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A kind of popping beads, beverage containing same and preparation method thereof

A technology of popping beads and beverages, which is applied in the direction of sugary food ingredients, bacteria used in food preparation, food coating, etc. It can solve the problem of single variety, inability to wrap base materials containing probiotics, and inability to form film-in-water And other issues

Active Publication Date: 2019-04-09
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the shortcoming of a single variety of active probiotic products on the market, and provide a popping pearl containing active probiotics, a beverage containing it and a preparation method thereof
[0005] The inventors of the present invention found in the research process that the existing film materials commonly used for popping beads, such as agar, konjac gum, etc., cannot form a water-in-film state, that is, they cannot wrap the base material containing probiotics. This may be the current The main reason why there are no popping ball products with active probiotics on the market

Method used

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  • A kind of popping beads, beverage containing same and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1 The preparation of the quick-fried pearl containing active probiotic

[0049] (1) Preparing reconstituted milk: blend skim milk powder and water at a mass ratio of 1:7 to prepare reconstituted milk; wherein, the mass percentage of protein in the skim milk powder is 34%;

[0050] (2) Preparation of active probiotic base material: preheat the obtained reconstituted milk to 60°C, homogenize at 25MPa; sterilize at 95°C for 120min; cool to 32°C, inoculate 1×10 6 cfu / mL, fermented at 32°C for 72 hours to obtain active probiotic base material;

[0051] (3) Preparation of sugar water protection solution containing sodium alginate: Stir 10% white granulated sugar, 0.05% sodium alginate, 2% trehalose, 5% glycerin and 100% water at 70°C for 15 minutes until mixed Evenly, sterilize at 95°C for 5 minutes, and cool to 42°C to obtain the probiotic sugar water protection solution; percentages are mass percentages;

[0052] (4) Preparation of active probiotic popping bead...

Embodiment 2

[0054] Embodiment 2 The preparation of the quick-fried pearl containing active probiotics

[0055] (1) Preparation of active probiotic base material: preheat fresh skim milk with a protein content of 3.4% to 65°C, homogenize at 20MPa; sterilize at 90°C for 30min; cool to 30°C, inoculate cheese milk Bacillus 1×10 6 cfu / mL and Streptococcus thermophilus 1×10 6 cfu / mL, 42 ℃ incubation and fermentation for 8 hours to obtain active probiotic base material;

[0056] (2) Prepare a sugar water protection solution containing sodium alginate: mix 12% glucose syrup, 0.5% sodium alginate, 1% trehalose, 0.02% Tween-80, 0.02% sodium glutamate and supplement Stir the water to 100% at 70°C for 15 minutes until it is evenly mixed, sterilize at 95°C for 5 minutes, and cool to 28°C to obtain the probiotic sugar water protection solution; percentages are mass percentages;

[0057] (3) Preparation of popping beads containing active probiotics: Mix active probiotic base material and probiotic su...

Embodiment 3

[0059] Embodiment 3 The preparation of the quick-fried pearl containing active probiotic

[0060] (1) Preparation of active probiotic base material: preheat fresh milk with a protein mass percentage content of 3.0% and a fat mass percentage content of 3.1% to 62°C, homogenize at 17MPa; sterilize at 90°C for 90min; cool At 30°C, inoculate Lactobacillus acidophilus 1×10 6 cfu / mL, fermented at 28°C for 64 hours to obtain active probiotic base material;

[0061] (2) Prepare a sugar water protection solution containing sodium alginate: mix 0.06% of aspartame, 2% of sodium alginate, 1.5% of trehalose, 1% of glycerin, 0.2% of vitamin C, 0.02% of Temperature-80, 0.02% mannitol, 0.02% sodium glutamate and 100% water were stirred at 45°C for 15 minutes until evenly mixed, sterilized at 95°C for 5 minutes, and cooled to 42°C to obtain probiotics Bacteria sugar water protection liquid; Percentage is mass percent;

[0062] (3) Preparation of popping beads containing active probiotics: m...

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Abstract

The invention provides a popping pearl, a beverage containing the same and a preparation method thereof. The popping beads provided by the present invention include the shell of the popping beads and the inner juice of the popping beads wrapped in the shell; the shell of the popping beads is made of sodium alginate, and the juice of the popping beads includes active probiotic base material and sugar water protection liquid, The mass ratio of the active probiotic base material to the sugar water protection solution is 1:1 to 1:9; the mass ratio of the sodium alginate to the sugar water protection solution is 0.05:99.95 to 2:98. The popping beads provided by the present invention embed active lactic acid bacteria in the soft shell formed by calcium alginate, which burst out quickly during the chewing process, which increases the interest of the product; the popping beads of the present invention have a long storage time , the stability of the product is good; the preparation method of active probiotic popping beads provided by the present invention, by optimizing the amount of protective agent added in the sugar water protection solution, the activity of probiotics in the product is better during the shelf life, and the probiotics of the product are increased. effect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to popping pearls, a beverage containing the same and a preparation method thereof. Background technique [0002] Probiotics can improve the structure of intestinal flora, promote the proliferation of beneficial bacteria in the intestinal tract, and inhibit the growth of harmful bacteria. Probiotics are widely used in dairy products, functional foods and pharmaceuticals. Probiotic products mainly include fermented milk and acidic lactic acid bacteria drinks. There has been no more abundant changes, and the product form is single. [0003] The popping balls use special technology to wrap the juice and other materials in the film, squeeze it slightly, the popping balls burst, and the juice inside flows out. The taste is peculiar and interesting, which is impressive. The existing flavors of popping pearls include mango, lychee, strawberry, passion fruit, orange, cantaloupe, grape, blu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/52A23L33/135A23P20/17A23L2/38
CPCA23L2/38A23L2/52A23V2002/00A23V2400/125A23V2200/3204A23V2250/60A23V2250/5026A23V2250/636A23V2250/032
Inventor 韩梅刘振民徐致远苗君莅
Owner BRIGHT DAIRY & FOOD CO LTD
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