CN113785968A - Flour ball and preparation method thereof - Google Patents
Flour ball and preparation method thereof Download PDFInfo
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- CN113785968A CN113785968A CN202111000184.8A CN202111000184A CN113785968A CN 113785968 A CN113785968 A CN 113785968A CN 202111000184 A CN202111000184 A CN 202111000184A CN 113785968 A CN113785968 A CN 113785968A
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- 238000002360 preparation method Methods 0.000 title abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 101
- 229920002472 Starch Polymers 0.000 claims abstract description 58
- 235000019698 starch Nutrition 0.000 claims abstract description 58
- 239000008107 starch Substances 0.000 claims abstract description 58
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 50
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 49
- 229920000881 Modified starch Polymers 0.000 claims abstract description 49
- 239000004368 Modified starch Substances 0.000 claims abstract description 49
- 235000019426 modified starch Nutrition 0.000 claims abstract description 49
- 239000000084 colloidal system Substances 0.000 claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 132
- 239000011324 bead Substances 0.000 claims description 57
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 54
- 238000002156 mixing Methods 0.000 claims description 46
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 41
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 41
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 41
- 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 description 41
- 239000000049 pigment Substances 0.000 claims description 40
- 239000000230 xanthan gum Substances 0.000 claims description 40
- 235000010493 xanthan gum Nutrition 0.000 claims description 40
- 229920001285 xanthan gum Polymers 0.000 claims description 40
- 229940082509 xanthan gum Drugs 0.000 claims description 40
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 39
- 235000013736 caramel Nutrition 0.000 claims description 39
- 239000000463 material Substances 0.000 claims description 37
- 238000007873 sieving Methods 0.000 claims description 36
- 229920002907 Guar gum Polymers 0.000 claims description 32
- 239000000665 guar gum Substances 0.000 claims description 32
- 235000010417 guar gum Nutrition 0.000 claims description 32
- 229960002154 guar gum Drugs 0.000 claims description 32
- 235000014655 lactic acid Nutrition 0.000 claims description 27
- 239000004310 lactic acid Substances 0.000 claims description 27
- 241000209094 Oryza Species 0.000 claims description 26
- 238000005507 spraying Methods 0.000 claims description 26
- 238000005498 polishing Methods 0.000 claims description 25
- 230000001502 supplementing effect Effects 0.000 claims description 24
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 21
- 235000010413 sodium alginate Nutrition 0.000 claims description 21
- 239000000661 sodium alginate Substances 0.000 claims description 21
- 229940005550 sodium alginate Drugs 0.000 claims description 21
- 229920002752 Konjac Polymers 0.000 claims description 17
- 239000000252 konjac Substances 0.000 claims description 17
- 235000019823 konjac gum Nutrition 0.000 claims description 8
- 239000000416 hydrocolloid Substances 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000002864 food coloring agent Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000940 FEMA 2235 Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000019659 mouth feeling Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000005303 weighing Methods 0.000 description 40
- 239000002245 particle Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 9
- 244000247812 Amorphophallus rivieri Species 0.000 description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 9
- 229920002581 Glucomannan Polymers 0.000 description 9
- 238000013329 compounding Methods 0.000 description 9
- 229940046240 glucomannan Drugs 0.000 description 9
- 235000010485 konjac Nutrition 0.000 description 9
- 244000114635 Dombeya acutangula Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
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- 239000000654 additive Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 239000008274 jelly Substances 0.000 description 1
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- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Images
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
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a rice ball and a preparation method thereof, and belongs to the technical field of foods. The invention relates to a rice ball which comprises the following components in percentage by mass: 48 to 64 percent of cassava starch, 4 to 12 percent of modified starch and 0.3 to 0.5 percent of hydrophilic colloid. The invention also provides a preparation method of the flour ball. The powder obtained by the technical scheme of the invention has round mouth feeling Q elasticity, is glittering and translucent, is not easy to age and harden in ice drink, is easy to gelatinize and has low white heart rate.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a rice ball and a preparation method thereof.
Background
The cassava starch is prepared from cassava plant roots growing in tropical regions, has light taste, forms transparent gel, and is suitable for producing food with delicate taste. The rice flour balls are food which occupies the front row in modern tea drink additives, are mostly spherical or columnar in shape, can be matched with milk tea, fruit tea, baked food and the like to enrich the mouthfeel, and can bring chewy feeling of Q elasticity, soft glutinous, toughness and the like; the milky tea has a decorative effect on appearance, the glittering and translucent amber pink circles increase the color of the milky tea and show the layering sense of the beverage, and in addition, the application of the pink circles is also touted and loved by young consumers. However, the amber rice dumplings in the market have white hearts due to incomplete starch gelatinization after being cooked, the appearance gives consumers the uncooked feeling of the rice dumplings, and the application of the rice dumplings in drinks is influenced, so that the formula of the rice dumplings is developed, and the problem of white hearts of the rice dumplings is solved.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the amber colored powder ball which has Q-elasticity mouthfeel, is crystal clear, is not easy to age and harden in ice drink and is not white, and the preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: the flour ball comprises the following components in percentage by mass: 48 to 64 percent of cassava starch, 4 to 12 percent of modified starch and 0.3 to 0.5 percent of hydrophilic colloid.
According to the technical scheme, the cassava starch, the modified starch and the hydrophilic colloid are added according to a certain mass percentage, so that the problem that the starch cannot be completely gelatinized in the boiling process to cause whiteheart can be solved, and the taste can be improved. Acetyl in the modified starch is a hydrophilic group and is easy to combine with water molecules, so that the water absorption swelling degree of starch granules can be improved, the gelatinization temperature is reduced, the gelatinization is more thorough, the taste is softened, and the anti-freezing effect in ice drinks is improved; the addition of the hydrophilic colloid can further reduce the gelatinization temperature, which is beneficial to gelatinization of the starch balls, and meanwhile, the compounding of the hydrophilic colloid can avoid the limitation that single colloid gel brings too high viscosity or the surface is easy to be burnt and rotten, but the mass percentage of the hydrophilic colloid is not too high, otherwise, the viscosity of the starch balls is too high, which is not beneficial to shaping of the starch balls.
As a preferred embodiment of the flour ball, the mass ratio of the cassava starch to the modified starch is (4-16): 1.
as a preferred embodiment of the flour ball, the mass ratio of the cassava starch to the modified starch is (4-5): 1.
the modified starch has hydrophilic group acetyl, is easy to combine with water molecules, so that the water absorption swelling degree of starch granules can be improved, the gelatinization temperature is reduced, the gelatinization is more thorough, the taste is softened, and the anti-freezing effect in the ice drink is improved.
As a preferred embodiment of the flour ball of the present invention, the hydrophilic colloid is composed of two of xanthan gum, guar gum, sodium alginate and konjac gum.
As a preferred embodiment of the flour ball according to the present invention, the hydrophilic colloid is xanthan gum and guar gum, wherein the mass ratio of xanthan gum to guar gum is 1: 1.
As a preferred embodiment of the flour ball, the hydrophilic colloid is xanthan gum and sodium alginate, wherein the mass ratio of the xanthan gum to the sodium alginate is 1: 1.
As a preferred embodiment of the dough balls of the present invention, the hydrophilic colloid is xanthan gum and konjac gum, wherein the mass ratio of the xanthan gum to the konjac gum is 1: 1.
As a preferred embodiment of the flour ball, the hydrophilic colloid is sodium alginate and guar gum, wherein the mass ratio of the sodium alginate to the guar gum is 1: 1.
As a preferred embodiment of the flour ball, the hydrophilic colloid is sodium alginate and konjac glucomannan, wherein the mass ratio of the sodium alginate to the konjac glucomannan is 1: 1.
Hydrocolloids generally refer to macromolecular substances that are soluble in water and under conditions sufficiently hydrated to form viscous, greasy or jelly liquids, thereby increasing the viscosity of the system or forming gels. The compounding of different hydrocolloids in a proper proportion can prevent the distribution of moisture in the processing or storage process of the rice flour balls, and the hydroxyl groups of the hydrocolloids can form a large amount of hydrogen bonds with the hydroxyl groups on the starch chains and the surrounding moisture, so that the retrogradation of the starch can be prevented; the optimal proportion of the two hydrophilic colloids can obviously reduce the white heart rate of the product.
As a preferred embodiment of the flour ball, the flour ball further comprises a preservative, a food color, a food flavor and water; the preservative is sodium dehydroacetate and lactic acid, and the edible pigment is caramel pigment.
In a preferred embodiment of the flour ball of the invention, the mass percent of the sodium dehydroacetate is 0.08-0.13% based on the total weight of the flour ball; the mass percent of the lactic acid is 0.10-0.15%; the mass percent of the caramel pigment is 0.14-0.22%; the edible essence accounts for 0.24-0.30% by mass; the balance being water.
The sodium dehydroacetate and the lactic acid are used as an antiseptic system, the addition limit cannot exceed the maximum addition amount specified in food additive use standard (GB2760-2014), and the addition amount of the preservative is reduced as much as possible under the condition of ensuring the quality of the flour ball product; the caramel pigment and the edible essence can be used for increasing fragrance and improving color of food, the requirements of the flour ball product on color and smell can be met by adding the caramel pigment and the edible essence, and the adding amount of the caramel pigment and the edible essence is reduced as much as possible under the condition that the requirements are met.
In addition, the invention also provides a preparation method of the flour ball, which comprises the following steps:
(1) preparing a water material: sequentially adding the sodium dehydroacetate aqueous solution, the caramel pigment and the edible essence into 50 percent of water according to the formula amount, and then supplementing the water to 70 to 80 percent of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: uniformly mixing the hydrophilic colloid and the modified starch;
(3) preparing powder: uniformly mixing cassava starch and the premixed powder in the step (2), adding the water material in the step (1), uniformly mixing and stirring, and then crushing to obtain powder;
(4) preparing bottom beads: rolling 30% of the powder in the step (3) into beads, and sieving to obtain bottom beads;
(5) ball forming: spraying water on the surface of the bottom ball, adding the rest powder material into the bottom ball, and forming to obtain a ball;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5), polishing and sieving to obtain a finished product.
As a preferable embodiment of the method for producing the rice ball of the present invention, in the step (1), the sodium dehydroacetate aqueous solution is produced by dissolving sodium dehydroacetate in water at 75 to 80 ℃, wherein the mass ratio of sodium dehydroacetate to water is 1:5, and at the temperature and the mass ratio, sodium dehydroacetate can be dissolved in water to form an aqueous solution relatively quickly.
As a preferred embodiment of the preparation method of the flour ball, in the step (1), the temperature of 50% of the formula amount of water is 34-36 ℃, and the temperature is kept in the temperature range, so that the dissolving of the caramel pigment can be accelerated, but the temperature is not too high, and the volatilization of the edible essence is reduced.
As a preferred embodiment of the preparation method of the flour ball, in the step (3), the cassava starch and the premixed flour in the step (2) are uniformly mixed by stirring for 2 min.
As a preferable embodiment of the preparation method of the rice flour ball, in the step (3), the water material is added and uniformly mixed in a stirring manner, and the stirring time is 7 min.
In the process (3), the pulverization is carried out in a pulverizer rotating at 2800 rpm.
As a preferred embodiment of the preparation method of the flour ball, the powder obtained in the step (3) is stored in a powder buffer tank for less than or equal to 1 h.
As a preferred embodiment of the preparation method of the flour ball, in the step (4), the specific process of rolling and balling is to spray water and atomize the added powder by using a spraying device, and the atomized and wet powder continuously rolls along with the continuous rotation of the ball pot, so that the powder is gradually molded, and bottom beads with the particle diameter of phi 4 +/-0.5 mm are obtained.
As a preferred embodiment of the preparation method of the flour ball, in the step (5), the ball is formed and water is sprayed to the surface of the bottom ball, after the water is sprayed until the surface of the bottom ball has obvious moisture, the rest powder is added and continuously rolled in a ball pot until the required size of the diameter of the ball is achieved.
As a preferred embodiment of the preparation method of the flour ball, in the step (6), the water spraying lasts for 1min +/-10 s, and the polishing time is more than or equal to 10 min.
Compared with the prior art, the invention has the beneficial effects that: the invention provides a flour ball which comprises cassava starch, modified starch and hydrophilic colloid; wherein the mass percent of the cassava starch is 48-75%, the mass percent of the modified starch is 5-15%, and the mass percent of the hydrophilic colloid is 0.3-0.5%; and provides a preparation method of the flour ball. The powder obtained by the technical scheme of the invention has round mouth feeling Q elasticity, is glittering and translucent, is not easy to age in ice drink, is easy to gelatinize and has low white heart rate.
Drawings
FIG. 1 is a graph showing the change of hardness of flour balls 1-3 prepared from cassava starch and modified starch with different mass ratios along with time;
figure 2 is a graph of the effect of different hydrocolloid formulations on white heart rate.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Example 1
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 64% of cassava starch, 4% of modified starch, 0.3% of hydrophilic colloid, 0.08% of sodium dehydroacetate, 0.10% of lactic acid, 0.14% of caramel pigment, 0.24% of edible essence and 31.14% of water; wherein the mass ratio of the cassava starch to the modified starch is 16: 1, the hydrophilic colloid is xanthan gum and guar gum, and the mass ratio of the xanthan gum to the guar gum is 2: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 12g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, then weighing 21g of caramel pigment and 36g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of 34 ℃ water according to the formula amount, and then supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 30g of xanthan gum, 15g of guar gum and 0.6kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 9.6kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder ball 1.
Example 2
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 55% of cassava starch, 11% of modified starch, 0.4% of hydrophilic colloid, 0.13% of sodium dehydroacetate, 0.15% of lactic acid, 0.22% of caramel pigment, 0.30% of edible essence and 32.80% of water; wherein the mass ratio of the cassava starch to the modified starch is 5: 1, the hydrophilic colloid is xanthan gum and guar gum, and the mass ratio of the xanthan gum to the guar gum is 2: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 19.5g of sodium dehydroacetate and 75 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 33g of caramel pigment and 45g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of 34 ℃ water according to the formula amount, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 40g of xanthan gum, 20g of guar gum and 1.65kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 8.25kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder ball 2.
Example 3
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is xanthan gum and guar gum, and the mass ratio of the xanthan gum to the guar gum is 2: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 50g of xanthan gum, 25g of guar gum and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder ball 3.
Example 4
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is xanthan gum and sodium alginate, and the mass ratio of the xanthan gum to the sodium alginate is 1: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 37.5g of xanthan gum, 37.5g of sodium alginate and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder ball 4.
Example 5
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is xanthan gum and konjac gum, and the mass ratio of the xanthan gum to the konjac gum is 1: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 37.5g of xanthan gum, 37.5g of konjac glucomannan and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the ball 5.
Example 6
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is konjac glucomannan and sodium alginate, and the mass ratio of the konjac glucomannan to the sodium alginate is 1: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 37.5g of konjac glucomannan, 37.5g of sodium alginate and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the ball 6.
Example 7
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is guar gum and sodium alginate, and the mass ratio of the guar gum to the sodium alginate is 1: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 37.5g of guar gum, 37.5g of sodium alginate and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the ball 7.
Example 8
The flour ball provided by the embodiment of the invention comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is konjac glucomannan and guar gum, and the mass ratio of the konjac glucomannan to the guar gum is 1: 1.
the preparation method of the flour ball in the embodiment is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 37.5g of konjac glucomannan, 37.5g of guar gum and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder ball 8.
Comparative example 1
The invention relates to a flour ball which comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is xanthan gum and sodium carboxymethyl cellulose (CMC), and the mass ratio of the xanthan gum to the sodium carboxymethyl cellulose (CMC) is 2: 1.
the preparation method of the flour ball in the comparative example is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 50g of xanthan gum, 25g of sodium carboxymethylcellulose and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the ball 9.
Comparative example 2
The invention relates to a flour ball which comprises the following components in percentage by mass: 48% of cassava starch, 12% of modified starch, 0.5% of hydrophilic colloid, 0.11% of sodium dehydroacetate, 0.12% of lactic acid, 0.18% of caramel pigment, 0.28% of edible essence and 38.81% of water; wherein the mass ratio of the cassava starch to the modified starch is 4:1, the hydrophilic colloid is xanthan gum and guar gum, and the mass ratio of the xanthan gum to the guar gum is 1: 1.
the preparation method of the flour ball in the comparative example is as follows:
(1) preparing a water material: weighing 16.5g of sodium dehydroacetate and 80 ℃ water, mixing according to the mass ratio of 1:5, dissolving the sodium dehydroacetate in the water, weighing 27g of caramel pigment and 42g of edible essence, sequentially adding the caramel pigment and the edible essence into 50% of the formula amount of 35 ℃ water, and supplementing the water to 80% of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: weighing 37.5g of xanthan gum, 37.5g of guar gum and 1.8kg of modified starch, and uniformly mixing;
(3) preparing powder: weighing 7.2kg of cassava starch and the premixed powder in the step (2), uniformly mixing, adding the water material in the step (1), uniformly mixing, and crushing to obtain powder;
(4) preparing bottom beads: taking 30% of the powder in the step (3) to roll into beads, and sieving when the particle diameter of the powder reaches phi 4 +/-0.5 mm to obtain bottom beads;
(5) ball forming: spraying water to the surface of the bottom bead, adding the rest powder material balls for forming after the surface of the bottom bead has obvious moisture, and obtaining the balls;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5) for 1min, polishing for 10min, and sieving to obtain the ball 10.
Examples of effects
Effect example of the present invention the effect of the pink balls prepared in examples 1 to 8 and comparative examples 1 and 2 was verified.
In order to prove the effect of the flour ball, the flour balls prepared in the examples 1-8 and the comparative examples 1 and 2 adopt the same cooking method, and for the taste and the appearance, after cooking is finished, 10 sensory evaluation engineers with abundant experience are requested to give scores according to 1-10, and the average value of the scoring results is taken; the hardness test is to place the cooked non-white flour balls in the ice drink and record the hardness change of the flour balls between 0 and 6 hours, wherein the hardness is measured by adopting a texture analyzer; the white heart rate was obtained by dividing the number of white heart pink circles observed to be recorded by the total number of pink circles. The results are shown in Table 1.
Table 1: verification form for powder ball effect
Firstly, as can be seen from the powder circles 1 to 3 in table 1, the white heart rates of the three are all 0%, the main difference is in the Q elasticity degree of the mouthfeel, the glittering and translucent appearance and the hardness after different time of placing in ice drinks, and the main difference of the powder circles 1 to 3 is in the mass ratio of the tapioca starch to the modified starch, which indicates that the mass ratio of the tapioca starch to the modified starch affects the mouthfeel, the appearance of the powder circles and the hardness after different time of placing in the ice drinks, but has no obvious influence on the white heart rate, wherein when the mass ratio of the tapioca starch to the modified starch is 4:1, the overall mouthfeel and the appearance score of the powder circles are the highest, the hardness of 0h and 6h in the ice drinks is the lowest, and the hardness increases the slowest along with the prolonging of the placing time, which can also be seen from fig. 1, when the mass ratio of the tapioca starch to the modified starch is 4:1, the hardness-time curve rises gently, the flour balls prepared in the proportion are stable in ice drinks and are not easy to age and harden.
Secondly, as can be seen from the pink circles 3 to 7 in the table 1, the five ingredients have no difference in taste, appearance and hardness, and the white heart rates are not much different and are all below 8%, wherein the white heart rate of the pink circle 3 is 0%, and the difference between the pink circle 3 and the pink circle 7 is mainly that the selection and the proportion of the hydrophilic colloid are inconsistent in the hydrophilic colloid compounding process, the overall white heart rate is not more than 8%, and the best effect is achieved when the pink circle 3, namely xanthan gum and guar gum are compounded in a mass ratio of 2: 1.
Finally, comparing the flour balls 9 and 10 with the flour balls 3-8, it can be found that although there is no obvious difference in taste, appearance and hardness, the difference in white heart rate is large, and the difference in white heart rate brings slight difference in taste and appearance. It can be seen from the pink balls 3 and the pink balls 10 that the compounding ratio of the hydrophilic colloid brings obvious influence on the white heart rate, wherein the pink balls 3 adopt a compounding mode that the mass ratio of the xanthan gum to the guar gum is 2:1, and the pink balls 10 adopt a compounding mode that the mass ratio of the xanthan gum to the guar gum is 1:1, so that the white heart rate of the pink balls 3 is 0%, and the white heart rate of the pink balls 8 reaches 48%. As can be seen from the rice ball 3 and the rice ball 9, the selection of the hydrophilic colloid in the hydrophilic colloid compounding can also bring obvious influence on the white heart rate, wherein the rice ball 3 adopts a compounding mode that the mass ratio of xanthan gum to guar gum is 2:1, the rice ball 9 adopts a compounding mode that the mass ratio of xanthan gum to CMC is 2:1, and as a result, the white heart rate of the rice ball 3 is 0%, and the white heart rate of the rice ball 9 reaches 79%. A comprehensive comparison of the examples and comparative examples further demonstrates that the choice of hydrocolloids and the choice of the ratio in the hydrocolloid formulation is an important influencing factor for the white heart rate.
Finally, it should be noted that the above embodiments are intended to illustrate the technical solutions of the present invention and not to limit the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The flour ball is characterized by comprising the following components in percentage by mass: 48 to 64 percent of cassava starch, 4 to 12 percent of modified starch and 0.3 to 0.5 percent of hydrophilic colloid.
2. The rice ball as claimed in claim 1, wherein the mass ratio of the cassava starch to the modified starch is (4-16): 1.
3. the rice ball as claimed in claim 1, wherein the mass ratio of the cassava starch to the modified starch is (4-5): 1.
4. the rice dumpling of claim 1, wherein the hydrocolloid consists of two of xanthan gum, guar gum, sodium alginate, and konjac gum.
5. The rice dumpling of claim 1, wherein the hydrophilic colloid is xanthan gum and guar gum, and the mass ratio of the xanthan gum to the guar gum is 2: 1.
6. The rice ball as claimed in claim 1, wherein the hydrophilic colloid is xanthan gum and sodium alginate, and the mass ratio of the xanthan gum to the sodium alginate is 1: 1.
7. The rice dumpling of claim 1, wherein the hydrophilic colloid is xanthan gum and konjac gum, and a mass ratio of the xanthan gum to the konjac gum is 1: 1.
8. The rice ball of claim 1, wherein the hydrophilic colloid is sodium alginate and guar gum, and the mass ratio of the sodium alginate to the guar gum is 1: 1.
9. The rice ball of claim 1, further comprising preservatives, food colors, flavorants and water; wherein the preservative comprises sodium dehydroacetate and lactic acid, and the food color is caramel color;
by the total weight of the rice flour ball, the mass percent of the sodium dehydroacetate is 0.08-0.13%, the mass percent of the lactic acid is 0.10-0.15%, the mass percent of the caramel pigment is 0.14-0.22%, the mass percent of the edible essence is 0.24-0.30%, and the balance is water.
10. The method of making rice flour balls of claim 1, comprising the steps of:
(1) preparing a water material: sequentially adding the sodium dehydroacetate aqueous solution, the caramel pigment and the edible essence into 50 percent of water according to the formula amount, and then supplementing the water to 70 to 80 percent of the formula amount; then adding lactic acid, and finally supplementing water to 100% of formula amount;
(2) preparing premixed powder: uniformly mixing the hydrophilic colloid and the modified starch;
(3) preparing powder: uniformly mixing cassava starch and the premixed powder in the step (2), adding the water material in the step (1), uniformly mixing and stirring, and then crushing to obtain powder;
(4) preparing bottom beads: rolling 30% of the powder in the step (3) into beads, and sieving to obtain bottom beads;
(5) ball forming: spraying water on the surface of the bottom ball, adding the rest powder material into the bottom ball, and forming to obtain a ball;
(6) polishing and sieving: and (5) spraying water on the ball in the step (5), polishing and sieving to obtain a finished product.
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