CN113229487A - Preparation method of freeze-tolerant instant pearl balls - Google Patents
Preparation method of freeze-tolerant instant pearl balls Download PDFInfo
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- CN113229487A CN113229487A CN202110231214.XA CN202110231214A CN113229487A CN 113229487 A CN113229487 A CN 113229487A CN 202110231214 A CN202110231214 A CN 202110231214A CN 113229487 A CN113229487 A CN 113229487A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229920000881 Modified starch Polymers 0.000 claims abstract description 34
- 239000004368 Modified starch Substances 0.000 claims abstract description 34
- 235000019426 modified starch Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 26
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 25
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 25
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 25
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 25
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 25
- 235000020357 syrup Nutrition 0.000 claims abstract description 25
- 239000006188 syrup Substances 0.000 claims abstract description 25
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 239000000049 pigment Substances 0.000 claims abstract description 19
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 19
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 19
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 19
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 19
- 239000000230 xanthan gum Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 60
- 238000003756 stirring Methods 0.000 claims description 38
- 238000009835 boiling Methods 0.000 claims description 29
- 239000002245 particle Substances 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 26
- 239000011259 mixed solution Substances 0.000 claims description 22
- 238000011049 filling Methods 0.000 claims description 14
- 235000012054 meals Nutrition 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 9
- 238000007790 scraping Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000012798 spherical particle Substances 0.000 claims description 7
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 6
- 235000013736 caramel Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000003761 preservation solution Substances 0.000 claims description 4
- 235000012730 carminic acid Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000011049 pearl Substances 0.000 abstract description 83
- 230000008014 freezing Effects 0.000 abstract description 7
- 238000010257 thawing Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 230000002349 favourable effect Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 13
- 239000000686 essence Substances 0.000 description 13
- 235000019698 starch Nutrition 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 240000003183 Manihot esculenta Species 0.000 description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000020447 coffee syrup Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020427 peach syrup Nutrition 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides a freeze-tolerant instant pearl ball and a preparation method thereof, wherein the freeze-tolerant instant pearl ball comprises the following raw materials of the pearl ball in percentage by weight: 30 to 50 weight percent of maltose syrup, 6 to 15 weight percent of softened water, 3 to 8 weight percent of trehalose, 2 to 10 weight percent of white granulated sugar, 0.1 to 0.5 weight percent of sodium dehydroacetate, 0.1 to 2 weight percent of xanthan gum, 0.1 to 2 weight percent of pigment, 0.1 to 2 weight percent of edible essence and 30 to 50 weight percent of modified starch. The frozen-resistant instant pearl rice ball is prepared by a step of preparing raw pearl rice ball raw materials, a step of preparing raw pearl rice ball dough, a step of forming raw pearl rice balls, a step of cooking raw pearl rice balls and a step of cooling the raw pearl rice balls. The modified starch is used, so that the freezing resistance of the pearl pearls is improved, the pearl pearls have the advantages of freezing and thawing capacity, good shape, soft and glutinous taste Q and convenience in use and eating, a user can take the pearl pearls out of the pearl pearls and put the pearl pearls into frozen products at any time and any place, the safety is high, the pearl pearls can be stored at normal temperature, and the pearl pearls are more favorable for storage and transportation.
Description
Technical Field
The invention relates to the technical field of pivot growing of food, in particular to a preparation method of freeze-tolerant instant pearl rice balls.
Background
The pearl milk tea becomes a mainstream product in leisure beverages in recent years, and the pearl powder balls are bright points of the pearl milk tea, wherein the color, the flavor and the taste of the milk tea play a role of playing a role, and the milk tea has pure fragrance, good taste and soft and glutinous taste Q, and is well popular with people. However, with the social development, consumers not only can taste the pearl balls in the milk tea, but also hope that the pearl balls can be more diversified, and can be applied to products such as ice drinks, freezing products, baking products and the like.
However, when the existing pearl balls in the market are applied to frozen products, the defects of poor freezing resistance, poor elasticity, insufficient chewing force, hard center, poor freezing and thawing capacity, weak shaping capacity and the like exist, so that the original flavor and taste of the pearl balls cannot be maintained.
Disclosure of Invention
In view of the above situation, the invention provides a preparation method of a freeze-tolerant instant tapioca pearls, which directly utilizes cassava modified starch, namely edible cassava modified starch prepared by physical or chemical treatment on the basis of the cassava starch, so that the prepared tapioca pearls not only retain the nutritional value of the cassava starch, but also provide richer and more substantial mouthfeel and improve the freeze-tolerant capability of the starch.
In order to achieve the purpose, the invention adopts the technical scheme that the invention provides a freeze-resistant instant pearl ball which comprises the following raw materials in percentage by weight based on the total weight of the raw materials of the pearl ball: 30 to 50 wt% of maltose syrup, 6 to 15 wt% of softened water, 3 to 8 wt% of trehalose, 2 to 10 wt% of white granulated sugar, 0.1 to 0.5 wt% of sodium dehydroacetate, 0.1 to 2 wt% of xanthan gum, 0.1 to 2 wt% of pigment, 0.1 to 2 wt% of edible essence, and 30 to 50 wt% of modified starch; the maltose syrup, the softened water, the trehalose, the white granulated sugar, the sodium dehydroacetate, the xanthan gum, the pigment and the edible essence are premixed into a mixed solution; adding the modified starch into the mixed solution while stirring to form dough; granulating the raw flour round dough to form raw flour round granules; and cooking and cooling the raw pearl powder round particles to form the freeze-resistant instant pearl powder round.
Preferably, the pearl powder balls comprise the following raw materials in parts by weight: 35 wt% of maltose syrup, 7.24 wt% of softened water, 3 wt% of trehalose, 2 wt% of white granulated sugar, 0.3 wt% of sodium dehydroacetate, 0.4 wt% of xanthan gum, 1.5 wt% of caramel pigment, 0.56 wt% of brown sugar essence and 50 wt% of modified starch.
Preferably, the pearl powder balls comprise the following raw materials in parts by weight: 36 wt% of maltose syrup, 6.52 wt% of softened water, 3 wt% of trehalose, 2 wt% of white granulated sugar, 0.3 wt% of sodium dehydroacetate, 0.4 wt% of xanthan gum, 1 wt% of coffee concentrate, 0.5 wt% of caramel pigment, 0.28 wt% of coffee essence, and 50 wt% of modified starch.
Preferably, the pearl powder balls comprise the following raw materials in parts by weight: 35 wt% of maltose syrup, 8.32 wt% of softened water, 3 wt% of trehalose, 2 wt% of white granulated sugar, 0.3 wt% of sodium dehydroacetate, 0.4 wt% of xanthan gum, 0.5 wt% of carmine pigment, 0.48 wt% of juicy peach essence and 50 wt% of modified starch.
The invention also provides a preparation method of the freeze-tolerant instant pearl balls, which comprises the following steps:
a flour ball raw material preparation step S1: the method comprises the following steps of providing the following raw materials of the rice ball in percentage by weight: 30 to 50 weight percent of maltose syrup, 6 to 15 weight percent of softened water, 3 to 8 weight percent of trehalose, 2 to 10 weight percent of white granulated sugar, 0.1 to 0.5 weight percent of sodium dehydroacetate, 0.1 to 2 weight percent of xanthan gum, 0.1 to 2 weight percent of pigment and 0.1 to 2 weight percent of edible essence; adding the flour ball raw materials in the ratio into a stirring cylinder, and uniformly shearing and dispersing to obtain a mixed solution;
dough preparation step S2: adding 30-50 wt% of modified starch into the mixed solution obtained in the step S1 to form dough, adding the modified starch into the dough while stirring, stirring at a low speed for 5-10 minutes, scraping the wall and the bottom of a jar by a scraper, and stirring at a high speed for 10-20 minutes until the dough is molded, wherein the inner wall of the stirrer and the surface of the dough are smooth, so as to obtain a dough;
raw meal circle forming step S3: extruding and dicing the raw flour round dough through a pelleting machine to form spherical particles with the diameter of 5-12mm, so as to obtain raw flour round particles;
raw meal round cooking step S4: calculating according to the weight portion of the raw flour round particles: adding the raw flour round particles into boiling water, timing after boiling, boiling for 20-40 minutes, stewing for 10-40 minutes, and stirring once every few minutes during the boiling;
and a powder ball cooling step S5: and D, performing solid-liquid separation on the flour balls after the step S4, washing the flour balls by using normal-temperature water, and cooling the flour balls to 28-35 ℃ to obtain the anti-freezing flour balls.
Preferably, the preparation method further comprises a flour ball packaging step S6, wherein in the step S6, a filling machine is adopted for filling, and cooked flour balls and preservation solution are respectively added to obtain the finished product of the freeze-resistant instant flour ball.
Preferably, in the step S1, the maltose syrup accounts for 35 to 40 wt%.
Preferably, in the step S1, the maltose syrup accounts for 35 to 40 wt%.
Preferably, the mixed solution of the modified starch and the flour ball raw materials is stirred by a dough mixer at a limited speed for 5 to 8 minutes, then the inner wall and the cylinder bottom are scraped by a scraping plate, and the mixed solution is stirred at a high speed for 15 to 20 minutes until the inner wall of the stirrer and the surface of the dough are smooth.
Preferably, in the step S4, the ratio of the raw flour round particles: adding the raw flour round particles into boiling water according to the proportion of 1:7, timing after boiling, boiling for 20-30 minutes, extinguishing the fire, stewing for 15-20 minutes, and stirring once every few minutes.
Due to the adoption of the technical scheme, the invention has the following beneficial effects: the modified starch is used, so that the freezing resistance of the pearl pearls is improved, the freeze-thaw capability is good, the shaping is good, the taste Q is elastic and soft, glutinous, the flavor of the pearl pearls is richer and fuller due to different essences, the pearl pearls are convenient to use and eat, a user can take out the pearl pearls and place the pearl pearls at any time and place and put the pearl pearls into frozen products, the safety is high, the products can be stored at normal temperature, and the storage and the.
These and other objects, features and advantages of the present invention will become more fully apparent from the following detailed description and appended claims, and may be realized by means of the instrumentalities, devices and combinations particularly pointed out in the appended claims.
Detailed Description
To facilitate an understanding of the present invention, the following description is given in conjunction with the examples.
In the present invention, the components or raw materials are all conventional commercially available products, or can be obtained by means of conventional techniques in the art.
The invention provides a freeze-tolerant instant pearl ball which comprises the following raw materials in percentage by weight: 30 to 50 weight percent of maltose syrup, 6 to 15 weight percent of softened water, 3 to 8 weight percent of trehalose, 2 to 10 weight percent of white granulated sugar, 0.1 to 0.5 weight percent of sodium dehydroacetate, 0.1 to 2 weight percent of xanthan gum, 0.1 to 2 weight percent of pigment, 0.1 to 2 weight percent of edible essence and 30 to 50 weight percent of modified starch.
The invention relates to a freeze-tolerant instant pearl jelly which is prepared by pre-mixing maltose syrup, softened water, trehalose, white granulated sugar, sodium dehydroacetate, xanthan gum, pigment and edible essence into a mixed solution; adding the modified starch into the mixed solution while stirring to form dough; granulating the raw flour round dough to form raw flour round granules; and cooking and cooling the raw pearl powder round particles to form the freeze-resistant instant pearl powder round.
Wherein the proportion of the maltose syrup is preferably 35 to 40 wt%, and the proportion of the modified starch is preferably 45 to 55 wt%.
In the embodiment of the invention, the modified starch refers to edible cassava modified starch prepared by physical or chemical treatment on the basis of cassava starch.
The preparation method of the freeze-tolerant instant pearl balls provided by the invention comprises the steps of a raw material preparation step S1 of the pearl balls, a raw pearl ball dough preparation step S2, a raw pearl ball forming step S3, a raw pearl ball cooking step S4, a pearl ball cooling step S5 and a pearl ball packaging step S6.
The preparation step of the rice dumpling raw material S1: respectively taking 30-50 wt% of maltose syrup, 6-15 wt% of softened water, 3-8 wt% of trehalose, 2-10 wt% of white granulated sugar, 0.1-0.5 wt% of sodium dehydroacetate, 0.1-2 wt% of xanthan gum, 0.1-2 wt% of pigment and 0.1-2 wt% of edible essence, adding the materials into a stirring cylinder, and uniformly shearing and dispersing to obtain a mixed solution. Preferably, in the step S1, the ratio of the maltose syrup is 35 to 40 wt%, and the maltose syrup is used for making the round pearl powder feel softer and more glutinous.
The dough preparation step S2: adding 30-50 wt% of modified starch into the mixed solution of the step S1, stirring while adding into the dough, stirring for 5-10 minutes at a low speed, scraping the wall and the bottom of the jar by a scraper, and stirring for 10-20 minutes at a high speed until the dough is molded, wherein the inner wall of the stirrer and the surface of the dough are smooth, and thus obtaining a dough. Preferably, in the step S2, the ratio of the modified starch is 45 to 55 wt%, and the modified starch is completely applied to the freeze-resistant pearls by using a dough mixer; in addition, in the step S2, it is preferable to stir for 5 to 8 minutes at a slow speed, then scrape the inner wall and the bottom of the jar with a scraper, and stir for 15 to 20 minutes at a high speed until the inner wall of the stirrer and the surface of the dough are smooth, so as to obtain a dough.
The green flour ball forming step S3: and (3) passing the dough through a pelleting machine, extruding the dough into a dough cake with uniform thickness, shearing the dough cake into a cylindrical strip shape, and finally passing through a cutter in the pelleting machine to form spherical particles with the particle size of 5-12mm, namely the green flour round particles. Preferably, the cooling step S3: and (3) putting the freeze-resistant raw pearl dough into a feeding hole by adopting a pelleting machine, extruding into strips, and dicing to form spherical particles of 5-12mm, namely the raw powder round particles.
The raw flour ball cooking step S4: adding the raw flour round particles into boiling water, wherein the raw flour round particles comprise the following components in parts by weight: and (5-10) boiling, timing, boiling for 20-40 minutes, extinguishing, stewing for 10-40 minutes, and stirring once every few minutes. Preferably, in step S4, the raw meal round granules are added into boiling water, and the raw meal round granules: and (3) adding 1:7 of water, timing after boiling, extinguishing after boiling for 20-30 minutes, and stewing for 15-20 minutes while stirring once every few minutes.
And a step S5 of cooling the rice flour balls: and D, performing solid-liquid separation on the flour balls obtained in the step S4 and water, washing the flour balls by using normal-temperature water, and cooling to 28-35 ℃ to obtain the freeze-resistant flour balls. Preferably, in step S5, the flour balls are separated from the water-solid, washed with water at 30 to 32 ℃, and cooled to obtain the freeze-resistant flour balls.
And the step S6 of packaging the flour balls: filling by a filling machine, setting the specification according to the requirement, respectively adding the cooked pearl powder balls and the preservation solution to obtain the finished product of the freeze-resistant instant pearl powder balls, and storing and transporting at normal temperature. Preferably, the filling step S6 is to fill the granules and the preservation solution by a double-head filling machine as required.
The specific steps and operating conditions of the preparation method of the instant freezing-resistant pearl jelly provided by the invention are described above, and the following description is given by combining with specific examples.
The first embodiment is as follows: preparation of brown sugar flavored freeze-tolerant instant pearl balls.
The preparation method of the brown sugar flavored freeze-tolerant instant pearl balls comprises the following steps:
a flour ball raw material preparation step S1: respectively adding 35 wt% of maltose syrup, 7.24 wt% of softened water, 3 wt% of trehalose, 2 wt% of white granulated sugar, 0.3 wt% of sodium dehydroacetate, 0.4 wt% of xanthan gum, 1.5 wt% of caramel pigment and 0.56 wt% of brown sugar essence into a stirring cylinder, and uniformly shearing and dispersing to obtain a mixed solution.
Dough preparation step S2: adding 50 wt% of modified starch into the mixed solution obtained in the step S1, stirring while adding into the dough, stirring at low speed for 8 minutes, scraping the wall and the bottom of the jar by a scraper, and stirring at high speed for 20 minutes until the dough is molded, wherein the inner wall of the stirrer and the surface of the dough are smooth, and thus obtaining the raw flour round dough.
Raw meal circle forming step S3: and (3) passing the dough through a pelleting machine, extruding the dough into a dough cake with uniform thickness, shearing the dough cake into a cylindrical strip shape, and finally passing through a cutter in the pelleting machine to form spherical particles with the particle size of 8mm, namely the green bean starch granules.
Raw meal round cooking step S4: adding the raw starch round particles into boiling water, wherein the raw starch round particles are: boiling with water at a ratio of 1:7, boiling for 30 min, stewing for 20 min, and stirring once every few minutes.
And a powder ball cooling step S5: filtering, washing with normal temperature water, and cooling to 31 deg.C to obtain freeze-resistant flour ball.
Powder ball packaging step S6: filling by a filling machine, wherein the specification is set according to requirements, and adding the freeze-resistant pearl powder balls and the brown sugar syrup preserving liquid respectively at a ratio of 7.5:2.5 to obtain finished freeze-resistant instant pearl powder balls which can be stored and transported at normal temperature.
Example two: preparation of coffee-flavored freeze-tolerant instant pearl balls.
The preparation method of the coffee-flavored freeze-tolerant instant pearl balls comprises the following steps:
a flour ball raw material preparation step S1: respectively taking 36 wt% of maltose syrup, 6.52 wt% of softened water, 3 wt% of trehalose, 2 wt% of white granulated sugar, 0.3 wt% of sodium dehydroacetate, 0.4 wt% of xanthan gum, 1 wt% of coffee concentrated solution, 0.5 wt% of caramel pigment and 0.28 wt% of coffee essence, adding the materials into a stirring cylinder, and uniformly shearing and dispersing the materials to obtain a mixed solution.
Dough preparation step S2: adding 50 wt% of modified starch into the mixed solution obtained in the step S1, stirring the mixture in the dough while adding the modified starch, stirring the mixture at a low speed for 10 minutes, scraping the wall and the bottom of the jar by using a scraper, and stirring the mixture at a high speed for 20 minutes until the dough is molded, wherein the inner wall of the stirrer and the surface of the dough are smooth, and thus obtaining the raw flour round dough.
Raw meal circle forming step S3: and (3) passing the dough through a pelleting machine, extruding the dough into a dough cake with uniform thickness, shearing the dough cake into a cylindrical strip shape, and finally passing through a cutter in the pelleting machine to form spherical particles with the particle size of 10mm, namely the green bean starch granules.
Raw meal round cooking step S4: adding the raw starch round particles into boiling water, wherein the raw starch round particles are: boiling with water at a ratio of 1:10, timing, boiling for 35 min, stewing for 20 min, and stirring once every few minutes.
And a powder ball cooling step S5: filtering, washing with normal temperature water, and cooling to 28 deg.C to obtain freeze-resistant flour ball.
Powder ball packaging step S6: filling by using a filling machine, setting the specification according to the requirement, respectively adding the freeze-resistant pearl balls and the coffee-flavored syrup preserving liquid in a ratio of 7:3 to obtain finished freeze-resistant instant pearl balls, and storing and transporting at normal temperature.
Example three: preparation of juicy peach flavored freeze-tolerant instant pearl balls.
The preparation method of the juicy peach flavor frozen-resistant instant pearl balls comprises the following steps:
a flour ball raw material preparation step S1: respectively taking 35 wt% of maltose syrup, 8.32 wt% of softened water, 3 wt% of trehalose, 2 wt% of white granulated sugar, 0.3 wt% of sodium dehydroacetate, 0.4 wt% of xanthan gum, 0.5 wt% of carmine pigment and 0.48 wt% of juicy peach essence, adding into a stirring cylinder, and uniformly shearing and dispersing to obtain a mixed solution.
Dough preparation step S2: adding 50 wt% of modified starch into the mixed solution obtained in the step S1, stirring while adding into the dough, stirring at low speed for 8 minutes, scraping the wall and the bottom of the jar by a scraper, and stirring at high speed for 20 minutes until the dough is molded, wherein the inner wall of the stirrer and the surface of the dough are smooth, and thus obtaining the raw flour round dough.
Raw meal circle forming step S3: and (3) passing the dough through a pelleting machine, extruding the dough into a dough cake with uniform thickness, shearing the dough cake into a cylindrical strip shape, and finally passing through a cutter in the pelleting machine to form spherical particles with the particle size of 8mm, namely the green bean starch granules.
Raw meal round cooking step S4: adding the raw starch round particles into boiling water, wherein the raw starch round particles are: boiling water at a ratio of 1:8, timing, boiling for 30 minutes, stewing for 20 minutes, and stirring once every few minutes.
And a powder ball cooling step S5: filtering, washing with normal temperature water, and cooling to 30 deg.C to obtain freeze-resistant flour ball.
Powder ball packaging step S6: filling by a filling machine, wherein the specification is set according to requirements, and adding the freeze-resistant pearl powder balls and the honey peach syrup preserving liquid respectively at a ratio of 7.5:2.5 to obtain finished freeze-resistant instant pearl powder balls which can be stored and transported at normal temperature.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. The freeze-resistant instant pearl ball is characterized by comprising the following raw materials in percentage by weight:
30 to 50 wt% of a maltose syrup,
6 to 15 wt% of demineralized water,
3 to 8 wt% of trehalose,
2 to 10 wt% of white granulated sugar,
0.1 to 0.5 wt% sodium dehydroacetate,
0.1 to 2 wt% of xanthan gum,
0.1 to 2 wt% of a pigment,
0.1 to 2 wt% of a flavouring essence, and
30 to 50 wt% modified starch;
the maltose syrup, the softened water, the trehalose, the white granulated sugar, the sodium dehydroacetate, the xanthan gum, the pigment and the edible essence are premixed into a mixed solution; adding the modified starch into the mixed solution while stirring to form dough; granulating the raw flour round dough to form raw flour round granules; and cooking and cooling the raw pearl powder round particles to form the freeze-resistant instant pearl powder round.
2. The freeze-tolerant instant pearl ball as claimed in claim 1, which is characterized by comprising the following raw materials of the pearl ball:
35 wt% of a maltose syrup, and,
7.24 wt% of demineralized water,
3 wt% of trehalose, the trehalose being a trehalose,
2 percent by weight of white granulated sugar,
0.3 wt% of sodium dehydroacetate,
0.4% by weight of xanthan gum,
1.5 wt% of caramel pigment,
0.56 wt% brown sugar essence, and
50 wt% modified starch.
3. The freeze-tolerant instant pearl ball as claimed in claim 1, which is characterized by comprising the following raw materials of the pearl ball:
36 wt% of a maltose syrup, and the like,
6.52 wt% of softened water,
3 wt% of trehalose, the trehalose being a trehalose,
2 percent by weight of white granulated sugar,
0.3 wt% of sodium dehydroacetate,
0.4% by weight of xanthan gum,
1 wt% of a coffee concentrate,
0.5 wt% of caramel pigment,
0.28 wt% coffee aroma, and
50 wt% modified starch.
4. The freeze-tolerant instant pearl ball as claimed in claim 1, which is characterized by comprising the following raw materials of the pearl ball:
35 wt% of a maltose syrup, and,
8.32 wt% of demineralized water,
3 wt% of trehalose, the trehalose being a trehalose,
2 percent by weight of white granulated sugar,
0.3 wt% of sodium dehydroacetate,
0.4% by weight of xanthan gum,
0.5 wt% of carmine pigment,
0.48 wt% of juicy peach essence, and,
50 wt% modified starch.
5. A preparation method of freeze-tolerant instant pearl balls is characterized by comprising the following steps:
a flour ball raw material preparation step S1: the method comprises the following steps of providing the following raw materials of the rice ball in percentage by weight: 30 to 50 weight percent of maltose syrup, 6 to 15 weight percent of softened water, 3 to 8 weight percent of trehalose, 2 to 10 weight percent of white granulated sugar, 0.1 to 0.5 weight percent of sodium dehydroacetate, 0.1 to 2 weight percent of xanthan gum, 0.1 to 2 weight percent of pigment and 0.1 to 2 weight percent of edible essence; adding the flour ball raw materials in the ratio into a stirring cylinder, and uniformly shearing and dispersing to obtain a mixed solution;
dough preparation step S2: adding 30-50 wt% of modified starch into the mixed solution obtained in the step S1 to form dough, adding the modified starch into the dough while stirring, stirring at a low speed for 5-10 minutes, scraping the wall and the bottom of a jar by a scraper, and stirring at a high speed for 10-20 minutes until the dough is molded, wherein the inner wall of the stirrer and the surface of the dough are smooth, so as to obtain a dough;
raw meal circle forming step S3: extruding and dicing the raw flour round dough through a pelleting machine to form spherical particles with the diameter of 5-12mm, so as to obtain raw flour round particles;
raw meal round cooking step S4: calculating according to the weight portion of the raw flour round particles: adding the raw flour round particles into boiling water, timing after boiling, boiling for 20-40 minutes, stewing for 10-40 minutes, and stirring once every few minutes during the boiling;
and a powder ball cooling step S5: and D, performing solid-liquid separation on the flour balls after the step S4, washing the flour balls by using normal-temperature water, and cooling the flour balls to 28-35 ℃ to obtain the anti-freezing flour balls.
6. The preparation method of the freeze-tolerant instant pearl balls according to claim 5, which is characterized in that:
the preparation method further comprises a flour ball packaging step S6, wherein in the step S6, a filling machine is adopted for filling, and cooked flour balls and preservation solution are respectively added to obtain the finished product of the freeze-resistant instant flour ball.
7. The preparation method of the freeze-tolerant instant pearl jelly according to claim 5 or 6, which is characterized in that:
in the step S1, the maltose syrup accounts for 35 to 40 wt%.
8. The preparation method of the freeze-tolerant instant pearl jelly as claimed in claim 7, wherein:
in the step S2, the modified starch accounts for 45 to 55 wt%.
9. The preparation method of the freeze-tolerant instant pearl balls according to claim 5, which is characterized in that:
the mixed solution of the modified starch and the flour ball raw materials is stirred for 5 to 8 minutes at a limited slow speed by a flour mixer, then the inner wall and the cylinder bottom are scraped by a scraping plate, and the mixed solution is stirred for 15 to 20 minutes at a high speed until the inner wall of the stirrer and the surface of the dough are smooth.
10. The preparation method of the freeze-tolerant instant pearl jelly as claimed in claim 5 or, wherein:
in the step S4, the raw flour round particles are calculated according to the following weight parts: adding the raw flour round particles into boiling water according to the proportion of 1:7, timing after boiling, boiling for 20-30 minutes, extinguishing the fire, stewing for 15-20 minutes, and stirring once every few minutes.
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Address after: 215321 No. 10 Jijin Road, Zhangpu Town, Kunshan City, Suzhou City, Jiangsu Province Applicant after: Fresh fruit juice Co.,Ltd. Address before: 215321 No. 10 Jijin Road, Zhangpu Town, Kunshan City, Suzhou City, Jiangsu Province Applicant before: SUNJUICE Co.,Ltd. Address after: 215321 No. 10 Jijin Road, Zhangpu Town, Kunshan City, Suzhou City, Jiangsu Province Applicant after: Suzhou fresh drink Co.,Ltd. Address before: 215321 No. 10 Jijin Road, Zhangpu Town, Kunshan City, Suzhou City, Jiangsu Province Applicant before: Fresh fruit juice Co.,Ltd. |
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Application publication date: 20210810 |