How to make popping beads?

We usually see popping beads in milk tea. The round popping beads are chewy and many people like to eat them. As people's taste pursuit continues to improve, popping beads have evolved from the initial pearls, coconut flakes to red beans, and the popping beads are constantly diversified. In addition to buying popping beads, you can also make them at home. How do you make popping beads? Let’s take a look at it next.

1. What are Exploding Beads? …

The popping beads are actually fruit juice wrapped in a thin layer of agar film. When squeezed, the agar film will break and the sweet juice will overflow with a very unique taste. The so-called agar film is made from seaweed, which is made after boiling and cooling. It is a natural raw material. It is low in calories, rich in plant fiber, and has the effects of slimming and beautifying the skin.

Colorful and diverse flavors

In addition to adding fruit juice, you can also add other things to the popping beads. For example, adding egg juice like making egg yolk pie will also bring a very good experience. The popping beads can not only be used in milk tea, but can also be added to jelly, ice cream, yogurt and other desserts, which can bring a very good taste.

2. Low temperature storage cannot be squeezed

It should be noted that although the exploding beads have a long shelf life, you still need to pay more attention to the storage environment. It is best to store them at sub-zero temperatures. Remember not to squeeze or heat them, otherwise they will easily break.

In fact, large-scale milk tea shops often purchase bubble bubble machines for batch production. But if you are a small business owner or a beverage lover and think that the cost of the popping pearl making machine is too high, you can make popping pearls at home, and it is very simple.

3. Teach you how to make a mango popping bead.

Prepare the materials:

1. Sodium alginate (food grade)

2. Calcium lactate (food grade)

3. Mango juice or puree

4. Purified water

Production steps:

1. Fill a large bowl with room temperature drinking water, pour in a small amount of calcium lactate, about 1/50 of the water, and allow it to dissolve completely.

2. Mix sodium alginate and mango juice (or puree) in a ratio of 1:6 and stir evenly with a handheld food processor.

3. Add an appropriate amount of drinking water at room temperature so that the fruit puree will flow slowly when scooped up.

4. Let it sit overnight to allow the bubbles to disappear.

5. Use a small spoon or large straw to drop the puree into the mixture in the large bowl.

6. Use a colander to take out the popping beads and put them into pure water at room temperature.

4. Tips:

1. You can change it to any flavor of juice or puree. If you use puree, you need to add more water. You can learn from it.

2. If the popping pearls are soaked in the mixed liquid for too long, the outer membrane will become thicker, affecting the taste.

3. You can use various tools, such as colander, piping bag and other tools to squeeze out the shape you like~