CN117652592A - Freeze-resistant core explosion bead, preparation method and application thereof - Google Patents
Freeze-resistant core explosion bead, preparation method and application thereof Download PDFInfo
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- CN117652592A CN117652592A CN202311721619.7A CN202311721619A CN117652592A CN 117652592 A CN117652592 A CN 117652592A CN 202311721619 A CN202311721619 A CN 202311721619A CN 117652592 A CN117652592 A CN 117652592A
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- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 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 5
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- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 4
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
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Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The application relates to the technical field of food processing, and particularly discloses a freeze-resistant heart bursting bead, a preparation method and application thereof; the freeze-resistant core explosion bead comprises an inner core material liquid, an explosion bead wall material liquid, a solidifying liquid and a storage liquid; the inner core feed liquid comprises the following raw materials in parts by weight: 80-120 parts of white granulated sugar, 3-6 parts of calcium salt, 30-60 parts of edible alcohol and 41-68 parts of water; the preparation method comprises the following steps: mixing white granulated sugar, calcium salt, edible alcohol and water until the materials are dissolved to obtain an inner core feed liquid; mixing alginate, glycerol, pectin, acidic substances and water until the mixture is dissolved to obtain a material liquid of the explosion bead wall material; uniformly mixing calcium salt, chitosan and water to obtain a curing solution; mixing fructose syrup, edible alcohol and water uniformly to obtain a storage solution; adding the inner core material into the material liquid of the explosion wall in a dropwise manner for coating reaction, filtering, fishing out and cleaning redundant glue solution, sequentially placing the glue solution into a curing liquid and a storage liquid, packaging, and sterilizing at high temperature to obtain a finished product; has the advantage of bursting the core when being eaten in a frozen state.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a freeze-resistant heart bursting bead, a preparation method and application thereof.
Background
In recent years, with the rising of novel tea drinks, the varieties of milk tea small materials are gradually enriched, wherein the pop beads are popular with consumers due to the unique pop taste and interesting foreign military prominence, can wrap various fruit juice, cereal particles, cheese chocolate and the like, has rich taste, is applied to milk tea, fruit drags and desserts, and has the advantages of crystal clear, rich taste, pop pulp taste, high color value, interestingness and delicious taste.
However, the current core bursting beads on the market have the problems of freezing crystallization, hard taste, no flow and no bursting property, and cannot be applied to frozen products such as ice cream and the like.
Therefore, how to prepare a bursting bead which can burst the core when being eaten in a frozen state, thereby being applied to the field of frozen foods, is a problem to be solved.
Disclosure of Invention
In order to prepare a bursting bead which can burst a flow core when being eaten in a frozen state, and therefore the bursting bead is applied to the field of frozen foods, the application provides a bursting bead with the freezing-resistant flow core, a preparation method and application thereof.
In a first aspect, the present application provides a freeze-resistant core explosion bead, which adopts the following technical scheme:
the freeze-resistant core explosion bead comprises an inner core material liquid, an explosion bead wall material liquid, a solidifying liquid and a storage liquid;
the inner core feed liquid comprises the following raw materials in parts by weight: 80-120 parts of white granulated sugar, 3-6 parts of calcium salt, 30-60 parts of edible alcohol and 41-68 parts of water.
By adopting the technical scheme, the high sugar and edible alcohol are adopted for matching the inner core feed liquid, so that the freezing point of the inner core feed liquid can be reduced, and the crystallization of the product under the low-temperature freezing condition is avoided as much as possible, and the inner core feed liquid can be used for preparing products such as frozen ice cream bars; under the action of the coating of the material liquid and the solidifying liquid for the wall material of the explosion beads, the explosion beads are formed to be full and not flat, and the wall material is not easy to be pierced by an ice crystal structure in the low-temperature freezing storage process, so that the state stability of the explosion beads of the freezing-resistant core in a freezing state is ensured, the explosion beads of the freezing-resistant core are refused to be exploded by teeth when being eaten, and the better intra-oral blasting property is realized.
Preferably, the bead wall material liquid comprises the following raw materials in parts by weight: 1-3 parts of alginate, 5-15 parts of glycerol, 0.5-1 part of pectin, 0.1-0.3 part of acidic substance and 58-168 parts of water.
Through adopting above-mentioned technical scheme, the calcium salt of alginate cooperation inner core feed liquid in the blasting bead wall material liquid can form the gel network, utilizes the water retention and the pliability of gel network, guarantees to freeze and flows the heart blasting bead inner core feed liquid and the mutual cross-linking of blasting bead wall material solution, thereby realize the stable cladding of wall material to the core material, it has better elasticity and stability to guarantee to freeze to flow the heart blasting bead to have better water retention, difficult dehydration wall material fracture, or the circumstances that wall material broken in the freezing process, make to freeze to flow the heart blasting bead and have better stability, just can explode when chewing in the mouth, guarantee edible taste.
The alginate, the glycerol, the pectin and the acidic substances are matched, the plasticizing effect of the glycerol on the alginate is utilized, the flexibility of the wall material is improved, and the elasticity and the toughness of the pectin are matched, so that the coating stability of the wall material is further ensured, and the wall material is not easy to burst due to extrusion in the freezing process or when products such as ice cream and the like are prepared by freezing-resistant heart bursting beads; meanwhile, the acidic substance is matched with pectin, so that the blastability of the product can be increased in the chewing process, the frozen stream-resistant core blast bead can be guaranteed to flow and burst after freezing, the frozen stream-resistant core blast bead can be guaranteed to have good taste, and the frozen stream-resistant core blast bead cannot be hard.
Under the acidic action of acidic substances, polysaccharide chains of pectin are easy to crosslink and polymerize with calcium salt and alginate through hydrogen bonds to form a gel network, so that the structural stability and strength of the wall material film layer are further improved.
Preferably, the curing liquid comprises the following raw materials in parts by weight: 1-3 parts of calcium salt, 0.3-0.8 part of chitosan and 65-190 parts of water.
By adopting the technical scheme, calcium salt, chitosan, water and alginate are matched, the calcium salt is dissolved in water, and the chitosan absorbs water but is insoluble in water, so that the chitosan is loaded with a calcium salt aqueous solution, and the chitosan is uniformly dispersed in the calcium salt aqueous solution; the calcium salt on the surface of chitosan and in the pores and the alginate in the explosion wall material liquid are utilized to crosslink, so that the formation of a wall material film layer is promoted, and the amino and carboxyl in chitosan are matched with the carboxyl in the alginate and the hydroxyl in pectin to crosslink and connect with each other, so that the structural stability and flexibility of the wall material film layer are further improved; meanwhile, the chitosan particles can seal the pore structure of the wall material film layer, so that the structural density of the wall material film layer is improved, in the freezing process, the compact structural density and the porous structure of chitosan are convenient to prevent the external ice crystals from puncturing wall broken materials, and the porous structure of chitosan can provide space position storage for the ice crystals to grow, so that the external ice crystal structure is difficult to penetrate into the inner core material liquid to influence the fluidity of the inner core material liquid, the surface film layer structure is difficult to damage in the freezing process of the finished product freeze-resistant core explosion bead, the flowing core effect of the inner core can be ensured, and the chitosan can be conveniently applied to frozen products such as ice cream.
Preferably, the calcium salt is one or more of calcium chloride, calcium lactate and calcium sulfate; the alginate is one or more of sodium alginate, potassium alginate and calcium alginate.
Through adopting above-mentioned technical scheme, calcium chloride, calcium lactate, calcium sulfate can cross-link with sodium alginate, potassium alginate, calcium alginate and form the irreversible gel network structure of heat, improve the water retention when guaranteeing wall material rete stability to viscosity is suitable, in the chewing in-process, can explode and have not the sense of slag, raw materials safety and health simultaneously, still adjustable gastrointestinal health.
Preferably, the acidic substance is one or more of citric acid, malic acid and gluconolactone.
Through adopting above-mentioned technical scheme, when making the gel network in the material liquid of bursting wall more stable, can improve the crosslinked effect of solidifying liquid and bursting wall material liquid, thereby promote bursting wall material liquid and form the wall material rete, guaranteed that the product is frozen stream heart bursting bead stable in structure has better blasting effect when chewing simultaneously, substances such as citric acid, malic acid can reduce the freezing point moreover, the inner core feed liquid of cooperation high sugar and edible alcohol, further make frozen stream heart bursting bead be difficult for appearing the problem of crystallization in freezing process, thereby guarantee the mobility of inner core, can bite broken in edible in-process, guarantee the taste of frozen stream heart bursting bead.
Preferably, the pectin is prepared by sequentially loading aspartic acid and high-fat pectin into citrus dietary fiber.
Through adopting above-mentioned technical scheme, citrus dietary fiber, aspartic acid, high fat pectin cooperate, utilize the porous adsorptivity of citrus dietary fiber, be convenient for load aspartic acid, then after the cladding of high fat pectin for aspartic acid is covered in the inside.
After pectin is added into the material liquid of the explosion wall, the pectin is negatively charged under the action of an acidic substance, so that the pectin is conveniently and respectively crosslinked with calcium salt in the material liquid of the inner core and the curing liquid under the action of the acidic substance, thereby forming a wall material film layer with higher structural density, the dissolution temperature of the material liquid of the inner core is higher, after the material liquid of the inner core is contacted with the material liquid of the explosion wall for a period of time, the high-fat pectin is gradually dissolved at higher temperature, the aspartic acid on the surface of the dietary fiber of the citrus is exposed, the gel network of the sodium alginate and the calcium salt is connected with the gel network of the pectin and the calcium salt by utilizing the amino, carboxyl and hydroxyl in the aspartic acid, so that a closed composite gel network is formed, the strength and toughness of the material film layer of the wall are improved, the structural density is improved, and the porous structure of the citrus dietary fiber and the chitosan are matched, the external ice crystals and the moisture are conveniently blocked to be contacted with the ice crystals of the inner core material, so that the external structure is not easy to penetrate into the film layer to be contacted with the inner core material liquid, and the flowability of the material liquid of the inner core is ensured when the material liquid is blocked.
The citrus dietary fiber, aspartic acid and high-fat pectin are matched, so that the gastrointestinal peristalsis can be promoted, and the digestion can be promoted.
Preferably, the solidifying liquid further comprises 0.1-0.5 part of casein modified white kidney bean dietary fiber.
By adopting the technical scheme, casein modified white kidney bean dietary fiber is matched, and the lipophilic property of casein and white kidney bean dietary fiber is utilized to facilitate the interconnection of casein and white kidney bean dietary fiber on the outermost layer of the freeze-proof heart bursting wall material and lipid substances such as light cream, so that the dispersion and adhesion stability of the freeze-proof heart bursting beads in a cream product is improved, and the problem of aggregation and accumulation in the preparation process of the cream product is not easy to influence the quality of the cream product; and utilize its comparatively dense gel network rete, be convenient for separate ice crystal pierces in the inner core feed liquid, but also can prevent external unnecessary moisture to get into in the anti-freezing heart and explode the pearl and influence the quality stability of anti-freezing heart and explode the pearl.
The chitosan, casein modified white kidney bean dietary fiber and sodium alginate are matched, so that the solidification of the bursting wall material liquid into a film can be further promoted, the flexibility, elasticity and stability of the wall material film layer are improved, the inner core material liquid is conveniently blocked, and the flowability, the preparation stability and the chewing bursting property of the inner core of the finished product frozen-stream-resistant bursting ball are ensured.
Preferably, the storage solution comprises the following raw materials in parts by weight: 60-80 parts of high fructose syrup, 30-60 parts of edible alcohol and 50-78 parts of water.
By adopting the technical scheme, the storage shelf life of the freeze-resistant core explosion beads can be prolonged.
In a second aspect, the present application provides a method for preparing a freeze-resistant core explosion bead, which adopts the following technical scheme:
a preparation method of freeze-resistant stream heart bursting beads comprises the following steps:
s1, mixing white granulated sugar, calcium salt, edible alcohol and water, heating and stirring until the mixture is completely dissolved, and preparing inner core feed liquid;
s2, preparing a material liquid of the explosion wall;
s3, preparing a curing solution and a storage solution;
s4, dripping the inner core material liquid into the explosive bead wall material liquid for coating reaction, and filtering and fishing out to obtain semi-finished explosive beads; and then cleaning to remove redundant glue solution on the surface of the semi-finished product burst bead, then placing the semi-finished product burst bead in a curing solution for curing treatment, taking out the semi-finished product burst bead, placing the semi-finished product burst bead in a storage solution, packaging, and sterilizing at high temperature to obtain the finished product freeze-resistant core burst bead.
By adopting the technical scheme, the prepared finished product freeze-proof stream heart bursting beads are prepared by a drip-making process, so that the product has the advantages of being round and full, free of tailing and strong in bursting feel, and the preparation method is simple and easy to operate, and can realize industrialization; and the heating and stirring of the inner core feed liquid make the inner core feed liquid higher, can promote the wall material to cover on the surface of the inner core feed liquid, and in the subsequent heating and sterilizing process, can not only prolong the shelf life of the finished product, but also promote the cross-linking connection of calcium salt and alginate in the solidified liquid, improve the structural density of the wall material film layer, promote the outflow of redundant free water and improve the freezing resistance of the freezing-resistant core explosion bead.
In a third aspect, the application provides an application of the freeze-resistant core explosion bead, which adopts the following technical scheme:
the application of the frozen-resistant heart-flow-bursting beads is that the light cream, the sugar powder, the milk and the egg yolk are weighed, mixed and stirred uniformly to prepare the milk ice cream feed liquid; mixing and stirring the freezing-resistant heart bursting beads and the milk ice cream liquid according to the mass ratio of 1:18-24, pouring, cooling and forming to obtain the ice cream with the burst bead.
Through adopting above-mentioned technical scheme, the anti-freezing heart bursting beads can be in milk ice cream liquid stable and evenly dispersed, even ice cream freezes after the change and produces new ice crystal structure, also be difficult for influencing the structural stability of anti-freezing heart bursting beads, and under the combined action of lipid in casein modified white kidney bean dietary fiber and the light cream, make the heart bursting beads be difficult for producing the accumulation problem in ice cream, can stable dispersion, the cooperation anti-freezing heart bursting beads has better heart mouth feel in the freezing process of low temperature, can improve the edible taste of heart bursting beads ice cream.
In summary, the present application has the following beneficial effects:
1. the high sugar is matched with the edible alcohol, so that the freezing point can be reduced, and the crystallization of the inner core feed liquid is prevented; the pectin component is added to improve the toughness and hardness of the product, and the glycerol is added to the wall material to ensure that the explosion beads retain water in the freezing process, so that the product has certain toughness and explosiveness in the freezing state, and the problem of fragility of the wall material in the explosion bead freezing state is solved; so that the finished product is in a fluid state when eaten in a frozen state with frozen-resistant flow core bursting beads, and has excellent blasting property and no collapse.
2. The casein modified white kidney bean dietary fiber and the light cream are matched, and the lipophilicity of the casein and the white kidney bean dietary fiber is utilized to facilitate the mutual connection with lipid substances in the light cream, so that the bonding stability of the frozen-resistant heart bursting beads and the ice cream is improved, the frozen-resistant heart bursting beads are stably dispersed in the ice cream and are not easy to accumulate and gather, and the edible taste of the finished product heart bursting beads ice cream is ensured.
3. The freezing-resistant effect of the freezing-resistant core explosion beads can be applied to ice products such as ice cream, ice cream and frozen cake stuffing; the cake is full, has good firmness, is not easy to lose water in the air, and can be applied to the aspects of product decoration, such as cake decoration and ice cream surface decoration; meanwhile, the unique flavor of the tea can be applied to products such as milk tea, fruit dragees and the like.
Detailed Description
The present application is described in further detail below with reference to examples; the raw materials are food-grade raw materials.
Preparation of pectin
The high-fat pectin in the following raw materials is purchased from Hebei's source biotechnology limited company; aspartic acid is purchased from zhengzhou biosciences, inc; other raw materials and equipment are all commonly and commercially available.
Preparation example 1: the pectin is prepared by the following method:
the aspartic acid solution consists of an aspartic acid aqueous solution and a sodium alginate aqueous solution in a mass ratio of 1:0.4, wherein the mass fraction of the aspartic acid aqueous solution is 2%, and the mass fraction of the sodium alginate aqueous solution is 1%;
uniformly spraying 50g of aspartic acid solution on the surface of 100g of citrus dietary fiber, wherein the average particle size of the citrus dietary fiber is 10-12 mu m, so as to prepare carrier citrus dietary fiber;
weighing 1kg of high-fat pectin, placing in 20kg of water, and stirring at 80deg.C until the high-fat pectin is completely dissolved to obtain high-fat pectin gum solution;
uniformly spraying 500g of high-fat pectin glue solution on the surface of 100g of the carrier citrus dietary fiber, and drying and dispersing to obtain finished pectin; the finished pectin is sieved by a 400-mesh sieve.
Preparation example of casein modified white kidney bean dietary fiber
Preparation example 2: the casein modified white kidney bean dietary fiber is prepared by the following method:
weighing 0.2kg of sodium alginate solution, uniformly spraying the sodium alginate solution on the surface of 1kg of white kidney bean dietary fiber, wherein the sodium alginate solution is sodium alginate water solution with the mass fraction of 1%, the average particle size of the white kidney bean dietary fiber is 8-10 mu m, then uniformly spraying 0.5kg of casein with the particle size of 80-100nm, drying, dispersing and sieving with a 625-mesh sieve to obtain a finished product.
Examples
The water in the following raw materials is softened water;
example 1: freezing-resistant core explosion bead:
comprises an inner core material liquid, a bead explosion wall material liquid, a solidifying liquid and a storage liquid;
the preparation method comprises the following steps:
s1, mixing 80kg of white granulated sugar, 3kg of calcium salt, 30kg of edible alcohol and 41kg of water, heating to 110 ℃, and stirring until the mixture is completely dissolved to prepare an inner core feed liquid; the calcium salt is calcium chloride; 50% of edible alcohol by mass;
s2, mixing 1kg of alginate, 10kg of glycerol, 0.5kg of pectin and 0.1kg of acidic substance with 100kg of water, and stirring until the mixture is completely dissolved to prepare a blasting bead wall material liquid; the alginate is sodium alginate; the pectin is high-fat pectin; the acidic substance is citric acid;
s3, mixing and stirring 1kg of calcium salt, 0.4kg of chitosan and 70kg of water uniformly until all the components are dissolved to prepare a curing liquid; mixing 60kg of high fructose syrup, 30kg of edible alcohol and 50kg of water, and uniformly stirring until the mixture is completely dissolved to prepare a storage solution; the calcium salt is calcium chloride; the particle size of the chitosan particles is 1-3 mu m;
s4, dripping the inner core material liquid into the explosive bead wall material liquid at the speed of 60g/min, coating for 10min, filtering and taking out particles to obtain semi-finished explosive beads; and then washing off excessive glue solution on the surface of the semi-finished product bursting beads by using softened water, putting the semi-finished product bursting beads into a curing solution for curing treatment for 10min, finally taking out the semi-finished product bursting beads, soaking the semi-finished product bursting beads in a storage solution, sterilizing for 30min at 95 ℃ after packaging, and cooling to obtain the finished product freezing-resistant core bursting beads.
Example 2: this embodiment differs from embodiment 1 in that:
the preparation method comprises the following steps:
s1, mixing 100kg of white granulated sugar, 5kg of calcium salt, 50kg of edible alcohol and 55kg of water, heating to 110 ℃, and stirring until the mixture is completely dissolved to prepare an inner core feed liquid; the calcium salt is calcium lactate; 50% of edible alcohol by mass;
s2, mixing 2kg of alginate, 10kg of glycerol, 0.8kg of pectin and 0.2kg of acidic substance with 113kg of water, and stirring until the mixture is completely dissolved to prepare a blasting bead wall material liquid; the alginate is calcium alginate; the pectin is apple pectin; the acidic substance is malic acid;
s3, mixing and stirring 2kg of calcium salt, 0.6kg of chitosan and 130kg of water uniformly until all the components are dissolved to prepare a curing liquid; mixing 70kg of high fructose syrup, 50kg of edible alcohol and 67kg of water, and uniformly stirring until all the mixture is dissolved to prepare a storage solution; the calcium salt is calcium lactate; s4, dripping the inner core material liquid into the explosive bead wall material liquid at the speed of 60g/min, coating for 10min, filtering and taking out particles to obtain semi-finished explosive beads; and then washing off excessive glue solution on the surface of the semi-finished product bursting beads by using softened water, putting the semi-finished product bursting beads into a curing solution for curing treatment for 10min, finally taking out the semi-finished product bursting beads, soaking the semi-finished product bursting beads in a storage solution, sterilizing for 30min at 95 ℃ after packaging, and cooling to obtain the finished product freezing-resistant core bursting beads.
Example 3: this embodiment differs from embodiment 1 in that:
the preparation method comprises the following steps:
s1, mixing 120kg of white granulated sugar, 6kg of calcium salt, 60kg of edible alcohol and 68kg of water, heating to 110 ℃, and stirring until the mixture is completely dissolved to prepare an inner core feed liquid; the calcium salt is calcium sulfate; 50% of edible alcohol by mass;
s2, mixing 3kg of alginate, 15kg of glycerol, 1kg of pectin and 0.3kg of acidic substances with 158kg of water, and stirring until the substances are completely dissolved to prepare a blasting bead wall material liquid; the alginate is potassium alginate; the pectin is apple pectin; the acidic substance is gluconolactone;
s3, mixing and stirring 3kg of calcium salt, 0.8kg of chitosan and 190kg of water uniformly until all the components are dissolved to prepare a curing liquid; mixing and stirring 80kg of high fructose syrup, 60kg of edible alcohol and 78kg of water uniformly until all the components are dissolved, and preparing a storage solution; the calcium salt is calcium sulfate; s4, dripping the inner core material liquid into the bead blasting wall material liquid at the speed of 60g/min for coating reaction for 10min, filtering and taking out the semi-finished product blasting beads, washing off redundant glue liquid by using softened water, putting the semi-finished product blasting beads into curing liquid for curing treatment for 10min, finally taking out the semi-finished product blasting beads, soaking in storage liquid, sterilizing for 30min at the temperature of 95 ℃ after packaging, and cooling to obtain the finished product freezing-resistant core blasting beads.
Example 4: this embodiment differs from embodiment 1 in that:
the pectin prepared in preparation example 1 is used as pectin.
Example 5: this embodiment differs from embodiment 4 in that:
adding 0.1kg of casein modified white kidney bean dietary fiber into the solidifying liquid raw material; the casein modified white kidney bean dietary fiber prepared in preparation example 2 is selected.
Example 6: this embodiment differs from embodiment 5 in that:
and 0.5kg of casein modified white kidney bean dietary fiber is added into the solidifying liquid raw material.
Example 7: this embodiment differs from embodiment 1 in that:
pectin is not added into the raw material of the explosive wall material liquid.
Example 8: this embodiment differs from embodiment 1 in that:
no acidic substance is added into the raw material of the explosion wall material liquid.
Example 9: this embodiment differs from embodiment 1 in that:
chitosan is not added into the raw materials of the curing liquid.
Example 10: this embodiment differs from embodiment 4 in that:
in the pectin preparation process, 100g of orange dietary fiber is uniformly sprayed with 500g of high-fat pectin glue solution, and the pectin is dried and dispersed to prepare finished pectin; the finished pectin is sieved by a 400-mesh sieve.
Example 11: this embodiment differs from embodiment 5 in that:
the casein modified white kidney bean dietary fiber is replaced by the citrus dietary fiber with the same quality in the solidifying liquid.
Comparative example
Comparative example 1: this comparative example differs from example 1 in that:
10kg of white granulated sugar, 3kg of calcium salt and 141kg of water are contained in the inner core feed liquid.
Application example
Application example 1: freeze-resistant heart-flowing ice cream:
weighing 250kg of light cream, 40kg of powdered sugar, 150kg of milk and 1 yolk;
uniformly stirring milk, egg yolk and 30kg of powdered sugar, stirring at 60 ℃ for 30min, and cooling for later use to obtain milk egg yolk liquid; adding 10g of sugar powder into the whipped cream, beating until lines appear on the surface, then adding the whipped cream into the milk yolk liquid, uniformly mixing, heating and stirring for 20min at 60 ℃, and obtaining milk ice cream liquid in a fine state; the freezing-resistant heart bursting beads prepared in the example 1 and the milk ice cream liquid are mixed and stirred uniformly according to the mass ratio of 1:20, pouring the mixture into a mould, and then placing the mould into a refrigerator at the temperature of minus 18 ℃ for cooling and molding to obtain the stream core explosion ice cream.
Application example 2: the present application example differs from application example 1 in that:
the freezing-resistant heart bursting beads prepared in the example 2 and the milk ice cream liquid are mixed and stirred uniformly according to the mass ratio of 1:18, pouring the mixture into a mould, and then placing the mould into a refrigerator at the temperature of minus 18 ℃ for cooling and molding to obtain the stream core explosion ice cream.
Application example 3: the present application example differs from application example 1 in that:
the freezing-resistant heart bursting beads prepared in the example 3 and the milk ice cream liquid are mixed and stirred uniformly according to the mass ratio of 1:24, pouring the mixture into a mould, and then placing the mould into a refrigerator at the temperature of minus 18 ℃ for cooling and molding to obtain the stream core explosion ice cream.
Application example 4: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 4 are selected.
Application example 5: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 5 are selected.
Application example 6: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 6 are selected.
Application example 7: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 7 are selected.
Application example 8: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 8 are selected.
Application example 9: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 9 are selected.
Application example 10: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 10 are selected.
Application example 10: the present application example differs from application example 1 in that:
the freeze-proof heart bursting beads prepared in the example 11 are selected.
Comparative application example
Comparative application example 1: the present comparative application example differs from example 1 in that:
the freeze-proof heart bursting beads prepared in comparative example 1 are selected.
Performance test
1. Sensory testing
The preparation methods of examples 1-9 and comparative example 1 were used to prepare finished freeze-resistant core explosion beads, and the appearance, blastability, and slag feel, and core flowability were scored as follows:
the appearance is spherical, round and full, no folds and trailing are generated, no collapse is generated by 10 minutes, the appearance is not formed, the folds are serious, the collapse is generated, and the trailing is generated by 1 minute;
the chewing bursting strength is high, the chewing has no slag feeling of 10 minutes, the chewing has difficult bursting and the chewing has serious slag feeling of 1 minute;
after 10d of freezing, the inner core has strong fluidity, is in a liquid state, has a no-ice crystal structure of 10 minutes, and is in a hard block ice crystal state of 1 minute when the inner core is completely frozen.
2. Wall material performance detection
Preparing a finished product freeze-resistant core explosion bead by adopting the preparation methods of the examples 1-11, detecting the tensile strength and the elongation at break of a wall material of a cast film by referring to GB/T1040.1-2018, wherein the tensile rate is 200mm/min, the gauge length is 50mm, and recording the tensile strength of the examples 1-11 and the elongation at break data of the examples 1-3 and 7-9; the average thickness of the wall material film layer is 100 μm.
Table 1 performance test table
As can be seen by combining examples 1-3 and combining Table 1, the frozen stream resistant heart bursting beads prepared by the method are spherical in appearance, round and full, free of wrinkles and trailing, strong in chewing bursting property, free of slag feel during chewing, strong in flowability of the inner core after freezing, completely in a liquid state, and good in mechanical strength and toughness of the wall material film layer of the popular bursting beads.
It can be seen by combining example 1 and example 4 and combining table 1 that the combination of the citrus dietary fiber, aspartic acid and pectin can further improve the freeze resistance of the freeze-proof heart bursting beads and increase the mechanical strength and toughness of the freeze-proof heart bursting bead wall material film layer.
It can be seen from the combination of examples 4 and examples 5-6 and table 1 that the addition of casein modified white kidney bean dietary fiber to the solidifying solution can increase the mechanical strength and toughness of the film.
As can be seen from the combination of examples 1 and examples 7 to 9 and the combination of table 1, pectin is not added to the raw material of the bead-wall material liquid in example 7, and acidic substances are not added to the raw material of the bead-wall material liquid in example 8, compared with the raw material of the bead-wall material liquid in example 1, the appearance fraction, the bursting strength and the slag feel fraction of the frozen stream resistant beads prepared in examples 7 and 8, and the tensile strength and the elongation at break are smaller than the corresponding data in example 1; the pectin and the acidic substance are combined to prepare the wall material film layer, so that the wall material film layer has better mechanical strength and toughness, is convenient for bead explosion molding and increases the explosiveness.
As can be seen from the combination of example 4 and example 10 and the table 1, the pectin in example 10 was prepared without adding an aspartic acid solution, and compared with example 4, the tensile strength of the freeze-stream heart bursting beads prepared in example 10 is smaller than that of example 4, which indicates that the addition of aspartic acid can increase the mechanical strength of the wall material film layer.
As can be seen from the combination of example 5 and example 11 and the combination of table 1, the solidified liquid of example 11 has the casein-modified white kidney bean dietary fiber replaced by the citrus dietary fiber with the same quality, and compared with example 5, the frozen stream resistant heart bursting tensile strength prepared in example 11 is lower than that of example 11; the casein modified white kidney bean dietary fiber is added, so that the crosslinking degree of the wall material film layer can be enhanced, and the mechanical strength of the wall material film layer is improved.
As can be seen from the combination of example 1 and comparative example 1 and the combination of table 1, comparative example 1 has no edible alcohol added and has a reduced sugar content, and the freeze-stream heart bursting beads prepared in comparative example 1 have a lower flowability than example 1; the high sugar is matched with edible alcohol, so that the freezing-resistant effect of freezing-resistant heart bursting beads can be improved.
3. Freezing stability test
Preparing a finished product stream center bursting bead ice cream by adopting the preparation methods of application examples 1-10 respectively, freezing the ice cream for 10d, melting the ice cream, separating out the frozen stream center bursting beads, washing off milk ice cream liquid on the surface of the frozen stream center bursting beads, observing the damage condition of a wall material film layer on the surface of the frozen stream center bursting beads, and scoring; the anti-freezing stream core explosion beads are round, full and full, have no pores, have no inner core outflow for 10 minutes, have no feed liquid in the anti-freezing stream core explosion beads, and have the wall material film layer completely destroyed for 0 minutes.
4. Dispersion stability detection
The preparation methods of application examples 1-6 and 11 are respectively adopted to prepare finished product stream center bursting bead ice cream, the dispersion uniformity of freezing-resistant stream center bursting beads in the stream center bursting bead ice cream is observed, scoring is carried out, each ice cream comprises 10 bursting beads, the bursting beads are completely dispersed and are not accumulated and aggregated for 10 minutes, the bursting beads are completely accumulated for 1 minute, two bursting beads are accumulated, 1 part is buckled, 9 parts is obtained, three bursting beads are accumulated for 2 parts, and the score is recorded by analogy.
Table 2 performance test table
| Project | Freezing stability score/min | Dispersion stability fraction/score |
| Application example 1 | 8.5 | 8 |
| Application example 2 | 8.0 | 7 |
| Application example 3 | 9.0 | 8 |
| Application example 4 | 9.5 | 9 |
| Application example 5 | 10 | 10 |
| Application example 6 | 10 | 10 |
| Application example 7 | 6.5 | / |
| Application example 8 | 7.0 | / |
| Application example 9 | 7.5 | / |
| Application example 10 | 9.0 | / |
| Application example 11 | / | 9 |
It can be seen from the combination of application examples 1 to 3 and application examples 4 to 6 and the combination of table 2 that pectin prepared by combining citrus dietary fiber, aspartic acid and high-fat pectin and casein-modified white kidney bean dietary fiber in the solidified liquid can improve the freeze stability of freeze-resistant heart bursting beads and improve the dispersion stability.
It can be seen from the combination of application examples 1 and 7-9 and the combination of table 2 that the strength of the wall material film layers of application examples 7-8 affects the effect of the ice crystal structure in the ice cream easily penetrating into the wall material film layer during the freezing process, thereby affecting the coating effect of the inner core.
The addition of chitosan in application example 9 can provide space for the growth of ice crystals, so that the external ice crystal structure is not easy to penetrate into the inner core feed liquid to influence the stability and fluidity of the inner core feed liquid.
It can be seen from the combination of application examples 4 and 10 and the combination of table 2 that the addition of aspartic acid in pectin in application example 10 can improve the toughness of the film layer, so that ice crystals are not easy to penetrate into the wall material film layer, and the stability of the material liquid of the inner core is ensured.
As can be seen from the combination of application examples 5 and 11 and the combination of table 2, the common citrus dietary fiber in example 11 has hygroscopicity, while the light cream of the milk ice cream liquid contains rich lipids, and the lipophilic property of casein is utilized to be matched with the lipophilic effect of the white kidney bean dietary fiber, so that the wall material film layer can be endowed with a certain degree of lipophilicity, thereby improving the dispersion stability of the freeze-proof heart bursting beads in the milk ice cream liquid.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (10)
1. The freeze-resistant core explosion bead is characterized by comprising an inner core material liquid, an explosion bead wall material liquid, a solidifying liquid and a storage liquid;
the inner core feed liquid comprises the following raw materials in parts by weight: 80-120 parts of white granulated sugar, 3-6 parts of calcium salt, 30-60 parts of edible alcohol and 41-68 parts of water.
2. A freeze-resistant core explosion bead according to claim 1, wherein: the bead wall material liquid comprises the following raw materials in parts by weight: 1-3 parts of alginate, 5-15 parts of glycerol, 0.5-1 part of pectin, 0.1-0.3 part of acidic substance and 58-168 parts of water.
3. The freeze-resistant core explosion bead according to claim 1, wherein the curing liquid comprises the following raw materials in parts by weight: 1-3 parts of calcium salt, 0.3-0.8 part of chitosan and 65-190 parts of water.
4. The frozen stream resistant heart bursting bead as recited in claim 1, wherein the calcium salt is one or more of calcium chloride, calcium lactate, and calcium sulfate; the alginate is one or more of sodium alginate, potassium alginate and calcium alginate.
5. The bead set of claim 2 wherein the acidic substance is one or more of citric acid, malic acid, and gluconolactone.
6. The frozen stream resistant heart bursting bead as recited in claim 2, wherein the pectin is prepared from citrus dietary fiber loaded with aspartic acid and high fat pectin in sequence.
7. The frozen stream resistant heart bursting bead as recited in claim 1, wherein the solidifying liquid further comprises casein modified white kidney bean dietary fiber 0.1-0.5 parts.
8. The freeze-resistant core explosion bead according to claim 1, wherein the storage solution comprises the following raw materials in parts by weight: 60-80 parts of high fructose syrup, 30-60 parts of edible alcohol and 50-78 parts of water.
9. A method for preparing a freeze-resistant heart bursting bead as claimed in any one of claims 1 to 8, comprising the steps of:
s1, mixing white granulated sugar, calcium salt, edible alcohol and water, heating and stirring until the mixture is completely dissolved, and preparing inner core feed liquid;
s2, preparing a material liquid of the explosion wall;
s3, preparing a curing solution and a storage solution;
s4, dripping the inner core material liquid into the explosive bead wall material liquid for coating reaction, and filtering and fishing out to obtain semi-finished explosive beads; and then cleaning to remove redundant glue solution on the surface of the semi-finished product burst bead, then placing the semi-finished product burst bead in a curing solution for curing treatment, taking out the semi-finished product burst bead, placing the semi-finished product burst bead in a storage solution, packaging, and sterilizing at high temperature to obtain the finished product freeze-resistant core burst bead.
10. The application of the frozen-resistant heart bursting beads is characterized in that the cream, the powdered sugar, the milk and the egg yolk are weighed, mixed and stirred uniformly to prepare milk ice cream feed liquid; mixing and stirring the freezing-resistant heart bursting beads and the milk ice cream liquid according to the mass ratio of 1:18-24, pouring, cooling and molding to obtain the ice cream with the burst bead; the freezing-resistant heart bursting beads prepared in the preparation examples 1-8 or the preparation method of the freezing-resistant heart bursting beads prepared in the preparation example 9 are selected.
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