CN113785968B - A flour ball and its preparation method - Google Patents

A flour ball and its preparation method Download PDF

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Publication number
CN113785968B
CN113785968B CN202111000184.8A CN202111000184A CN113785968B CN 113785968 B CN113785968 B CN 113785968B CN 202111000184 A CN202111000184 A CN 202111000184A CN 113785968 B CN113785968 B CN 113785968B
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powder
water
percent
starch
mass ratio
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CN113785968A (en
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卢建龙
李佳莹
陈辉
胡聪
陈美华
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Pilot Food Zhaoqing Co ltd
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Pilot Food Zhaoqing Co ltd
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    • 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 flour ball and a preparation method thereof, and belongs to the technical field of food. The invention relates to a flour ball which comprises the following components in percentage by mass: 48 to 64 percent of tapioca starch, 4 to 12 percent of modified starch and 0.3 to 0.5 percent of hydrocolloid. The invention also provides a preparation method of the powder round. The round flour obtained by adopting the technical scheme of the invention has the advantages of Q-shaped taste, crystal clear, difficult aging and hardening in ice drink, easy gelatinization and low white heart rate.

Description

A flour ball and its preparation method
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a flour ball and a preparation method thereof.
Background
The cassava starch is prepared from the root of cassava plants growing in tropical regions, has light taste, forms transparent gel, and is suitable for producing foods with delicate taste. The flour ball is a food with the prior proportion in the modern tea beverage additive, is in a ball shape or a column shape, can be matched with milk tea, nectar, baked food and the like to enrich the taste, and can bring chewing feeling such as Q elasticity, soft glutinous, toughness and the like; the appearance of the product has a decorative effect, the crystal clear amber toner circle increases the color of the milk tea and presents the layering sense of the beverage, and in addition, the new trend application of the toner circle is also touted and favored by young consumers. However, the white center of the amber round powder in the market is caused by incomplete gelatinization of starch after cooking, and the appearance of the amber round powder gives consumers the uncooked feeling of the round powder, and the application of the round powder in drinks is affected, so that the round powder formula is developed, and the problem of white center of the round powder is improved.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide an amber toner ball with a Q-shaped taste, crystal clear, difficult aging and hardening in ice drink and no white core and a preparation method thereof.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: the flour ball comprises the following components in percentage by mass: 48 to 64 percent of tapioca starch, 4 to 12 percent of modified starch and 0.3 to 0.5 percent of hydrocolloid.
According to the technical scheme, the tapioca starch, the modified starch and the hydrocolloid are added in a certain mass percentage, so that the problem that white cores are formed due to incomplete gelatinization of the starch in the cooking process 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 expansion degree of starch particles can be improved, the gelatinization temperature is reduced, gelatinization is more thorough, the taste is softened, and the freezing resistance effect in ice beverage is improved; the addition of the hydrophilic colloid can further reduce the gelatinization temperature, is favorable for gelatinization of the flour, and meanwhile, the limitation that the viscosity is too large or the surface is easy to be gelatinized due to the fact that a single colloid gel is compounded can be avoided, but the mass percentage of the hydrophilic colloid is not too high, otherwise, the viscosity of the flour is too high, the flour is not favorable for forming, and the flour obtained by adopting the technical scheme of the invention has the advantages of Q-shaped taste, crystal clear, difficult aging and hardening in ice drinks, easy gelatinization and low white heart rate.
As a preferred embodiment of the flour ball, the mass ratio of the tapioca starch to the modified starch is (4-16): 1.
as a preferred embodiment of the flour ball, the mass ratio of the tapioca starch to the modified starch is (4-5): 1.
the modified starch has hydrophilic acetyl groups, and is easy to combine with water molecules, so that the water absorption expansion degree of starch particles can be improved, the gelatinization temperature is reduced, gelatinization is more thorough, the taste is softened, the freezing resistance effect in ice drinks is improved, the proportion of modified starch in the combination of tapioca starch and modified starch is properly improved, and the problems that gelatinization is difficult in the boiling process and ageing is easy to place in the ice drinks can be well solved.
As a preferred embodiment of the present invention, the hydrocolloid is composed of two of xanthan gum, guar gum, sodium alginate, and konjac gum.
As a preferred embodiment of the wafer according to the invention, the hydrocolloids are xanthan gum and guar gum, wherein the mass ratio of xanthan gum to guar gum is 1:1.
As a preferred embodiment of the present invention, the hydrocolloid is xanthan gum and sodium alginate, wherein the mass ratio of xanthan gum to sodium alginate is 1:1.
As a preferred embodiment of the present invention, the hydrocolloids are 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 present invention, the hydrocolloid is sodium alginate and guar gum, wherein the mass ratio of sodium alginate to guar gum is 1:1.
As a preferred embodiment of the present invention, the hydrocolloid is sodium alginate and konjac gum, wherein the mass ratio of sodium alginate to konjac gum is 1:1.
Hydrocolloids generally refer to macromolecular substances that are soluble in water and which are sufficiently hydrated under certain conditions to form a viscous, greasy or jelly solution, thereby enabling an increase in the viscosity of the system or the formation of a gel. The compounding of different hydrocolloids in proper proportion can prevent the water distribution of the flour balls in the processing or storage process, and the hydroxyl groups of the flour balls can form a large number of hydrogen bonds with the hydroxyl groups on the starch chains and the surrounding water, so that the retrogradation of the starch can be prevented; the preferable proportion of the two hydrophilic colloids can obviously reduce the white heart rate of the product.
As a preferred embodiment of the present invention, the wafer further comprises a preservative, an edible pigment, an edible essence and water; the preservative is sodium dehydroacetate and lactic acid, and the edible pigment is caramel pigment.
As a preferred embodiment of the powder round, the mass percentage of the sodium dehydroacetate is 0.08-0.13% based on the total weight of the powder round; the mass percentage of the lactic acid is 0.10-0.15%; the mass percentage of the caramel pigment is 0.14-0.22%; the mass percentage of the edible essence is 0.24-0.30%; the balance being water.
Wherein, sodium dehydroacetate and lactic acid are antiseptic systems, the addition limit can not exceed the maximum addition amount specified in the food additive use standard (GB 2760-2014), and the addition amount of the antiseptic is reduced as much as possible under the condition of ensuring the quality of the round powder product; the caramel pigment and the edible essence can be used for enhancing the flavor and the color of food, the addition of the caramel pigment and the edible essence can meet the requirements of the round flour product on the color and the smell, and the addition of the caramel pigment and the edible essence is reduced as much as possible under the condition of meeting the requirements.
In addition, the invention also provides a preparation method of the above-mentioned powder, which comprises the following steps:
(1) Preparation of water: adding the sodium dehydroacetate aqueous solution, caramel pigment and edible essence into water with the formula amount of 50 percent in sequence, and supplementing water to the formula amount of 70-80 percent; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: uniformly mixing the hydrocolloid and the modified starch;
(3) Preparing powder: mixing tapioca starch and the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and mixing uniformly, and crushing to obtain powder;
(4) Preparing bottom beads: taking 30% of the powder material obtained in the step (3), rolling the powder material into beads, and sieving the beads to obtain bottom beads;
(5) Ball forming: spraying water to the surface of the bottom bead, and then adding the rest powder balls to form balls to obtain balls;
(6) Polishing and sieving: spraying water on the ball in the step (5), polishing and sieving to obtain the finished product.
In the step (1), the sodium dehydroacetate aqueous solution is prepared by dissolving sodium dehydroacetate in water at 75-80 ℃, wherein the mass ratio of sodium dehydroacetate to water is 1:5, and the sodium dehydroacetate can be quickly dissolved in water to form an aqueous solution at the temperature and the mass ratio.
As a preferred embodiment of the preparation method of the present invention, in the step (1), the temperature of 50% of the formula amount of water is 34-36 ℃, and the caramel pigment can be accelerated to be dissolved by keeping the temperature in the temperature range, but the temperature is not too high, so that the volatilization of the edible essence is reduced.
In the step (3), the tapioca starch and the premixed flour in the step (2) are uniformly mixed by stirring for 2min.
In the step (3), the water is added and mixed for 7min.
In the step (3), the pulverization is carried out in a pulverizer having a rotation speed of 2800rpm, which is a preferred embodiment of the method for producing a round powder according to the present invention.
As a preferred embodiment of the preparation method of the powder in the step (3), the obtained powder is stored in a powder cache tank for less than or equal to 1h.
In the step (4), the specific process of rolling and beading is to spray the added powder by a spraying device, and the atomized and wetted powder continuously rolls along with the continuous rotation of a ball pot, so that the powder is gradually formed, and the bottom beads with the particle diameter of phi 4+/-0.5 mm are obtained.
In the step (5), water is sprayed to the surface of the bottom bead by ball forming, and after the water sprayed to the surface of the bottom bead has obvious moisture, the rest powder is added to roll in a ball pot until the required diameter of the balls is reached.
As a preferred embodiment of the preparation method of the flour ball, in the step (6), the duration of water spraying is 1 min+/-10 s, and the polishing time is more than or equal to 10min.
Compared with the prior art, the invention has the beneficial effects that: the invention provides a flour ball, which comprises tapioca starch, modified starch and hydrocolloid; wherein the mass percentage of the cassava starch is 48-75%, the mass percentage of the modified starch is 5-15%, and the mass percentage of the hydrocolloid is 0.3-0.5%; and provides a preparation method of the powder round. The round flour obtained by adopting the technical scheme of the invention has the advantages of Q-shaped taste, crystal clear, difficult aging, easy gelatinization and low white heart rate in ice drink.
Drawings
FIG. 1 is a graph showing the hardness of 1-3 of a wafer prepared from tapioca starch and modified starch in different mass ratios over time;
FIG. 2 is a graph showing the effect of different hydrocolloid combinations on white heart rate.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the following specific examples.
Example 1
The invention discloses a flour ball, which comprises the following components in percentage by mass: 64% of tapioca starch, 4% of modified starch, 0.3% of hydrocolloid, 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 hydrocolloids are 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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 two into 34 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 1.
Example 2
The invention discloses a flour ball, which comprises the following components in percentage by mass: 55% of tapioca starch, 11% of modified starch, 0.4% of hydrocolloid, 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 hydrocolloids are 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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, then weighing 33g of caramel pigment and 45g of edible essence, sequentially adding the caramel pigment and the 45g of edible essence into 34 ℃ water with the formula amount of 50%, and supplementing the water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the tapioca starch and the premixed flour obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 2.
Example 3
The invention discloses a flour ball, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloids are 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 3.
Example 4
The invention discloses a flour ball, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloid 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 4.
Example 5
The invention discloses a flour ball, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloid is xanthan gum and konjak gum, and the mass ratio of the xanthan gum to the konjak gum is 1:1.
the preparation method of the powder round in the embodiment is as follows:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 5.
Example 6
The invention discloses a flour ball, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloid 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: weighing 37.5g of konjak gum, 37.5g of sodium alginate and 1.8kg of modified starch, and uniformly mixing;
(3) Preparing powder: weighing 7.2kg of tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 6.
Example 7
The invention discloses a flour ball, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloid 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: weighing 37.5g guar gum, 37.5g sodium alginate and 1.8kg modified starch, and uniformly mixing;
(3) Preparing powder: weighing 7.2kg of tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 7.
Example 8
The invention discloses a flour ball, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloid 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 powder round in the embodiment is as follows:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: weighing 37.5g of konjak gum, 37.5g of guar gum and 1.8kg of modified starch, and uniformly mixing;
(3) Preparing powder: weighing 7.2kg of tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 8.
Comparative example 1
The invention relates to a powder circle of a comparative example, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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: the hydrocolloid is xanthan gum and sodium carboxymethylcellulose (CMC), and the mass ratio of the xanthan gum to the sodium carboxymethylcellulose (CMC) is 2:1.
the preparation method of the powder round in the comparative example comprises the following steps:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 9.
Comparative example 2
The invention relates to a powder circle of a comparative example, which comprises the following components in percentage by mass: 48% of tapioca starch, 12% of modified starch, 0.5% of hydrocolloid, 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 hydrocolloids are 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 powder round in the comparative example comprises the following steps:
(1) Preparation of water: 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 27g of caramel pigment and 42g of edible essence into 35 ℃ water with the formula amount of 50%, and supplementing water to the formula amount of 80%; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: 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 tapioca starch and uniformly mixing the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and uniformly mixing, and then crushing to obtain powder;
(4) Preparing bottom beads: rolling 30% of the powder in the step (3) 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, and adding the rest powder balls to form after the surface of the bottom bead has obvious moisture to obtain balls;
(6) Polishing and sieving: spraying water on the balls in the step (5) for 1min, polishing for 10min, and sieving to obtain the powder round 10.
Effect example
Effect examples of the present invention the effect of the round powders prepared in examples 1 to 8 and comparative examples 1 and 2 was verified.
To demonstrate the effect of the present invention, the same cooking method was used for the balls prepared in examples 1 to 8 and comparative examples 1 and 2, and 10 experienced sensory evaluation engineers were asked to score the balls according to 1 to 10 after the completion of the cooking for taste and appearance, and the scoring results were averaged; the hardness test is to put the boiled non-white-centered flour ball into ice drink, record the hardness change of the flour ball between 0 and 6 hours, wherein the hardness is measured by a texture analyzer; the white heart rate is obtained by dividing the number of white heart circles recorded by the observation by the total number of circles. The results are shown in Table 1.
Table 1: powder round effect verification form
First, as can be seen from the circles 1 to 3 in table 1, the white heart rate of the three are all 0%, the main differences are the Q-elasticity degree of the mouthfeel, the crystal clear degree of the appearance and the hardness after being placed in the ice beverage for different time, while the main differences of the circles 1 to 3 are the mass ratio of the tapioca starch to the modified starch, which means that the mass ratio of the tapioca starch to the modified starch affects the mouthfeel, the appearance and the hardness after being placed in the ice beverage for different time, and the white heart rate is not obviously affected, wherein when the mass ratio of the tapioca starch to the modified starch is 4:1, the overall mouthfeel and the appearance of the circles are the highest, the hardness of 0h and 6h are the smallest in the ice beverage, and the hardness increases the slowest with the prolongation of the placement time, and the point is also seen from fig. 1, when the mass ratio of the tapioca starch to the modified starch is 4:1, the hardness-time curve rises smoothly, and the obtained circles are stable in the ice beverage and are not easy to age.
Secondly, as can be seen from the circles 3 to 7 in the table 1, the five have no difference in taste, appearance and hardness, the white heart rate is not great, and is below 8%, wherein the white heart rate of the circle 3 is 0%, the difference between the circles 3 and 7 is mainly that the selection and the proportion of the hydrophilic colloid are inconsistent in the hydrophilic colloid compounding process, the whole white heart rate is not more than 8%, and the effect is best when the circle 3, namely the xanthan gum and the guar gum are compounded in a mass ratio of 2:1.
Finally, comparing the circles 9 and 10 with the circles 3 to 8, it can be found that although there is no obvious difference in taste, appearance and hardness, the white heart rate difference is large, and the white heart rate difference brings about a slight difference in taste and appearance. From the fact that the white heart rate is obviously affected by the compounding proportion of the hydrocolloid in the powder circle 3 and the powder circle 10, the white heart rate of the powder circle 3 is 0% and the white heart rate of the powder circle 8 is 48% as a result of the fact that the powder circle 3 adopts a compounding mode with the mass ratio of the xanthan gum to the guar gum of 2:1 and the powder circle 10 adopts a compounding mode with the mass ratio of the xanthan gum to the guar gum of 1:1. From the powder circles 3 and 9, the selection of the hydrocolloid in the hydrocolloid compound also has obvious influence on the white heart rate, wherein the powder circle 3 adopts a compound mode of which the mass ratio of the xanthan gum to the guar gum is 2:1, the powder circle 9 adopts a compound mode of which the mass ratio of the xanthan gum to the CMC is 2:1, and as a result, the white heart rate of the powder circle 3 is 0%, and the white heart rate of the powder circle 9 reaches 79%. The comprehensive comparison of examples and comparative examples further illustrates that the selection of hydrocolloids and the selection of proportions in the hydrocolloid formulation is an important influencing factor for white heart rate.
Finally, it should be noted that the above-mentioned embodiments illustrate rather than limit the scope of the invention, and that those skilled in the art will understand that changes can be made to the technical solutions of the invention or equivalents thereof without departing from the spirit and scope of the technical solutions of the invention.

Claims (2)

1. The powder round is characterized by comprising the following components in percentage by mass: 48 to 64 percent of tapioca starch, 4 to 12 percent of modified starch, 0.3 to 0.5 percent of hydrocolloid, 0.08 to 0.13 percent of sodium dehydroacetate, 0.10 to 0.15 percent of lactic acid, 0.14 to 0.22 percent of caramel pigment, 0.24 to 0.30 percent of edible essence and the balance of water;
the mass ratio of the cassava starch to the modified starch is (4-5): 1, a step of;
the hydrocolloids are xanthan gum and guar gum, wherein the mass ratio of the xanthan gum to the guar gum is 2:1.
2. The method for preparing the powder round as claimed in claim 1, comprising the steps of:
(1) Preparation of water: adding the sodium dehydroacetate aqueous solution, caramel pigment and edible essence into water with the formula amount of 50 percent in sequence, and supplementing water to the formula amount of 70-80 percent; then adding lactic acid, and finally supplementing water to 100% formula;
(2) Preparing premixed flour: uniformly mixing the hydrocolloid and the modified starch;
(3) Preparing powder: mixing tapioca starch and the premixed powder obtained in the step (2), then adding the water material obtained in the step (1), stirring and mixing uniformly, and crushing to obtain powder;
(4) Preparing bottom beads: taking 30% of the powder material obtained in the step (3), rolling the powder material into beads, and sieving the beads to obtain bottom beads;
(5) Ball forming: spraying water to the surface of the bottom bead, and then adding the rest powder balls to form balls to obtain balls;
(6) Polishing and sieving: spraying water on the ball in the step (5), polishing and sieving to obtain the finished product.
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Publication number Priority date Publication date Assignee Title
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CN104905086A (en) * 2015-03-09 2015-09-16 宜兰食品工业股份有限公司 Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls
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CN104905086A (en) * 2015-03-09 2015-09-16 宜兰食品工业股份有限公司 Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls
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