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