogurt comprises the following steps: and cooling the yogurt to 2-6 ℃, and adding the juice pop beads to obtain the juice pop bead yogurt.
The beneficial effects of this concrete mode are: after the yoghourt is cooled, on one hand, the viscosity of the yoghourt is increased, and the added explosion beads can be suspended in the yoghourt instead of sinking into the bottom, so that the yoghourt is more convenient to eat; on the other hand, the stability of the explosion beads at low temperature is better, and carbon dioxide in the epidermis can not be released due to high temperature.
Preferably, the preparation method of the yoghurt comprises the following steps:
the following raw materials are mixed according to parts by mass: 70-100 parts of raw milk, 3-4 parts of sucrose, 1-3 parts of momordica grosvenori fructose, 0.5-2.5 parts of stabilizer and 0.05-0.15 part of essence; adding strains for fermentation after sterilization to obtain the yoghurt;
the stabilizer comprises the following components in parts by mass: 1-1.5 parts of agar, 1-1.5 parts of carrageenan, 1-1.5 parts of gellan gum and 1-1.5 parts of pectin;
the strain is a mixed strain of lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium and grx07 human-derived lactobacillus fermentum.
Preferably, the mass fraction of the juice pop beads in the juice pop bead yoghurt is 6-10%.
Through the technical scheme, the invention has the following beneficial effects:
1. according to the invention, only a layer of calcium alginate film is formed on the surface of the explosive bead in a reverse spheroidization mode, so that the explosive sense of the explosive bead is stronger, and the shell of the explosive bead locks a part of carbon dioxide in a mode of introducing carbon dioxide into an alginate solution, so that the taste of the explosive bead is further improved; the fatty acid in the propylene glycol and the fatty acid sucrose polyester react to form the propylene glycol fatty acid ester, so that the toughness is stronger and the cracking is not easy under the condition of ensuring the taste of the pop beads.
2. The preparation process of the invention keeps low temperature in the whole process, which is beneficial to the dissolution of carbon dioxide on one hand and the forming and stabilization of the explosion beads on the other hand; the prepared juice bead-explosion yoghurt has higher viscosity at low temperature, and can enable the beads to be suspended in the yoghurt without depositing at the bottom, thereby being beneficial to sucking.
3. The invention avoids the problem of protein denaturation in the yoghurt caused by acidic fruit juice, and opens up a new preparation method of the fruit-flavored yoghurt.
Detailed Description
The following describes specific embodiments of the present invention in detail with reference to examples. It should be understood that the detailed description and specific examples, while indicating and illustrating the invention, are not intended to limit the invention.
Example 1:
(1) Adding calcium lactate with mass concentration of 2% into the juice to obtain calcium salt juice.
(2) The following raw materials were mixed to prepare an alginate solution: 800g of water, 10g of acid-resistant hydroxymethyl cellulose salt, 10g of locust bean gum, 30g of fatty acid sucrose polyester, 50g of alginate and 5g of pyrophosphate.
(3) After the alginate solution was cooled to 4 ℃, carbon dioxide was charged for 30 seconds to obtain an aerated alginate solution.
(4) The calcium salt juice is added dropwise into the aerated alginate solution at a speed of 1 drop/second to form a juice bead-blasting precursor.
(5) And fishing out the juice burst precursor, adding the juice burst precursor into 0.02% propylene glycol solution precooled to 0 ℃, and soaking for 5 minutes to obtain the juice burst.
Example 2:
(1) Adding calcium lactate with mass concentration of 2.5% into the juice to obtain calcium salt juice.
(2) The following raw materials were mixed to prepare an alginate solution: 900g of water, 50g of acid-resistant hydroxymethyl cellulose salt, 25g of locust bean gum, 90g of fatty acid sucrose polyester, 120g of alginate and 10g of pyrophosphate.
(3) After the alginate solution was cooled to 2 ℃, carbon dioxide was charged for 30 seconds to obtain an aerated alginate solution.
(4) The calcium salt juice is added dropwise into the aerated alginate solution at a speed of 1 drop/second to form a juice bead-blasting precursor.
(5) And fishing out the juice burst precursor, adding the juice burst precursor into a propylene glycol solution which is pre-cooled to 2 ℃ and has the concentration of 0.75%, and soaking for 4 minutes to obtain the juice burst.
Example 3:
(1) Adding 3% calcium lactate to obtain calcium salt juice.
(2) The following raw materials were mixed to prepare an alginate solution: 1000g of water, 100g of acid-resistant hydroxymethyl cellulose salt, 50g of locust bean gum, 150g of fatty acid sucrose polyester, 200g of alginate and 15g of pyrophosphate.
(3) After the alginate solution was cooled to 0 ℃, carbon dioxide was charged for 30 seconds to obtain an aerated alginate solution.
(4) The calcium salt juice is added dropwise into the aerated alginate solution at a speed of 1 drop/second to form a juice bead-blasting precursor.
(5) And fishing out the juice burst precursor, adding the juice burst precursor into a propylene glycol solution which is pre-cooled to 4 ℃ and has the concentration of 1.5%, and soaking for 3 minutes to obtain the juice burst.
Example 4:
(1) The juice pop beads were prepared in the same manner as in example 1.
(2) Preparing yoghourt:
(1) the stabilizer was prepared by mixing the following raw materials: 1g of agar, 1g of carrageenan, 1g of gellan gum and 1g of pectin.
(2) 70g of raw milk, 3g of sucrose, 1g of momordica grosvenori, 0.5g of stabilizer and 0.05g of essence are weighed, uniformly mixed, sterilized, and then added with mixed strains of lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium and grx07 human-derived lactobacillus fermentum for fermentation to prepare the yoghourt.
(3) Preparing the juice bead-explosion yoghurt:
cooling the yoghurt to 2 ℃, adding the juice explosion beads with the mass fraction of 6%, and uniformly stirring and mixing by a low-speed stirrer to obtain the juice explosion bead yoghurt.
Example 5:
(1) The juice pop beads were prepared in the same manner as in example 1.
(2) Preparing yoghourt:
(1) the stabilizer was prepared by mixing the following raw materials: 1.5g of agar, 1g of carrageenan, 1.5g of gellan gum and 1g of pectin;
(2) weighing 85g of raw milk, 3.5g of sucrose, 2g of momordica grosvenori, 1.5g of stabilizer and 0.1g of essence, uniformly mixing, sterilizing, and adding mixed strains of lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium and grx07 human-derived lactobacillus fermentum for fermentation to prepare the yoghourt.
(3) Preparing the juice bead-explosion yoghurt:
cooling the yoghurt to 4 ℃, adding 8% by mass of juice explosion beads, and uniformly stirring and mixing by a low-speed stirrer to obtain the juice explosion bead yoghurt.
Example 6:
(1) The juice pop beads were prepared in the same manner as in example 1.
(2) Preparing yoghourt:
(1) the stabilizer was prepared by mixing the following raw materials: 1g of agar, 1.5g of carrageenan, 1g of gellan gum and 1.5g of pectin.
(2) 100g of raw milk, 4g of sucrose, 3g of momordica grosvenori, 2.5g of stabilizer and 0.05-0.15 part of essence are weighed, uniformly mixed, sterilized, and then added with mixed strains of lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium and grx07 human-derived lactobacillus fermentum for fermentation to prepare the yoghourt.
(3) Preparing the juice bead-explosion yoghurt:
cooling the yoghurt to 6 ℃, adding juice explosion beads with the mass fraction of 10%, and uniformly stirring by a low-speed stirrer to obtain the juice explosion bead yoghurt.
Comparative example 1: a method for preparing juice pop beads was provided, except that the temperature of the alginate solution was 20℃under the same conditions as in example 1.
Comparative example 2: a method for preparing juice pop beads was provided, except that the temperature of the propylene glycol solution was 20℃under the same conditions as in example 1.
Comparative example 3: a method of preparing juice burst is provided, with the exception that the juice burst precursor is immersed in water at 4 ℃ instead of propylene glycol solution, as in example 1.
Comparative example 4: a method for preparing juice pop beads was provided, except that the alginate solution did not contain sucrose fatty acid polyester, under the same conditions as in example 1.
The fruit juice bursting beads obtained in examples 1-3 and comparative example were subjected to a property test, and the test method is as follows:
film thickness: the embedded film obtained after the juice burst beads are extruded and crushed is washed by distilled water and then measured by a vernier caliper;
diameter: measuring by adopting a vernier caliper;
compression resistance: adopting a P/0.5 probe of a texture analyzer, wherein the compression deformation is 70%, and performing texture test on the explosive beads at the speed of 0.8 mm/s;
pill forming rate: dripping 100 drops of calcium salt juice, and counting the probability of forming complete juice bursting beads;
leachate pH: the 10 beads were immersed in 100mL of pure water, and the pH of the pure water was periodically measured by a pH meter.
The test results are shown in Table 1.
Table 1 results of Performance test of the juice pop beads obtained in examples 1 to 3 and comparative example
As can be seen from table 1, the juice burst obtained in comparative example 1 has a larger diameter but a smaller pressure resistance than the juice burst obtained in example 1 because the temperature of the alginate solution is higher, because the carbon dioxide in the interior is unstable due to the excessively high temperature during the pelletization, so that many micro bubbles are generated in the film shell, and the stability of the film shell is worse, which also results in a lower pelletization rate of comparative example 1. In comparative example 2, the bead-blasted precursor of the fruit juice was directly added to propylene glycol at 20 ℃, and the sudden temperature rise resulted in a decrease in the solubility of carbon dioxide in the bead-blasted precursor of the fruit juice, which burst the beads, thereby resulting in a decrease in the pelletization rate. The juice burst provided in comparative example 3 resulted in thinner film thickness, less stress resistance, and lower pelleting rate because no propylene glycol solution was soaked. Comparative example 4 provided a film shell of a precursor of the juice pop which did not contain sucrose polyester as a fatty acid, so that a soaking solution in a propylene glycol solution could not form propylene glycol fatty acid ester, which directly resulted in a deterioration of the pressure resistance of the juice pop, and the test results of film thickness and pelletization rate were also slightly inferior to those of example 1. The pH of the leachate can reflect the stability and shelf life of the juice pop beads, and as can be seen from the data of comparative examples 1 to 3 and comparative examples 1 to 4, the juice pop beads provided in the examples can be basically maintained stable after 60 days, and the juice pop beads provided in the comparative examples are gradually decomposed after 30 days, and cannot be maintained stable.
For the yogurt with juice pop beads provided in examples 4-6, 20 volunteers were randomly selected for taste evaluation, and the evaluation criteria were as follows:
suspension properties: 1 is that the juice explosion beads are completely deposited at the bottom or suspended at the top, and 10 is that the juice explosion beads are completely and uniformly suspended in the yoghourt;
burst nature: 1 is no burst after the juice burst is bitten, and 10 is strong burst after the juice burst is bitten;
uniformity: 1 is the obvious layering or two-phase separation phenomenon of the juice bead-exploded yoghurt, and 10 is the excellent blending condition of the juice bead-exploded yoghurt;
overall mouthfeel: the 1-score indicates that the whole mouthfeel of the yoghurt is extremely poor, no collocation exists, and the 10-score indicates that the mouthfeel of the yoghurt is extremely good.
The evaluation results are shown in Table 2.
Table 2 results of evaluation of mouthfeel of the juice pop yogurt provided in examples 4 to 6
From table 2, the suspension property and uniformity of the juice-popped yogurt provided in examples 4-6 are good, and it is proved that the juice-popped yogurt can be uniformly dispersed in the yogurt system without affecting the uniformity of the yogurt itself. On the other hand, the popping property brought by the juice popping yoghurt with the added amount of 8% of the juice popping is better, the overall taste is better, and the taste grading can be influenced to a certain extent by too much or too little.
From the above description, it can be seen that the present invention has the following advantages: the fruit juice bead-explosion yoghurt provided by the invention has the advantages of good stability, large pressure resistance, proper diameter and high pelleting rate, and can be added into yoghurt to prepare the fruit juice bead-explosion yoghurt with good taste.
The preferred embodiments of the present invention have been described in detail above with reference to the examples, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solutions of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.
Moreover, any combination of the various embodiments of the invention can be made without departing from the spirit of the invention, which should also be considered as disclosed herein.
Claims (10)
1. The preparation method of the juice bursting beads is characterized by comprising the following steps:
(1) Adding soluble calcium salt into the juice to obtain calcium salt juice;
(2) Cooling an alginate solution containing fatty acid sucrose polyester, and then charging carbon dioxide to obtain an aerated alginate solution;
(3) Dripping the calcium salt juice obtained in the step (1) into the aerated alginate solution obtained in the step (2) to obtain a juice bursting bead precursor;
(4) And (3) adding the juice explosion bead precursor obtained in the step (3) into a precooled propylene glycol solution for soaking to obtain the juice explosion bead.
2. The preparation method according to claim 1, wherein the mass concentration of the soluble calcium salt in the calcium salt juice in the step (1) is 2-3%.
3. The preparation method according to claim 1, wherein the alginate solution in the step (2) comprises the following components in parts by mass: 80-100 parts of water, 1-10 parts of acid-resistant hydroxymethyl cellulose salt, 1-5 parts of locust bean gum, 3-15 parts of fatty acid sucrose polyester, 5-20 parts of alginate and 0.5-1.5 parts of pyrophosphate.
4. The method according to claim 1, wherein the temperature of the alginate solution after cooling in the step (2) is 0 to 4 ℃.
5. The method according to claim 1, wherein the concentration of the propylene glycol solution in the step (4) is 0.02-1.5%, and the pre-cooling temperature is 0-4 ℃; the soaking time is 3-5 minutes.
6. A juice pop bead produced by the method of any one of claims 1 to 5.
7. Use of the bead-blasted fruit juice of claim 6 in the preparation of a bead-blasted fruit juice ice cream, bead-blasted fruit juice yoghurt or bead-blasted fruit juice jelly.
8. The use according to claim 7, wherein the preparation method of the juice-popped yoghurt comprises the following steps: and cooling the yogurt to 2-6 ℃, and adding the juice pop beads to obtain the juice pop bead yogurt.
9. The use according to claim 8, characterized in that the yoghurt is prepared by the following method:
the following raw materials are mixed according to parts by mass: 70-100 parts of raw milk, 3-4 parts of sucrose, 1-3 parts of momordica grosvenori fructose, 0.5-2.5 parts of stabilizer and 0.05-0.15 part of essence; adding strains for fermentation after sterilization to obtain the yoghurt;
the stabilizer comprises the following components in parts by mass: 1-1.5 parts of agar, 1-1.5 parts of carrageenan, 1-1.5 parts of gellan gum and 1-1.5 parts of pectin;
the strain is a mixed strain of lactobacillus acidophilus, streptococcus thermophilus, bifidobacterium and grx07 human-derived lactobacillus fermentum.
10. The use according to claim 8, wherein the mass fraction of the juice-popping beads in the juice-popping bead yoghurt is 6-10%.
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