Method for preparing double-layered bursting beads with milk tea flavor
US11406124B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 8, 2020 |
| Grant date | Aug 9, 2022 |
| Priority date | — |
| Expiry date | Oct 24, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/275
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads. The present invention improves bursting ability, densification, product instability due to complex browning and precipitation between tea polyphenol and protein during storage, and mechanical properties thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.