Research on the Production Process of Grape Probiotic Explosive Beads
Grape,probiotic freeze-dried powder,mogroside,sodium alginate,tea,and calcium lactate were used as test materials.The optimal production process of grape probiotic explosive beads was studied by using forward spheroidization technology.The results showed that the sensory score of explosive beads was the highest when the grape addition was 40 g,sodium alginate addition was 5 g,mogroside addition was 2.5 g,and calcium lactate addition was 15.0 g.According to the combination,the grape probiotic explosive beads were rich in aroma,bright and uniform in color,round and full in appearance,full of elasticity,obvious popping,and excellent taste.The degree of influence on it was A grape addition＞C mogroside addition＞B sodium alginate addition＞D calcium lactate addition.This study can provide a theoretical basis for the development of grape and other agricultural products,and can also provide a process reference for the research of new explosive beads.
万方数据
维普
