CN115868622A

CN115868622A - Instant pearl powder ball and preparation method thereof

Info

Publication number: CN115868622A
Application number: CN202111151036.6A
Authority: CN
Inventors: 王春雷; 谢羽斐; 何勇; 席文博
Original assignee: Kunshan Research & Development Center Of Uni President China Investment Co ltd; Uni President Enterprises China Investment Co Ltd
Current assignee: Kunshan Research & Development Center Of Uni President China Investment Co ltd; Uni President Enterprises China Investment Co Ltd
Priority date: 2021-09-29
Filing date: 2021-09-29
Publication date: 2023-03-31

Abstract

The invention relates to the technical field of food and food processing, in particular to instant pearl balls and a preparation method thereof. The instant pearl powder ball comprises the following components in percentage by weight: 20 to 50 percent of starch; 20 to 60 percent of syrup; 20 to 60 percent of water; 0.01 to 3 percent of grease raw material; 0.001 to 3 percent of emulsifier; 0.001 to 3 percent of polysaccharide colloid; and 0.001 to 3 percent of flavoring agent. The edible pearl rice ball solves the problem of easy aging after long-term storage in a multi-temperature layer environment.

Description

Instant pearl powder ball and preparation method thereof

Technical Field

The invention relates to the technical field of food and food processing, in particular to instant pearl balls and a preparation method and application thereof.

Background

The pearl rice ball, also called as rice ball, is a leisure food originated in Taiwan province of China, mainly comprises starch and other polysaccharides, and is one of the popular special drinks due to unique taste, and the pearl rice ball is popular among people of all classes and all ages regardless of cold drinks or hot drinks.

The pearl pearls are unique in taste, are not sticky to teeth and are tough, but can only be boiled and eaten at present and stored for a long time, the pearl pearls are easy to adhere to each other to form lumps, and the pearl pearls can age and harden under the refrigeration condition and cannot be stored for a long time. The preparation process of the pearl balls needs a large amount of manpower and material resources and is time-consuming. Moreover, in the drinks such as milk tea which can be stored stably at cold temperature in the market, products added with starch-based pearl particles or with pearl particles attached to the pearl particles are not discovered at all.

Patent application CN 105661483A discloses an infusion type rice ball which comprises tapioca flour, sweet potato flour, potato flour or corn starch as a main material, hydroxypropyl distarch phosphate or acetate starch, caramel pigment, sodium diacetate, sodium dehydroacetate and purified water. When the flour ball is prepared, the raw materials are stirred and then put into a roller to roll so that the raw materials are mutually bonded into the approximately round flour ball. After the flour balls are screened, the flour balls are placed into a high-temperature pot to be quickly boiled for 60-250 seconds, then the flour balls are poured into a first vibrating screen, the flour balls are vibrated while being uniformly scattered, so that the flour balls are not mutually bonded, then the flour balls are placed into a second vibrating screen, and residual flour stuck on the flour balls is shaken off and then packaged into finished products. When in use, the brewing type rice flour balls can be eaten after being simply brewed.

Patent application CN 104905086A discloses a starch anti-aging composition, flour balls and a preparation method thereof. The starch anti-aging composition consists of hydrophilic colloid, an emulsifier and maltogenic amylase, and the hydrophilic colloid, the emulsifier and the maltogenic amylase are matched in a proper proportion to achieve the maximized synergistic starch anti-aging characteristic. The flour ball comprises tapioca starch, modified starch, edible pigment, maltose syrup, water and starch anti-aging composition.

Patent application CN 109156814A discloses an anti-aging starch round can and a preparation method thereof. The anti-aging starch round can is prepared from pure mesona chinensis benth powder, cassava starch, anhydrous glucose and water in a certain proportion. The anti-aging starch round can is prepared by the steps of raw material preparation, granulation, hot blanching treatment, canning, sterilization and the like, can be eaten instantly after being opened, is easy to carry and transport, and can be stored for a long time.

Patent application CN 111820400A discloses a wet instant flour ball, which takes granular cold water swelling starch, pregelatinized starch, waxy corn starch and maltose syrup as main raw materials. In the preparation process, heating and melting the maltose syrup at low temperature, adding the pregelatinized starch and the waxy corn starch, uniformly mixing, adding granular cold water swelling starch and water accounting for 86-92% of the total amount, finally adding sodium diacetate and sodium dehydroacetate, and uniformly mixing; and then degassing, spreading and forming, slitting, rolling, wrapping with powder, performing vacuum microwave treatment, and homogenizing. The wet instant flour ball does not need to be rehydrated in advance, can be instantly used and has the quality guarantee period of 6-10 months at normal temperature.

Although various pearl balls and preparation methods thereof have been proposed in the prior art, the field still continuously needs an industrialized instant pearl ball which has elastic mouthfeel, no tooth sticking, toughness and similar mouthfeel to the prior boiled pearl ball and solves the problems of aging of the pearl ball in the storage life and adhesion between the pearl balls.

Disclosure of Invention

The invention aims to provide instant pearl balls, which have elastic mouthfeel, are not sticky to teeth, are tough and are similar to the mouthfeel of the existing boiled pearl balls; is suitable for multi-temperature layer storage, can be stored at normal temperature and can be refrigerated or frozen, and solves the problem that the pearl pearls are easy to age after being stored for a long time.

Another object of the present invention is to provide a method for preparing the instant pearl balls.

Still another object of the present invention is to provide a pearl jelly product containing the instant pearl jelly and a preparation method thereof. The pearl powder ball has constant taste and particle appearance in shelf life, has no adhesion phenomenon, can be stored at normal temperature or in cold storage, can be eaten after opening the bag, can also be stored in cold storage, can be eaten after being simply reheated, and is suitable for street drink.

Still another object of the present invention is to provide the use of instant pearl balls for preparing finished pearl ball products.

The present invention provides a solution to the above object and achieves the above object.

In a first aspect of the invention, there is provided instant pearl balls comprising, in weight percent relative to the instant pearl balls: 20 to 50 percent of starch, 20 to 60 percent of syrup, 20 to 60 percent of water, 0.01 to 3 percent of grease raw material, 0.001 to 3 percent of emulsifier, 0.001 to 3 percent of polysaccharide colloid and 0.001 to 3 percent of flavoring agent.

In a second aspect of the invention, there is provided a process for preparing instant pearl balls, comprising the steps of:

(a) Mixing and stirring starch, syrup, water, a grease raw material, an emulsifier, a polysaccharide colloid and a regulator to form uniform starch blending liquid;

(b) Gelatinizing and extruding the starch blending liquid by utilizing integrated high-temperature gelatinizing and extruding equipment; and

(c) Cutting the gelatinized and extruded material obtained in the step (b) into a spherical shape by using rotary cutting equipment to form the pearl balls.

In a third aspect of the invention, there is provided a finished pearl ball product comprising the instant pearl ball according to the invention or the instant pearl ball prepared according to the method of the invention.

In the fourth aspect of the invention, a method for preparing a finished pearl ball product is provided, in particular to a method for preparing a powder-coated pearl ball and a method for preparing a sugared pearl ball.

In the fifth aspect of the invention, the invention provides the application of the instant pearl balls in preparing pearl ball finished products such as flour-coated pearl balls and sugared pearl balls, and also provides the application of the pearl ball finished products.

The invention has the beneficial effects that:

through the optimized combination and improvement of the formula and the preparation process of the pearl balls, the pearl balls provided by the invention solve the problem of easy aging after long-term storage, and have an anti-aging effect. The pearl powder ball can be directly added into milk tea or other beverages for direct eating. The pearl powder ball can be packaged and stored in the form of powder or sugaring. The pearl powder packaged in the form of powder can be stored at normal temperature, and the shelf life can reach more than 6 months. The candied pearl balls can be stored under refrigeration, and the shelf life is more than 2 months; or can be stored under freezing condition, and can be directly eaten after simple reheating, and the shelf life can reach more than 12 months. The stuffed pearl balls can disperse and not adhere. The pearl powder ball has a similar taste to the existing pearl, can realize the industrial production of pearl milk tea or pearl drink, and has wide market prospect and market benefit.

Detailed Description

The following is a detailed description of specific embodiments of the present invention. It should be understood that the specific embodiments described herein are for purposes of illustration and explanation only and are not intended to limit the invention.

The invention provides instant pearl rice balls and a preparation method thereof. The preparation method is convenient to operate, safe and reliable. The instant pearl ball and the pearl ball prepared by the preparation method have the advantages of elastic mouthfeel, stable shape and consistent mouthfeel with pearls in milk tea shops or convenience stores, not only meet the requirements of consumers on drinking pearl milk tea, but also realize long-term storage without aging phenomenon, and provide an improved solution for the industrial production of beverages containing the pearl ball.

In a first aspect, the invention provides an instant pearl powder ball, which takes starch and syrup as main components and also comprises other ingredients, such as oil raw materials, emulsifying agents, polysaccharide colloids, sweet taste modifiers and acidity modifiers.

In a particular embodiment, the instant pearl jelly of the invention comprises, in weight percentages relative to the instant pearl jelly:

20 to 50 percent of starch;

20 to 60 percent of syrup;

20 to 60 percent of water;

0.01 to 3 percent of grease raw material;

0.001 to 3 percent of emulsifier;

0.001 to 3 percent of polysaccharide colloid; and

0.001 to 3 percent of flavoring agent.

In the instant pearl balls of the present invention, the starch includes native starch and modified starch. Preferably, the starch is selected from one or more of tapioca native starch, tapioca modified starch, potato modified starch, corn modified starch and rice starch.

In some embodiments, the instant pearl balls comprise the following amounts of starch: any one of 20%, 25%, 30%, 35%, 40%, 45% or 50% and all values within any combination thereof, in weight percent relative to the instant pearl powder. For example, the instant pearl powder contains 20 to 50%, preferably 25 to 50%, more preferably 30 to 45% of starch, in weight percentage with respect to the instant pearl powder.

In the instant pearl powder ball of the present invention, the syrup includes, but is not limited to, glucose syrup, maltose syrup, fructose syrup, granulated sugar syrup, and liquid sugar alcohol.

In some embodiments, the instant pearl balls comprise the following amounts of syrup: any one of 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% and all values within any combination thereof, in weight percent relative to the instant pearl powder. For example, instant pearl balls contain 20% to 60%, preferably 25% to 55%, more preferably 25% to 50% syrup.

Preferably, the oil material is selected from animal oil and vegetable oil, such as one or more selected from cream, butter, coconut oil, vegetable fat powder, vegetable fat milk, sunflower seed oil, palm oil, corn oil, etc.

In some embodiments, the instant pearl balls comprise the following amounts of the oil raw material: any one of 0.01%, 0.5%, 1%, 1.5%, 2%, 2.5%, or 3%, and all values in any combination thereof, in weight percent relative to the instant pearl powder. For example, the instant pearl powder ball contains 0.01 to 3 percent of oil raw material, preferably 0.5 to 2.5 percent of oil raw material, and more preferably 0.5 to 2 percent of oil raw material.

Preferably, the emulsifier is selected from one or more of sodium stearoyl lactylate, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lecithin and diacetyl tartaric acid ester of mono-diglycerol.

In some embodiments, the instant pearl balls comprise the following amounts of emulsifier: any one of 0.001%, 0.5%, 1%, 1.5%, 2%, 2.5%, or 3%, and all values in any combination thereof, in weight percent relative to the instant pearl powder. For example, the instant pearl powder ball contains 0.001 to 3%, preferably 0.5 to 2.5%, more preferably 0.5 to 2% of an emulsifier.

In the instant pearl jelly of the present invention, the polysaccharide colloids include, but are not limited to, tremella polysaccharide, carrageenan, xanthan gum, sodium alginate, gellan gum, konjac gum, microcrystalline cellulose, and sodium carboxymethylcellulose.

In some embodiments, the instant pearl balls comprise the following amounts of polysaccharide colloids: any one of 0.001%, 0.5%, 1%, 1.5%, 2%, 2.5%, or 3%, and all values in any combination thereof, in weight percent relative to the instant pearl powder. For example, the instant pearl powder ball contains 0.001% to 3%, preferably 0.5% to 2.5%, more preferably 1% to 2% of polysaccharide colloid.

In the instant pearl balls of the present invention, the flavoring agent is used to flavor the pearl balls, including, for example, sweetness and acidity regulators. The instant pearl balls contain 0.001 to 3 percent of flavoring agent.

Sweet taste modifiers include, but are not limited to, sucralose, acesulfame k, steviol glycosides, sugar alcohols.

In some embodiments, the instant pearl balls comprise the following amounts of sweetness modifier: 0.001%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%, and all values within any combination thereof, in weight percent relative to the instant pearls. For example, the instant pearl powder contains 0.001% to 1%, preferably 0.001% to 0.6%, more preferably 0.001% to 0.4% of a sweet taste modifier.

Acidity regulators include, but are not limited to, sodium citrate, citric acid, sodium bicarbonate, and potassium bicarbonate.

In some embodiments, the instant pearl balls comprise the following amounts of acidity regulator: 0.001%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, or 2%, and all values within any combination thereof, in weight percent relative to the instant margarita orb. For example, the instant pearl powder ball contains 0.001 to 2%, preferably 0.001 to 1.5%, more preferably 0.001 to 1% of acidity regulator.

In addition, according to the requirement of the taste of consumers, a salty taste regulator can be added into the pearl balls.

In some embodiments, the water is potable water, such as Reverse Osmosis (RO) water. The amount of water is 20-60%, such as 25-55%, such as 25-50%, such as 25-45%, such as 25-35% of the instant pearl powder ball. For example, the amount of water is such that the total amount of starch, syrup, fat raw material, emulsifier, polysaccharide colloid, flavoring agent and water is 100% by weight with respect to the instant pearl jelly.

For example, the instant pearl jelly comprises, in weight percent relative to the instant pearl jelly:

20 to 50%, preferably 25 to 50%, more preferably 30 to 45% of starch, the starch comprising native starch and modified starch, preferably the starch is selected from one or more of tapioca native starch, tapioca modified starch, potato modified starch, corn modified starch and rice starch;

20% to 60%, preferably 25% to 55%, more preferably 25% to 50% of a syrup, including but not limited to glucose syrup, maltose syrup, high fructose syrup, granulated sugar syrup and liquid sugar alcohols;

20% to 60%, preferably 25% to 55%, more preferably 25% to 50% water;

0.01 to 3%, preferably 0.5 to 2.5%, more preferably 0.5 to 2% of an oil raw material, preferably the oil raw material is selected from animal oils and vegetable oils, for example, one or more selected from cream, butter, coconut oil, non-dairy creamer, sunflower seed oil, palm oil, corn oil, etc.;

0.001-3%, preferably 0.5-2.5%, more preferably 0.5-2% of emulsifier, preferably the emulsifier is selected from one or more of sodium stearoyl lactylate, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lecithin and diacetyl tartaric acid monoglyceride and diglyceride;

0.001-3%, preferably 0.5-2.5%, more preferably 1-2% of a polysaccharide colloid, preferably, the polysaccharide colloid includes, but is not limited to, tremella polysaccharide, carrageenan, xanthan gum, sodium alginate, gellan gum, konjac gum, microcrystalline cellulose, and sodium carboxymethylcellulose;

0.001% to 1%, preferably 0.001% to 0.6%, more preferably 0.001% to 0.4% of a sweet taste modifier, preferably the sweet taste modifier includes but is not limited to sucralose, acesulfame potassium, steviol glycosides, sugar alcohols; and

0.001% to 2%, preferably 0.001% to 1.5%, more preferably 0.001% to 1% of an acidity regulator, preferably the acidity regulator comprises sodium citrate, citric acid, sodium bicarbonate and potassium bicarbonate.

The instant pearl powder ball has the advantages of Q elastic mouthfeel, no tooth adhesion, toughness and stable shape, can be stored for more than 6 months under the normal temperature condition in the powder wrapping mode, can be stored for more than 2 months under the refrigeration condition in the sugar soaking mode, maintains good mouthfeel, does not have the phenomenon of aging and hardening, is suitable for instant drinks, can be stored for more than 12 months under the refrigeration condition, and can be eaten after being reheated.

In a second aspect, the invention provides a method for preparing instant pearl balls, which takes starch and syrup as main bodies, adds oil raw materials and an emulsifier, then adds one or more polysaccharide colloids such as tremella polysaccharide, carrageenan, xanthan gum, sodium alginate, gellan gum, konjac glucomannan, microcrystalline cellulose, sodium carboxymethylcellulose and the like, and prepares pearl particles with different flavors, instant opening bags and wide application by seasoning.

Traditional making process of flour balls

The traditional flour balls are generally made into raw flour balls, the raw flour balls can be stored at the normal temperature in vacuum, and the raw flour balls are cooked before being eaten and then are eaten.

1. The making process of the raw flour ball comprises the following steps: the common traditional pearl powder balls sold in the market are mainly prepared from cassava starch, firstly, dry cores of the powder balls are prepared, the dry cores are put into a rounding machine, then, the raw materials such as sodium carboxymethyl cellulose, caramel color and the like are added to prepare mixed solution according to a proportion, the mixed solution is mixed with the cassava starch, the dry cores are gradually enlarged, and simultaneously, rounding and polishing are carried out to form spherical powder balls.

2. The process for cooking the uncooked rice flour into the cooked edible product comprises the following steps: boiling enough water (enough water is needed, namely raw flour balls and the water amount is at least 1:8), adding the raw flour balls, turning to middle and small fire after the flour balls float, keeping the boiling state for 30-50 minutes, turning off the fire, stewing for 20-30 minutes, fishing out the pearl flour balls by using a sieve, washing with cold boiled water, cooling for later use, and obtaining the elastic flour balls after cooling.

Manufacturing process of existing improved rice flour balls

The traditional rice dumpling cooking process is complicated, in order to simplify the process, the modified starch with better anti-aging effect is used in the commercially available rice dumplings, and simultaneously, the pre-cooked rice dumplings are prepared by optimizing and upgrading the manufacturing process.

1. The preparation process of the pre-cooked rice balls comprises the following steps: the production process of the starch balls is optimized, raw materials such as starch, caramel color, water and the like are mixed and stirred into starch dough, the starch dough is made into powder, and the powder dough is placed into a roller to roll so as to be mutually adhered to form the approximately circular starch balls. And (3) putting the formed flour balls into a pot for quick boiling, taking out the flour balls, scattering the flour on the surfaces of the flour balls, sterilizing and packaging to obtain finished products of the instant flour balls.

2. The pre-cooked rice ball eating method comprises the following steps: after unpacking, the product is stewed for 3 to 5 minutes by medium fire or stewed for 2 to 3 minutes by boiling water. Wherein the stewing water amount is more than 8 times and more than that of the pearl, and the stewing effect of the boiled water powder is better.

The instant pearl powder ball of the inventionManufacturing process of

In the present invention, the method for preparing instant pearl balls comprises the following steps:

(a) Mixing and stirring starch, syrup, water, oil raw materials, an emulsifier, polysaccharide colloid, a sweet taste regulator and an acidity regulator to form uniform starch blending liquid;

Preferably, the water is potable water.

In step (a), the oil and fat and the emulsifier are dissolved, the syrup is heated to raise the temperature, then the mixture is added into the dispersion liquid of the starch and the water, and then the polysaccharide colloid, the flavoring agent such as sweet taste regulator and acidity regulator and other ingredients are added into the dispersion liquid to form the uniform starch preparation liquid.

Preferably, the water temperature is controlled to be less than 50 ℃, the starch is dissolved by water, and the starch dispersion liquid is obtained after stirring and dissolving.

The syrup is heated to an elevated temperature, preferably to a temperature greater than 40 ℃, before being added to the starch dispersion.

Dissolving oil and fat raw materials with water at 55-80 deg.C, stirring to obtain oil and fat dispersion, adding emulsifier, stirring to dissolve to obtain oil and fat-emulsifier mixed solution, and adding into starch dispersion.

Dispersing and dissolving polysaccharide colloid and flavoring agent such as sweet taste regulator and acidity regulator with water, and adding into starch dispersion.

The method of mixing the components is not particularly limited. Any mixing or kneading device may be used.

In the step (b), the starch blending liquid is conveyed to an integrated high-temperature gelatinization extrusion device to be gelatinized and extruded and molded. The gelatinization temperature of the material is more than 100 ℃, and the preferred range is 110-180 ℃.

In the step (c), the gelatinized and extruded material is conveyed to rotary cutting equipment, and the gelatinized and extruded material is cut into a spherical shape by using a cutter, so that the pearl ball is formed.

In a preferred embodiment of the present invention, the method for preparing instant pearl balls comprises the steps of:

(a1) Dissolving starch in water, stirring for dissolving to obtain starch dispersion, and continuously stirring, preferably controlling water temperature to be less than 50 ℃;

(a2) Heating the syrup to an elevated temperature, preferably to a temperature above 40 ℃, prior to adding to the starch dispersion of step (a 1);

(a3) Dissolving an oil raw material with water at a temperature of 55-80 ℃, uniformly stirring to obtain an oil dispersion, adding an emulsifier, uniformly stirring to obtain an oil-emulsifier mixed solution, and adding the oil-emulsifier mixed solution into the solution obtained in the step (a 2);

(a4) Dispersing and dissolving polysaccharide colloid and flavoring agent such as sweet taste modifier and acidity regulator with water, adding into the solution obtained in step (a 3), and stirring to obtain uniform starch preparation solution;

(b) Gelatinizing and extruding the starch blending liquid by using integrated high-temperature gelatinizing and extruding equipment; and

Optionally, the formed pearl balls can be post-processed with sugar solution or starch, and cooled to below 30 deg.C.

For step (a 1) and step (a 2), the order of dissolution of the starch and syrup can also be adjusted according to the amount of water. For example, in the case of a small amount of water, since starch is not easily dispersed due to a small amount of water, the syrup may be heated to preferably more than 40 ℃ and dissolved with water to obtain a sugar solution, the temperature is controlled to preferably less than 50 ℃, then starch is added and dissolved with stirring to obtain a starch dispersion, which is used in the subsequent step (a 3).

Different from the traditional making process of the flour balls and the making process of the existing improved flour balls, in the method of the invention, firstly, the grease raw materials and the emulsifying agent with the formula dosage are prepared into liquid, and are respectively added into the starch dispersion liquid together with the syrup, and then the rest ingredients are added to form uniform starch preparation liquid; then the starch blending liquid is subjected to a high-temperature gelatinization extrusion process, and the gelatinized and extruded materials are cut into a spherical shape by a cutter, so that the instant pearl balls are formed. The method of the invention does not need the process steps of rounding, cooking, pre-cooking and the like.

With regard to the components used for preparing the instant pearl powder ball, the relevant definitions for the components in the above first aspect may apply.

In a third aspect, a finished pearl ball product is provided, comprising the instant pearl ball according to the invention or the instant pearl ball prepared according to the method of the invention.

In the finished pearl ball product, the pearl ball has various packaging forms, such as falling into sugar liquid after being formed and packaging with sugar liquid, or packaging with powder after being formed and packaging. Therefore, the finished pearl ball product comprises sugar-soaked pearl ball and powder-coated pearl ball.

In the sugared pearl balls, the instant pearl balls according to the invention are soaked with sugar liquor.

Preferably, the weight ratio of the instant pearl balls to the sugar solution is 8:2 to 2:8.

Preferably, the sugar solution is prepared from the following components in any combination in percentage by weight relative to the total weight of the sugar solution:

the combination is as follows: 20 to 80 percent of syrup, 0.1 to 30 percent of water retention agent, 5 to 70 percent of water, or

Combining two: 20 to 80 percent of syrup, 0.01 to 3 percent of grease raw material, 0 to 3 percent of emulsifier and 5 to 70 percent of water,

preferably, wherein the syrup includes, but is not limited to, glucose syrup, maltose syrup, glucose-fructose syrup, granulated sugar syrup, and liquid sugar alcohols; the oil material is selected from animal oil and vegetable oil, such as one or more of cream, butter, oleum Cocois, vegetable fat powder, vegetable fat milk, oleum Helianthi, palm oil, and corn oil; moisture retention agents include, but are not limited to, propylene glycol, glycerin, maltitol, sorbitol; and the emulsifier is one or more selected from sodium stearoyl lactylate, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lecithin and diacetyl tartaric acid monoglyceride and diglyceride.

In particular embodiments, the sugar liquor may comprise 20% to 80%, such as 30% to 70%, such as 35% to 65%, such as 40% to 60% by weight of the syrup.

In particular embodiments, the sugar liquor may comprise from 0.1% to 30%, such as from 5% to 25%, such as from 10% to 20%, such as from 15% to 20% moisture retaining agent by weight.

In a particular embodiment, the sugar solution may comprise 0.01% to 3%, such as 0.5% to 3%, such as 1% to 3%, such as 1.5% to 3% by weight of the fat feedstock.

In a particular embodiment, the sugar liquor may comprise 0 to 3%, for example 1 to 2% by weight of emulsifier.

In particular embodiments, the sugar liquor may comprise 5% to 70%, such as 10% to 60%, such as 20% to 50%, such as 30% to 40% water by weight.

The sugared pearl powder ball not only has the anti-aging effect, but also has the effect of preventing the adhesion among particles.

The candied pearl pearls can be classified into refrigerated candied pearls and frozen candied pearls according to different storage conditions.

The sugared pearl powder ball can be stored under the refrigeration condition of 1-15 ℃, the packed sugar liquid provides the inside and outside layering feeling of the granules, simultaneously has the function of preventing the adhesion in the granule storage process, and can be stored under refrigeration for more than 2 months without aging. Has certain commercial value in refrigerated products (milk tea, milk, dairy products and the like).

The sugared pearl powder can be stored in frozen form under freezing condition, and can be stored for more than 12 months.

In the powder-coated pearl balls, the instant pearl balls are coated by starch.

Starches include native and modified starches. Preferably, the starch is selected from one or more of raw tapioca starch, modified potato starch, modified corn starch and rice starch.

The pearl powder ball is packaged in a powder wrapping mode after being formed, can be eaten instantly after being opened, can be stored for more than 6 months at normal temperature, and is suitable for street drink and brewing type drink.

In a fourth aspect of the invention, a process for the preparation of a finished pearl ball product is provided, wherein a pearl ball according to the invention or a pearl ball prepared according to the process of the invention is used.

In a specific embodiment, a method of preparing a sugared pearl ball is provided, wherein a pearl ball according to the present invention or a pearl ball prepared according to the method of the present invention is soaked with a sugar solution.

In particular embodiments, the sugar solution may comprise from 0.1% to 30%, such as from 5% to 25%, such as from 10% to 20%, such as from 15% to 20%, by weight of the moisture retaining agent.

In particular embodiments, the sugar solution may comprise from 0.01% to 3%, such as from 0.5% to 3%, such as from 1% to 3%, such as from 1.5% to 3% by weight of the oil feedstock.

In a particular embodiment, the sugar liquor may contain 0 to 3%, for example 1 to 2% by weight of emulsifier.

In the embodiment, the pearl ball particles and any one of the above soaking sugar solutions are injected into a packaging bag according to the weight ratio of 8:2 to 2:8 by a manual or automatic filling machine to be filled, sealed and packaged to prepare the sugared pearl ball.

Preferably, the sugared pearl powder ball can be stored at 1-15 deg.C under refrigeration, and can also be stored in freezing environment.

In a specific embodiment, a method of preparing a flour-coated pearl ball is provided, wherein a pearl ball according to the present invention or a pearl ball prepared according to the method of the present invention is coated with starch.

Preferably, the powder-coated pearl powder ball can be stored at normal temperature.

In a fifth aspect of the invention, there is provided the use of a pearl powder according to the invention or prepared according to the method of the invention for the preparation of a finished pearl powder product.

Preferably, the pearl powder ball finished products are sugared pearl powder balls and powder-coated pearl powder balls.

The pearl balls according to the invention, the pearl balls prepared by the method of the invention, the pearl ball finished products according to the invention and the pearl ball finished products prepared by the method of the invention are preferably used for being matched with street drinks or RTD drinks, and are more preferably matched with milk drinks such as coffee, milk tea, fruit tea and the like.

The use of the words "a" or "an" when used in conjunction with any of the terms "comprising", "including", "containing" or "having" in the claims or specification may mean "one or more" but is also consistent with the meaning of "one or more or" one or more "," at least one or at least one "," one or more than one "or" one or more than one ".

The words "comprising" (and any variation of comprising), "having" (and any variation of having), "including" (and any variation of including), or "containing" (and any variation of containing) are inclusive or open-ended, and do not exclude other unrecited elements or method steps, and include the meaning of "consisting essentially of … …" or "consisting of … …".

The compositions of the present invention, i.e., pearls, can "comprise," consist essentially of, or "consist of the particular ingredients, components, compositions, etc. disclosed in this specification. Features from specific embodiments may be combined with features from other embodiments. For example, features from one embodiment may be combined with features from any of the other embodiments.

It should be understood that the detailed description and examples, while indicating specific embodiments of the invention, are given by way of illustration only, and are not meant as limitations. In addition, it is contemplated that variations and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.

Examples

1. Pearl powder ball evaluation standard

1) Sensory evaluation standard of pearl balls:

sensory evaluation criteria after soaking:

2) Texture structure

The pearl powder ball is subjected to a full texture Test (TPA) (also called a secondary chewing test), and the test method can be used for comprehensively describing the physical properties of food. The test conditions were as follows: instrument model ta.xt plus; a probe: P/0.5R; the probe testing speed is 2.00mm/s; the strain was 50%.

Hardness (Hardness): the maximum peak stress at first compression.

Elasticity (Springiness): the ratio of the sample recovery height detected in the second compression to the compression deformation amount of the first compression is used for representation. Indicating the extent to which the sample can recover after the first compression.

Cohesion (Cohesiveness): the ratio of the work done during the second and first depressions.

Chewiness (Chewiness): hardness cohesion elasticity, a relative evaluation index. The overall trend is similar to the hardness trend, namely, the chewiness of the pearl ball is influenced most by the hardness of the product.

3) Evaluation of pearl ball aging

The essence of the aging of the pearl balls is starch aging, which is a phenomenon that gelatinized starch molecules are automatically arranged into an order to form highly compact, crystallized and insoluble molecular micro-beams. The round pearl powder after aging has poor mouthfeel and has a 'raw' feeling; the chewing taste is characterized by poor elasticity, easy biting and increased hardness; it can be qualitatively expressed as phenomena of increased hardness, decreased elasticity and decreased cohesion.

4) Evaluation effect of pearl powder round adhesion

2. Examples of the embodiments

In the following examples, the raw materials used are as follows:

starch: tapioca starch, hydroxypropyl distarch phosphate, acetate starch;

syrup: a maltose syrup; emulsifier: mono-and diglycerol fatty acid esters;

grease raw material: butter; polysaccharide colloid: tremella polysaccharide;

sweet taste modifier: acesulfame potassium; acidity regulator: and (4) citric acid.

Examples 1 to 8 and comparative examples 1 to 9: flour-coated pearl balls

Example 1

(1) Heating the maltose syrup used in the formula to 40-70 ℃, and dissolving the maltose syrup with a part of RO water (about 60-80% of the total water amount) to obtain sugar liquid, wherein the temperature is controlled to be less than 50 ℃. Slowly adding starch (15% of tapioca starch, 25% of hydroxypropyl distarch phosphate and 10% of acetate starch) required by the formula, stirring and dissolving to obtain a starch dispersion liquid, and continuously stirring.

(2) Dissolving 1% butter with 55-80 deg.C part of RO water (about 8-15% of total water content), stirring for 8 min, and dissolving completely to obtain oil solution; continuously heating, keeping the temperature of the mixed solution at 55-80 deg.C, adding 1% of mono-diglycerol fatty acid ester, stirring at high speed for dissolving for 15 min to obtain oil-emulsifier mixed solution, and adding into starch dispersion. Dissolving 1.5% of tremella polysaccharide, 0.1% of acesulfame potassium and 0.5% of citric acid in the balance RO water, and adding the mixture into the starch dispersion liquid to obtain uniform starch preparation liquid.

(3) Pasting and forming: heating and pasting the starch blending liquid by using integrated high-temperature pasting and extruding equipment, extruding and molding, cutting the pasted material into a spherical shape by using a cutter, wrapping the material by using cassava starch, and cooling to below 30 ℃; packaging, storing at normal temperature, and evaluating after 6 months (evaluating pearl ball directly and evaluating after soaking in milk tea for 4 hours).

Example 2

(1) Slowly adding the starch (20% of cassava starch and 20% of hydroxypropyl distarch phosphate) required by the formula into RO water accounting for 60-80% of the total water amount of the formula, stirring and dissolving (the temperature is controlled to be less than 50 ℃) to obtain a starch dispersion liquid, and continuously stirring. Heating the maltose syrup according to the formula dosage to 40-70 ℃, and adding the maltose syrup into the starch dispersion liquid.

(2) Dissolving 1% butter with 55-80 deg.C part of RO water (about 8-15% of total water content), stirring for 8 min, and dissolving completely to obtain oil solution; continuously heating to maintain the temperature of the mixed solution at 55-80 deg.C, adding 1% of mono-diglycerol fatty acid ester, stirring at high speed for dissolving for 15 min to obtain oil-emulsifier mixed solution, and adding into starch dispersion. 1.5 percent of tremella polysaccharide, 0.1 percent of acesulfame potassium and 0.5 percent of citric acid are dispersed and dissolved by the balance of RO water and then added into the starch dispersion liquid to obtain uniform starch preparation liquid.

Examples 3, 4 and 5

Their process flow is similar to example 2, except that the formulation ratio is adjusted.

Examples 6 and 7

Their process flow is similar to example 1, except that the formulation ratio is adjusted.

Comparative example 1

The process flow is similar to example 2, except that the formulation ratio is adjusted.

Comparative examples 2 and 3

The process flow is similar to example 1, except that the formulation ratio is adjusted.

Comparative example 4 (without emulsifier)

(1) Slowly adding RO water 60-80% of total water amount of the formula into starch required by the formula, stirring and dissolving (temperature controlled at less than 50 deg.C) to obtain starch dispersion, and continuously stirring. Heating the maltose syrup according to the formula dosage to 40-70 ℃, and adding the maltose syrup into the starch dispersion liquid.

(2) Dissolving 1% butter in 55-80 deg.C part of RO water (about 8-15% of total water content), stirring for 8 min to obtain oil solution, and adding into starch dispersion. Dissolving 1.5% of tremella polysaccharide, 0.1% of acesulfame potassium and 0.5% of citric acid in the balance RO water, and adding the mixture into the starch dispersion liquid to obtain uniform starch preparation liquid.

(3) Pasting and forming: heating and pasting the starch blending liquid by using integrated high-temperature pasting and extruding equipment, extruding and molding, cutting the pasted material into a spherical shape by using a cutter, wrapping the spherical material by using cassava starch, and cooling to below 30 ℃; packaging, storing at normal temperature, and evaluating after 6 months (evaluating pearl ball directly and evaluating after soaking in milk tea for 4 hours).

COMPARATIVE EXAMPLE 5 (oil and fat raw material not added)

(1) Slowly adding RO water 60-80% of total water amount of the formula into starch required by the formula, stirring and dissolving (temperature is controlled to be less than 50 ℃) to obtain starch dispersion, and continuously stirring. Heating the maltose syrup according to the formula dosage to 40-70 ℃, and adding the maltose syrup into the starch dispersion liquid.

(2) Adding 1% of mono-diglycerol fatty acid ester into a part of RO water (about 8-15% of total water) at 55-80 deg.C, stirring at high speed for dissolving for 15 min to obtain emulsified solution, and adding into starch dispersion. Dissolving 1.5% of tremella polysaccharide, 0.1% of acesulfame potassium and 0.5% of citric acid in the balance RO water, and adding the mixture into the starch dispersion liquid to obtain uniform starch preparation liquid.

Comparative example 6 (no addition of polysaccharide colloid)

Its process is similar to example 3, except that the formulation ratio is adjusted and no polysaccharide colloid is added.

Comparative example 7

Its process is similar to that of example 3, except that the formulation ratio is adjusted and the addition amount of the mono-diglycerol fatty acid ester is 4%.

Comparative example 8

Its process is similar to example 3, except that the formulation ratio is adjusted and the butter addition is 4%.

Comparative example 9

The process is similar to that of example 3, except that the formula proportion is adjusted and the addition amount of tremella polysaccharide is 4%.

Comparative example 10

After purchasing the pearl-containing round pearl beverage sold in drink shops in the street, carrying out material-liquid separation, collecting the pearl balls in the beverage, carrying out aseptic packaging, storing at normal temperature and evaluating after 6 months (directly evaluating the pearl balls and the milk tea after soaking for 4 hours).

The pearl powder balls used in drink shops in street are mostly raw powder balls and are mainly prepared from cassava starch, wherein dry powder ball cores are firstly prepared, the dry powder ball cores are put into a rounding machine, sodium carboxymethylcellulose, caramel and other raw materials are added to prepare a mixed solution in proportion, the mixed solution is mixed with the cassava starch to enable the dry powder cores to be gradually enlarged, and meanwhile, rounding and polishing are carried out to form spherical powder balls. Cooking before eating: boiling enough water (enough water is needed, namely raw flour balls and the water amount is at least 1:8), adding the raw flour balls, turning to middle and small fire after the flour balls float, keeping the boiling state for 30-50 minutes, turning off the fire, stewing for 20-30 minutes, fishing out the pearl flour balls by using a sieve, washing with cold boiled water, cooling for later use, and obtaining the elastic flour balls after cooling. Can be soaked with small amount of sugar solution (such as Mel, fructose, brown sugar syrup, etc.) to make the flour balls not easy to stick together. The whole process takes 50-80 minutes.

The amounts of the components used in examples 1-7 and comparative examples 1-9 are listed in Table 1 below.

The experimental result shows that the materials of the comparative example 1 and the comparative example 3 are over-viscous and non-shaped after being gelatinized and extruded at high temperature; the material of comparative example 2 was not completely gelatinized and was granular and undercooked.

Therefore, the samples of comparative example 1, comparative example 2 and comparative example 3 were not subjected to texture and sensory evaluation.

The samples of examples 1 to 7 and comparative examples 4 to 10 were subjected to texture and sensory evaluations, and the results are shown in tables 2 to 4.

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The pearl balls of examples 1 to 7 and comparative examples 4 to 10 were aged:

the samples of examples 1-7 have no obvious aging taste after being stored for 6 months at normal temperature, namely, no ' raw ' feeling, no ' instant breakage after biting and certain elasticity. The centers of the pearl balls of comparative example 4, comparative example 5 and comparative example 7 are slightly half-cooked, are easy to break during chewing and have aging tendency; the pearl balls of comparative example 10 had a surface agglomerated, a relatively significant aging phenomenon, easy biting, lack of elasticity, and a undercooked feeling. This indicates that the experimental group formulation of the present invention has an anti-aging effect.

Besides the anti-aging effect provided by the formula raw materials, the integrated high-temperature gelatinization extrusion equipment process adopted by the invention also slows down the aging of the rice ball. The process deepens the degree of alpha formation of starch in the pearl powder balls when the starch is treated at high temperature and high pressure, starch molecules rapidly expand, the expansion pressure destroys the starch chain structure, the re-polymerization force of some micelles is destroyed, and the stability of the starch is maintained.

Comparative example 6 had no significant aging effect, but had poor elasticity and a weak chewy feel. Comparative example 8 and comparative example 9 pearl balls have no obvious aging phenomenon, but the comparative example 8 has obvious fat oxidation flavor and influences the mouthfeel; the mouthfeel of the sample of comparative example 9 was too Q-shot and the pearl reality was lacking. This indicates that the experimental formula of the present invention has a better mouthfeel.

Thus, in combination with the above sensory, textural, aging profiles, the pearls of pearl of example 3 had better sensory and aging resistance.

The starch wrapped on the pearl balls mainly prevents the adhesion between the pearl balls, and the starch wrapped on the surface has no obvious influence on the anti-aging performance of the pearl balls. Therefore, the pearl balls in example 3 without being coated with starch also have better anti-aging performance.

And (3) refrigerating pearl balls:

the cold drink is a product frequently selected by consumers in summer, and besides the ready-made cold drink in a street drinking shop, the RTD product sold in the market can also be refrigerated for drinking. The pearl balls are matched with a refrigerated RTD product, so that the pearl balls need to have low temperature resistance and ageing resistance.

The pearl balls of example 3 were stored under refrigeration for 1 month, and their sensory evaluation and texture measurement were carried out. After the pearl balls are stored for 1 month under the refrigeration condition, the pearl balls have aging phenomenon, the hardness of the mouthfeel is high, the elasticity is lost and the pearl balls are easy to break when being chewed, and the pearl balls in example 3 have weak aging resistance under the low-temperature condition. Further application studies were performed on the pearl pearls to adapt to the multi-temperature layer storage conditions, and the results are shown in tables 5 and 6. In combination with texture, sensory and aging conditions, the coated pearl powder of example 3 had poor sensory and aging resistance under refrigeration. In order to match with a refrigerated RTD product, the low-temperature anti-aging performance of the pearl balls needs to be improved.

Table 5: texture of pearl powder balls of example 3 after 1 month of cold storage

Texture structure	Example 3 (after 1 month of storage under refrigeration)
		Hardness of	276
Elasticity	0.954
		Cohesion force	0.9
Chewiness of the product	237

Table 6: the pearl powder of example 3 was stored under refrigeration for 1 month and then taste-scored

Sensory evaluation index	Example 3 (after 1 month of storage under refrigeration)
		Hardness (neutral index)	6
Elasticity	2
		Sense of inner and outer layers	2

Comparative examples 11 to 13 and examples 8 to 15: sugared pearl powder ball

The sugar-soaked pearl powder comparative example and the formula of the example follow the raw material ratio of the powder-coated pearl powder formula of the example 3, and the dosage is shown in the following table 7: (unit: weight percent)

Table 7: the same component dosage of the sugared pearl powder ball and the coated pearl powder ball

The sugared pearl powder ball is prepared as follows:

(2) Dissolving 1% butter in a part of RO water (about 8-15% of total water) at 55-80 deg.C, stirring for 8 min, and dissolving completely to obtain oil solution; continuously heating to maintain the temperature of the mixed solution at 55-80 deg.C, adding formula amount of mono-diglycerol fatty acid ester, stirring at high speed for dissolving for 15 min to obtain oil-emulsifier mixed solution, and adding into starch dispersion. Dissolving 1.5% of tremella polysaccharide, 0.1% of acesulfame potassium and 0.5% of citric acid in the balance RO water, and adding the mixture into the starch dispersion liquid to obtain uniform starch preparation liquid.

(3) Pasting and forming: heating and pasting the starch blending liquid by using integrated high-temperature pasting and extruding equipment, extruding and molding, cutting the pasted material into a spherical shape by using a cutter, soaking in the soaking sugar liquid in the table 8, and cooling to below 30 ℃.

(4) Packaging and storing: and (3) mixing the soaked sugar liquor and the pearl balls according to the ratio of 1:3, packaging according to the proportion of the total weight. And evaluating after being stored for 2 months in a refrigerated manner.

Table 8: amounts of components of the sugar-soaked liquid for comparative examples 11 to 13 and examples 8 to 15 (unit: weight percentage)

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Comparative examples 11, 12, 13

(1) Uniformly mixing water and maltose syrup according to the formula ratio to prepare maltose syrup liquid with a certain concentration (70% maltose syrup liquid in a comparative example 11, 25% maltose syrup liquid in a comparative example 12 and 85% maltose syrup liquid in a comparative example 13), soaking the rotary-cut formed pearl balls, and cooling to below 30 ℃.

(2) Packaging and storing: maltose liquids of the above concentrations (maltose liquid of 70% concentration in comparative example 11, maltose liquid of 25% concentration in comparative example 12, and maltose liquid of 85% concentration in comparative example 13) and pearl powder were mixed in the following ratio of 1: and (3) packaging. And evaluating after being stored for 2 months in a refrigerated manner.

Example 8:

mixing sugar solution with RO water (25 wt%) and 10% glycerol, adding 65% maltose syrup, mixing, soaking rotary-cut shaped pearl powder, and cooling to below 30 deg.C. Mixing the prepared sugar solution and pearl powder balls according to the ratio of 1: and (3) packaging. And evaluating after being stored for 2 months in a refrigerated manner.

Examples 9 and 10

A certain amount of non-dairy creamer (1.5% non-dairy creamer in example 9 and 3% non-dairy creamer in example 10) is dissolved in RO water required by a sugar solution formula at 40-70 ℃, malt syrup required by the sugar solution formula is added, and the mixture is uniformly mixed and cooled to below 20 ℃. Used for soaking rotary-cut pearl balls and cooled to below 30 ℃. And (3) mixing the prepared sugar solution and pearl balls according to the ratio of 1: and (3) packaging. And evaluating after being stored for 2 months in a refrigerated manner.

Examples 11 and 12

Sunflower seed oil (1.5% sunflower seed oil in example 11 and 3% sunflower seed oil in example 12) required by the sugar solution formula is added into 30% RO water with the temperature of 55-80 ℃, 3% mono-diglycerol fatty acid ester is added, and the mixture is stirred at a high speed for 15-20 minutes to form a uniform emulsified solution. Adding maltose syrup required by the sugar liquid formula, mixing uniformly, and cooling to below 20 ℃. Used for soaking rotary-cut pearl balls and cooled to below 30 ℃. Mixing the prepared sugar solution and pearl powder balls according to the ratio of 1: and (3) packaging. And evaluating after being stored for 2 months in a refrigerated manner.

Examples 13, 14 and 15

Their procedure is similar to example 8, except that the formulation proportions are adjusted.

The samples of comparative examples 11-13 and examples 8-15 were subjected to texture and sensory and blocking evaluations, and the results are set forth in tables 9-12.

Table 9: texture detection data of pearl balls in comparative examples 11 to 13 and examples 8 to 15

Table 10: sensory evaluation of the pearl powder balls of comparative examples 11 to 13 and examples 8 to 15

Other evaluations were carried out: the spheronized granules of example 11 and example 12 had a greasy feel, affecting the flavor of the product to some extent.

Table 11: the pearl powder balls of comparative examples 11 to 13 and examples 8 to 15 were dipped in milk tea for 4 hours and then subjected to sensory evaluation and scoring

Other evaluations were carried out: the pearl powder pearls of example 11 and example 12 have a greasy feel, which affects the milky tea flavor to some extent.

Table 12: comparative examples 11-13 and examples 8-15 for sticking of pearl powder balls

The pearl balls of comparative examples 11 to 13 and examples 8 to 15 were aged:

after being refrigerated and stored for 2 months, the sugared pearl round of the comparative example 11 is found to have hard mouthfeel, slightly undercooked center and aging tendency; comparative example 12 sugared pearl powder ball has weak elasticity, weak chewing feeling and aging feeling; comparative example 13 had no aged mouthfeel, but the overall mouthfeel was harder.

The sugar-dipped pearl balls of examples 8 to 15 did not have any significant aging phenomenon. This indicates that the experimental group formulation of the present invention has an anti-aging effect.

The storage temperature of the food is also related to the starch aging speed, and the most suitable temperature for starch aging is 2-10 ℃. The application of the candied pearl pearls in the invention, namely the refrigerated candied pearl pearls can be stored for at least 2 months without aging under the refrigeration condition of 1-15 ℃, thereby achieving the anti-aging effect under the low-temperature condition.

The pearls in the examples 11 and 12 have a slightly greasy feeling, the flavor of the milk tea is influenced to a certain extent and still acceptable, and if the proportion of the greasy is improved (more than 3%), the greasy feeling of the pearls is stronger, and the flavor of the product is poor.

In summary, the results of the examples show that the examples 8 and 13 are better in combination with texture, sense, anti-aging and adhesion. Example 15 is a combination of examples 8 and 13, wherein the pearl balls prepared by the scheme have the best texture and sense and the best anti-aging and anti-blocking effects under the refrigeration condition.

Condition of frozen pearl balls:

in order to prolong the shelf life of the sugared pearl balls, samples in examples 8, 13 and 15 of the preferred scheme are subjected to a freezing storage test, and the samples are taken out for re-heating evaluation after being frozen for 12 months. The results are shown in tables 13-15 below. The texture detection shows that the hardness of the examples 13 and 15 is higher than that of the example 8, the cohesion is strong, and the chewiness is strong. Sensory evaluation revealed that the samples of examples 13 and 15 had high hardness, difficulty in chewing, high elasticity, and weak sense of layering between the inside and outside. After the samples of the three examples are reheated, no adhesion occurs. According to the texture and sensory evaluation results, the sample of example 8 has the best texture, sensory and anti-aging effects after being frozen.

Compared with the condition that the frozen pearls on the market need to be reheated under the condition of hot boiling, the frozen sugared pearls can be eaten by simply reheating, for example, the frozen sugared pearls are heated for 60s by a microwave oven, and the eating convenience is greatly improved.

Table 13: texture detection data of frozen and reheated pearl balls of examples 8, 13 and 15

Texture structure	Example 8	Example 13	Example 15
				Hardness of	136	239	182
Elasticity	0.942	0.921	0.937
				Cohesion force	0.931	0.942	0.931
Chewiness of the product	119.3	207.4	158.7

Table 14: examples 8, 13, 15 evaluation of pearl powder balls after freezing and reheating

Sensory evaluation index	Example 8	Example 13	Example 15
				Hardness (neutral index)	4	6	5.5
Elasticity	4.5	5	5
				Sense of inner and outer layers	5	3	3

Table 15: examples 8, 13, 15 Pearl powder balls after freezing and reheating

	Example 8	Example 13	Example 15
				Scoring of adhesion	1	1	1

While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the disclosed embodiments. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, and that the scope of the invention be limited only by the claims appended hereto.

Claims

1. Instant pearl balls comprising, in weight percent relative to the instant pearl balls:

20 to 50 percent of starch;

20 to 60 percent of syrup;

20 to 60 percent of water;

0.01 to 3 percent of grease raw material;

0.001 to 3 percent of emulsifier;

0.001 to 3 percent of polysaccharide colloid; and

0.001 to 3 percent of flavoring agent.

2. Instant pearl balls according to claim 1, wherein the starch is selected from native and modified starches, preferably from one or more of tapioca native, tapioca modified, potato modified, corn modified and rice starch;

preferably, the instant pearl balls comprise 25-50%, preferably 30-45% of the starch.

3. Instant pearl balls according to claim 1 or 2, wherein the syrup comprises glucose syrup, maltose syrup, fructose syrup, granulated sugar syrup and liquid sugar alcohols;

preferably, the instant pearl balls comprise 25% to 55%, preferably 25% to 50% of the syrup.

4. Instant pearl balls according to any of claims 1-3, wherein the oil raw material is selected from animal and vegetable oils, such as one or more selected from cream, butter, coconut oil, creamer, sunflower oil, palm oil and corn oil;

preferably, the instant pearl powder ball contains 0.5-2.5%, preferably 0.5-2% of the oil raw material.

5. The instant pearl jelly according to any one of claims 1 to 4, wherein the emulsifier is selected from one or more of sodium stearoyl lactylate, mono-diglycerol fatty acid esters, sucrose fatty acid esters, lecithin, and diacetyl tartaric acid esters of mono-and diglycerides;

preferably, the instant pearl powder ball comprises 0.5-2.5%, preferably 0.5-2% of the emulsifier.

6. The instant pearl jelly according to any one of claims 1 to 5, wherein the polysaccharide colloid comprises tremella polysaccharide, carrageenan, xanthan gum, sodium alginate, gellan gum, konjac gum, microcrystalline cellulose, and sodium carboxymethylcellulose;

preferably, the instant pearl powder ball comprises 0.5-2.5%, preferably 1-2% of the polysaccharide colloid.

7. The instant pearl pearls according to any one of claims 1 to 6, wherein the flavoring agent comprises a sweetness modifier and an acidity modifier;

preferably, the sweet taste modifier comprises sucralose, acesulfame potassium, stevioside and sugar alcohol, and preferably, the instant pearl powder contains 0.001-1% of the sweet taste modifier;

preferably, the acidity regulator comprises sodium citrate, citric acid, sodium bicarbonate and potassium bicarbonate, and preferably the instant pearl powder contains 0.001% -2% of the acidity regulator.

8. Method for preparing instant pearl balls according to any of the preceding claims, comprising the steps of:

(a) Mixing and stirring starch, syrup, water, oil raw materials, an emulsifier, polysaccharide colloid and a flavoring agent to form uniform starch blending liquid;

9. A finished pearl marl product comprising the instant pearl marl according to any one of claims 1-7 or the instant pearl marl prepared according to the method of claim 8.

10. The margarita balls of claim 9, wherein the margarita balls comprise sugar-coated margarita balls and powder-coated margarita balls.

11. A pearl jelly finished product according to claim 10, wherein in the sugar-coated pearl jelly the instant pearl jelly is soaked with sugar liquor;

preferably, the weight ratio of the instant pearl pearls to the sugar solution is 8:2-2:8;

preferably, wherein the syrup comprises glucose syrup, maltose syrup, high fructose syrup, granulated sugar syrup and liquid sugar alcohol; the oil material is selected from animal oil and vegetable oil, such as one or more selected from cream, butter, coconut oil, vegetable fat powder, vegetable fat milk, sunflower seed oil, palm oil and corn oil; the moisture retention agent comprises propylene glycol, glycerol, maltitol and sorbitol; and the emulsifier is one or more selected from sodium stearoyl lactylate, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lecithin and diacetyl tartaric acid monoglyceride and diglyceride.

12. The finished pearl jelly product of claim 10, wherein in the powder-coated pearl jelly, the instant pearl jelly is coated with starch;

preferably, the starch used for coating is selected from native starch and modified starch, preferably selected from one or more of native tapioca starch, modified potato starch, modified corn starch and rice starch.

13. A process for the preparation of a sugared pearl ball, wherein an instant pearl ball according to any one of claims 1 to 7 or prepared according to the process of claim 8 is soaked with a sugar liquor;

preferably, wherein the syrup comprises glucose syrup, maltose syrup, fructose syrup, granulated sugar syrup and liquid sugar alcohol, and the oil raw material is selected from animal oil or vegetable oil, such as one or more selected from cream, butter, coconut oil, vegetable fat powder, vegetable fat milk, sunflower seed oil, palm oil and corn oil; the moisture retention agent comprises propylene glycol, glycerol, maltitol and sorbitol; and the emulsifier is one or more selected from sodium stearoyl lactylate, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lecithin and diacetyl tartaric acid monoglyceride and diglyceride.

14. A process for the preparation of a flour-coated pearl jelly, wherein the instant pearl jelly according to any one of claims 1-7 or the instant pearl jelly prepared by the process of claim 8 is coated with starch;

preferably, the starch is selected from native starch and modified starch, preferably selected from one or more of native tapioca starch, modified potato starch, modified corn starch and rice starch.

15. Use of the instant pearl balls according to any one of claims 1-7 or prepared according to the method of claim 8 for the preparation of finished pearl balls, such as sugar-coated pearl balls and powder-coated pearl balls, preferably for consumption with street drinks or RTD drinks, more preferably with dairy drinks such as coffee, milk tea or nectar.

16. Use of a pearl round finished product according to claims 9-12 or a sugared pearl round prepared according to the method of claim 13 or a flour-coated pearl round prepared according to the method of claim 14, preferably for consumption with street drinks or RTD drinks, more preferably with dairy drinks such as coffee, milk tea or fruit tea.