反向成球法制备风味“爆浆”珍珠的工艺

Process for Producing Flavored Liquid-core Hydrogel Beads by Reverse Spherification

摘要:

本研究基于果胶与海藻酸钠在钙离子体系中协同形成凝胶的原理，采用反向成球技术制得具有核壳结构的风味“爆浆”珍珠。以最大力值和咀嚼性为主要指标，通过成球性观察和质构仪测试，得到“爆浆”珍珠制作的最佳工艺；以感官评价为标准，通过正交实验得到桂花风味“爆浆”珍珠的最优配方。结果表明，制备桂花风味“爆浆”珍珠的最优工艺条件为：芯液载入量为350 μL，成球反应时间10 min，固化液（壳聚糖）浓度0.5% (W/W)，芯液的配方为：桂花风味糖浆用量10% (W/W)、白砂糖用量10% (W/W)及黄原胶浓度0.2% (W/W)。得到的“爆浆”珍珠为规则的圆球状，平均粒径9.5 mm、平均膜厚0.47 mm，其最大力值471 g/cm2、硬度2279 g。得到的桂花风味“爆浆”珍珠具有良好的咀嚼性和爆浆感。为奶茶行业“爆浆”珍珠的工业生产提供了参考。

Abstract:

In this research, flavoured “explosive filling” hydrogel beads with a liquid core-shell structure were prepared using reverse spheri?cation technique based on the synergies between pectin and sodium alginate in the calcium ion system during gel formation. Using the maximum force and chewiness as the main indices, the processing conditions for making the beads were optimized through the evaluation of sphericity and texture analysis. The optimum formula for the flavoured “explosive” bead was obtained via orthogonal experiments with the sensory quality as the criterion. Results showed that the optimal process conditions for the preparation of flavoured “explosive” beads were: core liquid loading 350 μL, bead-forming reaction time 10 min, and concentration of the solidified solution (chitosan) 0.5% (W/W), with the formula for the liquid core as osmanthus flavor syrup 10% (W/W), white sugar 10% (W/W) and xanthan gum 0.2% (W/W). The obtained product appeared as regular spheres with an average diameter of 9.5 mm, thickness of 0.47 mm, maximum force of 471 g/cm2 and hardness of 2279 g. The flavoured “explosive” beads possessed good chewiness and liquid-exploding sensation. The research provides a reference for the industrial production of “explosive” beads in the milk tea industry.