CN111972268A

CN111972268A - Novel pearl rice ball

Info

Publication number: CN111972268A
Application number: CN202010892117.0A
Authority: CN
Inventors: 刘泽洋
Original assignee: Individual
Current assignee: Yongzhou Xuanrui Food Co ltd
Priority date: 2017-10-19
Filing date: 2017-10-19
Publication date: 2020-11-24
Anticipated expiration: 2037-10-19
Also published as: CN107567766A; CN111972268B; CN107567766B

Abstract

The invention discloses pearl rice balls with surfaces full of tender leaves of edible plants and capable of floating in milk tea and a preparation method thereof. Adding swelling agent and anti-starch retrogradation agent into conventional raw materials for making the pearl powder balls, performing swelling, granulating, and sterilizing under high pressure to obtain the pearl powder balls. Mixing Orchidaceae plant seed or tender protocorm with sterilized powder round material dry powder, adhering to the surface of powder round core in sterile roller to form powder round granule, culturing under sterile condition, and germinating. The invention has the beneficial effects that the pearl powder balls have tender seedlings on the surfaces, the appearance is novel, the food materials are fresh and alive, the taste is unique, the nutrition is more distinctive and rich, a milk tea shop does not need to cook, and the pearl powder balls can float in milk tea to visually display the appearance of the pearl powder balls. The invention has simple operation and easy popularization.

Description

Novel pearl rice ball

The application is a divisional application of ' a method for sowing orchidaceae plant seeds and germinating on the surface of pearl balls ' (application number 201710974595.4) ', and the original application date is 2017, 10 and 19.

Technical Field

The invention belongs to the technical field of food, and relates to a pearl powder ball which is full of edible tender leaves of orchidaceae plants on the surface and can float in milk tea, and a preparation method thereof.

Background

The pearl powder balls and snack food or beverage have other characteristic beautiful appearance and mouthfeel, and are leisure food which is particularly popular with young people. The conventional raw materials of the pearl powder balls on the market at present are starch as a main raw material, sugar, pigment, essence and the like are added, the appearance and the taste of the pearl powder balls are the same after cooking, and the pearl powder balls generally sink to the bottom of a cup when added into milk tea, so that consumers cannot visually observe the pearl powder balls.

Disclosure of Invention

The product of the invention is characterized in that the surface of the rice dumpling is full of edible tender leaves of orchid plants, before eating, the rice dumpling does not need to be steamed and boiled, and the rice dumpling can be directly eaten after being put into milk tea, and the rice dumpling can float in the milk tea.

The principle and the technical scheme of the invention are as follows:

the fruit of the orchidaceae plant is usually capsule, is less pod-shaped, has extremely many seeds, fine seeds and edible leaves and is of Fujian Anoectochilus roxburghii (A)Anoectochilus roxburghii) Taiwan Anoectochilus formosanus (a. Ex. Roxburghii)Anoectochilus formosanus) Dendrobium officinale Kimura et Migo (herba Dendrobii)Dendrobium officinale) Dendrobium huoshanense (Dendrobium huoshanense) ((III))Dendrobium huoshanense) And the like. The flour ball material is prepared by adding a swelling agent and a starch retrogradation resistant agent into conventional raw materials, granulating by a conventional method, and sterilizing at high pressure to obtain cured flour ball cores. Mixing the seeds or the tender protocorms with the sterilized powder round material dry powder, adhering the mixture on the surface of the powder round cores in a sterile roller to finish seeding, and culturing the seeded powder round grains under the sterile condition by illumination, so that the seeds can be eaten after sprouting and leaf growing.

In order to make the rice flour balls float in the milk tea, a swelling agent is added into the conventional rice flour ball raw material, and the released gas is filled in the rice flour balls, so that the specific gravity of the rice flour balls is reduced, the rice flour balls float in the milk tea, and the taste of the rice flour balls is unique.

In order to inhibit starch retrogradation and hardening of the flour ball raw material and influence the taste during the culture and germination process of the flour ball grains with seeds for a long time, the anti-retrogradation agent is added into the conventional flour ball raw material.

The seeds germinate until the external nutrition required by the tender seedlings is not much, and the soluble nutrients of the flour ball material, the added leavening agent and certain components of the anti-retrogradation agent can provide the nutrition required by the germination and the leaf growing.

The preparation method of the pearl powder ball comprises the following steps:

(1) washing fruit of Orchidaceae plant with water, soaking in 70-75% ethanol for instant sterilization, soaking in 10% calcium hypochlorite solution for 30 min, washing with sterile water for 2 times, planing fruit in sterile environment, and taking out seed, or culturing seed in culture medium to obtain tender protocorm.

(2) The conventional raw materials of the rice flour ball comprise starch, sugar, pigment and essence. The swelling agent is sodium bicarbonate, calcium dihydrogen phosphate and starch according to a weight ratio of 4: 5: and 5, mixing. The anti-retrogradation agent comprises one or more of sodium calcium stearoyl lactate, sucrose ester, carrageenan and trehalose.

The preparation method of the flour ball material comprises the following steps: the flour ball is prepared from the conventional raw materials, a swelling agent and an anti-retrogradation agent according to the weight ratio of 100: 1-10: 2-20, adding water, kneading, standing for 0.5-4 hours for bulking, granulating by conventional method, autoclaving, aging (121 deg.C for 20-30 minutes), and weighing.

(3) According to the weight formula of the round flour material for granulation in the step (2), conventional raw materials and the anti-starch retrogradation agent dry powder are taken for high-pressure sterilization, and the swelling agent dry powder is subjected to ultraviolet radiation sterilization. Mixing the above dry powder with seeds or tender protocorm in sterile environment, adding 20-300 mg of seeds or 0.1-2 g of tender protocorm per 100g of dry powder, and stirring.

(4) Rolling the powder round core in an aseptic roller, spraying the mixed dry powder containing seeds and aseptic water mist to the powder round core respectively, attaching a layer of powder round raw material containing seeds on the surface of the powder round core, repeatedly rolling and spraying to ensure that the thickness of the powder round material layer covered on the surface of the original powder round core reaches 0.5-3 mm, namely the seeds or the tender original bulbs are sown on the surface of the powder round grains.

(5) The sown flour balls are spread in a sterile transparent closed container, the illumination culture is carried out for a proper time every day, the flour balls are rolled once every 3 to 7 days, and the growth vigor of the germinated leaves of all parts of the flour ball coating layer is basically the same.

(6) The leaf length is 0.2-0.8cm, and the pearl powder ball with leaf can be eaten together with milk tea.

Compared with the existing product, the leaf-containing pearl ball has the advantages that the obtained leaf-containing pearl ball is novel in appearance, fresh and alive in food materials and unique in taste, due to the fact that the leaf-containing pearl ball contains nutrition of plant tender leaves, the nutrition of the pearl ball is richer, distinctive and rich, the pearl ball does not need to be steamed and boiled in a milk tea shop, the pearl ball can float in milk tea, the appearance of the pearl ball tender leaves is visually displayed, the appetite is enhanced, and the special psychology of young consumers is met. The method is simple to operate, low in cost and easy to popularize.

Detailed Description

Example one

The formula of the germination accelerating culture medium for the dendrobium officinale seeds comprises MS, 10% of banana puree, 2.0% of cane sugar, 0.1% of agar and a pH value of 5.8, and is sterilized under high pressure for later use. Washing fruit with water, soaking in 70-75% ethanol in a clean bench for instant sterilization, soaking in 10% calcium hypochlorite solution for 30 min, washing with sterile water for 2 times, digging fruit, and shaking off the seeds onto the surface of culture medium. The culture temperature is 23-27 ℃, the seeds are irradiated by light for half a day every day, and the seeds are cultured for 30 days to expand into needle-head large and tender protocorms (or called seed embryos).

The conventional raw materials of the rice dumpling are cassava starch and caramel pigment, and the weight ratio is 5: 2, the leavening agent is sodium bicarbonate, calcium dihydrogen phosphate and potato starch in a weight ratio of 4: 5: and 5, mixing. The anti-retrogradation agent is sodium calcium stearoyl lactate and trehalose in the same proportion.

The formula of the powder round material dry powder comprises the following raw materials in parts by weight: 7: 5. adding water, kneading, standing for 2 hr, puffing, granulating, and autoclaving in a sealed container to obtain the product.

And according to the weight formula of the round flour material for granulation, taking the conventional raw materials and the anti-starch retrogradation agent dry powder for autoclaving, and taking the leavening agent dry powder for ultraviolet radiation sterilization for 40 minutes. Mixing the dry powder with the tender protocorm of the dendrobium officinale on a superclean workbench, adding 1 g of tender protocorm in every 100g of dry powder, and uniformly stirring.

Rolling the powder round core in an aseptic roller, spraying the dry powder containing the protocorm and the aseptic water mist to the powder round respectively, attaching a layer of powder round material containing the protocorm on the surface of the powder round core, repeatedly rolling and spraying to ensure that the thickness of the powder round material layer reaches 2 mm, namely, the young protocorm is sown on the surface of the powder round grain.

The sown flour balls are spread in a sterile transparent closed container, the illumination culture is carried out for a proper time every day, the flour balls are rolled once every 4 days, and the growth vigor of the germinated leaves of all parts of the flour balls is basically the same.

The leaf is about 0.3cm long, and the pearl ball with leaf can float when being put into the brewed milk tea, and can be directly eaten.

Claims

1. The pearl powder ball is characterized in that: the surface of the rice flour ball is full of tender leaves of the edible orchid plant, and the rice flour ball can float in the milk tea without being steamed and boiled and can be directly eaten;

the round flour grain raw material is a conventional round flour raw material added with a swelling agent and a starch retrogradation resistant agent, the length of the tender leaves of the orchidaceae plant is 0.2-0.8cm, and the tender leaves grow out through germination of seeds sowed on the surface of the round flour grain.

2. A method for making pearl balls as claimed in claim 1, which is characterized in that: preparing dry powder of the flour ball material containing the conventional flour ball raw material, a swelling agent and an anti-starch retrogradation agent, adding water for mixing, performing granulation after swelling, and performing high-pressure sterilization to obtain flour ball cores; mixing Orchidaceae plant seed or young protocorm with sterilized powder round material dry powder, spraying with sterile water in sterile roller to adhere on the surface of powder round core to obtain powder round granule, culturing under sterile condition under illumination, rolling once every 3-7 days to germinate long leaf;

the dry powder of the flour ball material is a flour ball conventional raw material, a swelling agent and an anti-starch retrogradation agent, and the weight ratio is 100: 1-10: 2-20;

the leavening agent is prepared from sodium bicarbonate, calcium dihydrogen phosphate and starch according to a weight ratio of 4: 5: 5, mixing; the anti-retrogradation agent is one or a mixture of more of sodium stearoyl lactate, sucrose ester, carrageenan and trehalose.

3. The method for making rice dumpling as claimed in claim 2, wherein the pre-sterilized dry powder of rice dumpling material has the same formulation as that of the dry powder of rice dumpling material used for making rice dumpling core, and the sterilization method comprises autoclaving the conventional raw materials of rice dumpling and the anti-retrostarch agent, and sterilizing with ultraviolet irradiation as the puffing agent.

4. The pearl round as claimed in claim 1 or claim 2, wherein the seeds are taken from the fruit of Orchidaceae plant, or the seeds are aseptically cultured to obtain tender protocorm.

5. The method for making rice ball of claim 2, wherein the dry powder of rice ball material mixed with seeds and sterile water are sprayed on the surface of the rice ball core in a sterile roller, and the thickness of the coating is 0.5-3 mm.