CN103404795A - Manufacturing method for instant flour balls used for fruit desserts - Google Patents
Manufacturing method for instant flour balls used for fruit desserts Download PDFInfo
- Publication number
- CN103404795A CN103404795A CN201310310118XA CN201310310118A CN103404795A CN 103404795 A CN103404795 A CN 103404795A CN 201310310118X A CN201310310118X A CN 201310310118XA CN 201310310118 A CN201310310118 A CN 201310310118A CN 103404795 A CN103404795 A CN 103404795A
- Authority
- CN
- China
- Prior art keywords
- preparation
- instant
- fruit
- glutinous rice
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a manufacturing method for instant flour balls used for fruit desserts. The method comprises 1) a step of mixing prepared glutinous-rice-flour paste and an aqueous solution of sodium alginate uniformly, eliminating bubbles in the mixture; and 2) a step of hardening and moulding the mixture the bubbles of which is eliminated, and debitterizing. The instant flour balls prepared by the method can be directly added into the fruit desserts without being cooked. The instant flour balls have taste and appearance which are similar to flour balls that need to be cooked in the market at present. The instant flour balls prepared by the method have simple raw materials and safe quality.
Description
Technical field
The present invention relates to a kind of preparation method of the instant flour ball for the fruit sweets.
Background technology
The fruit sweets is a kind of leisure drink got consumer reception very much.In the fruit sweets of pattern various kinds, glittering and translucent, mouthfeel is lubricious, and the resilient powder circle of fragrant Q is absolutely necessary.At present, the powder circle of being made by raw materials such as western paddy cocoanut tree starch (sago) or tapioca starch on market before use generally need to be edible through after boiling, process for cooling, just joining in the fruit sweets.Along with the expansion of fruit sweets consumption market, develop a kind of boiling that do not need, powder circle product that can be instant will have good market prospects.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of the instant flour ball for the fruit sweets.
The technical solution used in the present invention is:
A kind of preparation method of the instant flour ball for the fruit sweets comprises the following steps:
1) glutinous rice flour that will make is stuck with paste and is mixed with sodium alginate aqueous solution, gets rid of the bubble in mixture;
2) mixture cures moulding, the debitterize that will get rid of bubble get final product.
The glutinous rice flour of one of raw material that the making glutinous rice flour is stuck with paste accounts for the 10-15% of the raw material gross mass of making the glutinous rice flour paste.
The mass concentration of described sodium alginate aqueous solution is 0.7-1.6%.
It is 1:(0.8-1.2 that described glutinous rice flour is stuck with paste with the mass ratio of sodium alginate aqueous solution).
Described hardened forming is performed such: the mixture that will get rid of bubble is poured on to be with on meshed corrosion resistant plate, evenly spreads out, and automatically splashes in the calcium chloride solution under steel plate and carries out hardened forming by mesh.
Described debitterize is performed such: the product of hardened forming is placed in to water and soaks to remove residual calcium chloride.
The mass concentration of described calcium chloride solution is 1-3%.
The distance of rust steel plate and calcium chloride solution liquid level is 50-100cm.
The time of hardened forming is 2-4h.
The invention has the beneficial effects as follows: instant flour ball prepared by the present invention does not need boiling, can directly be added in the fruit sweets, and its mouthfeel and outward appearance approach needs some of boiling powder circle product in the market, uses raw material simple, Quality Safety.
The specific embodiment
A kind of preparation method of the instant flour ball for the fruit sweets comprises the following steps:
1) glutinous rice flour that will make is stuck with paste and is mixed with sodium alginate aqueous solution, gets rid of the bubble in mixture;
2) mixture cures moulding, the debitterize that will get rid of bubble get final product.
The glutinous rice flour of one of raw material that the making glutinous rice flour is stuck with paste accounts for the 10-15% of raw material gross mass; The method of making the glutinous rice flour paste is: glutinous rice flour is stuck with paste and put into the water boiled, fully stir into pasty state and get final product; The mass concentration of described sodium alginate aqueous solution is 0.7-1.6%; It is 1:(0.8-1.2 that described glutinous rice flour is stuck with paste with the mass ratio of sodium alginate aqueous solution); Glutinous rice flour is stuck with paste and is completed with mixing in emulsify at a high speed tank or vacuum homogeneous emulsifying machine of sodium alginate aqueous solution; When adopting the vacuum homogeneous emulsifying machine mixed processing, it mixes the bubble produced and can automatically discharge; But need to discharge with follow-up vacuum degasser at the bubble that adopts the emulsify at a high speed tank to mix generation.
Described hardened forming is performed such: the mixture that will get rid of bubble is poured on the corrosion resistant plate with mesh (mesh diameter is 0.3-0.4cm), evenly spread out (after spreading out, thickness of sample is 0.4-0.6cm), by mesh, automatically splash in the calcium chloride solution that mass concentration under steel plate is 1-3% and carry out hardened forming, the time of hardened forming is 2-4h; The distance of corrosion resistant plate and calcium chloride solution liquid level is 50-100cm.
Described debitterize is performed such: the product of hardened forming is placed in to water and soaks 4-6h to remove residual calcium chloride.
As further preferred scheme, in step 2) after debitterize, gained powder rounded grain is packed in high temperature resistant food bag, carry out sterilization processing; Described sterilization conditions is to process 15-20min under 120-125 ℃.
Below be described further in conjunction with specific embodiments again:
Embodiment 1:
A kind of preparation method of the instant flour ball for the fruit sweets comprises the following steps:
(1) weighing 1.6kg sodium alginate powder, and add the 98.4kg drinking water, stir, under room temperature, place 3-4h; Simultaneously, get the 90kg drinking water, after with interlayer steam cooker, boiling, add the 10kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then pour in above-mentioned sodium alginate aqueous solution, and adopt the emulsify at a high speed tank to mix, mixed sample liquid is poured in the stainless cylinder of steel of another one vacuum-pumping cooling, after cooling, stainless cylinder of steel is vacuumized, keep (60-70 kPa) standing 3-4h under certain vacuum, make the bubble mixed in sample liquid fully float and discharge;
(2) sample after abundant exhaust bubble is poured into and is with on meshed corrosion resistant plate, and evenly spreads out (the thickness 0.5cm after spreading out), makes hardened forming in its calcium chloride solution that automatically splashes into 1wt% by mesh;
(3) pick up the powder circle after hardened forming, and clean with drinking water, and be immersed in 4 h in isopyknic drinking water;
(4) pick up the above-mentioned powder circle be immersed in clear water, drain away the water, the high temperature resistant food bag of packing into, sterilizing with counter pressure retort after vacuum packaging.
After above-mentioned being disposed, naturally cool to room temperature, can enter sales section.This product at room temperature (25 ℃) can be placed more than 12 months.
Embodiment 2:
As different from Example 1:
(1) weighing 1.6kg sodium alginate powder, and add the 98.4kg drinking water, stir, under normal temperature, place 3-4 h; Simultaneously, get the 90kg drinking water, after with interlayer steam cooker, boiling, add the 10kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then both being put into to vacuum homogeneous emulsifying machine fully mixes;
(2) mixed sample is poured into and is with in meshed corrosion resistant plate, and evenly spreads out (the thickness 0.5cm after spreading out), makes hardened forming in its calcium chloride solution that automatically splashes into 1wt%.
Embodiment 3:
As different from Example 1:
(1) weighing 0.8kg sodium alginate powder, and add the 99.6kg drinking water, stir, under normal temperature, place 3-4 h; Simultaneously, get the 85kg drinking water, after with interlayer steam cooker, boiling, add the 15kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then pour in above-mentioned sodium alginate aqueous solution, and adopt the emulsify at a high speed tank to mix, mixed sample liquid is poured in the stainless cylinder of steel of another one vacuum-pumping cooling, after cooling, stainless cylinder of steel is vacuumized, keep (60-70 kPa) standing 3-4h under certain vacuum, make the bubble mixed in sample liquid fully float and discharge.
Embodiment 4:
As different from Example 2:
(1) weighing 0.8kg sodium alginate powder, and add the 99.6kg drinking water, stir, under normal temperature, place 3-4 h; Simultaneously, get the 85kg drinking water, after with interlayer steam cooker, boiling, add the 15kg glutinous rice flour, constantly stir and make its abundant gelatinization; Then both being put into to vacuum homogeneous emulsifying machine fully mixes.
The instant flour ball that the present invention makes, without boiling, can directly be added in the fruit sweets, and its mouthfeel is fragrant sliding flexible, chews strength, uses raw material simple, Quality Safety.
Claims (9)
1. preparation method for the instant flour ball of fruit sweets is characterized in that: comprise the following steps:
1) glutinous rice flour that will make is stuck with paste and is mixed with sodium alginate aqueous solution, gets rid of the bubble in mixture;
2) mixture cures moulding, the debitterize that will get rid of bubble get final product.
2. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 1 is characterized in that: the glutinous rice flour of making one of raw material that glutinous rice flour sticks with paste accounts for the 10-15% that makes the raw material gross mass that glutinous rice flour sticks with paste.
3. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 1, it is characterized in that: the mass concentration of described sodium alginate aqueous solution is 0.7-1.6%.
4. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 1 is characterized in that: it is 1:(0.8-1.2 that described glutinous rice flour is stuck with paste with the mass ratio of sodium alginate aqueous solution).
5. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 1, it is characterized in that: described hardened forming is performed such: the mixture that will get rid of bubble is poured on to be with on meshed corrosion resistant plate, evenly spread out, automatically splash in the calcium chloride solution under steel plate and carry out hardened forming by mesh.
6. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 5, it is characterized in that: described debitterize is performed such: the product of hardened forming is placed in to water and soaks to remove residual calcium chloride.
7. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 5, it is characterized in that: the mass concentration of described calcium chloride solution is 1-3%.
8. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 5 is characterized in that: the rust steel plate is 50-100cm with the distance of calcium chloride solution liquid level.
9. the preparation method of a kind of instant flour ball for the fruit sweets according to claim 5, it is characterized in that: the time of hardened forming is 2-4h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310310118.XA CN103404795B (en) | 2013-07-23 | 2013-07-23 | Manufacturing method for instant flour balls used for fruit desserts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310310118.XA CN103404795B (en) | 2013-07-23 | 2013-07-23 | Manufacturing method for instant flour balls used for fruit desserts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103404795A true CN103404795A (en) | 2013-11-27 |
| CN103404795B CN103404795B (en) | 2014-09-24 |
Family
ID=49597885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310310118.XA Active CN103404795B (en) | 2013-07-23 | 2013-07-23 | Manufacturing method for instant flour balls used for fruit desserts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103404795B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562398A (en) * | 2015-10-08 | 2017-04-19 | 优品正源有限公司 | Production method of instant dissolving infusion pearl-shaped ball having health effect |
| CN109156814A (en) * | 2018-09-14 | 2019-01-08 | 福建省力菲克生物技术有限公司 | A kind of anti-aging starch round can head and preparation method thereof |
| CN110876435A (en) * | 2019-11-22 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Beverage containing natural antioxidant active ingredients of fruits and edible fungi and preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093888A (en) * | 1994-03-26 | 1994-10-26 | 北京思城企业发展策略研究中心 | Colourful-pearl drink |
| CN1114541A (en) * | 1994-07-02 | 1996-01-10 | 南宁市福事达经济文化贸易公司 | Pearl momordica grosvenorii fruit tea |
| CN101496629A (en) * | 2008-01-28 | 2009-08-05 | 朱先洪 | Method for making instant flour ball |
| TWM375395U (en) * | 2009-07-20 | 2010-03-11 | Zhen-Fu Huang | Double layer pearl sago |
| TW201021717A (en) * | 2008-12-05 | 2010-06-16 | Chiao Yin Food Co Ltd | Method of making starch balls |
| TW201124086A (en) * | 2010-01-13 | 2011-07-16 | Chia-Pin Sun | Composition and method of tapioca ball wrapped with juice therein |
-
2013
- 2013-07-23 CN CN201310310118.XA patent/CN103404795B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093888A (en) * | 1994-03-26 | 1994-10-26 | 北京思城企业发展策略研究中心 | Colourful-pearl drink |
| CN1114541A (en) * | 1994-07-02 | 1996-01-10 | 南宁市福事达经济文化贸易公司 | Pearl momordica grosvenorii fruit tea |
| CN101496629A (en) * | 2008-01-28 | 2009-08-05 | 朱先洪 | Method for making instant flour ball |
| TW201021717A (en) * | 2008-12-05 | 2010-06-16 | Chiao Yin Food Co Ltd | Method of making starch balls |
| TWM375395U (en) * | 2009-07-20 | 2010-03-11 | Zhen-Fu Huang | Double layer pearl sago |
| TW201124086A (en) * | 2010-01-13 | 2011-07-16 | Chia-Pin Sun | Composition and method of tapioca ball wrapped with juice therein |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562398A (en) * | 2015-10-08 | 2017-04-19 | 优品正源有限公司 | Production method of instant dissolving infusion pearl-shaped ball having health effect |
| CN109156814A (en) * | 2018-09-14 | 2019-01-08 | 福建省力菲克生物技术有限公司 | A kind of anti-aging starch round can head and preparation method thereof |
| CN110876435A (en) * | 2019-11-22 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Beverage containing natural antioxidant active ingredients of fruits and edible fungi and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103404795B (en) | 2014-09-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100418439C (en) | Instant konjak vermicelli and its prodn. technique | |
| CN103535672A (en) | Making method of vacuum-pickled vegetables | |
| CN102488219A (en) | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure | |
| CN103404795B (en) | Manufacturing method for instant flour balls used for fruit desserts | |
| CN108991091A (en) | A kind of cold fresh beef composite preservative and application containing chitosan oligosaccharide and tea polyphenols | |
| CN105211167A (en) | Crystal moon cake of a kind of energy suitability for industrialized production and preparation method thereof | |
| WO2020107814A1 (en) | Edible, environmentally friendly container for daily use and manufacturing process thereof | |
| CN102342563A (en) | Suspending agent used for preparing highly-transparent suspended beverage | |
| CN103315282B (en) | A kind of tomato ketchup and preparation method thereof | |
| CN101711558A (en) | Special flour for needles and preparation method thereof | |
| CN107751737A (en) | A kind of sandwich cake made of glutinous rice served cold in summer of fruity and preparation method thereof | |
| CN105778122B (en) | A kind of Iota types carragheen and Kappa type carragheen mixed gels and preparation method thereof | |
| JP2006288331A (en) | Method for producing nutritious functional food by using unpolished rice, and nutritious functional food obtained by the same | |
| CN104207108B (en) | A kind of fresh chilli sauce and preparation method thereof | |
| CN101283766A (en) | Konjak instant noodles and its preparation method | |
| CN108669283A (en) | A kind of bale-out Sorbet | |
| CN102845672A (en) | Three-taro flavor porridge | |
| CN102551077A (en) | Meat jelly and production method thereof | |
| CN103947933A (en) | Colored bean jelly | |
| CN102845669A (en) | Flavored congee with north and south characteristics | |
| CN103535429B (en) | Instant kelp water retaining agent and water retaining method thereof | |
| KR102477060B1 (en) | Manufacturing method for food glue by used disposable bowl | |
| CN104473048A (en) | Processing method of gorgon fruit-sweet corn soup cans | |
| CN109674031A (en) | A kind of sweet potato bean jelly and preparation method thereof | |
| CN105285034A (en) | Milk taste biscuit and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee after: SERICULTURE & AGRI FOOD Research Institute GAAS Patentee after: GUANGDONG BOSUN HEALTHY FOOD CO.,LTD. Address before: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS Patentee before: Guangdong Bosun Health Food Research Development Center |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220812 Address after: B306, Incubation Base, Industrial Transfer Industrial Park, Hekou Town, Luhe County, Shanwei City, Guangdong Province, 516600 Patentee after: Shanwei Huayi Food Technology Co., Ltd. Address before: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS Patentee before: GUANGDONG BOSUN HEALTHY FOOD CO.,LTD. |