阅读说明：本技术 一种巧克力爆珠、含巧克力爆珠的果味酱及其制备方法 (Chocolate popcorn, fruity sauce containing chocolate popcorn and preparation method thereof ) 是由 孙颜君 刘振民 苏米亚 徐致远 王磊 莫蓓红 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种巧克力爆珠、含巧克力爆珠的果味酱及其制备方法,巧克力爆珠制备方法包括：步骤一：将爆珠包裹皮溶液置于振动筛中,使得爆珠包裹皮溶液从振动筛顶部向底部循环流动；步骤二：将爆珠中心液以0.02～0.08bar压力向下滴注,滴注在爆珠包裹皮溶液的爆珠中心液凝结,形成爆珠。果味酱制备方法包括：S1：配置胶溶液：将水预热至70～80℃,加入果胶、甜味剂,于1000～1400rpm下搅拌循环10～15min,冷却至40～45℃,得到胶溶液；S2：向胶溶液中添加所述爆珠,以30～60rpm搅拌均匀后,加入食用香精并进行调酸,调节pH至3.7～4.2,得到预制果味酱；S3：杀菌和灌装：将所述预制果味酱杀菌,冷却,灌装,即得。本发明的巧克力爆珠均匀度高,爆珠中心液风味释放良好,果味酱可用于常温酸奶。(The invention discloses a chocolate popcorn, a fruity sauce containing the chocolate popcorn and a preparation method thereof, wherein the preparation method of the chocolate popcorn comprises the following steps: the method comprises the following steps: placing the bead blasting coating solution in a vibrating screen, and enabling the bead blasting coating solution to circularly flow from the top to the bottom of the vibrating screen; step two: dripping the center liquid of the blasting beads downwards at the pressure of 0.02-0.08 bar, and condensing the center liquid of the blasting beads dripped in the coating liquid of the blasting beads to form the blasting beads. The preparation method of the fruity jam comprises the following steps: s1: preparing a glue solution: preheating water to 70-80 ℃, adding pectin and a sweetening agent, stirring and circulating at 1000-1400 rpm for 10-15 min, and cooling to 40-45 ℃ to obtain a glue solution; s2: adding the popping beads into a glue solution, uniformly stirring at 30-60 rpm, adding edible essence, adjusting the pH value to 3.7-4.2, and obtaining a prefabricated fruit jam; s3: and (3) sterilization and filling: sterilizing the prepared fruity sauce, cooling and filling to obtain the finished product. The chocolate bead has high uniformity, the flavor of the bead blasting center liquid is well released, and the fruity sauce can be used for normal-temperature yoghourt.)

1. A preparation method of chocolate pops is characterized by comprising the following steps:

the method comprises the following steps: placing the bead blasting coating solution in a vibrating screen, and enabling the bead blasting coating solution to circularly flow from the top to the bottom of the vibrating screen;

step two: dripping the center liquid of the blasting beads downwards at the pressure of 0.02-0.08 bar, and condensing the center liquid of the blasting beads dripped in the coating liquid of the blasting beads to form the blasting beads.

2. The preparation method of the chocolate popple bead as claimed in claim 1, wherein the center liquid of the popple bead comprises the following raw materials by mass percent: 10-20% of a stabilizer, 5-10% of a sweetener, 5-10% of a chocolate raw material, 3-6% of an edible essence, 0.5-2% of an acidity regulator and water for supplementing to 100%.

3. The process for the preparation of chocolate beadlets according to claim 2 wherein the stabilizer is starch, including physically or chemically modified starch;

the sweetener comprises one or more of white granulated sugar, crystalline fructose, lactitol, xylitol and erythritol;

the chocolate raw materials comprise dark chocolate sauce and cocoa powder raw materials;

the acidity regulator is one or more of citric acid, tartaric acid, malic acid, lactic acid, acetic acid, carbonic acid and phosphoric acid.

4. The method for preparing a chocolate cenosphere as claimed in claim 1, wherein the method for preparing the cenosphere center liquid comprises the following steps:

heating water to 40-50 ℃, adding a stabilizer, sweet sugar, a chocolate raw material and edible essence, stirring at 50-100 rpm for 10-20 min, cooling to 20-30 ℃, adding an acidity regulator, and adjusting the pH to 3.7-4.2.

5. The preparation method of the chocolate poplock bead as claimed in claim 1, wherein the popping bead coating solution comprises the following raw materials by mass percent: 0.3-1% of sodium alginate, 0.02-0.06% of gellan gum, 0.2-1.2% of calcium salt and water for supplementing to 100%.

6. The method for preparing a chocolate popple bead according to claim 1, wherein the method for preparing the popping bead wrapping skin solution comprises the following steps:

heating water to 70-80 ℃, adding sodium alginate, gellan gum and calcium salt, stirring and circulating at the speed of 800-1000 rpm for 20-30 min, and cooling to 20-30 ℃.

7. A chocolate pop bead produced by the production method according to any one of claims 1 to 6.

8. A fruity paste containing chocolate pops prepared by adopting the chocolate pops of claim 7, which is characterized by comprising the following raw materials in percentage by mass: 0.2-0.4% of pectin, 25-30% of a sweetening agent, 0.5-2% of an acidity regulator, 0-1% of an edible essence, 30-50% of chocolate pops and water for supplementing to 100%.

9. A method of preparing a fruity spread containing chocolate pops according to claim 8, comprising the steps of:

s1: preparing a glue solution: preheating water to 70-80 ℃, adding pectin and a sweetening agent, stirring and circulating at 1000-1400 rpm for 10-15 min, and cooling to 40-45 ℃ to obtain a glue solution;

s2: adding the chocolate pops into a glue solution, uniformly stirring at 30-60 rpm, adding edible essence, adjusting the pH value to 3.7-4.2, and obtaining a prefabricated fruit-flavored sauce;

s3: and (3) sterilization and filling: sterilizing the prepared fruity sauce, cooling and filling to obtain the finished product.

10. The method for preparing the chocolate pop-bead-containing fruity sauce as claimed in claim 9, wherein the sterilization temperature of S3 is 110-115 ℃ and the sterilization time is 20-60S, and the cooling is performed to 30-30 ℃.

Technical Field

The invention belongs to the technical field of processing of fruity sauce, and particularly relates to a chocolate puffed bead, fruity sauce containing the chocolate puffed bead and a preparation method of the fruity sauce.

Background

The normal temperature fermented dairy product is popular with dairy product manufacturers and consumers due to the characteristics of unique taste and flavor, no need of refrigeration, convenience in logistics transportation and storage and the like. Although the normal-temperature fermented milk product does not contain viable bacteria, according to the theorem of the world dairy joint committee (IDF) on fermented yogurt, metabolic substances generated in the yogurt fermentation process have unique nutritional values, are the core of the nutritional values of the fermented milk, and exist independent of the activity of lactic acid bacteria after the fermentation is finished.

In recent years, with the development of the snack food market, consumers' enthusiasm for sweets has increased. Especially in younger consumer groups, chocolate becomes the essential "sweet" in their mouth. According to CBNData report, in Tianmao dessert consumption data of three consecutive years from 2017 to 2019, the chocolate sales scale, the number of consumers and the average consumption amount are steadily increased, and the average consumption amount is continuously increased, so that the Tianmao dessert becomes a favorite dessert variety of more people.

Due to the characteristics of low melting point, high fat content and the like of the chocolate raw materials, the preparation of the fruity sauce containing chocolate particles has certain technical difficulty. In recent years, process-based granules have begun to appear in street drinkers and industrial beverage products. The normal-temperature yoghourt occupies a larger share in the industrial production of dairy products, can be used for chocolate particle products of the normal-temperature yoghourt, and is beneficial to the particle expansion and flavor extension of the normal-temperature yoghourt.

Disclosure of Invention

The invention provides a chocolate bead and fruity sauce product, which can be used in normal-temperature yoghourt and is prepared into a bead blasting product with better specific taste and flavor release only by optimizing and adjusting the components of central liquid and wrapping skin of the bead blasting and performing a manufacturing process test of the bead blasting through a large amount of creative labor.

In one aspect, the invention provides a method for preparing chocolate pops, which comprises the following steps:

the method comprises the following steps: placing the bead blasting coating solution in a vibrating screen, and enabling the bead blasting coating solution to circularly flow from the top to the bottom of the vibrating screen;

step two: dripping the center liquid of the blasting beads downwards at the pressure of 0.02-0.08 bar, and condensing the center liquid of the blasting beads dripped in the coating liquid of the blasting beads to form the blasting beads.

Further, the bead blasting center liquid comprises the following raw materials in percentage by mass: 10-20% of a stabilizer, 5-10% of a sweetener, 5-10% of a chocolate raw material, 3-6% of an edible essence, 0.5-2% of an acidity regulator and water for supplementing to 100%.

Further, the stabilizer is starch, including physically or chemically modified starch;

the sweetener comprises one or more of white granulated sugar, crystalline fructose, lactitol, xylitol and erythritol;

the chocolate raw materials comprise dark chocolate sauce and cocoa powder raw materials;

the acidity regulator is one or more of citric acid, tartaric acid, malic acid, lactic acid, acetic acid, carbonic acid and phosphoric acid.

Further, the preparation method of the bead blasting center liquid comprises the following steps:

heating water to 40-50 ℃, adding a stabilizer, sweet sugar, a chocolate raw material and edible essence, stirring at 50-100 rpm for 10-20 min, cooling to 20-30 ℃, adding an acidity regulator, and adjusting the pH to 3.7-4.2.

Further, the bead blasting coating solution comprises the following raw materials in percentage by mass: 0.3-1% of sodium alginate, 0.02-0.06% of gellan gum, 0.2-1.2% of calcium salt and water for supplementing to 100%.

Further, the preparation method of the bead blasting wrapping skin solution comprises the following steps:

heating water to 70-80 ℃, adding sodium alginate, gellan gum and calcium salt, stirring and circulating at the speed of 800-1000 rpm for 20-30 min, and cooling to 20-30 ℃.

In another aspect, the invention also provides a chocolate popball prepared by the preparation method.

The invention also provides a fruity sauce prepared by adopting the chocolate puffed bead, and the fruity sauce comprises the following raw materials in percentage by mass: 0.2-0.4% of pectin, 25-30% of a sweetening agent, 0.5-2% of an acidity regulator, 0-1% of an edible essence, 30-50% of chocolate pops and water for supplementing to 100%.

The invention also provides a preparation method of the fruity sauce containing the chocolate popsicle, which comprises the following steps:

s1: preparing a glue solution: preheating water to 70-80 ℃, adding pectin and a sweetening agent, stirring and circulating at 1000-1400 rpm for 10-15 min, and cooling to 40-45 ℃ to obtain a glue solution;

s2: adding the popping beads into a glue solution, uniformly stirring at 30-60 rpm, adding edible essence, adjusting the pH value to 3.7-4.2, and obtaining a prefabricated fruit jam;

s3: and (3) sterilization and filling: sterilizing the prepared fruity sauce, cooling and filling to obtain the finished product.

Further, in S3, the sterilization temperature is 110-115 ℃, the sterilization time is 20-60S, and the temperature is cooled to 30-30 ℃.

The positive progress effects of the invention are as follows:

the chocolate bead and the fruity sauce provided by the invention can be used for normal-temperature yoghourt, the total protein and fat content of the fruity sauce is 0 wt%, the carbohydrate content is 25-30 wt%, the pH value is 3.0-4.5, the net fruit particle content of chocolate bead particles is 28-48%, the breakage rate is less than 5%, and the product state is good in a normal-temperature storage process of 6-9 months without water precipitation and layering phenomena. The bead-blasting particle fruity sauce prepared by the invention has high bead-blasting particle uniformity, good central liquid flavor release and moderate viscosity and fluidity, and can be directly added into normal-temperature yoghourt products in an aseptic online manner. The stable system of the chocolate popsicle fruity sauce is better compatible with a normal-temperature yoghourt system, the stability of the normal-temperature yoghourt in the quality guarantee period cannot be damaged after a certain amount of the chocolate popsicle fruity sauce is added into the normal-temperature yoghourt, and the particles are in a suspended state in the quality guarantee period of the yoghourt.

Detailed Description

In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:

one of the technical schemes provided by the invention is as follows:

the invention provides a preparation method of chocolate pops, which comprises the following steps:

the method comprises the following steps: placing the bead blasting coating solution in a vibrating screen, and enabling the bead blasting coating solution to circularly flow from the top to the bottom of the vibrating screen;

step two: dripping the center liquid of the blasting beads downwards at the pressure of 0.02-0.08 bar, and condensing the center liquid of the blasting beads dripped in the coating liquid of the blasting beads to form the blasting beads.

Exemplarily, firstly, placing the bead blasting coating solution in a vibrating screen with an inclination angle of 4-5 degrees, wherein the length of the vibrating screen is 2-3 m, and enabling the bead blasting coating solution to continuously flow circularly from the top to the bottom of the vibrating screen through circulation of a rotor pump; then, dripping the center liquid of the blasting beads on the top of the vibrating screen containing the wrapping liquid from a filling head at the pressure of 0.02-0.08 bar; wherein the diameter of the pouring head is 4-6 mm, and the falling distance of the pouring head is 20-30 cm; and (3) quickly condensing the central liquid instilled in the wrapping liquid to form bead blasting particles with the diameter of 5-7 mm, and collecting the bead blasting particles after the wrapping liquid flows from top to bottom on the vibrating screen, namely the prepared bead blasting particles.

The filling head is located at the upper part of the vibrating screen and used for dripping the center liquid of the blasting beads, the diameter of the filling head, the height of the filling head (namely the distance from the filling head to the center liquid of the blasting beads to contact with the solution of the coating of the blasting beads) and the dripping pressure are controlled to adjust the particle size of the center liquid of the blasting beads, and further the particle size of the blasting beads is adjusted.

Specifically, the bead blasting center liquid comprises the following raw materials in percentage by mass: 10-20% of a stabilizer, 5-10% of a sweetener, 5-10% of a chocolate raw material, 3-6% of an edible essence, 0.5-2% of an acidity regulator and water for supplementing to 100%.

The stabilizer mainly comprises modified starch, wherein the starch is physically or chemically modified starch, and the starch source is corn, waxy corn, cassava, potato, wheat, rice, sago and the like.

The sweetener comprises one or more of white granulated sugar, crystalline fructose, lactitol, xylitol and erythritol.

The chocolate raw materials comprise dark chocolate sauce and cocoa powder raw materials.

The edible essence is a substance which is commonly used in food processing and presents a special flavor.

The acidity regulator is one or more of citric acid, tartaric acid, malic acid, lactic acid, acetic acid, carbonic acid and phosphoric acid.

Specifically, the preparation method of the bead blasting center liquid comprises the following steps:

heating water to 40-50 ℃, adding a stabilizer, sweet sugar, a chocolate raw material and edible essence, stirring at 50-100 rpm for 10-20 min, cooling to 20-30 ℃ (the storage time is less than or equal to 15h in the state), adding an acidity regulator, and adjusting the pH value to 3.7-4.2.

Specifically, the bead blasting coating solution comprises the following raw materials in percentage by mass: 0.3-1% of sodium alginate, 0.02-0.06% of gellan gum, 0.2-1.2% of calcium salt and water for supplementing to 100%.

Specifically, the preparation method of the bead blasting coating solution comprises the following steps:

heating water to 70-80 ℃, adding sodium alginate, gellan gum and calcium salt, stirring and circulating at the speed of 800-1000 rpm for 20-30 min, cooling to 20-30 ℃, and cooling to prepare a solution with the viscosity of 100-300 cp.

The second technical scheme provided by the invention is as follows:

a chocolate popple prepared by the above preparation method is provided.

The third technical scheme provided by the invention is as follows:

a fruity jam containing chocolate pops comprises the following raw materials in percentage by mass: 0.2-0.4% of pectin, 25-30% of a sweetening agent, 0.5-2% of an acidity regulator, 0-1% of an edible essence, 30-50% of chocolate pops and water for supplementing to 100%.

The acidity regulator is one or more of citric acid, tartaric acid, malic acid, lactic acid, acetic acid, carbonic acid and phosphoric acid.

The sweetener is preferably sucrose and/or a sugar substitute. The sugar substitute is a substance capable of generating sweet taste or enhancing sweet taste and has much lower calorie than sucrose, preferably one or more of aspartame, acesulfame potassium, sucralose, lactitol, xylitol and erythritol.

Preferably, the pectin is a high ester pectin and the water is purified water.

The fourth technical scheme provided by the invention is as follows:

a preparation method of a fruity sauce containing chocolate pops comprises the following steps:

s1: preparing a glue solution: preheating water to 70-80 ℃, adding pectin and a sweetening agent, stirring and circulating at 1000-1400 rpm for 10-15 min, and cooling to 40-45 ℃ to obtain a glue solution;

s2: adding the popping beads into the glue solution, uniformly stirring at 30-60 rpm, adding edible essence and an acidity regulator, regulating the pH value to 3.7-4.2, and obtaining the prefabricated fruit-flavored sauce;

s3: and (3) sterilization and filling: sterilizing the prepared fruity sauce, cooling and filling to obtain the finished product.

Specifically, in S3, the sterilization temperature is 110-115 ℃, the sterilization time is 20-60S, and the temperature is cooled to 30-30 ℃.

Specifically, in S1, the viscosity of the glue at the temperature is 600-800 cp.

And S3, sterilizing by using a tubular sterilizer, feeding by using a screw pump for sterilization, wherein the feeding pressure is 0.4-0.7 bar, the sterilization temperature is 110-115 ℃, and the sterilization time is 20-60S, cooling to 30-30 ℃, and filling into aseptic bags or aseptic tanks for storage.

The prepared fruity sauce contains 28-48% of popping beads, 5-9 cm of viscosity (determined by a Bostwick method), and 25-30% of soluble solids.

The present invention provides a fruity paste product prepared according to the above method. Wherein the total protein and fat content is 0 wt%, the carbohydrate content is 25-30 wt%, the pH value is 3.0-4.5, the net fruit particle content of the chocolate pops is 28-48%, the breakage rate is less than 5%, and the product has a good state and does not have the phenomena of water separation and layering when placed at normal temperature for 6-9 months. The fruity sauce prepared by the invention has high bead blasting uniformity, good flavor release of the central liquid and moderate viscosity and fluidity, and can be directly added into normal-temperature yoghourt products in an aseptic online manner. The stable system of the chocolate popsicle fruity sauce is better compatible with a normal-temperature yoghourt system, the stability of the normal-temperature yoghourt in the quality guarantee period cannot be damaged after a certain amount of the chocolate popsicle fruity sauce is added into the normal-temperature yoghourt, and the particles are in a suspended state in the quality guarantee period of the yoghourt.

The reagents and starting materials used in the present invention are commercially available.

On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

The performance indexes of the raw materials meet the requirements of relevant quality standards. Other materials and equipment not specifically described are commercially available.

Example 1

Preparation of S1 blasting center liquid:

heating purified water to 40 ℃, adding a stabilizer, sweet sugar, chocolate natural raw material components, food essence and the like, stirring for 10min at 50rpm, cooling to 20 ℃ for later use, and storing for less than or equal to 15h, wherein the adding amount of each component is shown in the following table:

TABLE 1 center burst liquid ingredient formulation of example 1

Preparation of S2 popping bead wrapping skin:

heating purified water to 70 ℃, adding a stabilizer, stirring and circulating at the speed of 800rpm for 20min, and cooling to 20 ℃ for later use; wherein the types and addition amounts of the stabilizers are shown in the following table:

table 2 formula of ingredients for popping-bead wrapping skin of example 1

Ingredients	Mass%
		Sodium alginate	0.3
Gellan gum	0.02
		Calcium salt	0.2
Purified water	99.48
		Total up to	100
Solution viscosity/cp	100

Preparation of S3 blasting beads:

placing the bead blasting wrapping liquid prepared in the step S2 in a vibrating screen with an inclination angle of 4 degrees, wherein the length of the vibrating screen is 2m, and enabling the wrapping liquid to continuously flow from the top to the bottom of the vibrating screen through circulation of a rotor pump;

dripping the central liquid prepared in the S1 from a perfusion head at a pressure of 0.02bar on the top of the vibrating screen containing the wrapping liquid; wherein the diameter of the drip injection head is 4mm, and the falling distance of the drip injection head is 20 cm; the central liquid instilled in the wrapping liquid is rapidly condensed to form bead blasting particles with the diameter of 5-mm, and the bead blasting particles are collected after the wrapping liquid flows from top to bottom on the vibrating screen, so that the prepared bead blasting particles are obtained.

S4 preparation of fruit jam containing chocolate pops:

s4.1, preparing materials: preheating purified water to 70 deg.C, adding stabilizer, sweet substance, etc., stirring at 1000rpm for 10min, cooling to 40 deg.C, and making the viscosity of glue at 600 cp; adding S3 into the prepared gelatin solution to prepare exploded bead particles, stirring uniformly at 30rpm, adjusting the pH to 4.2 by using the acidity regulator similar to S1. The following ingredients were added in various proportions:

table 3 fruit jam ingredient formula of example 1

S4.2, sterilizing and filling: and (3) sterilizing the fruit-flavor sauce subjected to acid adjustment in the step (S4.1) by using a tubular sterilizer, feeding the sterilized fruit-flavor sauce by using a screw pump at the sterilization temperature of 110 and 20 seconds under the feeding pressure of 0.4bar, cooling to 30 ℃, and filling into an aseptic bag or an aseptic tank for storage.

The prepared fruit jam containing chocolate pops has a pops content of 28%, a viscosity of 9cm (determined by Bostwick method), and a soluble solids content of 25%. The prepared fruit and vegetable granules can be placed at normal temperature for 6 months, the granule uniformity is high, the flavor and the taste of the bead blasting granules are good in the quality guarantee period, and the bead blasting breakage rate is less than 5%.

Example 2

Preparation of S1 blasting center liquid:

heating purified water to 50 deg.C, adding stabilizer, sweet sugar, chocolate natural raw material components and food essence, stirring at 100rpm for 20min, cooling to 30 deg.C for use, and storing for less than or equal to 15 hr; wherein the addition amount of each component is shown in the following table:

TABLE 4 center burst liquid ingredient formulation of example 2

Ingredients	Mass%
		Corn starch	20
White granulated sugar	10
		Dark chocolate	6
Cocoa powder	4
		Food essence	6
Citric acid	2
		Purified water	52
Total up to	100
		pH	4.2
Viscosity (cm/60s)	6cm

Preparation of S2 popping bead wrapping skin: heating purified water to 80 ℃, adding a stabilizer, stirring and circulating at the speed of 1000rpm for 30min, and cooling to 30 ℃ for later use; wherein the types and addition amounts of the stabilizers are shown in the following table:

TABLE 5 formula of ingredients for popping-bead wrapping skin of example 2

Preparation of S3 blasting bead particles: placing the bead blasting wrapping liquid prepared in the step S1 in a vibrating screen with an inclination angle of 5 degrees, wherein the length of the vibrating screen is 3m, and enabling the wrapping liquid to continuously flow from the top to the bottom of the vibrating screen through circulation of a rotor pump;

dripping the central liquid prepared in the step S1 from a perfusion head at a pressure of 0.08bar on the top of the vibrating screen containing the wrapping liquid; wherein the diameter of the drip injection head is 6mm, and the falling distance of the drip injection head is 30 cm; the central liquid instilled in the wrapping liquid is rapidly condensed to form bead blasting particles with the diameter of 7mm, and the bead blasting particles are collected after the wrapping liquid flows from top to bottom on the vibrating screen, so that the prepared bead blasting particles are obtained.

S4 preparation of the sauce with the taste of popping pearls:

s4.1, preparing materials: preheating purified water to 80 deg.C, adding stabilizer, sweet substance, etc., stirring at 1400rpm for 15min, cooling to 45 deg.C, and making the viscosity of glue at the temperature of 800 cp;

s3 is added into the prepared gelatin solution to prepare the bead blasting particles, the addition amount is 0%, after the uniform stirring at 60rpm, the food essence is continuously added and the acidity is adjusted, the addition amount of the food essence is 1%, the acidity regulator is the same as the S1 type, the addition amount is 2%, and the pH is adjusted to be 3.7.

The following ingredients were added in various proportions:

table 6 fruit jam ingredient formula of example 2

Batching table	Mass%
		Pectin	0.4
White granulated sugar	30
		Citric acid	2
Edible essence	1
		S3 preparation of blasting beads	50
Purified water	16.6
		Total up to	100

S4.2, sterilizing and filling: and (3) sterilizing the fruit-flavor sauce subjected to acid adjustment in the step (S4.1) by using a tubular sterilizer, cooling to 20 ℃ by using a screw pump for sterilization feeding at the feeding pressure of 0.7bar and the sterilization temperature of 115 ℃ for 60S, and filling into an aseptic bag or an aseptic tank for storage.

The prepared sauce has a particle content of 48%, a viscosity of 5cm (determined by Bostwick method), and a soluble solids content of 30%. The prepared fruit and vegetable granules can be placed at normal temperature for 8 months, the granule uniformity is high, the flavor and the taste of the bead blasting granules are good in the quality guarantee period, and the bead blasting breakage rate is less than 5%.

Example 3

Preparation of S1 blasting center liquid:

heating purified water to 55 deg.C, adding stabilizer, sweet sugar, chocolate natural raw material components and food essence, stirring at 85rpm for 15min, cooling to 25 deg.C for use, and storing for less than or equal to 15 hr; wherein the addition amount of each component is shown in the following table:

TABLE 7 center burst liquid ingredient formulation of example 3

Ingredients	Mass%
		Corn starch	15
White granulated sugar	8
		Dark chocolate	4.5
Cocoa powder	3
		Food essence	4.5
Citric acid	1.25
		Purified water	63.75
Total up to	100
		pH	3.9
Viscosity (cm/60s)	7cm

Preparation of S2 popping bead wrapping skin: heating purified water to 75 ℃, adding a stabilizer, stirring at 900rpm for 25min, and cooling to 25 ℃ for later use; wherein the types and addition amounts of the stabilizers are shown in the following table:

table 8 formula of ingredients for popping-bead wrapping skin of example 3

Ingredients	Mass%
		Sodium alginate	0.7
Gellan gum	0.04
		Calcium salt	0.8
Purified water	98.46
		Total up to	100
Solution viscosity/cp	300

Preparation of S3 blasting bead particles: placing the bead blasting wrapping liquid prepared in the S1 into a vibrating screen with an inclination angle of 4.5 degrees, wherein the length of the vibrating screen is 2.5m, and enabling the wrapping liquid to continuously flow from the top to the bottom of the vibrating screen through circulation of a rotor pump;

dripping the central liquid prepared by S1 from a perfusion head at 0.06ar pressure on the top of the vibrating screen containing the wrapping liquid; wherein the diameter of the drip injection head is 5mm, and the falling distance of the drip injection head is 25 cm; the central liquid instilled in the wrapping liquid is rapidly condensed to form bead blasting particles with the diameter of 6mm, and the bead blasting particles are collected after the wrapping liquid flows from top to bottom on the vibrating screen, so that the prepared bead blasting particles are obtained.

S4 preparation of the sauce with the taste of popping pearls:

s4.1, preparing materials: preheating purified water to 75 deg.C, adding stabilizer, sweet substance, etc., stirring at 1200rpm for 12min, cooling to 45 deg.C, and making the glue viscosity at 700 cp.

Adding S3 into the prepared gelatin solution to prepare into bead blasting particles, stirring uniformly at 50rpm, continuously adding food essence and adjusting acid, wherein the adding amount of the food essence is 0.5%, the adding amount of the acidity regulator is 1% of the same type as S1, and the pH is adjusted to 4.5.

The following ingredients were added in various proportions:

table 9 fruit jam ingredient formula of example 3

Batching table	The addition amount of
		Pectin	0.3
White granulated sugar	27
		Citric acid	1
Edible essence	0.5
		S3 preparation of blasting beads	40
Purified water	31.2
		Total up to	100

S4.2, sterilizing and filling: and (3) sterilizing the fruit-flavor sauce subjected to acid adjustment in the step (S4.1) by using a tubular sterilizer, cooling to 20 ℃ by using a screw pump for sterilization feeding at the sterilization temperature of 112 ℃ for 40S under the feeding pressure of 1bar, and filling into an aseptic bag or an aseptic tank for storage.

The prepared sauce has a particle content of 38%, viscosity of 7cm (determined by Bostwick method), and soluble solids content of 27%. The prepared fruit and vegetable granules can be placed at normal temperature for 9 months, the granule uniformity is high, the flavor and the taste of the bead blasting granules are good in the quality guarantee period, and the bead blasting breakage rate is less than 5%.

Comparative example 1

In the same manner as in example 1, when the starch content in the center liquid formulation in the step S1 was 3%, the viscosity of the center liquid was 16cm, and the center liquid could not be formed by bead blasting when dropped into the bead blasting skin solution.

Comparative example 2

In the same manner as in example 1, when the sodium alginate is added in an amount of 1.5% during the preparation of the popping-bead skin solution in the step S2, the flavor of the formed popping beads is not released well.

Comparative example 3

In the same way as example 2, in the preparation process of the popping pearl skin solution only in the step S2, the addition amount of the sodium alginate milk is 0.2%, and the breakage rate of the prepared popping pearl is 18% after the pumping and pressure treatment in the step S4.

Comparative example 4

With example 2, only in the step S2, if the inclination angle of the vibrating screen is adjusted to 7 °, the damage rate of the prepared blasting bead after the pumping and pressure treatment in the step S4 is 24%.

Comparative example 5

In the same example 2, in the preparation process of the fruit jam with the popping beads of only S4, the peristaltic pump is adopted for feeding, the pressure in the sterilization system is 1.3bar, and the breakage rate of the popping beads in the sterilized fruit jam with the popping beads is 35 percent.

Comparative example 6

In the same way as example 3, in the preparation process of the fruit jam with the popping beads of only S4, the addition amount of pectin is adjusted to be 0.1%, the viscosity of the fruit jam before the addition of the popping beads is 358cp, the viscosity of the chocolate popping bead fruit jam prepared by adding the popping beads and sterilizing is 12cm, the layering occurs in 1-week shelf life, the content of the popping bead particles in the upper layer is 15%, and the content of the popping bead particles in the lower layer is 52%.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.