CN105795169A - Diced vegetable and fruit stuffed tapioca pearl and making method thereof - Google Patents
Diced vegetable and fruit stuffed tapioca pearl and making method thereof Download PDFInfo
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Abstract
The invention discloses a diced vegetable and fruit stuffed tapioca pearl and a making method thereof. The diced vegetable and fruit stuffed tapioca pearl made by the method provided by the invention is mainly composed of a diced vegetable and fruit stuffing and an outer skin, the stuffing is wrapped in the skin and mainly adopts diced vegetables and fruits with solid shape, and the outer skin mainly adopts modified starch and natural starch. After boiling and quick freezing, the tapioca pearl can form a transparent skin, and the stuffing with various shapes and colors wrapped in the outer skin can be visible. While enriching the taste of eaters, the diced vegetable and fruit stuffed tapioca pearl also can greatly increase the appetite of eaters.
Description
Technical field
The present invention relates to a kind of Pearl powder dumpling and preparation method thereof, particularly relate to a kind of vegetables and fruits fourth filling cored Pearl powder dumpling and preparation method thereof.
Background technology
Powder circle is Taiwan traditional food, and in locality, existing many decades produces and consumption history for it.Traditional method for making of powder circle is that to adopt sweet potato starch or tapioca be main material, through adding the adjuvant such as caramel color and essence, brown ball semi-finished product are formed in the way of one layer of starch of one layer of edible adhesive successively wraps up, then formed translucent after these brown ball semi-finished product being boiled and there is elastic finished product, eat for consumer, this kind of powder small and exquisite similar Margarita of circle, be therefore otherwise known as Pearl powder dumpling, and the Margarita in pearl milk tea is this type of powder circle.This traditional Pearl powder dumpling makes extremely difficult because of its cored, and therefore finding is the powder circle of not cored generally on the market, and taste is single, often coordinates beverage to eat；Also there is ameliorator that above-mentioned powder circle has been improved, at soft interior fillings such as powder circle internal package bean paste, Semen Sesami sand or fruit jam, improve the defect that stuffed rice flour bun taste is not single, but the above-mentioned powder round mouth sense including soft filling is good but comparatively single, it is impossible to meet the diversified mouthfeel of consumers in general.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the invention provides a kind of vegetables and fruits fourth filling cored Pearl powder dumpling and preparation method thereof, being prepared filling in the Pearl powder dumpling of gained by the method is fourth block graininess, boils the penetrating visible interior filling shape color of rear crust, and elasticity is good, lubricity good.
The present invention is to solve that its technical problem be the technical scheme is that
The manufacture method of a kind of vegetables and fruits fourth filling cored Pearl powder dumpling, mainly comprises the steps:
(1) interior filling prepares: adopt the fourth shape granule that dicer cuts into suitable size to obtain fresh vegetables and fruits fourth fresh vegetables fruit clean for cleaning treatment, standby using this fresh vegetables and fruits fourth as interior filling granule；Or
Fresh vegetables fruit clean for cleaning treatment adopt dicer obtain fresh vegetables and fruits fourth after cutting into the fourth shape granule of suitable size, candied through sugaring infusion for this fresh vegetables and fruits fourth, sterilization, anticorrosion are solidified and drain moisture, obtains sugaring vegetables and fruits fourth standby as interior filling granule；
(2) interior filling wraps up in glue: water, Saccharum Sinensis Roxb. and guar gum is put into and is emulsified into homogeneous colloids liquid in mulser, then this homogeneous colloids liquid is loaded in high-pressure spray gun, the fresh vegetables and fruits fourth or sugaring vegetables and fruits fourth of preparing gained in step (1) are placed in sugar coating machine, adopt high-pressure spray gun to vegetables and fruits fourth surface sprinkling homogeneous colloids liquid while rotate vegetables and fruits fourth limit in this sugar coating machine, make vegetables and fruits fourth surface uniformly wrap up in glue, obtain wrapping up in glue vegetables and fruits fourth；
(3) powder is wrapped up in: in dredger, load modified starch or native starch, make to wrap up under the glue rotating state of vegetables and fruits fourth at sugar coating machine, using dredger this modified starch or native starch to be sprinkling upon uniformly, step (2) prepares gained wraps up in glue vegetables and fruits fourth surface, obtains wrapping up in powder vegetables and fruits fourth；
(4) again wrap up in glue and wrap up in powder: to be sprayed on uniformly in sugar coating machine by the homogeneous colloids liquid in high-pressure spray gun rotating wraps up in powder vegetables and fruits fourth surface, obtain wrapping up in glue and wrap up in powder vegetables and fruits fourth, with dredger modified starch or native starch it is sprinkled upon equably again and wraps up in glue and wrap up in powder vegetables and fruits fourth surface, then aforesaid operations is constantly repeated, until particle diameter stops when reaching 8-20mm, obtain vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product；
(5) dry up and cool down: adopting hot-air blower to be dried up by the excessive moisture on the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product in sugar coating machine with the hot blast of 110-120 DEG C, with air-cooler, the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product after drying up are cooled to room temperature again, obtain raw vegetables and fruits fourth filling cored Pearl powder dumpling；
(6) processed cooling: raw vegetables and fruits fourth filling cored Pearl powder dumpling is put into and steams 15-60min in the jacketed pan containing boiling water, then it is water-cooled to less than 60 DEG C with cold flow after simmering 15min, obtain ripe vegetables and fruits fourth filling cored Pearl powder dumpling；
(7) hanging sizing packaging: will take out after (6) gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling is put into and impregnated in syrup, then it is quickly charged with in laminated plastics bag and seals, and put into quick freezing extremely subzero 20 DEG C of subzero 18-in quick freezing machine, namely obtain vegetables and fruits fourth filling cored Pearl powder dumpling finished product.
Its further technical scheme is:
Carry out anticorrosion when preparing sugaring vegetables and fruits fourth described in step (1) and solidify employing calcium containing food additive.
Described calcium containing food additive is calcium lactate or calcium chloride.
Modified starch described in step (3) is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, sweet potato starch and potato starch.
Syrup used by step (7) and the weight ratio preparing gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling in step (6) are 15-20:100.
Described syrup is at least one in Saccharum Sinensis Roxb. slurry, maltose syrup and sorbitol syrup.
Being coated on the uniform liquid glue of vegetables and fruits fourth outer layer and modified starch or native starch constitutes crust, in described vegetables and fruits fourth, filling is 74-75:26-25 with the mass ratio of crust.
The invention also discloses a kind of vegetables and fruits fourth filling cored Pearl powder dumpling preparing gained according to said method, it is mainly made up of interior filling and crust, crust is coated on interior filling periphery, and described interior filling mainly adopts vegetables and fruits fourth, and described crust mainly adopts modified starch or native starch.
Within the total weight percent meter of filling, described interior filling is made up of 80-90% vegetables and fruits fourth, 5-10% tapioca, 5-10% maltose syrup and 0.4-0.5% essence, and wherein said vegetables and fruits fourth is fresh vegetables and fruits fourth or sugaring vegetables and fruits fourth；Total weight percent in crust, described crust is made up of 45-55% modified starch or native starch, 40-45% water, 4-5% Saccharum Sinensis Roxb. and 0.5-1.0% guar gum, wherein said modified starch is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, sweet potato starch and potato starch.
The crust surface of described vegetables and fruits fourth filling cored Pearl powder dumpling is adsorbed with syrup, and it is 15-20:100 that the crust surface of described vegetables and fruits fourth filling cored Pearl powder dumpling is adsorbed with the weight ratio of syrup, described syrup and ripe vegetables and fruits fourth filling cored Pearl powder dumpling.
The method have the benefit that: prepare vegetables and fruits fourth filling cored Pearl powder dumpling by the method for the invention, can change filling in tradition cored Pearl powder dumpling can only be the way of soft stuffing material, in fourth block granular vegetables and fruits fourth outer cladding modified starch or native starch formed Pearl powder dumpling, the method is easy and simple to handle, and prepared filling in the Pearl powder dumpling of gained by the method be fourth block graininess, boil the penetrating visible interior filling shape color of rear crust, and elasticity is good, lubricity good.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
The manufacture method of a kind of vegetables and fruits fourth filling cored Pearl powder dumpling, mainly comprises the steps:
(1) interior filling prepares: adopt the fourth shape granule that dicer cuts into suitable size to obtain fresh vegetables and fruits fourth fresh vegetables fruit clean for cleaning treatment, standby using this fresh vegetables and fruits fourth as interior filling granule；Or
Fresh vegetables fruit clean for cleaning treatment adopt dicer obtain fresh vegetables and fruits fourth after cutting into the fourth shape granule of suitable size, candied through sugaring infusion for this fresh vegetables and fruits fourth, sterilization, anticorrosion are solidified and drain moisture, obtains sugaring vegetables and fruits fourth standby as interior filling granule；
(2) interior filling wraps up in glue: water, Saccharum Sinensis Roxb. and guar gum is put into and is emulsified into homogeneous colloids liquid in mulser, then this homogeneous colloids liquid is loaded in high-pressure spray gun, the fresh vegetables and fruits fourth or sugaring vegetables and fruits fourth of preparing gained in step (1) are placed in sugar coating machine, adopt high-pressure spray gun to vegetables and fruits fourth surface sprinkling homogeneous colloids liquid while rotate vegetables and fruits fourth limit in this sugar coating machine, make vegetables and fruits fourth surface uniformly wrap up in glue, obtain wrapping up in glue vegetables and fruits fourth；
(3) powder is wrapped up in: in dredger, load modified starch or native starch, make to wrap up under the glue rotating state of vegetables and fruits fourth at sugar coating machine, using dredger this modified starch or native starch to be sprinkling upon uniformly, step (2) prepares gained wraps up in glue vegetables and fruits fourth surface, obtains wrapping up in powder vegetables and fruits fourth；
(4) again wrap up in glue and wrap up in powder: to be sprayed on uniformly in sugar coating machine by the homogeneous colloids liquid in high-pressure spray gun rotating wraps up in powder vegetables and fruits fourth surface, obtain wrapping up in glue and wrap up in powder vegetables and fruits fourth, with dredger modified starch or native starch it is sprinkled upon equably again and wraps up in glue and wrap up in powder vegetables and fruits fourth surface, then aforesaid operations is constantly repeated, until particle diameter stops when reaching 8-20mm, obtain vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product；
(5) dry up and cool down: adopting hot-air blower to be dried up by the excessive moisture on the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product in sugar coating machine with the hot blast of 110-120 DEG C, with air-cooler, the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product after drying up are cooled to room temperature again, obtain raw vegetables and fruits fourth filling cored Pearl powder dumpling；
(6) processed cooling: raw vegetables and fruits fourth filling cored Pearl powder dumpling is put into and steams 15-60min in the jacketed pan containing boiling water, be water-cooled to less than 60 DEG C with cold flow after simmering 15min, obtain ripe vegetables and fruits fourth filling cored Pearl powder dumpling；
(7) hanging sizing packaging: will take out after (6) gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling is put into and impregnated in syrup, then it is quickly charged with in laminated plastics bag and seals, and put into quick freezing extremely subzero 20 DEG C of subzero 18-in quick freezing machine, namely obtaining vegetables and fruits fourth filling cored Pearl powder dumpling finished product, carrying out hanging sizing in this step is to prevent ripe vegetables and fruits fourth filling cored Pearl powder dumpling from producing glutinous viscous phenomenon mutually when edible defrosting.
Its further technical scheme is:
Carry out anticorrosion when preparing sugaring vegetables and fruits fourth described in step (1) and solidify employing calcium containing food additive.
Described calcium containing food additive is calcium lactate or calcium chloride.
Modified starch described in step (3) is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, sweet potato starch and potato starch.
Syrup used by step (7) and the weight ratio preparing gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling in step (6) are 15-20:100.
Described syrup is at least one in Saccharum Sinensis Roxb. slurry, maltose syrup and sorbitol syrup.
Being coated on the uniform liquid glue of vegetables and fruits fourth outer layer and modified starch or native starch constitutes crust, in described vegetables and fruits fourth, filling is 74-75:26-25 with the mass ratio of crust.
The invention also discloses a kind of vegetables and fruits fourth filling cored Pearl powder dumpling preparing gained according to said method, it is mainly made up of interior filling and crust, crust is coated on interior filling periphery, and described interior filling mainly adopts vegetables and fruits fourth, and described crust mainly adopts modified starch or native starch.
Within the total weight percent meter of filling, described interior filling is made up of 80-90% vegetables and fruits fourth, 5-10% tapioca, 5-10% maltose syrup and 0.4-0.5% essence, and wherein said vegetables and fruits fourth is fresh vegetables and fruits fourth or sugaring vegetables and fruits fourth；Total weight percent in crust, described crust is by 45-55% modified starch or native starch, 40-45% water, 4-5% Saccharum Sinensis Roxb. and 0.5-1.0% guar gum composition, wherein said modified starch is acetic acid esterified tapioca, one in hydroxypropyl esterification tapioca and oxidized tapioca, wherein said native starch is tapioca, one in sweet potato starch and potato starch, the crust surface of described vegetables and fruits fourth filling cored Pearl powder dumpling is adsorbed with syrup, the crust surface of described vegetables and fruits fourth filling cored Pearl powder dumpling is adsorbed with syrup, the weight ratio of described syrup and ripe vegetables and fruits fourth filling cored Pearl powder dumpling is 15-20:100.
Specific embodiment 1
Interior filling raw material: Fructus Mali pumilae fourth filling 100%；
Crust raw material: tapioca 50%, water 40%, Saccharum Sinensis Roxb. 4.2%, guar gum 0.8%；
Dipping syrup: weight/mass percentage composition is the Pyrusussuriensis syrup 100% of 70%.
Fresh apple is cut into after the heart of peeling 4 lobes, then the square granule that the Fructus Mali pumilae block of valve cutting is shaped to 7mm × 7mm × 7mm with dicer cutting is become interior stuffing material granule, this interior stuffing material granule is inserted in sugar coating machine, by water, Saccharum Sinensis Roxb. and guar gum are emulsified into homogeneous colloids liquid at a high speed with high-shear emulsion machine, then this colloidal solution is loaded high-pressure spray gun inside stuffing material spraying particles homogeneous colloids liquid, after making interior stuffing material particle surface uniformly be coated with colloidal solution, with duster, starch is uniformly sprinkled upon the interior stuffing material particle surface wrapping up in glue, this process about 5 minutes, repeat to stop this operation when said process reaches 11mm to interior filling cladding crust particle diameter；Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with hot-air blower, then with cold wind, stuffed rice flour bun is cooled to room temperature again and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, then quickly it is cooled to less than 60 DEG C with cold water after simmering 15 minutes again, then weigh after the sorbitol syrup of 15% impregnates with ripe stuffed rice flour bun and be quickly charged with laminated plastics bag, through seal laggard quick freezing machine carries out quick freezing to-18 DEG C after be ripe pearl products.
Specific embodiment 2
Interior filling raw material: Fructus Ananadis comosi fourth 100%；
Crust raw material: sweet potato starch 50%, water 40%, Saccharum Sinensis Roxb. 4.2%, guar gum 0.8%；
Dipping syrup: weight/mass percentage composition is the Pyrusussuriensis syrup 100% of 70%.
Fresh pineapple is cut into through peeling 8 lobes, then the Fructus Ananadis comosi block of valve cutting is shaped to 7mm × 7mm × 7mm pyramid with dicer cutting and becomes interior stuffing material granule, this interior stuffing material granule is inserted in sugar coating machine, by water, Saccharum Sinensis Roxb. and guar gum are emulsified into homogeneous colloids liquid at a high speed with high-shear emulsion machine, then this colloidal solution is loaded high-pressure spray gun inside stuffing material spraying particles homogeneous colloids liquid, after making interior stuffing material particle surface uniformly be coated with colloidal solution, with duster, starch is uniformly sprinkled upon the interior stuffing material particle surface wrapping up in glue, this process about 5 minutes, repeat to stop this operation when said process reaches 11mm to interior filling cladding crust particle diameter；Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with hot-air blower, then with cold wind, stuffed rice flour bun is cooled to room temperature again and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, then quickly it is cooled to less than 60 DEG C with cold water after simmering 15 minutes again, then weigh after the sorbitol syrup of 15% impregnates with ripe stuffed rice flour bun and be quickly charged with laminated plastics bag, through seal laggard quick freezing machine carries out quick freezing to-18 DEG C after be ripe pearl products.
Specific embodiment 3
Interior filling raw material: Horse hoof fourth 100%；
Crust raw material: acetic acid esterified tapioca 50%, water 40%, Saccharum Sinensis Roxb. 4.2%, guar gum 0.8%；
Dipping syrup: weight/mass percentage composition is the maltose syrup 100% of 70%.
By fresh Horse hoof through peeling, then the circular granular that Horse hoof is shaped to diameter 7mm with dicer cutting is become interior stuffing material granule, this interior stuffing material granule is inserted in sugar coating machine, by water, Saccharum Sinensis Roxb. and guar gum are emulsified into homogeneous colloids liquid at a high speed with high-shear emulsion machine, then this colloidal solution is loaded high-pressure spray gun inside stuffing material spraying particles homogeneous colloids liquid, after making interior stuffing material particle surface uniformly be coated with colloidal solution, with duster, starch is uniformly sprinkled upon the interior stuffing material particle surface wrapping up in glue, this process about 5 minutes, repeat to stop this operation when said process reaches 11mm to interior filling cladding crust particle diameter；Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with hot-air blower, then with cold wind, stuffed rice flour bun is cooled to room temperature again and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, then quickly it is cooled to less than 60 DEG C with cold water after simmering 15 minutes again, then weigh after the maltose syrup of 15% impregnates with ripe stuffed rice flour bun and be quickly charged with laminated plastics bag, through seal laggard quick freezing machine carries out quick freezing to-18 DEG C after be ripe pearl products.
Specific embodiment 4
Interior filling raw material: sugaring Fructus Mali pumilae fourth 100%；
Crust raw material: hydroxypropyl esterification tapioca 50%, water 40%, Saccharum Sinensis Roxb. 4.2%, guar gum 0.8%；
Dipping syrup: weight/mass percentage composition is the maltose syrup 100% of 70%.
By fresh apple through peeling, 4 lobes it are cut into after removing the heart, then the Fructus Mali pumilae block of valve cutting is shaped to dicer cutting the square granule of diameter 7mm × 7mm × 7mm, then this square granule is candied through sugaring infusion, sterilization, anticorrosion solidify and drain moisture, obtain sugaring vegetables and fruits fourth as interior stuffing material granule.This interior stuffing material granule is inserted in sugar coating machine, water, Saccharum Sinensis Roxb. and guar gum are emulsified into homogeneous colloids liquid at a high speed with high-shear emulsion machine, then this colloidal solution is loaded high-pressure spray gun inside stuffing material spraying particles homogeneous colloids liquid, after making interior stuffing material particle surface uniformly be coated with colloidal solution, with duster, starch is uniformly sprinkled upon the interior stuffing material particle surface wrapping up in glue, this process about 5 minutes, repeats to stop this operation when said process reaches 11mm to interior filling cladding crust particle diameter；Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with hot-air blower, then with cold wind, stuffed rice flour bun is cooled to room temperature again and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, then quickly it is cooled to less than 60 DEG C with cold water after simmering 15 minutes again, then weigh after the maltose syrup of 15% impregnates with ripe stuffed rice flour bun and be quickly charged with laminated plastics bag, through seal laggard quick freezing machine carries out quick freezing to-18 DEG C after be ripe pearl products.
Specific embodiment 5
Interior filling raw material: yellow peach fourth 100%；
Crust raw material: oxidized tapioca 50%, water 40%, Saccharum Sinensis Roxb. 4.2%, xanthan gum 0.8%；
Dipping syrup: 70% maltose syrup 100%.
Fresh yellow peach is peeled through cleaning, 4 lobes will be cut into after enucleation, then the circular granular that the yellow peach block of valve cutting is shaped to diameter 7mm with dicer cutting is become interior stuffing material granule, this interior stuffing material granule is inserted in sugar coating machine, by water, Saccharum Sinensis Roxb. and xanthan gum are emulsified into homogeneous colloids liquid at a high speed with high-shear emulsion machine, then this colloidal solution is loaded high-pressure spray gun inside stuffing material spraying particles homogeneous colloids liquid, after making interior stuffing material particle surface uniformly be coated with colloidal solution, with duster, starch is uniformly sprinkled upon the interior stuffing material particle surface wrapping up in glue, this process about 5 minutes, repeat to stop this operation when said process reaches 11mm to interior filling cladding crust particle diameter；Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with hot-air blower, then with cold wind, stuffed rice flour bun is cooled to room temperature again and namely obtains raw stuffed rice flour bun product, raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, then quickly it is cooled to less than 60 DEG C with cold water after simmering 15 minutes again, then weigh after the maltose syrup of 15% impregnates with ripe stuffed rice flour bun and be quickly charged with laminated plastics bag, through seal laggard quick freezing machine carries out quick freezing to-18 DEG C after be ripe pearl products.
Comparative example 1
Interior filling raw material: Fructus Fragariae Ananssae fourth 100%；
Crust raw material: tapioca 50%, water 40%, Saccharum Sinensis Roxb. 5%.
It is cut into 2 lobes after being cleaned by fresh strawberry, then the square granule that the Fructus Fragariae Ananssae block of valve cutting is shaped to 7mm × 7mm × mm with dicer cutting is become interior stuffing material granule, interior stuffing material granule is inserted in sugar coating machine, now Saccharum Sinensis Roxb. is dissolved in the water and makes sugar liquid, then sugar liquid loads the inside stuffing material particle surface of high-pressure spray gun uniformly spray, after making interior stuffing material particle surface uniformly be coated with sugar liquid, with duster, tapioca is uniformly sprinkled upon the interior stuffing material particle surface being coated with sugar liquid, this process about 5 minutes, repeat to stop this operation when said process reaches 11mm to interior filling cladding crust particle diameter.Then with 120 DEG C of hot blasts, excessive moisture is dried up to the stuffed rice flour bun in sugar coating machine with hot-air blower, then with cold wind, stuffed rice flour bun is cooled to room temperature again, obtain raw stuffed rice flour bun product；Raw stuffed rice flour bun is inserted in jacketed pan with the hot cooking that boils 15 minutes, quickly it is cooled to less than 60 DEG C with cold water after simmering 15 minutes again, is quickly charged with laminated plastics bag and laggard quick freezing machine carries out quick freezing to being ripe pearl products after-18 DEG C through sealing.
Sense judges evaluation: life stuffed rice flour bun and freezing stuffed rice flour bun is placed in 95 DEG C of hot water and is cooled to room temperature after defrosting, 10 panelists judges, judge result as shown in table 1.
Table 1
Claims (10)
1. the manufacture method of a vegetables and fruits fourth filling cored Pearl powder dumpling, it is characterised in that: mainly comprise the steps:
(1) interior filling prepares: adopt the fourth shape granule that dicer cuts into suitable size to obtain fresh vegetables and fruits fourth fresh vegetables fruit clean for cleaning treatment, standby using this fresh vegetables and fruits fourth as interior filling granule；Or
Fresh vegetables fruit clean for cleaning treatment adopt dicer obtain fresh vegetables and fruits fourth after cutting into the fourth shape granule of suitable size, candied through sugaring infusion for this fresh vegetables and fruits fourth, sterilization, anticorrosion are solidified and drain moisture, obtains sugaring vegetables and fruits fourth standby as interior filling granule；
(2) interior filling wraps up in glue: water, Saccharum Sinensis Roxb. and guar gum or xanthan gum is put into and is emulsified into homogeneous colloids liquid in mulser, then this homogeneous colloids liquid is loaded in high-pressure spray gun, the fresh vegetables and fruits fourth or sugaring vegetables and fruits fourth of preparing gained in step (1) are placed in sugar coating machine, adopt high-pressure spray gun to vegetables and fruits fourth surface sprinkling homogeneous colloids liquid while rotate vegetables and fruits fourth limit in this sugar coating machine, make vegetables and fruits fourth surface uniformly wrap up in glue, obtain wrapping up in glue vegetables and fruits fourth；
(3) powder is wrapped up in: in dredger, load modified starch or native starch, make to wrap up under the glue rotating state of vegetables and fruits fourth at sugar coating machine, using dredger this modified starch or native starch to be sprinkling upon uniformly, step (2) prepares gained wraps up in glue vegetables and fruits fourth surface, obtains wrapping up in powder vegetables and fruits fourth；
(4) again wrap up in glue and wrap up in powder: to be sprayed on uniformly in sugar coating machine by the homogeneous colloids liquid in high-pressure spray gun rotating wraps up in powder vegetables and fruits fourth surface, obtain wrapping up in glue and wrap up in powder vegetables and fruits fourth, with dredger modified starch or native starch it is sprinkled upon equably again and wraps up in glue and wrap up in powder vegetables and fruits fourth surface, then aforesaid operations is constantly repeated, until particle diameter stops when reaching 8-20mm, obtain vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product；
(5) dry up and cool down: adopting hot-air blower to be dried up by the excessive moisture on the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product in sugar coating machine with the hot blast of 110-120 DEG C, with air-cooler, the vegetables and fruits fourth filling cored Pearl powder dumpling semi-finished product after drying up are cooled to room temperature again, obtain raw vegetables and fruits fourth filling cored Pearl powder dumpling；
(6) processed cooling: raw vegetables and fruits fourth filling cored Pearl powder dumpling is put into and steams 15-60min in the jacketed pan containing boiling water, then it is water-cooled to less than 60 DEG C with cold flow after simmering 15min, obtain ripe vegetables and fruits fourth filling cored Pearl powder dumpling；
(7) hanging sizing packaging: will take out after (6) gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling is put into and impregnated in syrup, then it is quickly charged with in laminated plastics bag and seals, and put into quick freezing extremely subzero 20 DEG C of subzero 18-in quick freezing machine, namely obtain vegetables and fruits fourth filling cored Pearl powder dumpling finished product.
2. the manufacture method of vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, it is characterised in that: carry out anticorrosion when preparing sugaring vegetables and fruits fourth described in step (1) and solidify employing calcium containing food additive.
3. the manufacture method of vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 2, it is characterised in that: described calcium containing food additive is calcium lactate or calcium chloride.
4. the manufacture method of vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, it is characterized in that: modified starch described in step (3) is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, sweet potato starch and potato starch.
5. the manufacture method of vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, it is characterised in that: syrup used by step (7) and the weight ratio preparing gained ripe vegetables and fruits fourth filling cored Pearl powder dumpling in step (6) they are 15-20:100.
6. the manufacture method of vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 5, it is characterised in that: described syrup is at least one in Saccharum Sinensis Roxb. slurry, maltose syrup and sorbitol syrup.
7. the manufacture method of vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 1, it is characterized in that: being coated on the uniform liquid glue of vegetables and fruits fourth outer layer and modified starch or native starch constitutes crust, in described vegetables and fruits fourth, filling is 74-75:26-25 with the mass ratio of crust.
8. method according to any claim in claim 1 to 7 prepares the vegetables and fruits fourth filling cored Pearl powder dumpling of gained, mainly it is made up of interior filling and crust, crust is coated on interior filling periphery, it is characterized in that: described interior filling mainly adopts vegetables and fruits fourth, and described crust mainly adopts modified starch or native starch.
9. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 8, it is characterized in that: in the total weight percent of crust, described crust is made up of 45-55% modified starch or native starch, 40-45% water, 4-5% Saccharum Sinensis Roxb. and 0.5-1.0% guar gum or xanthan gum, wherein said modified starch is the one in acetic acid esterified tapioca, hydroxypropyl esterification tapioca and oxidized tapioca, and wherein said native starch is the one in tapioca, sweet potato starch and potato starch.
10. vegetables and fruits fourth filling cored Pearl powder dumpling according to claim 8, it is characterised in that: it is 15-20:100 that the crust surface of described vegetables and fruits fourth filling cored Pearl powder dumpling is adsorbed with the weight ratio of syrup, described syrup and ripe vegetables and fruits fourth filling cored Pearl powder dumpling.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684054A (en) * | 2017-07-14 | 2018-02-13 | 佛山科学技术学院 | The Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof |
| CN107744116A (en) * | 2017-10-19 | 2018-03-02 | 刘泽洋 | A kind of Pearl powder dumpling embedded plant seed and the method for sprouting |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN111150051A (en) * | 2020-01-08 | 2020-05-15 | 南昌大学 | Pearl powder ball containing houttuynia cordata polysaccharide protein and preparation method thereof |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
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| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
| CN201733774U (en) * | 2010-07-12 | 2011-02-09 | 王益文 | Fruit cake with real fruit particle |
| US20140335244A1 (en) * | 2013-05-09 | 2014-11-13 | Fong Chen Frozen Food Co., Ltd. | Frozen instant tapioca pearls and method for manufacturing the same |
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| CN1286039A (en) * | 2000-09-28 | 2001-03-07 | 邹锦章 | Crystalloid dumpling and its preparing process |
| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
| CN101647590A (en) * | 2009-07-27 | 2010-02-17 | 上海荣港工贸发展有限公司 | Method for making multicolor transparent sandwich dessert |
| CN201733774U (en) * | 2010-07-12 | 2011-02-09 | 王益文 | Fruit cake with real fruit particle |
| US20140335244A1 (en) * | 2013-05-09 | 2014-11-13 | Fong Chen Frozen Food Co., Ltd. | Frozen instant tapioca pearls and method for manufacturing the same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684054A (en) * | 2017-07-14 | 2018-02-13 | 佛山科学技术学院 | The Pearl powder dumpling of a kind of fruit pulp as core and preparation method thereof |
| CN107744116A (en) * | 2017-10-19 | 2018-03-02 | 刘泽洋 | A kind of Pearl powder dumpling embedded plant seed and the method for sprouting |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN111150051A (en) * | 2020-01-08 | 2020-05-15 | 南昌大学 | Pearl powder ball containing houttuynia cordata polysaccharide protein and preparation method thereof |
| CN113229487A (en) * | 2021-03-02 | 2021-08-10 | 鲜活果汁有限公司 | Preparation method of freeze-tolerant instant pearl balls |
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Application publication date: 20160727 |