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Blast bead sugar and preparation method thereof

A technology of popping bead and wrapping layer, applied in the field of popping bead candy, it can solve the problem of single variety, and achieve the effects of low water content, strong elasticity and high nutritional value.

Inactive Publication Date: 2019-08-20
湖南素囊健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it overcomes the shortcoming of the same type of products on the market with a single variety, and provides a popping pearl candy and a preparation method thereof

Method used

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  • Blast bead sugar and preparation method thereof
  • Blast bead sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this example, popcorn candy was prepared according to the following method:

[0027] (1) Coating layer formula:

[0028] Tapioca starch 20kg Glycerin 7kg

[0029] Purified water 21.6kg Sodium carboxymethyl cellulose 0.1kg

[0030] Sweet Orange Flavor 11g Sucralose 5.5g

[0031] Carotene 15g

[0032] (2) Sandwich formula:

[0033] Flaxseed Oil 0.54kg DHA Algae Oil 0.27kg

[0034] Soybean oil 8.95kg Pueraria powder 0.15kg

[0035] Peppermint essential oil 0.15kg Sucralose 0.01kg

[0036] Sodium carboxymethyl cellulose 0.01kg

[0037] (3) Preparation of the sandwich solution: Mix the linseed oil, DHA algae oil, and appropriate amount of soybean oil to make a solution; pour the mixed oil solution into the liquid mixing tank, and add pueraria powder, peppermint essential oil, and triclosan Sucrose, mixed for 25 minutes; weigh the sodium carboxymethyl cellulose of the formula, pour it into the liquid mixing tank, start stirring, and stop stirring after the sodium c...

Embodiment 2

[0043] Prepare quick-fried pearl candy according to the method of embodiment 1, difference is:

[0044] (1) Coating layer formula:

[0045] Tapioca starch 10kg Corn starch 10kg

[0046] Glycerin 7kg Purified water 21.6kg

[0047] Propylene Glycol Alginate 0.1kg Strawberry Flavor 11g

[0048] Glucose 5.5g Carmine 15g

[0049] (2) Sandwich formula:

[0050] Flaxseed Oil 0.54kg DHA Algae Oil 0.27kg

[0051] Sunflower Oil 8.95kg Cherry Flavor 0.15kg

[0052] Menthol 0.15kg Xylitol 0.02kg

[0053] Propylene glycol alginate 0.01kg Lactic acid 0.02kg

Embodiment 3

[0055] Prepare quick-fried beads according to the method of Example 1, the difference is:

[0056] (1) Coating layer formula:

[0057] Hydroxypropyl Tapioca Starch 18kg Tapioca Starch 3.2kg

[0058] Glycerin 7.2kg Purified water 22.0kg

[0059] Gellan Gum 0.1kg Lime Flavor 11g

[0060] Maltose 5.5g Chlorophyll 10g

[0061] (2) Sandwich formula:

[0062] Flaxseed Oil 0.54kg DHA Algae Oil 0.27kg

[0063] Camellia oil 8.96kg Taurine 0.15kg

[0064] Menthol 0.15kg Acesulfame K 0.01kg

[0065] Gum Arabic 0.005kg Gellan Gum 0.01kg

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PUM

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Abstract

The present invention discloses a blast bead sugar and a preparation method thereof. The blast bead sugar comprises a wrapping layer and a sandwich. A cavity is formed inside the wrapping layer; and the sandwich fills the cavity. The preparation method of the blast bead sugar comprises the steps of sandwich solution preparation, wrapping layer preparation, mold pouring and shaping and drying. Theblast bead sugar has a characteristic of blasting and is more interesting when being consumed, the sandwich components are nutritional and healthy, and the wrapping layer uses plant-derived materialsin a breakthrough manner and is safer. Besides, the blast bead sugar is unique in mouthfeel, and the wrapping layer is not liable to crack and strong in stability.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to popping pearl candy. Background technique [0002] Popping beads, also known as popping eggs or magic beans, refer to beads that have a flowable slurry inside and can be crushed. When squeezed, the pulp will flow out and have a bursting taste. Currently, it is mainly used as an additive for milk tea. It is covered with seaweed film and packed with fruit juice or pectin. There are mango, lychee, strawberry, chocolate, passion fruit, orange, and cantaloupe. And so on for various tastes. There is also a popping ball on the market, which is filled with concentrated aroma, such as concentrated mint aroma, which is usually filled in the filter tip of a cigarette. When the user pinches the popping ball, the aroma can be discharged and the taste of the cigarette can be improved. Bead blasting technology is a new technology emerging in recent years. The fruit juice is wrapped in a film ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54A23G3/36A23G3/40A23G3/42A23G3/48
CPCA23G3/545A23G3/42A23G3/40A23G3/48A23G3/364A23G3/36
Inventor 帅放文王向峰章家伟
Owner 湖南素囊健康科技有限公司
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