CN111972268B - 一种新型珍珠粉圆 - Google Patents
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Abstract
本发明公开一种表面长满可食植物嫩叶,在奶茶中可漂浮的珍珠粉圆及其制作方法。在制作珍珠粉圆常规原料添加膨松剂、抗淀粉回生剂,膨松化后造粒,高压灭菌熟化成粉圆核。兰科植物种子或幼嫩原球茎与事先灭菌处理的粉圆料干粉混合,在无菌滚筒中沾附于粉圆核表面成粉圆粒,粉圆粒在无菌条件下光照培养,萌发长叶。本发明的有益效果是得到珍珠粉圆表面长出嫩苗,外观新奇、食材鲜活,口感别致,营养更富特色和丰富,奶茶店无需蒸煮,粉圆在奶茶中可漂浮直观展示粉圆面貌。本发明操作简单,易于推广。
Description
本申请是“一种在珍珠粉圆表面播种兰科植物种子及萌发方法”(申请号201710974595.4)”的分案申请,原申请日2017年10月19日。
技术领域
本发明属于食品技术领域,涉及一种表面长满可生食的兰科植物嫩叶、在奶茶中可漂浮的珍珠粉圆及其制作方法。
背景技术
珍珠粉圆和点心食品或饮料搭配都有它特色的美观和口感,是一种尤其受年青人欢迎的休闲食品。目前上市的珍珠粉圆常规原料是以淀粉为主,附加糖、色素、香精等,蒸煮后食用,粉圆外观、口感雷同,添加到奶茶中一般下沉到杯底,消费者无法直观观赏珍珠粉圆。
发明内容
本发明产品特征为粉圆粒表面长满可生食的兰科植物嫩叶,食前无需蒸煮,投入奶茶直接食用,珍珠粉圆在奶茶中可漂浮。
本发明的原理和技术方案是:
兰科植物果实通常为蒴果,较少呈荚果状,具极多种子,种子细小,叶可生食的有福建金线莲(Anoectochilus roxburghii)、台湾金线莲(Anoectochilus formosanus)、铁皮石斛(Dendrobium officinale)、霍山石斛(Dendrobium huoshanense)等。本发明的粉圆料为常规原料添加膨松剂、抗淀粉回生剂,常规方法造粒,高压灭菌得熟化粉圆核。种子或幼嫩原球茎与经灭菌处理的粉圆料干粉混合,在无菌滚筒中沾附于粉圆核表面即完成播种,已经播种的粉圆粒在无菌条件下光照培养,萌发长叶就可食用。
为使粉圆在奶茶中漂浮,在常规粉圆原料添加膨松剂,其释放气体填充在粉圆内部,降低粉圆比重,使粉圆在奶茶中漂浮,同时使粉圆口感别致。
带种子粉圆粒在较长时间的培养萌发过程中,为抑制粉圆原料的淀粉回生硬化,影响口感,本发明在常规粉圆原料添加抗回生剂。
种子萌发至获得嫩苗所需外界营养不多,粉圆料自身可溶性营养物、添加的膨松剂、抗回生剂的某些成分,可提供萌发长叶所需营养。
本发明珍珠粉圆的制作方法是:
(1)兰科植物果实水洗净,浸泡在70-75%酒精瞬间杀菌,随后浸泡10%次氯酸钙溶液30分钟,无菌水冲洗2次,果实于无菌环境刨开,取出种子,或将种子在培养基培养膨大成幼嫩原球茎。
(2)粉圆常规原料为淀粉、糖、色素、香精。膨松剂为碳酸氢钠与磷酸二氢钙、淀粉三者按重量比4:5:5混合。抗回生剂有硬脂酰乳酸钙钠、蔗糖酯、卡拉胶、海藻糖,可选用其中一种或几种混合。
粉圆料配制方法:粉圆常规原料、膨松剂、抗回生剂按重量比100:1-10:2-20,加水糅合成团,放置0.5-4小时膨松化,常规方法造粒,高压灭菌熟化(121℃,持续20-30分钟),称粉圆核。
(3)按上述(2)用于造粒的粉圆料的重量配方,取常规原料、抗淀粉回生剂干粉高压灭菌,膨松剂干粉紫外线辐照杀菌。于无菌环境将上述干粉与种子或幼嫩原球茎混和,每100g干粉加种子20-300毫克或幼嫩原球茎0.1-2克,搅拌均匀。
(4)粉圆核在无菌滚筒中滚动,混含种子的干粉和无菌水雾分别洒向粉圆核,粉圆核表面沾附一层含种子的粉圆原料,反复滚动和喷洒,使原粉圆核表面覆盖的粉圆料层厚达0.5-3毫米,即种子或幼嫩原球茎已经播种在粉圆粒表面。
(5)已经播种的粉圆平铺在无菌透明密闭容器内,每天给予适当时间光照培养,每隔3-7天翻滚粉圆一次,使粉圆包覆层各部位萌发的叶片长势基本相同。
(6)叶片长到0.2-0.8cm长,带叶珍珠粉圆和奶茶一起食用。
与现有产品相比,本发明的有益效果是所得带叶珍珠粉圆外观新奇、食材鲜活,口感别致, 由于含有植物嫩叶自身的营养,珍珠粉圆营养更富特色和丰富,奶茶店无需蒸煮粉圆,粉圆在奶茶中可漂浮,直观展示粉圆嫩叶面貌, 增强食欲,满足年青消费者追求奇特的心理。本发明操作简单,成本低廉,易于推广。
具体实施方式
实施例一
铁皮石斛种子催芽培养基配方为MS + 10% 香蕉泥 + 蔗糖2.0% +琼脂0.1%,pH5.8,高压灭菌备用。果实水洗净,于超净工作台浸泡在70-75%酒精瞬间杀菌,随后浸泡10%次氯酸钙溶液30分钟,无菌水冲洗2次,刨开果实,种子均匀抖落到培养基表面。培养温度23~27℃,每天给予半天时间光照,种子培养30天膨大成针头大幼嫩原球茎 (或称种胚)。
粉圆常规原料采用木薯淀粉和焦糖色素,重量比5:2,膨松剂为碳酸氢钠与磷酸二氢钙、土豆淀粉三者按重量比4:5:5混合。抗回生剂为同比例的硬脂酰乳酸钙钠和海藻糖。
粉圆料干粉配方为常规原料、抗回生剂和膨松剂按重量比100:7:5。加水糅合成团,放置2小时膨松化,造粒成形,转于密闭容器高压灭菌得粉圆核。
另按上述用于造粒的粉圆料重量配方,取常规原料、抗淀粉回生剂干粉高压灭菌,取膨松剂干粉紫外线辐照杀菌40分钟。于超净工作台将上述干粉与铁皮石斛幼嫩原球茎混和,每100g干粉加幼嫩原球茎1克,搅拌均匀。
粉圆核在无菌滚筒中滚动,混含原球茎的干粉和无菌水雾分别洒向粉圆,粉圆核表面沾附一层含原球茎的粉圆料,反复滚动和喷洒,使粉圆料层厚达2毫米,即幼嫩原球茎已经播种在粉圆粒表面。
已经播种的粉圆平铺在无菌透明密闭容器内,每天给予适当时间光照培养,每隔4天翻滚粉圆一次,使粉圆各部位萌发的叶片长势基本相同。
叶片长到约0.3cm长,带叶珍珠粉圆放入已经冲泡的奶茶会漂浮,可直接食用。
Claims (4)
1.一种珍珠粉圆,其特征在于:粉圆粒表面长满叶可生食的兰科植物嫩叶,无需蒸煮,在奶茶中会漂浮,可直接食用;
所述的粉圆粒原料为粉圆常规原料添加膨松剂、抗淀粉回生剂,所述的兰科植物嫩叶长0.2-0.8cm,由播种在粉圆粒表面的种子萌发长出;
所述珍珠粉圆的制作方法:配制含粉圆常规原料、膨松剂和抗淀粉回生剂的粉圆料干粉,加水糅合,膨松化后造粒,经高压灭菌得粉圆核;兰科植物种子或幼嫩原球茎与事先灭菌处理的粉圆料干粉混合,在无菌滚筒中与无菌水喷洒沾附在粉圆核表面成粉圆粒,粉圆粒在无菌条件下光照培养,每隔3-7天翻滚粉圆粒一次,萌发长叶;
所述的粉圆料干粉为粉圆常规原料、膨松剂、抗淀粉回生剂,重量比100:1-10:2-20;
所述的膨松剂为碳酸氢钠与磷酸二氢钙、淀粉三者按重量比4:5:5混合;
抗回生剂为硬脂酰乳酸钙钠、蔗糖酯、卡拉胶、海藻糖的一种或几种混合。
2.如权利要求1所述的珍珠粉圆制作方法,所述的事先灭菌处理的粉圆料干粉,其配方与用于制作粉圆核的粉圆料干粉相同,其灭菌方法为粉圆常规原料、抗淀粉回生剂采用高压灭菌,膨松剂采用紫外线辐照灭菌。
3.如权利要求1所述的珍珠粉圆制作方法,所述的种子从兰科植物果实取出,或将种子无菌培养得幼嫩原球茎。
4.如权利要求1所述的珍珠粉圆制作方法,在无菌滚筒中,将混有种子的粉圆料干粉和无菌水喷洒沾附在粉圆核表面,覆盖厚度0.5-3毫米。
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CN104905086A (zh) * | 2015-03-09 | 2015-09-16 | 宜兰食品工业股份有限公司 | 淀粉抗老化组合物、粉圆及其制备方法 |
CN106722189A (zh) * | 2016-12-02 | 2017-05-31 | 福建龙和食品实业有限公司 | 一种珍珠粉圆及其加工方法 |
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